Le Bel Avenir

An appetizer plate composed of a selection of cured meats or cheeses. Ideal to accompany a glass of wine. Perfect for sharing or as a light starter.

A large, generous board featuring a variety of cured meats and cheeses. Perfect for sharing among several guests. Offers a diversity of savory and aged flavors.

A classic loved by children, consisting of a perfectly cooked ground beef steak served with crispy fries. Simple and tasty.

A child-sized portion of one of the day's cooked dishes. Allows younger diners to discover the restaurant's homemade cuisine in a reasonable quantity.

A Beaujolais red wine, generally fruity and elegant with notes of red fruits and spices. Soft tannins, pleasant to drink young.

A structured and round Bordeaux red wine. Generally offers black fruit aromas and a light oak influence. Pairs well with meats.

A white Burgundy wine, often from the Chardonnay grape. Fresh, mineral, and floral with good vivacity. Perfect as an aperitif or with starters.

A dry and fruity white wine produced in Ardèche. Highlights typical Chardonnay aromas like apple and citrus. Light and thirst-quenching.

A crisp and iodized dry white wine from the Loire. Known for its freshness and mineral notes. The traditional accompaniment to seafood.

The iconic French bistro starter: hard-boiled eggs coated in a creamy homemade mayonnaise. Simple, rich, and comforting. Served cold.

Marinated herring fillets served with warm or cold potato salad. A classic combination of savory, smoky, and tangy flavors.

A soup made with blended seasonal vegetables. Healthy, warm, and vitamin-rich. Ideal for starting the meal lightly.

An individual selection of cured meats (saucisson, ham, terrine). Savory and salty, eaten with bread and pickles.

Sausage made from pork tripe, labeled AAAAA (guarantee of superior quality). Strong flavor and characteristic texture. Served grilled with fries.

Tender grilled beef cut, accompanied by a creamy blue cheese sauce (like Roquefort or Bleu d'Auvergne). Served with fries.

Raw minced beef seasoned (capers, onions, mustard, egg). Fresh and flavorful. Served with fries.

Firm white fish served with a creamy dill-flavored sauce and green beans. A balanced and refined dish.

A flavorful preparation based on pork and likely potatoes or mashed potatoes, served as a tart or gratin. Accompanied by a salad.

Vegetarian dish consisting of cabbage baked with cream and topped with cheese. Tender and comforting.

Lunch set menu including a starter of your choice and the dish of the day. A complete meal at a great price.

Lunch set menu including the dish of the day and a dessert. Ideal for a sweet finish.

The complete lunch set menu including starter, main course, and dessert. The full daily menu experience.

Traditional creamy dessert made with eggs and vanilla, with a firm yet melting texture. Simple and delicious.

Light and fresh jelly dessert, flavored with orange. Smooth texture, often made with almond milk or cream.

Cooked apples covered with a crumbly, golden-baked shortcrust pastry. Delicious contrast between the melting fruit and the crisp topping.

Gently cooked apple purée, served plain or lightly sweetened. A fruity, light, and digestible dessert.

A few pieces of aged cheeses served at the end of the meal instead of a sweet dessert.

Rhône Valley rosé, fresh and fruity, with character.

Pale and light rosé from the seaside, very refreshing.

The quintessential Provence rosé: pale color, delicate nose of citrus and flowers, elegant and dry palate.