Le Bidou

Traditional preparation of foie gras (usually duck) cooked by the chef. Melting texture and rich flavor. Often enjoyed with toast.

A classic bistro starter combining tender cooked leeks and hard-boiled eggs topped with mayonnaise. Fresh and flavorful.

Rustic meat pâté prepared on-site, usually made from pork. Coarse texture and authentic flavor, served with pickles.

Traditional Basque dish made of stewed peppers, tomatoes, and onions. Served hot with an egg with a runny yolk.

Salad of heirloom tomatoes served with burrata, a fresh Italian cheese with a creamy center. Drizzled with olive oil.

Mixed salad topped with warm confit gizzards. Offers a pleasant contrast between the freshness of the salad and the tender, flavorful meat.

A cut of Argentine beef renowned for its tenderness, served with a potato rösti. Juicy grilled meat.

Noble and tender veal cut served with the bone, accompanied by a creamy mushroom sauce and mashed potatoes.

Thin slice of meat (veal or turkey) cooked in cream and mushrooms, in the Normandy style. Served with pasta.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh with hot fries and salad.

Pieces of chicken marinated in mild spices and grilled on a skewer. Accompanied by white rice.

Gratin made of a layer of shredded duck meat (often confit) topped with mashed potatoes. Rich and comforting.

A choice cut of Iberian pork, very tender and flavorful, grilled to perfection. Served with potatoes sautéed with garlic and parsley.

Thai-inspired dish made of grilled and sliced marinated beef, served with a tangy and spicy sauce. Accompanied by fragrant rice.

Thick fillet of cooked salmon (grilled or pan-fried), served with green beans. A balanced and light dish.

Assortment or composition of fresh red berries (strawberries, raspberries, etc.). A fresh and light dessert.

Slice of brioche dipped in a mixture of milk and egg, then pan-fried in butter. Crispy on the outside, soft on the inside.

Pastry puffs filled with vanilla ice cream and topped with salted butter caramel sauce. A gourmet dessert.

A coffee (usually espresso) accompanied by a selection of several miniature desserts.

Sweet tart filled with lemon cream. Offers a perfect balance between the acidity of the lemon and the sweetness of the pastry.

Individual chocolate cake with a molten or very tender center. Served with a fluid vanilla custard sauce.