Le Bistrô

A classic French bistro appetizer known as 'Œuf Mayonnaise'. Simple hard-boiled eggs served with a rich, creamy homemade mayonnaise. Mild and savory, typically enjoyed cold.

Long, narrow saltwater clams cooked with persillade (a mixture of garlic and parsley). The clam meat is firm and chewy with a savory, herby flavor. Eat the meat directly from the shell.

A fresh salad featuring sliced beef dressed with Thai-inspired flavors like lime, chili, and fresh herbs. Savory, tangy, and slightly spicy. A refreshing and light starter.

Fresh Italian cheese made from mozzarella and cream, serving with sweet figs and aromatic basil. The cheese is rich and creamy, contrasting with the fruit's sweetness. Eat with a fork or spread on bread.

A small dish featuring savory cured sausage from Lyon, a city famous for charcuterie. The sausage is salty, firm, and flavorful. Typically enjoyed as a hearty appetizer.

Preserved sardines served with crispy toasted bread. The fish is oily, rich, and savory. Place the sardines on the toast to enjoy the contrast of textures.

Raw minced beef seasoned with Italian ingredients such as parmesan, sun-dried tomatoes, or basil. The texture is soft and delicate. Served with crispy french fries.

A classic beef burger served in a bun with typical garnishes. Savory, juicy, and filling. Accompanied by fried potato sticks.

A chef's choice cut of meat, likely a beef steak, served with a savory sauce made from shallots. The meat is pan-seared or grilled. Ask the staff for the specific cut of the day.

Seared duck breast (magret) served with a creamy potato gratin and sweet fig sauce. The duck is rich and gamey, often served pink, while the sauce adds a fruity contrast.

High-quality pork sausage served with stewed lentils and a tangy whole-grain mustard sauce. A rustic, hearty dish with earthy flavors.

A traditional French veal stew cooked in a white creamy sauce with aromatic vegetables. The meat is very tender and the sauce is mild and velvety. Served with rice.

Fresh fish selected daily, served with seasonal vegetables and sauce vierge (olive oil, lemon juice, chopped tomato, and basil). Light, fresh, and aromatic.

Layers of pasta, vegetable filling, tomato sauce, and cheese, seasoned with spices. Soft, cheesy, and comforting.

Pan-seared sea scallops served with sautéed leeks and mushrooms. The scallops are sweet and tender, paired with savory, earthy vegetables.

A salad of romaine lettuce, croutons, and parmesan cheese dressed with a savory creamy sauce. Often includes chicken or bacon. Crunchy and rich.

Fresh salad greens topped with warm goat cheese (chèvre) and crunchy walnuts. The cheese is tangy and creamy, contrasting with the crisp lettuce and nuts.

A warm chocolate cake with a molten, gooey liquid center. Intensely chocolatey and sweet. Served warm, often with a spoon to break the outer shell.

A rich custard base topped with a layer of hardened caramelized sugar, infused with floral lavender notes. Creamy and smooth with a crunchy top layer.

Thick slices of brioche bread soaked in egg custard and pan-fried, topped with salted caramel butter. Sweet, fluffy, and rich with a savory caramel kick.

A dessert with a soft, fresh cheese layer over a crust. Creamy, dense, and sweet.

A house-special sweet pie, likely with a fruit filling and pastry crust. Ask the staff for today's specific flavor.