Le Bistrot de Juliette

A classic lunch formula in France allowing you to choose two dishes (starter and main course, or main course and dessert). Offers a complete meal at a fixed price.

The complete lunch meal including a starter, main course, and dessert (or cheese). An excellent way to taste several daily specials.

The special dish of the day, prepared according to the chef's inspiration and seasonal ingredients. See options for specific choices (often a stewed or roasted meat).

A piece of beef selected by the butcher for its tenderness and flavor. Generally grilled or pan-fried. Enjoy with fries or vegetables.

A fresh ground beef steak, cooked to your preference. Juicy and flavorful, it's a simple brasserie classic.

A ground beef steak topped with a fried egg. The runny yolk adds a creamy richness to the meat.

A thin slice of meat (often turkey or veal) served with a creamy mushroom sauce. A rich and comforting dish typical of Normandy.

A hearty composed salad with chicken, corn, and eggs. Fresh and simple, ideal for a light yet filling lunch.

A classic French salad topped with warm goat cheese toasts. The contrast between the melting warm cheese, crispy bread, and fresh salad is delicious.

A salad from southwestern France featuring confit duck gizzards. Rustic flavors and varied textures with green beans and tomatoes.

A dessert with creamy vanilla custard covered with a layer of crunchy caramelized sugar. Break the crust with your spoon to reach the custard.

An airy and rich chocolate dessert. Light and mousse-like texture, intense cocoa flavor.

A fresh cheese with a smooth and creamy texture, similar to thick yogurt. Mild and slightly tangy, often served with sugar or fruit coulis.

A selection of various French cheeses. Perfect for finishing the meal on a savory note before or instead of a sweet dessert.

A slice of freshly prepared pie, with a filling (often fruit-based) that changes daily.