Le Bistrot de la Place

Smoked salmon served with raw crème fraîche and a light salad. Smoky and salty flavor of the fish balanced by the creaminess of the crème fraîche. A fresh and classic starter.

Sautéed wild mushroom mix with garlic and parsley, served with a runny yolk egg. Earthy and garlicky taste with a silky texture thanks to the egg.

Duck foie gras terrine cooked at low temperature, served with sweet onion jam and toast. Melting and rich texture, buttery and delicate taste.

Snails served in their shells with garlic and parsley butter. Firm texture and herbaceous, garlicky flavor. Eat with bread for the sauce.

Pan-seared baby squid with mild Basque chili, accompanied by a sweet corn foam. Tender and slightly elastic texture, marine and spicy flavor.

Fresh Italian pasta filata cheese with a creamy center, drizzled with basil oil. Very creamy texture and mild milky taste.

Traditional soup with caramelized onions, topped with bread and melted gratinéed cheese. Rich, sweet-salty, and comforting flavor.

Pan-seared scallops served with a smooth parsnip purée and fruity notes. Tender texture and refined iodized taste.

Veal sweetbreads (thymus) cooked to be crispy outside and melting inside, served with a morel mushroom sauce. Rich flavor and delicate texture.

Delicate white fish served with a butter and white wine sauce, accompanied by small vegetables. Delicate taste and light texture.

Juicy, marbled grilled beef cut, served with an emulsified herb sauce and fries. Intense meat flavor and tender texture.

Roasted octopus tentacle served with vegetable purée and spicy Mediterranean notes. Firm but tender texture, complex land and sea flavors.

Beef cheek slow-cooked until extremely tender, served with mashed potatoes. Rich and melt-in-your-mouth dish.

Vegetarian dish composed of squash, mushrooms, and a soft-boiled egg. Healthy mix of seasonal vegetables with sweet and woody flavors.

Hamburger topped with mountain cheeses or ingredients, served with fries. Hearty and tasty dish, typical of bistros.

Raw minced and seasoned beef (capers, onions, sauce), served cold with hot fries. Tender texture and spicy taste.

Very creamy triple cream cheese filled or flavored with black truffle. Rich, buttery, and earthy taste.

Individual chocolate cake with a warm liquid center, served with a flavored custard. Warm-cold contrast and melting texture.

Creamy cheesecake on a biscuit base, topped with tropical fruits. Creamy texture and fresh, tangy taste.

Cream puffs filled with ice cream or pastry cream, drizzled with hot chocolate sauce. Classic gourmet dessert.

Slice of brioche soaked in an egg and milk mixture then pan-fried, served with ice cream. Soft, warm, and sweet.

Espresso coffee served with an assortment of small miniature desserts. Ideal for tasting several sweets.