Le Bistrot de Lolotte

Raw salmon marinated in a coconut milk preparation, with exotic fruits and fresh coriander. A starter with sweet and savory, refreshing flavors.

Pasta stuffed with porcini mushrooms and summer truffle, served with a creamy parmesan sauce. A rich dish with intense woodland aromas.

Creamy lentil soup flavored with cinnamon, topped with a runny poached egg and an onion mousseline. A comforting combination of smooth textures and subtle flavors.

Snails served hot in a butter, garlic, and parsley sauce, accompanied by mushroom hash. A classic of French gastronomy.

Slice of artisanal pâté en croûte, a mix of meats and jelly in a baked crust. Served cold, often accompanied by gherkins or condiments.

Assortment of aged Spanish cured meats including dried pork (Lomo, Fuet, Chorizo) and dried beef (Cecina). Ideal for an aperitif.

Country-style terrine enhanced with mild and fragrant Espelette pepper. Served with bread for spreading.

High-end canned sardines served with seaweed butter and lemon toasts. An iodized starter highlighting the quality of the fish.

Raw Charolais beef, coarsely chopped by hand for texture. Seasoned according to your choice: French style (capers, shallots) or Asian style.

Tender veal chop served with a creamy mushroom sauce, inspired by Norman cuisine (often with cider or calvados). Delicate white meat and rich sauce.

Roasted duck breast coated in a sweet and savory date and spice jus. A dish with oriental accents, combining flavorful meat with warm and fruity notes.

Noble cut of grilled beef, tender and lean, served with a classic pepper sauce. For lovers of rare or medium-rare red meat.

Thick roasted cod loin, served with a sweet chestnut sauce and seasonal vegetables. Flaky white fish.

Varied composition of fresh seasonal vegetables, prepared in different ways (roasted, puréed, raw). A healthy and colorful dish without meat or fish.

Soft brioche served with dulce de leche ice cream and caramel coulis. A very indulgent and sweet dessert.

Soft sponge cakes soaked in rum syrup, served with passion fruit whipped cream and pineapple. A mix of alcoholic and exotic flavors.

Creamy dessert made from rice cooked in milk, flavored with hazelnut and topped with caramelized peanuts. Creamy texture with a crunch.

Soft-centered cake with chestnut cream, served with a rich ganache and a refreshing chocolate sorbet. Ideal for chocolate and chestnut lovers.

Assortment of three scoops of ice cream or sorbet. Refreshing flavors and icy texture.

Fruity and fresh mango-based dessert, accompanied by tapioca cooked in coconut milk. Asian inspiration, sweet and fragrant.

Selection of aged cheeses of the moment. Served with bread, to finish the meal on a savory note.