Le Bistrot des Campagnes

A main course served only at lunchtime. Ideal for a quick and tasty lunch.

Lunch formula including two courses: a starter and a main, or a main and a dessert. Free choice from the entire menu.

Dinner formula including two courses: a starter and a main, or a main and a dessert. Allows you to taste the evening specialties.

Menu adapted for children including a main course and a dessert. Reduced portion and accessible flavors.

Warm and melting goat cheese accompanied by small sweet peppers (piquillos). Served on a savory parmesan shortbread with salad. Sweet and milky flavors with a Mediterranean touch.

Pan-fried oyster mushrooms with classic garlic and parsley. Topped with a poached egg with a runny yolk. An earthy and flavorful bistro dish.

Raw salmon cut into small cubes, seasoned with sweet mango, tangy lime and dill. Sesame oil adds a nutty note. Fresh and light.

A savory upside-down tart with black pudding (blood sausage) and apples. Rich and traditional sweet and savory mix.

Homemade country pâté seasoned with Rabelais spices (spice and herb blend). Served with sweet onions and gherkins for acidity. Rustic and meaty texture.

Duck foie gras prepared semi-cooked, flavored with Armagnac eau-de-vie. Served with fig jam for a sweet contrast. Creamy texture and rich taste.

Thick grilled beef cut, coated with a sauce of fresh herbs, garlic and vinegar (chimichurri). Served with homemade hand-cut fries. Tender and juicy meat.

Raw minced and seasoned beef, served cold with plenty of fresh herbs. Served with hot fries. Traditional brasserie dish.

Quality chicken breast (yellow chicken) served with a rich peanut sauce. Accompanied by sweet potato and avocado. Exotic flavors and tender texture.

Pork cheek pieces simmered for a long time in red wine and spices until very tender. Served with small whole rattes potatoes.

Steamed fish fillet, flavored with yuzu (Japanese citrus) and sage. Served with a creamy spelt (ancient grain) risotto.

Vegetarian dish based on spelt cooked like a creamy parmesan risotto. Enhanced with various seasonal vegetables. Rich and comforting.

Duck thigh cooked slowly in its fat, crispy skin and melting flesh. Served with an old-fashioned mustard sauce and potatoes.

Grilled duck fillet (served pink), coated with a red fruit sweet and sour sauce. Served with a creamy potato gratin with cream and garlic.

Sautéed and flambéed veal offal, served in a rich cream sauce. Accompanied by homemade mashed potatoes. Pronounced flavor and firm texture.

A very large piece of bone-in beef (over 1kg), slowly grilled. Ideal for sharing for red meat lovers. Intense flavor and juicy texture.

Assortment of superior quality French cheeses (Protected Designation of Origin) made from raw milk. Served with bread.

Iced dessert composed of crunchy meringue, fruity sorbet and vanilla ice cream, all topped with whipped cream. Fresh and sweet.

Creamy vanilla dessert covered with a layer of crunchy caramelized sugar. Flambéed with orange liqueur for an aromatic note.

Pastry puffs filled with vanilla ice cream and topped with hot chocolate sauce. A classic warm-cold gourmet treat.

Creamy dark chocolate dessert, served with crunchy granola and whipped cream. Rich in cocoa.

Leavened cake soaked in old rum syrup. Served with whipped cream. Spongy texture and alcoholic taste.

Slowly cooked apple with spices, served on a shortbread biscuit. Topped with salted butter caramel sauce. Melting and comforting.