Le Bistrot du Maquis

A creamy and smooth cauliflower soup. The smoked eel adds a woody and salty note that contrasts with the sweetness of the velouté.

Fresh goat cheese seasoned with aromatic herbs, served with diced beetroot. A fresh starter, combining the tanginess of the cheese and the earthy flavor of the beetroot.

Cooked duck foie gras, presented as a roll (ballotine). Rich, creamy, and melting texture. A delicate dish typical of French gastronomy.

Octopus pieces seasoned with tarragon, served with pickled cucumbers. An appetizer with anise and tangy flavors.

Delicate white fish fillet pan-seared. Served with a creamy sauce flavored with chorizo (spicy Spanish sausage).

Pork belly slow-cooked until very tender, served with black pudding (blood sausage) and a sweet purée. A rich and comforting dish.

Beef cut known for its intense flavor and unique texture, grilled and coated with a herb sauce.

Beef morsel simmered until meltingly tender. Served with a sauce with a slight hint of chili.

Monkfish slices, a firm-fleshed fish, seared on a hot plate. Served with melted butter flavored with citrus.

A French cuisine classic. Game meat slow-simmered in a rich red wine sauce, thickened with blood. Powerful flavor and melting texture.

Traditional specialty where the duck is prepared using a press to extract the blood for the sauce. Served in two distinct stages.

Whole apple baked until tender, topped with a crispy buckwheat crumble.

Fresh dessert combining the bitterness of grapefruit, a rosemary herbaceous jelly, and the icy sweetness of pear.

Creamy fresh cheese cake on a biscuit base, served with lime sorbet for freshness.

Dessert combining the sweetness of chestnut cream with the tartness of blackcurrant berries.

Selection of aged cheeses of the moment.

Traditional cake with a texture similar to flan, filled with whole prunes.

Traditional Breton butter cake, rich and moist, served with a light yogurt ice cream.