Le Bistrot Du Parc

A French bistro classic consisting of hard-boiled eggs served with a creamy mayonnaise and here accompanied by smoked duck breast. Rich and creamy texture. Enjoy cold as a starter.

Herring fillets marinated in vinegar and rolled around a gherkin or onion. Tangy and salty flavor, served with warm potatoes to soften the taste.

Rich and creamy homemade pâté made from poultry livers. Served with a sweet and savory onion compote. To be generously spread on bread.

Hot soup made from beef broth and caramelized onions, topped with toasted bread and melted Comté cheese. Flavorful and comforting.

Crispy phyllo pastry rolls filled with Saint-Maure goat cheese. The cheese is warm and melted inside. Served with a peppery salad.

Fatty pork belly pieces slowly cooked until tender, served with a sweet and sour sauce and cabbage. Rich in umami and sweet-salty flavors.

Thin slices of warm or cold veal tongue served with a vinaigrette with herbs, capers, and onions (ravigote sauce). Very tender texture and delicate taste.

Gratin made of a layer of shredded and confit duck meat, topped with gratinated mashed potatoes. Rich and comforting dish.

Cabbage leaves rolled around a minced meat filling, served with a creamy tomato sauce. A tender and flavorful stewed dish.

Traditional Alsatian dish with fermented cabbage (sauerkraut) and an assortment of cold cuts and meats. Characteristic tangy taste of the cabbage.

Veal ragout stewed in a creamy white sauce with small vegetables. The meat is very tender. Traditionally served with rice.

Long pasta served with pieces of salmon and a rich cream and mushroom sauce.

Mixed salad with braised beef cheek, very tender and gelatinous meat, accompanied by vegetables.

Small square pasta stuffed with cheese and parsley, a specialty of the Dauphiné region. Served here with a creamy mushroom sauce. Melting texture and delicate flavor.

Rich Savoyard gratin made with potatoes, bacon, onions, and melted Reblochon cheese. A very hearty and flavorful dish.

Grilled marbled beef steak, originating from Argentina. Served with a spicy pepper sauce and fries.

Pan-fried veal liver slice, often with bacon (English style). Tender texture and characteristic iron taste.

Raw minced beef, seasoned (capers, onions, mustard, egg). Served fresh. Tender texture and zesty flavor.

Grilled or pan-seared lamb chops, served with a thyme-infused jus. The meat is tender with a distinctive lamb flavor.

Traditional sausage made from pork tripe. Strong smell and very pronounced taste. Unique texture, firm and elastic. For offal lovers.

Children's menu with a quality beef patty.

Light, airy pike dumplings served in a rich, creamy crayfish sauce (Nantua). Soft and spongy texture.

White fish fillet cooked in a light broth flavored with saffron. Delicate and refined flavor.

A variation of Alsatian choucroute where the meats are replaced by a selection of fish and seafood, served with a beurre blanc sauce.

Smoked haddock fillet poached in milk. Smoky and salty taste, flaky flesh. Served with spinach.

Extra portion of your choice of side dish.

Elongated choux pastry filled with chocolate cream and glazed with chocolate on top. A very large version of the classic.

Dessert made of crispy meringue, chestnut cream, and whipped cream. Sweet and delicious.

Cooked fruits covered with a crispy crumbled topping made from spiced biscuits (speculoos). Served warm.

Small tart with a buttery shortcrust pastry base topped with fresh or cooked figs.

Poached meringue whites floating on a pistachio-flavored crème anglaise. Very light and airy texture.

Pear pan-fried and caramelized with maple syrup. Warm and sweet.

Fresh and creamy dairy product (similar to Greek yogurt), served with honey and pine nuts for crunch.

Selection of artisanal ice creams and sorbets.

Small round cow's milk cheese, soft-ripened with a bloomy rind. Creamy texture, sometimes runny, with a nutty and slightly fermented taste.