Le Bistrot Tocqueville

Hard-boiled eggs served with a creamy mayonnaise. A French bistro classic. Firm texture and creamy sauce.

Creamy preparation based on feta cheese served with oven-roasted cherry tomatoes. Salty and tangy flavor, to be enjoyed with bread.

Slice of rustic meat pâté, the recipe of which varies according to the chef's inspiration. Usually served with bread and pickles.

The bistro's special starter of the day. Ask staff for details.

Rice gently cooked in sweetened milk, served with a salted butter caramel sauce. Creamy and comforting dessert.

Gently cooked apples with cinnamon until they have a melting texture. A fruity and light dessert.

Egg custard topped with liquid caramel. Smooth and melting texture with a sweet caramelized sugar taste.

Chocolate cake with a molten center, served with liquid vanilla sauce (crème anglaise). Rich and decadent.

An espresso coffee served with an assortment of small desserts (mignardises). Ideal for tasting several sweets.

A tea served with an assortment of small desserts.

Spicy pork sausage (chorizo) grilled, served with a creamy herb sauce and fries. Spicy and smoky flavor.

Pasta gratin alternating layers of fish and broccoli, topped with béchamel sauce and cheese. Served with a salad.

Sweet tart filled with a creamy lemon cream. Balance between the acidity of the lemon and the sweetness of the pastry.

Small veal escalopes served with tagliatelle pasta and a creamy tomato and basil sauce. Tender and flavorful dish.

Raw minced beef seasoned Italian style (often with parmesan, sun-dried tomatoes, pesto). Served fresh with fries and salad.

Grilled beef cut (ribeye), served with blue cheese sauce (Roquefort). Accompanied by fries and salad.

Large mixed salad with seasonal ingredients that change weekly.

Bordeaux red wine from the Saint-Émilion appellation. Rich and full-bodied wine with aromas of red fruits and wood. Ideal with meat.