Le Bon Bock

A large prime rib of Norman beef, grilled to perfection. The meat is marbled, juicy, and very flavorful. Generous dish served for sharing.

Delicate veal sweetbreads (thymus), grilled to achieve a crispy surface while keeping a melting heart. Served with a creamy mashed potatoes. A French gastronomic specialty.

Blue lobster from Brittany cooked in court-bouillon and served cold. Accompanied by mayonnaise and a vegetable medley. Firm, sweet, and briny flesh.

Hard-boiled eggs cut in half, the yolk mixed with mayonnaise, then returned to the white. Garnished with botarga (dried and salted fish roe) for an intense marine touch.

Snails served in their shells, stuffed with maître d'hôtel butter (garlic and parsley). A French classic rich in herbaceous and garlicky flavors.

Frog legs sautéed in a pan with garlic and parsley. The meat is tender and delicate, reminiscent of chicken texture with a subtle flavor.

Raw fish (sea bream) cut into small cubes, seasoned with fennel and a local rice vinegar. A fresh, light, and tangy dish.

Half a Camembert cheese baked until runny. Enhanced with sweet honey and aromatic thyme. Eaten hot, ideally with bread.

Roasted beef bone served with its rich and fatty marrow. The marrow is spread on garlic croutons and sprinkled with salt. Very creamy and meaty flavor.

Smoked herring fillets marinated in oil, served with small potatoes. A traditional bistro dish with a smoky and salty taste.

Tender white asparagus served warm or cold. Dressed with a wild garlic flavored vinaigrette and sprinkled with chopped hazelnuts for crunch.

Meat terrine (poultry, foie gras, mushrooms) baked in a pastry crust. Cold slice served with cornichons. Rich, complex, and flavorful.

Thick and tender cut of beef (filet), grilled to your desired doneness. Topped with a creamy and spicy green peppercorn sauce.

A sort of soft oval quenelle made from fish (smoked haddock) and choux pastry, poached then served with a rich crayfish butter sauce. Light and airy texture.

Beef cut slowly simmered in red wine until extremely tender and melting. Served with pasta and a rich sauce.

Tender chicken breast stuffed with a mushroom mixture. Served with homemade mashed potatoes. A comforting and classic dish.

Raw beef cut coarsely with a knife, seasoned (capers, onions, sauce). Served fresh with fries. For raw meat lovers.

Thick piece of white fish with flaky flesh, served with a sauce made from olive oil and aromatics. Accompanied by seasonal vegetables glazed with butter.

Crispy puff pastry crust filled with a summer vegetable ragout in a tomato sauce. A textured and flavorful vegetarian dish.

Pan-seared duck breast, served pink with an orange and caramel sauce (Suzette style). Accompanied by tender potatoes.

Potatoes cut into sticks and fried. Crispy and golden.

Potatoes mashed with butter and milk or cream. Smooth and creamy texture.

Mix of young salad greens, dressed with a light vinaigrette.

Small classic elbow pasta, served plain or with a little butter.

Soft-ripened cow's milk cheese with a bloomy rind. Creamy texture and pronounced flavor.

Large soft-ripened cow's milk cheese. Mild hazelnut flavor and creamy texture.

Cooked pressed curd cow's milk cheese. Firm texture and fruity or nutty aromas.

Small soft-ripened goat cheese. Melting texture and delicate goat flavor.

Assorted selection of different cheeses from the menu. Ideal for tasting several types.

Slice of brioche dipped in an egg-milk mixture then pan-fried in butter. Served warm with a rich and salty caramel sauce.

Shortcrust pastry filled with a tangy lemon cream, topped with a soft and light meringue.

Leavened cake soaked in a rum syrup. Served with a generous whipped cream flavored with vanilla. An alcoholic and moist dessert.

Airy and light dessert made with premium dark chocolate. Intense cocoa flavor.

Choux pastry filled with pastry cream or light cream. Garnished with caramelized hazelnut pieces for crunch.

Creamy baked vanilla custard, topped with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Mix of fresh seasonal fruits served in a light verbena-infused syrup. A fresh, light, and fragrant dessert.