Le Clocher du Village

Pâté en croûte specialty made from smoked pork intestines. Firm texture and pronounced smoky flavor. Served pan-fried for crispiness.

Stewed veal head pieces until tender. Served with gribiche sauce (mayonnaise with capers, gherkins, and herbs). Gelatinous and melting texture.

Tender and juicy beef cut, grilled or pan-seared. Accompanied by bone marrow and sweet, fragrant roasted shallots.

Quickly pan-seared veal liver slice. Drizzled with a sweet and sour balsamic vinegar reduction. Tender texture and delicate flavor.

Steamed flaked fish. Served with a light sea urchin flavored sauce. Refined marine flavor.

Fresh mussels cooked in white wine or cream. Served with homemade fries. A brasserie classic.

Whole roasted chicken with golden, crispy skin. Juicy and flavorful meat. The traditional Sunday family dish.

Whole cooked artichoke served cold with vinaigrette sauce, accompanied by green vegetables.

Slice of homemade pâté en croûte with foie gras and seasonal ingredients.

House-prepared salmon with roasted leeks and various condiments.

Mixture of diced vegetables bound with a sauce, served with haddock (smoked fish) seasoned with sate.

Tasting plate of foie gras prepared in two different ways: cold in a cloth and hot as a fritter.

Fresh seasonal vegetable salad with olive and tomato paste (tapenade).

Oysters matured in claires (clay ponds), fine flesh and balanced taste.

Renowned brand oysters, very fleshy, crunchy, and sweet with a hint of hazelnut.

Bitter red Italian liqueur.

Classic cocktails based on Campari and vermouth.

Italian vermouth, sweet or dry.

Anise-flavored pastis from Marseille.

Glass of brut champagne.

White wine mixed with cassis cream.

Champagne mixed with cassis cream.