Le Cochon à l’Oreille

Fresh oysters served on ice. They have a fleshy texture and a refreshing iodized taste. To be enjoyed plain, with a squeeze of lemon or shallot vinegar.

The famous Parisian onion soup. A rich broth topped with bread and covered with a thick layer of cheese (comté and cantal) gratinated in the oven. Hot and comforting.

Quality black pudding (Christian Parra) pan-fried for a crispy exterior and a melting interior. Served with sucrine salad for freshness. Rich and spicy flavor.

Artisanally prepared rustic meat pâté. Coarse texture with pieces of meat and fat. Eaten spread on fresh bread, often accompanied by pickles.

Egg cooked slowly at low temperature (around 64°C) to obtain a creamy white and yolk. Served with sautéed mushrooms. A delicate and creamy starter.

Velvety soup made from white Tarbes beans. Garnished with pieces of smoked Savoy sausage. A flavorful and rustic dish.

Grilled, marbled, and tender piece of beef. Served with a creamy pepper and truffle sauce, accompanied by fries. A gourmet bistro classic.

Pan-seared scallops, served with a creamy white butter sauce and spinach. Delicate flavor and melting texture.

Piece of beef cooked very slowly until extremely tender. Accompanied by seasonal vegetables. A dish rich in flavor.

Traditional sausage from the Aveyron region, grilled. Served on a bed of creamy polenta. A simple and hearty dish.

Plate composed of various vegetables and vegetarian preparations according to the chef's inspiration. Fresh and varied.

Sparkling Breton cider. Fruity apple taste, can range from sweet to brut. Low alcohol content.