Le Griffonnier

A great classic of French bistros. These are hard-boiled eggs served with a creamy homemade mayonnaise. This one has won awards for its excellence.

Steamed leeks, served warm or cold, drizzled with a mustard vinaigrette. A traditional and light vegetable starter.

Grated celeriac mixed with a rémoulade sauce (mayonnaise flavored with mustard and capers). Crunchy and creamy.

A salad made of tuna mixed with mayonnaise, accompanied by warm potatoes seasoned with oil. Simple and nourishing.

Whole sardines preserved in oil, served as is. They are appreciated for their tender flesh and iodized taste. To be enjoyed with buttered bread.

Thin slices of raw scallops, marinated (often olive oil, lemon). A fresh and delicate starter highlighting the subtle taste of the shellfish.

A luxurious salad composed of fresh lobster pieces, served on a bed of greens. Tender and refined flesh.

Freshly cut tomatoes, garnished with thinly sliced small onions and a vinaigrette. A simple and refreshing starter.

Green salad topped with warm duck gizzards. The gizzards are tender and flavorful. Typical of southwestern France.

Duck foie gras terrine prepared on-site. Rich, buttery, and melt-in-your-mouth texture. Usually enjoyed with toasted or brioche bread.

A beef bone cut and roasted in the oven, served so that one can enjoy the hot, fatty marrow inside. Very rich, to be spread on toast with salt.

Burgundian specialty consisting of cooked pork pieces coated in parsley and garlic jelly. Served cold in slices.

Thin slices of raw beef (sirloin) that have been lightly smoked. Tender texture with a characteristic woody flavor.

Cooked ham slices with its bone, offering a more authentic and juicy flavor than standard white ham.

Very high-quality Spanish charcuterie from acorn-fed pigs. The meat is marbled, with an intense nutty flavor and a melt-in-your-mouth texture.

Traditional dry sausage, served sliced. Aged meat flavor, perfect for an aperitif or as a starter.

Rustic pâté made from Basque pork, often flavored with Espelette pepper. Rich and meaty flavor.

A varied board including several types of cold cuts (ham, salami, pâté, etc.). Ideal for sharing.

Snails served hot in their shells, stuffed with garlic and parsley butter. A classic of French gastronomy with a firm texture and herbaceous taste.

Chef's daily special that changes according to the market. Ask your server for details.

Tender and fibrous cut of beef, pan-seared and served with a confit shallot sauce. Pronounced meat flavor.

Raw beef cut coarsely with a knife (not minced), seasoned with capers, onions, mustard, and egg yolk. Fresh and textured.

A marbled and juicy cut of beef, pan-seared. Served with béarnaise sauce (butter, egg yolk, tarragon).

The most tender cut of beef, low in fat. Served with your choice of classic sauce.

A thick pan-seared veal chop, white and delicate meat. Can be enhanced with a rich sauce of yellow wine and morel mushrooms.

Duck leg slow-cooked in its own fat until tender, then grilled to crisp the skin.

Quality chicken breast with its wing, served with a prestigious creamy sauce of Jura yellow wine and morels.

Traditional French sausage made from pork tripe, known for its strong smell and taste. Served with a white wine sauce.

Traditional dish from the Massif Central, consisting of veal or lamb tripe stuffed and simmered for a long time. Served with potatoes.

Pan-seared scallops, served with a white butter sauce (butter, vinegar, shallots). Refined and creamy.

A portion of aged cheese selected by the chef.

A tasting platter of three different cheeses.

A generous plate with a wide variety of cheeses. Ideal for sharing.

Norman gastronomic tradition consisting of an apple sorbet drizzled with Calvados (apple brandy). Served in the middle of the meal to aid digestion.

Cream puffs with vanilla ice cream, topped with a hot chocolate sauce. A delicious contrast between hot and cold.

Vanilla custard dessert covered with a thin layer of caramelized, crunchy sugar.

Whipped egg whites, poached and floating on vanilla custard. Often garnished with caramel and slivered almonds.

Fresh pineapple pieces cut up. A light and fruity dessert.

Egg custard topped with a liquid caramel sauce. Smooth and melt-in-your-mouth texture.

Airy and rich chocolate dessert. Mousse-like texture and intense cocoa flavor.

Fruits macerated for a long time in strong alcohol. A powerful digestive dessert for adults.

Scoop of ice cream or sorbet. Refreshing to end the meal.