Le Mately's

A lunch set menu offering a choice of two dishes. Ideal for a complete and balanced meal at a fixed price.

An egg cooked without its shell in boiling water, served with a blue cheese sauce. The yolk is runny and the cheese provides a strong, creamy flavor. To be enjoyed hot with bread.

A fresh salad made with peeled shrimp and crisp vegetables. Light and oceanic, often dressed with a vinaigrette or cocktail sauce.

A French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Tender texture and rich taste. Eaten cold as a starter.

A rustic meat terrine seasoned with Espelette pepper, a mild pepper from the Basque Country. Meaty flavor with a slight spicy kick. Spreads well on country bread.

Steamed leeks served warm with a mustard vinaigrette. Tender and soft in the mouth. A simple and classic vegetable starter.

Smoked and marinated fish fillets in oil, served with boiled potatoes. The smoky and salty taste of herring contrasts with the sweetness of the potatoes.

Tender chicken breast served with a creamy Norman sauce (often made with cream, mushrooms, and cider). Accompanied by long pasta. A comforting and mild dish.

Lamb chops roasted in the oven with herbs de Provence, served with a vegetable gratin. The meat is juicy and fragrant. A flavorful and hearty dish.

Pink grilled duck breast, lacquered with a sweet and savory honey sauce. Served with sautéed potatoes. The meat is rich with crispy skin.

Tender chicken pieces coated in a sauce flavored with tarragon, an anise-flavored herb. Served with fresh pasta. Delicate and herbaceous flavor.

Raw minced beef, seasoned (capers, onions, sauce), served with fries and salad. Fresh and tender texture. For raw meat lovers.

Veal pieces slow-cooked in a tomato sauce. Served with a rice mix. The meat is very tender and the sauce is creamy.

A grilled, marbled cut of beef, served with a five-pepper sauce and potatoes with garlic and parsley. Juicy and flavorful meat.

Traditional French sausage made from tripe, AAAAA certified (guarantee of superior quality). Very pronounced taste and unique texture. Served with a spicy mustard sauce.

Thin crêpes served with a butter, sugar, and citrus (orange/mandarin) sauce, often flambéed. Sweet, tangy, and fragrant taste.

A classic pastry consisting of a crispy crust filled with baked apple slices. Simple, sweet, and fruity.

Crêpes served with a rich salted butter caramel sauce, a Breton specialty. A gourmet flavor combining sweetness and a hint of salt.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. The contrast between the warm/crunchy top and the cold/creamy bottom is delicious.