Le passage à niveau

A classic bistro starter. Steamed leeks served cold with vinaigrette, topped with a buckwheat crumble for crunch. Mild and textured taste.

Endives gently braised until tender, served with salty feta cheese and crunchy pistachios. A balance between the slight bitterness of the endive and the sweetness of the cheese.

Rustic homemade country pâté incorporating prunes for a sweet and savory note. Firm and meaty texture, usually enjoyed with bread.

Classic potato salad with warm or cold potatoes served with smoked herring fillets in oil. Smoky and creamy flavor.

Fish fillets with a strong flavor, served with baked potatoes and a spicy red sauce. A tasty and iodized dish.

Whole grilled fish served with coconut milk rice and vegetables. Accompanied by a Thai sauce. White and delicate flesh.

Creole stewed dish based on cephalopods in a spicy tomato sauce. Served with rice and chien sauce (herb and onion condiment). Spicy and fragrant.

Rhône Valley red wine.

Changing selection of the month.

Languedoc red wine.

Italian red wine from Sicily, Nero d'Avola grape. Organic.

Organic red wine from Côtes du Rhône.

Loire red wine (Chinon), organic. Bottle only.

Beaujolais red wine, Chiroubles cru, natural.

Loire red wine.

Lemonade served on tap or mixed with syrup (diabolo).

Filtered sparkling water from the tap.

Classic sodas.

Selection of various fruit juices.

Fruity sparkling drinks from the Charitea brand.

Sparkling energy drink based on maté and pomegranate.

Refreshing drinks prepared on-site.

Sparkling fermented tea-based drink, probiotic and tangy.