Le Poliveau

Hard-boiled eggs served cold, generously coated with a creamy mayonnaise. A must-have bistro starter with a rich and creamy texture. Enjoy simply with fresh bread.

A rustic charcuterie made from minced and seasoned duck meat, baked in the oven. Rich and meaty flavor with a firm yet spreadable texture. Eaten cold with country bread and gherkins.

A whole Camembert cheese baked until melted, drizzled with sweet honey. The strong cheese flavor is softened by the honey, creating a warm, flowing sweet and savory mix. Ideal for sharing by dipping bread.

Marinated fish fillets (herring) in oil with herbs, often served with warm potatoes. Pronounced, salty flavor and tender, oily texture. A simple and tasty traditional starter.

Raw beef, coarsely chopped by hand and seasoned (capers, onions, sauce). Fresh and tender texture, enhanced by the condiments. Served cold with hot fries.

White fish fillet coated in batter and fried. Crispy on the outside and tender on the inside. Served hot with fries and often tartar sauce or lemon.

A cut of beef selected by the chef (flank, onglet, or other), grilled or pan-fried. Juicy and flavorful meat. Served with fries and a green salad.

Long pasta served with a creamy sauce made with blue cheese from Auvergne. Intense and distinctive blue cheese flavor, rich and coating texture. A comforting dish for cheese lovers.

Tender piece of pork served with potatoes cooked in duck fat and garlic (Sarladaise style). The meat is lean and delicate, the potatoes are melting and fragrant. A classic from the Southwest of France.

Pieces of chicken simmered in a spicy yellow curry sauce. Fragrant and slightly spicy flavor, creamy texture. Served with fragrant rice and vegetables.

Slices of roasted leg of lamb cooked in the oven. Flavorful and tender meat with a characteristic taste. Served with potatoes sautéed in duck fat and parsley.

Grilled or pan-fried salmon fillet served with a Thai-inspired sauce (often lemongrass, ginger, coconut). The fish is rich and flaky, enhanced by an exotic sauce. Served with a medley of vegetables.

Individual chocolate cake baked to keep its center liquid and warm. Intense cocoa flavor, moist and flowing texture. Often served warm, sometimes with custard or ice cream.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the cold, creamy custard and the hot, brittle caramel. Enjoy with a spoon, breaking the crust.

Italian dessert made with set cream, topped with a red fruit sauce. Smooth, firm, and melting texture, milky and sweet taste enhanced by the fruit's acidity. Served chilled.

A slice of tart prepared according to the day's inspiration, often with seasonal fruits. Crispy crust and sweet filling. Ask the server for the flavor of the day.

Two scoops of ice cream or sorbet of your choice. A refreshing and simple dessert. Ideal for finishing the meal on a light and sweet note.