Le Timbaud

Slices of fresh tomatoes served cold, often seasoned with a simple vinaigrette. A light, juicy, and refreshing dish. Ideal for starting the meal with freshness.

Preparation based on flaked tuna mixed with creamy mayonnaise. Creamy texture and rich fish taste. Usually enjoyed with crusty bread.

Thin and crispy brick pastry filled with a mixture of tuna, egg, and sometimes potatoes or spices, then fried. Crispy on the outside and soft on the inside. Eaten hot, often with a squeeze of lemon.

Half avocado filled with pink shrimp, often topped with cocktail sauce or mayonnaise. The combination of creamy avocado and fresh seafood. A classic and delicate starter.

Selection of cold cuts such as cured ham, salami, pâté, or terrine. Savory flavors and varied textures. Perfect for sharing with bread and pickles.

Avocado served simply with a vinaigrette sauce in the center. Buttery texture enhanced by the acidity of the sauce. A simple and healthy vegetable starter.

Hard-boiled eggs, halved and covered with mayonnaise. A French bistro classic, simple and satisfying. Firm texture of the white and creamy texture of the yolk and sauce.

Free-range chicken, roasted in the oven to achieve golden skin and tender meat. Authentic and juicy flavor. A quintessential family dish.

Beef piece with long fibers, grilled and served with a sauce of confit shallots. Pronounced beef flavor with a sweet and savory note from the shallots. Slightly fibrous but tender if rare.

Grilled minced beef steak topped with a fried egg. The runny yolk adds natural creaminess to the meat. A simple and effective bistro dish.

Fine marbled beef steak, grilled and served with a knob of maître d'hôtel butter (parsley and lemon butter). Rich, tender, and very flavorful thanks to the melting fat.

Thick, lean beef cut from the rump, grilled to your desired doneness. Firm texture and delicate flavor. A classic red meat without too much fat.

Pan-seared veal chop, topped with a cream and mushroom sauce, typical of Normandy. Tender white meat with a rich and creamy sauce.

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

Grilled or pan-seared salmon fillet, served with béarnaise sauce (emulsion of butter, egg yolk, tarragon). The fatty, melt-in-your-mouth fish pairs perfectly with the rich and flavorful sauce.

Mixed salad combining seafood and citrus. The combination of salty smoked salmon and tangy grapefruit offers a fresh and original taste experience.

Hearty meal salad with various ingredients such as potatoes, tuna, and egg. Rich texture and traditional flavors.

Inspired by the mountains, this salad contains cheese (Gruyère), ham, and walnuts for crunch. A rustic and flavorful dish.

Protein-rich salad with ham, egg, chicken, and cheese. A complete and filling dish, ideal for lunch.

Famous salad from the South of France with tuna, anchovies, crunchy vegetables, and olives. Fresh, colorful, and flavored with Mediterranean tastes.

Beaten eggs cooked with sautéed mushrooms, served with fries. Soft omelette texture with the earthy taste of mushrooms.

Omelette filled with melted cheese (often Emmental or Gruyère), served with fries. Rich, stringy, and comforting.

Plain omelette, simply seasoned with salt and pepper, served with fries. Appreciated for the tender texture of the egg.

Omelette filled with pieces of spicy merguez. A flavorful mix between the mildness of the egg and the spiciness of the sausage.

Steamed wheat semolina served with a vegetable broth (carrots, zucchini, turnips, chickpeas). No meat. Light and flavored with mild spices.

Couscous served with chicken pieces, semolina, and simmered vegetables. A classic and popular version.

Couscous served with grilled merguez (spicy beef/mutton sausages), semolina, and vegetables. Zesty and flavorful.

Couscous served with tender beef, simmered in a spiced broth.

Couscous garnished with grilled lamb chops. The distinctive flavor of lamb pairs perfectly with the semolina and spices.

Couscous served with grilled lamb skewers. Tender and smoky.

The full version of couscous with an assortment of several meats (often chicken, merguez, lamb, meatballs). Very hearty and ideal for big appetites.

Couscous with lamb pieces, slow-roasted on a spit or in the oven. The meat is tender and crispy on the outside.

Extra portion of two grilled merguez sausages to enhance your dish.

Menu generally including a starter, a main course, and a dessert. A balanced and complete meal at a fixed price.

Lunch menu including a starter and the dish of the day. Ideal for a quick lunch.

Lunch menu including the dish of the day and a dessert to finish on a sweet note.

The chef's special dish of the day, varying according to the market and inspiration.

Airy and intense chocolate dessert, made with whipped egg whites and melted chocolate. Light and melt-in-your-mouth texture.

Egg custard topped with liquid caramel. Smooth, firm, and silky texture with a sweet, vanilla flavor.

Homemade tart with seasonal fruits or other filling according to the day's inspiration. Crispy crust and fresh filling.

Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa. Rich, creamy, and coffee-flavored.

Fresh and creamy dairy product, often served with sugar, honey, or fruit coulis. Light and refreshing.

Fresh strawberries, sliced and sprinkled with sugar. A simple dessert that highlights the fruit.

Rich vanilla cream covered with a layer of crunchy caramelized sugar. Delicious contrast between the warm/crunchy top and the cold/creamy bottom.

Two scoops of ice cream or sorbet of your choice. Refreshing and customizable.

Three scoops of ice cream or sorbet of your choice for the more indulgent.

Lime sorbet, very tart and refreshing. Perfect to finish a hearty meal.

Fruity sorbet according to available flavors. Light and dairy-free.

Frozen dessert made of lemon sorbet drizzled with vodka. A frozen, tangy, and alcoholic digestive.

Creamy ice cream flavored with rum with macerated raisins. Sweet and slightly alcoholic flavor.

Ice cream sundae with coffee ice cream, sweetened cold coffee, and whipped cream. Intense and indulgent for coffee lovers.

Ice cream sundae with chocolate ice cream, chocolate sauce, and whipped cream. Very rich and chocolatey.

Classic sundae with a halved banana, three scoops of ice cream (vanilla, strawberry, chocolate), chocolate topping, and whipped cream.

A variation of Peach Melba with pineapple, vanilla ice cream, and red fruit coulis. Fresh and exotic.

Dessert composed of a poached peach, vanilla ice cream, and raspberry coulis, often with slivered almonds. Sweet and fruity.

Blue cheese made from sheep's milk, strong and salty. Creamy paste marbled with blue. A French classic.

Soft-ripened cheese with a bloomy rind. Creamy texture and distinctive terroir taste. Eaten with bread.

Goat's milk cheese, ranging from fresh to dry. Distinctive goaty, slightly tangy flavor.