Le Tire-Bouchon Rodier

Artisanal bread served with quality farm butter. The bread has a crispy crust and a soft crumb, the butter is rich and creamy. An essential accompaniment to enjoy with the meal.

Thin slices of aged cured ham. A flavorful, salty, and melt-in-your-mouth charcuterie. To be enjoyed as is or with buttered bread.

Pork knuckle terrine with mustard, Marc house pickles

Thin tart topped with onion compote, anchovies, and black olives. Sweet and savory flavor typical of the South of France, crispy crust. Easy to eat by hand or with a fork.

Snails served in their shells with parsley and garlic butter. Earthy and herbaceous taste, tender texture. Use the small fork to eat the snail and dip the bread in the melted butter.

A variation of corn in grilled kernels and smooth purée, seasoned with dried black lemon. Sweet, sugary, and smoky with a hint of acidity. A textured and original vegetarian dish.

Lentils simmered in an aromatic broth, topped with a slice of pan-seared foie gras. Contrast between the rich meltiness of the foie gras and the earthy texture of the lentils. Warm and comforting dish.

Assortment of seasonal vegetables marinated in vinegar. Crunchy texture and tangy flavor. Ideal for stimulating the appetite or accompanying fatty charcuterie.

Hard-boiled egg with yolk mixed with mayonnaise and tarragon, then returned to the white. Creamy texture and herbaceous taste. A classic of French bistros.

Small duck hearts quickly sautéed with garlic and parsley. Firm texture characteristic of offal, rich and savory taste. Served hot, often as an appetizer.

Raw tuna cut into small cubes, seasoned with Asian flavors and served with a spicy wasabi ice cream. Fresh, tender, and aromatic. A light and refreshing starter.

Fresh oyster served raw with a shallot vinaigrette. Iced sea flavor and slippery texture. To be slurped directly from the shell.

Fried fritter made of salted cod and potato purée. Crispy on the outside and soft on the inside. To be dipped in creamy tartar sauce.

Hand-cut and fried potatoes. Golden, crispy, and salted. A simple and popular side dish.

Endives cooked and coated with melted Beaufort cheese and gratinated. The slight bitterness of the endive is balanced by the richness of the cheese. Warm and melting dish.

Breaded and fried pieces of free-range chicken. Juicy meat and very crispy coating. Eaten with fingers, dipped in barbecue sauce.

Wild mushrooms sautéed in a pan with cured ham and candied lemon peel. Woody, salty, and slightly tangy flavor. Delicate seasonal dish.

Tender white beans served with a spicy grilled Basque sausage, sprinkled with crispy parsley crumbs. Rustic, smoky, and hearty dish.

Creamy rice cooked in a seafood broth, served with scampi. Intense seafood flavor and creamy texture. Rich and elegant dish.

Grilled lamb pieces served with a light sauce and meat jus. The meat is tender with a characteristic flavor. Served with the side dish of the moment.

Pan-seared duck fillet, served pink with an aromatic pepper sauce. Tender red meat with a crispy layer of fat. Generous dish to share.

Large grilled piece of beef, known for its tenderness and marbling, served with a rich butter and tarragon sauce. Intense meat flavor. Ideal for a convivial meal for several.

Assortment of aged cheeses. Offers a range of tastes and textures, from mild to strong. Enjoyed with bread, usually before dessert.

Lemon water ice, very refreshing and tart. Can be served alone or with vodka (Colonel style) for a digestive effect. Light dessert.

Pan-fried mirabelle plums served warm with citrus-flavored ice cream and a butter shortbread cookie. Mix of hot-cold and crispy-melting textures. Fruity and gourmet dessert.

Chocolate mousse served slightly warm, accompanied by hazelnut praline and a scoop of vanilla ice cream. Airy and melting texture with an intense cocoa flavor. Very comforting dessert.

Crumbly tart base filled with sweet fresh figs, served with a fresh and tart yogurt sorbet. Perfect balance between the sweetness of the fruit and the freshness of the sorbet.