L'ENTRE POTES

Hard-boiled eggs served with a creamy homemade mayonnaise. A classic and essential bistro starter.

Fresh endive salad with blue cheese (Roquefort or Bleu d'Auvergne type). The bitterness of the endive pairs with the richness of the cheese.

Slices of tomato and mozzarella cheese, seasoned with olive oil. A fresh and light starter.

Whole Saint-Marcellin cheese roasted in the oven until melted, served on a bed of green salad. Rich and creamy.

Assortment of cold cuts such as cured ham, salami, and pâté. Usually served with bread and pickles.

Rustic and flavorful pork terrine. Coarse texture, best enjoyed spread on bread.

Marbled and tender cut of beef, grilled to your preference. Served with your choice of sauce.

Grilled beef flank steak, a long-fibered cut renowned for its flavor. Served with your choice of sauce.

Pan-seared chicken fillet. Served with a creamy Norman sauce or a mustard-spiced sauce.

Grilled minced beef steak topped with a fried egg. The runny yolk mixes with the meat.

Raw beef, minced and seasoned with capers, onions, and condiments. Fresh and tender.

Traditional sausage made from pork tripe, AAAAA certified (high quality). Strong flavor and unique texture, served with mustard.

Salmon steak cooked on a hot plate (plancha). The skin is crispy and the flesh remains moist.

Grilled duck foie gras fillet, served pink with a crispy layer of fat. Served with pepper sauce.

Spicy red sausages (beef and lamb) grilled. Served with fries.

Plancha-seared lamb chops. Tender and flavorful meat.

Ribeye steak, a choice cut of beef, seared on the plancha. Tender and flavorful.

Veal stew simmered in a creamy white sauce with carrots and mushrooms. A comforting traditional French dish.

Large mixed salad with salmon (smoked or marinated). Fresh and Nordic.

Gourmet salad with slices of duck fillet and warm goat cheese toasts. A mix of rustic flavors.

Classic salad composed of cooked ham, cheese, and often hard-boiled eggs and fresh vegetables.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Italian dessert made with set cream, served with a red berry or caramel coulis.

Light and airy dark chocolate dessert. Mousse-like texture and intense cocoa flavor.

Selection of aged cheeses served on a platter. To be enjoyed with bread.

Egg custard topped with liquid caramel. Soft and melting texture.