Les Bougnats De Puteaux

An egg poached without a shell in simmering water, served with a creamy Saint-Nectaire cheese sauce from Auvergne. The yolk remains runny while the cream provides a rich and rustic flavor.

Fish fillets marinated in oil and herbs, served with still warm boiled potatoes. A classic bistro starter, combining the acidity of the fish and the sweetness of the potatoes.

Mixture of raw and smoked trout cut into small cubes and seasoned. A fresh starter with marine and slightly woody notes.

Salad composed of small Puy green lentils, enhanced with grilled bacon bits and topped with a poached egg. A rustic and hearty dish.

Hard-boiled egg served with generous homemade mayonnaise. A great classic of French bistros.

Puff pastry filled with leek fondue and melted blue cheese from Auvergne. Crispy on the outside and melting on the inside with a distinct cheese flavor.

Beef bone cooked in the oven or in broth, served to enjoy the hot, fatty marrow spread on toast with Guérande salt. Very rich and flavorful.

Assortment of cured meats and regional sausages served on a board. Ideal for sharing as an appetizer or starter.

Burgundy snails cooked in their shells with garlic and parsley butter. Enjoy hot by sucking the garlicky butter.

Beef stewed in red wine with gelatinous and tender pieces (chuck, shank). Rich and coating sauce with aromas of wine and aromatic garnish.

Marinated and grilled or roasted pork chops. The meat is juicy and easily separates from the bone, often served with barbecue or house sauce.

Duck leg slow-cooked in its own fat until very tender, then grilled for crispy skin. Rich and flavorful taste.

Large fresh pasta served with gently cooked vegetables and a satay sauce (peanuts and spices). A dish with original and comforting flavors.

Raw beef, minced and seasoned to order with capers, onions, and condiments. Served fresh.

Traditional French sausage made from tripe, here prepared with veal stomach (small intestine). Very pronounced taste and peculiar texture, for discerning amateurs.

Pieces of poultry stewed in a creamy sauce with crayfish. A delicate and refined land-sea combination.

Large shrimp sautéed in a pan and seasoned with Basque Espelette pepper. Slightly spicy and fragrant.

Fresh fish of the day, prepared according to availability.

Assortment of aged regional cheeses.

Upside-down caramelized apple tart, served warm. Crispy pastry and melting apples.

Classic and airy dark chocolate dessert, homemade style.

Sweet tart filled with almond cream and pear pieces.

Gelled Italian dessert cream, served with a fruit coulis that varies with the season.

Light raspberry dessert, likely in the form of a mousse or pavlova.

Whole pear poached in syrup, coated with a chocolate sauce enriched with praline (caramelized hazelnuts).