Les Canailles bistro chatillonnais

A quick lunch menu including a main course and a "café gourmand" (coffee with small desserts). Ideal for a weekday lunch break.

Two-course menu allowing you to choose either a starter and a main, or a main and a dessert. Free choice from the entire menu.

Full three-course menu including a starter, a main course, and a dessert of your choice from the entire menu.

Complete gastronomic experience including aperitif, three-course meal, drinks (wine or water), and coffee. An all-inclusive offer for a worry-free meal.

Classic children's menu with a beef burger and fries, a simple dessert, and a drink. Adapted to younger tastes.

Assortment of artisanal quality Basque cured meats served with a homemade terrine and sweet pickled peppers. Savory and salty, ideal for sharing.

Marinated raw salmon, served with a fresh and fruity quinoa salad. Enhanced by a spicy wasabi mayonnaise.

Soft-boiled egg coated in a crispy noodle crust (kadaif), served with a stew of peppers and tomatoes and spicy sausage. Contrast of crispy and melting textures.

Creamy fresh Italian cheese served on a cold sweet corn soup. Garnished with small sweet peppers and onions to enhance the flavor.

A large varied assortment including cured meats, homemade terrine, and cheeses. A convivial and rustic dish, often shared or eaten as a cold meal.

Raw minced and seasoned beef, accompanied by creamy fresh Italian cheese and pesto. Tender texture and Mediterranean flavors.

Gourmet burger with a large patty, melted Saint-Marcellin cheese, and bacon. Enhanced by a slightly spicy mayonnaise. Rich and hearty.

Lamb shoulder slow-cooked until very tender, flavored with herbs. Served with a sweet and umami black garlic paste.

Grilled veal cutlet on a hot plate, served with an aromatic Jura yellow wine sauce. Tender meat with a distinctive nutty flavor.

Very tender beef cut seared on the plancha, topped with a flavorful black pepper sauce. A red meat classic.

Fresh fish of the day from local catch, prepared according to the chef's inspiration. Variety and recipe change daily.

Squid quickly seared on the plancha, served with stewed vegetables and a sauce of olive oil and small peppers. Tender and slightly iodized.

Diced raw salmon mixed with sweet mango and fresh herbs. Served with a tangy passion fruit vinaigrette. Fresh and exotic.

Tubular pasta stuffed with a mixture of spinach and fresh Italian cheese, gratinated. Rich and comforting vegetarian dish.

Additional portion of side dish (vegetables, starches) to complete your main course.

Selection of aged cheeses from a local cheesemonger. Usually served with bread.

Mix of fresh seasonal fruits drizzled with exotic syrup, accompanied by a refreshing lemon-herb sorbet. Light and vitamin-rich.

Dessert made of meringue, crispy on the outside and soft on the inside, filled with rich cream and red berries. Sweet and textured.

Thin crust baked with figs, drizzled with salted butter caramel and served with a creamy sauce. Rich and sweet autumn flavors.

Selection of homemade fruit ice pops prepared on-site. Flavors change with the season. Very refreshing at the end of a meal.