Les Marches

A classic dish from Burgundy. Poached eggs served in a rich and flavorful red wine sauce with lardons, onions, and mushrooms. Rich, tangy, and umami taste.

Lyonnaise sausage with pistachios, served hot with boiled potatoes. A flavorful and comforting charcuterie starter.

Tender artichoke hearts filled with a mixture of chopped hard-boiled eggs, mayonnaise, and herbs. Fresh and creamy.

Whole artichoke served cold with a classic vinaigrette sauce (oil, vinegar, mustard). The artichoke is peeled to dip the base of the leaves in the sauce.

Traditional pastry charcuterie made of marinated minced meat cooked in shortcrust pastry. Served cold, dense texture and crumbly crust.

Meat (often pork) slow-cooked in its own fat then shredded, served to spread on toast. Fatty, salty, and tender.

Beef bones cut and roasted to serve the hot, fatty marrow. The marrow is spread on toast with Guérande salt. Very rich and buttery texture.

The bistro classic: hard-boiled eggs topped with creamy homemade mayonnaise. Simple, effective, and creamy.

Half fresh avocado served with a mustard vinaigrette. Soft and vegetal texture.

Creamy cow's milk cheese, served hot and melted. Intense flavor, runny texture. To be eaten with bread.

Slices of dry sausage served with unsalted butter and bread. The quintessential French aperitif.

Frisée salad with warm smoked lardons, croutons, and a poached egg. Mix of crunchy textures and runny egg yolk.

Extra portion of side dish (fries or salad).

Portion of green beans.

Fresh fish of the day, topped with a rich crayfish sauce (freshwater crustaceans).

Fried fish fillet in batter, served with fries and tartar sauce (mayonnaise with herbs and capers).

Specialty from the Lyon region. Puffed dumplings made from pike, served gratinated in a creamy crayfish sauce. Light and airy texture.

Pasta stuffed with porcini mushrooms, served with a creamy morel sauce. A very fragrant and woody vegetarian dish.

Selection of aged cheese.

Dessert made of meringue, chestnut cream, and whipped cream. Sweet and sugary.

Poached meringue whites floating on vanilla custard, sprinkled with pink candied almonds (pralines). Very light.

Leavened cake soaked in rum syrup. Moist, juicy, and alcoholic.

Slice of brioche or bread dipped in a milk-egg mixture then pan-fried in butter, served with cooked apples. Warm and caramelized.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked. Served warm.

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

Light chocolate mousse served with gavottes (crispy Breton lace crepes).

Crushed ice flavored with Chartreuse, a powerful herbal liqueur. Digestif and refreshing.

Crushed ice with pear flavor drizzled with pear alcohol.

Crushed ice with lemon drizzled with vodka (Colonel).

Sorbet or ice cream.

Beer served from the tap.

Still mineral water.

Italian sparkling mineral water.

Very fizzy French sparkling mineral water.

Cola soda.

Sparkling orange drink with orange pulp.

Tomato juice, often consumed salted or spiced.

Small strong black coffee.

Selection of teas or herbal teas.

Chef's suggestion for the day.

Oven-roasted chicken, crispy skin and tender meat. Family Sunday dish.