Les Rigoles

Hard-boiled eggs served cold with mayonnaise. A classic French bistro appetizer, simple and tasty. · Firm texture of the white and creamy texture of the yolk, accompanied by the creaminess of the sauce. · Enjoyed as is as a light starter.

Mixed salad topped with warm confit poultry gizzards. A specialty from the Southwest. · Contrast between the fresh salad and the tender, flavorful gizzards. · Can be eaten as a starter or a light main course.

Toasted bread slice topped with oven-melted goat cheese. · Crispy bread and creamy hot cheese with a characteristic flavor. · Often served on a bed of green salad.

Portion of camembert coated in breadcrumbs and fried. · Molten and creamy center under a golden and crispy crust. · Served hot, ideal for cheese lovers.

Assortment of cold charcuterie (salami, ham, terrine). · Salty flavors and varied textures. · To share or as a starter, with bread and pickles.

Large mixed salad with smoked salmon and Poilâne bread toasts. · Freshness of raw vegetables combined with the smoky taste of fish and the creaminess of chive cream. · A complete and balanced dish.

Gourmet salad inspired by the Gers region with foie gras, gizzards, and duck breast. · Rich and flavorful, mixing hot and cold. · Ideal for discovering Southwest specialties.

Salad topped with warm goat cheese toasts, with optional bacon. · Classic combination of melted goat cheese and crisp salad. · Can be adapted without pork according to preference.

Mountain salad with cured ham, potatoes, and Cantal cheese. · Rustic and hearty, with frank flavors of Auvergne. · Perfect for a solid appetite.

Generous salad with melted raclette cheese on toast and charcuterie. · Rich flavor of melted cheese combined with potatoes. · A comforting dish reminiscent of winter meals.

Version of the famous Caesar salad with chicken and parmesan. · Crispy texture with a creamy cheese sauce. · A fresh and satisfying international standard.

Salad with Mediterranean accents featuring sardines, tapenade, and sun-kissed vegetables. · Iodine and sunny flavors, rich in olive oil. · Evokes the cuisine of the South of France.

Very hearty salad combining charcuterie, cheeses, and specialties from the Southwest. · A very hearty platter for big appetites. · Mix of many flavors and textures.

Short pasta served with a creamy three-cheese sauce. · Rich, creamy, and melting. · A simple and comforting dish.

Long pasta with salmon pieces and cream. · Delicate fish flavor combined with the creaminess of the sauce. · A classic pasta dish.

Long pasta served with a sauce made from bacon, eggs, and cheese. · Flavorful and rich, with the smoky taste of bacon. · Very popular Italian dish.

Semolina dish served with vegetables, broth, and your choice of meat (chicken or spicy sausage). · Flavored with mild spices, granular texture of the semolina. · Convivial and generous dish.

Couscous with three meats: chicken, beef, and merguez. · Variety of meat flavors and textures. · The most classic and popular version.

Couscous served with spicy minced meat balls. · Tender and fragrant. · A flavorful alternative to whole cuts.

Couscous with simmered beef pieces. · Tender meat infused with vegetable broth. · Rich and nourishing.

Semolina and a mix of various vegetables cooked in a fragrant broth. · Light and healthy, highlighting vegetables. · Meat-free option.

Couscous served with grilled lamb chops. · Distinct lamb flavor that pairs well with spices. · For grilled meat lovers.

Couscous with slowly roasted lamb (mechoui). · Very tender and melt-in-your-mouth meat with a roasted flavor. · A festive dish.

Couscous served with marinated and grilled lamb skewers. · Smoky flavor of the grill. · Playful and flavorful presentation.

The most complete couscous with an assortment of all meats (chicken, merguez, beef, lamb). · Very hearty and varied. · The ultimate feast for big appetites.

Beautiful cut of Charolais beef, known for its tenderness, served with béarnaise sauce. · Juicy meat and creamy herb sauce. · A French brasserie classic.

Assortment of Charolais beef cuts presented on a board. · Ideal for tasting different meat textures. · For true red meat lovers.

Long-fibered beef cut, very flavorful, served with onion confit. · Meat with a characteristic chew and pronounced flavor. · The sweetness of the onions complements the meat.

Cooked veal offal, often in sauce. · Firm texture and delicate flavor typical of offal. · A traditional dish for connoisseurs.

Onglet (tender and flavorful cut) pieces grilled on a skewer. · Rich flavor of grilled beef. · Served on a board for a rustic presentation.

Whole lamb roasted on a spit or in the oven, served in portions. · Very tender, confit, and flavorful meat. · North African-inspired specialty.

Raw minced beef seasoned with Italian flavors. · Freshness of raw meat enhanced by cheese and tomatoes. · Cold dish, tender and aromatic.

Pan-seared duck breast, served with a honey sauce. · Tender red meat with crispy skin, sweet and savory. · A great French classic.

Grilled beef cut, less fatty than rib steak, served with a shallot sauce. · Firm and flavorful meat. · The shallot adds a sweet and fragrant touch.

Thick grilled beef steak, served with a creamy pepper sauce. · Tender and enhanced by the pepper's bite. · An timeless classic.

High-quality pork tripe sausage (AAAAA label), grilled. · Very pronounced taste and particular texture. · A dish for discerning offal lovers.

Whole or fillet fish, simply grilled. · White, fine, and delicate flesh. · Light and healthy.

Grilled or pan-seared salmon steak. · Pink, fatty, and melt-in-your-mouth flesh. · Rich in flavor and omega-3.

Platter offering salmon in various forms (e.g., smoked, tartare, grilled). · Allows for variety in tastes and textures. · Served with fries and salad.

Raw salmon cut into cubes, often paired with avocado. · Fresh, creamy, and light. · Served chilled.

Breaded and fried white fish fillet, served with fries. · Crispy on the outside and soft on the inside. · Very popular British dish.

Seafood marinated in citrus juice (lemon). · Tangy and very fresh taste. · The marinade 'cooks' the fish cold.

Pasta served with a spicy tomato sauce. · Spicy and tangy flavor. · An Italian classic.

Large slice of bread topped with chorizo and melted mozzarella. · Crispy, melting, and slightly spicy. · Served with fries and salad.

Green salad topped with breaded goat cheese or in a phyllo dough. · Hot-cold and crispy-creamy contrast. · A light starter or main course.

Airy and intense chocolate dessert. · Light and foamy texture. · A must-have for chocolate lovers.

Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. · Creamy and flavored with coffee. · Sweetness and creaminess.

Egg custard topped with liquid caramel. · Smooth and melt-in-your-mouth texture. · Mild vanilla and caramel flavor.

Vanilla cream topped with a thin layer of sugar caramelized with a torch. · Contrast between the hot crispy crust and the cold cream. · A great French classic.

Coffee or tea served with an assortment of small desserts (mignardises). · Allows you to taste several sweets at the end of the meal. · Gourmet and varied.