L'Heure Bleue

Diced fresh salmon marinated with dill, served with a slightly acidic and creamy sauce. A melt-in-your-mouth texture and a fresh, fragrant taste. Served as a light starter.

Homemade duck foie gras terrine, served with a sweet fig chutney. A rich and creamy texture with a sweet and savory balance. To be spread on toast or brioche.

Diced herring fillets, served with warm potatoes. A classic bistro dish with smoky and salty flavors, softened by the potatoes. Eaten with a fork.

Six snails served in their shells with garlic-parsley butter. Intense herbaceous and garlicky flavor, tender texture. Enjoy hot, sopping up the butter with bread.

Mixed salad of candied poultry gizzards, smoked bacon, and a poached egg. A mix of hot and cold, with the egg yolk binding the ingredients. A gourmet and rustic starter.

Poached eggs served in a red wine sauce with bacon and onions. A rich and flavorful traditional Burgundian dish. Served hot, often with croutons.

Assortment of various charcuterie (salami, pâté, ham). Salty and varied flavors. Ideal to start the meal, served with bread and pickles.

Duck pâté enhanced with crunchy almonds and green peppercorns. Meaty texture with a slight spicy touch. Served cold with country bread.

The classic egg mayonnaise: hard-boiled eggs served with freshly made mayonnaise. Simple, creamy, and comforting. A must-have starter in French bistros.

Beef cut with long fibers, renowned for its flavor, served with shallots cooked slowly until melting. Pronounced meat flavor enhanced by the sweetness of the shallots. Rare recommended.

Thick slice of rumsteak served with a creamy green peppercorn sauce. The meat is tender and the sauce provides a spicy but not too hot warmth. A brasserie classic.

Pan-seared duck breast, served pink, with a sweet and savory honey and spice sauce. The skin is crispy and the meat is tender. A dish with rich and fragrant flavors.

Burger prepared with a quality ground beef patty and artisanal bread. Served with a choice of melting cheese. Accompanied by fries.

Traditional pork tripe sausage, grilled and served with a grain mustard sauce. Very pronounced taste and unique texture. A dish for lovers of authentic flavors.

Raw minced and seasoned beef. Available in classic version or with Roquefort cheese for a stronger flavor. Served fresh, usually with fries.

Duck leg slow-cooked in its own fat. The skin is golden and crispy, the meat easily flakes off. Flavorful and very tender.

Pan-seared veal liver slice, served pink with melting onions and croutons. Very tender texture and characteristic but delicate ferrous taste.

Large piece of beef with bone, grilled or pan-fried. Very juicy and flavorful thanks to the marbled fat. A hearty meal for red meat lovers.

Piece of lamb shank slow-cooked until confit, topped with a creamy mild garlic sauce. The meat falls off the bone. Melting and fragrant.

Thick white fish fillet cooked with tomatoes, herbs, and olive oil. Flaky and delicate flesh with flavors from the South of France.

Pan-seared salmon fillet served on a bed of creamed leeks. The fish is rich and moist, well-balanced by the mildness of the leeks.

Large Southwestern salad with candied gizzards, smoked or dried duck breast, bacon, and poached egg. Very hearty, rich in meat and flavors.

Mixed salad with Auvergne cheeses (Cantal, Roquefort) and charcuterie. Strong flavor due to the blue and aged cheeses.

Salad for cheese lovers, often served with goat cheese on toast, accompanied by Cantal and Cheddar. Rich and comforting.

Rich chocolate cake with a molten or very moist center. Made with dark chocolate for an intense flavor. Served warm, sometimes with custard.

Creamy vanilla custard flavored with Grand Marnier orange liqueur, topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Sweet tart filled with poached pears and almond cream (frangipane). Sweet and melt-in-your-mouth with a good fruit and almond flavor.

Upside-down apple tart where the fruit is caramelized in butter and sugar before baking. Served warm, often with fresh cream.

Poached meringue (whipped egg whites) floating on vanilla custard, drizzled with caramel. A light, airy, and very sweet dessert.

Two scoops of fruit sorbet, dairy-free. Fresh and light, ideal for finishing a hearty meal.

Cream puffs filled with ice cream, drizzled with hot chocolate sauce. A classic gourmet dessert.

An espresso coffee served with an assortment of mini surprise desserts. Allows you to taste several sweets in small portions.

Selection of various aged cheeses. Served with bread, before or instead of a sweet dessert.