L'Ogre

Assortment of high-quality Spanish cured meats. Includes dried beef (cecina) and aged cured ham. Intense, salty, and umami flavors, to be enjoyed with your fingers.

Beef bone cut and roasted so the marrow becomes melting. Very rich, fatty, and creamy flavor. Eaten by spreading the hot marrow on toast with a little salt.

Rustic country pâté made with rabbit meat. Firm texture with pieces of meat. Flavorful and seasoned with herbs, served cold with bread.

Cubes of raw salmon mixed with green mango and fresh cilantro. A fresh, light, and tangy dish, combining the melting texture of the fish and the crunch of the fruit.

Fattened duck or goose liver, homemade. Buttery and silky texture, rich and delicate taste. Served cold, usually accompanied by brioche or toast.

Probably a cooked egg (fried, soft-boiled, or scrambled) served with typical Spanish ingredients like chorizo or peppers. Flavorful and comforting.

Elongated shellfish (razor clams) quickly cooked on a griddle, often with garlic and parsley. Firm, slightly chewy texture and iodized taste.

Tiny squares of pasta stuffed with cheese and herbs (a Dauphiné specialty). Very tender and melting texture, served with cream. A rich and comforting dish.

Beef slices briefly seared on the outside and left raw inside. Marinated or served with a soy/citrus sauce. Tender and fresh texture.

Tuna just seared on the outside, raw in the center. Finely sliced and seasoned. Delicate texture, close to sashimi.

Goat cheese (likely warm) wrapped or served with grilled bacon. A flavorful combination of melting cheese and salty, crispy meat.

A large bone-in beef cut, grilled or roasted. Very tender, juicy, and marbled meat with intense flavor. Ideal for red meat lovers, served rare.

Popular beef cut in Brazil (rumsteck tip) from the Black Angus breed. Characterized by its fat cap that melts during cooking, resulting in very flavorful meat.

Wagyu beef flank steak, famous for its exceptional marbling. Incredibly tender and melting texture, with a unique buttery taste.

Picanha cut from Wagyu beef. An exceptional cut with significant marbling, extremely tender and rich in flavor.

Cut of beef known as the 'butcher's cut'. Long-fibered meat, very tender and with a powerful taste, from the Black Angus breed.

Also called 'Onglet'. A long and flat cut of beef, very flavorful with a chewy texture. Quickly grilled over high heat to remain tender.

A large tasting platter likely composed of a generous assortment of meats or charcuterie for big appetites.

The house's signature burger. Usually very hearty, with a thick ground beef patty, cheese, vegetables, and sauces in a burger bun.

Fresh fish of the day, species varies depending on arrivals. Prepared according to the chef's inspiration.

Raw beef meat chopped by hand and seasoned (capers, onions, sauces). Tender and fresh texture, usually served with fries.

Beef steak cut from the ribs, Black Angus breed. Marbled, juicy, and very flavorful meat, grilled to perfection.

Black Angus flank steak. A long-fibered cut, tender and with a distinct flavor. A bistro cuisine classic.