Minim's

A French bistro classic of hard-boiled eggs served with a creamy homemade mayonnaise. Simple, rich, and flavorful. Eaten cold as a starter.

A meat pâté (often pork and veal) baked in a golden shortcrust pastry. The filling is seasoned and sometimes includes jelly. Crispy exterior and melting interior.

Generously sized snails baked in their shells with parsley and garlic butter. An iconic French specialty, rich in herbaceous flavors. Eat hot with bread for dipping.

Pork meat confited in its fat and shredded, served in a pot. Spreadable texture and rich, salty taste. Accompanied by tangy gherkins to balance the fat.

Thin slices of smoked salmon served with toast and creamy Isigny crème fraîche. Delicate smoky flavor and silky texture. A fresh and refined dish.

Mix of fresh mushrooms sautéed in a pan, often with garlic and parsley. Woody flavor and tender texture. A comforting vegetarian dish.

Green salad topped with slices of warm goat cheese served on toast. Hot-cold contrast with vinaigrette. Typical flavor of melting goat cheese.

Leeks steamed until tender, served cold or warm with a mustard vinaigrette. Sweet and melting. A simple and light traditional starter.

Cooked lentils served warm in a salad, accompanied by smoked Montbéliard sausage. Rustic and hearty dish with smoky and earthy flavors. Ideal for sharing.

Crispy frisée salad served with warm smoked lardons and a poached egg with a runny yolk. Mix of textures and savory flavors. Often dressed with a zesty vinaigrette.

Rich broth with caramelized onions, topped with bread and a thick layer of melted cheese. Savory, sweet-salty, and very comforting. To be enjoyed piping hot.

Creamy and smooth soup made from pumpkin and chestnuts. Sweet and slightly nutty flavor. Perfect for warming up.

Coarsely hand-chopped sausage, grilled and served with homemade mashed potatoes. A hearty and authentic bistro dish.

Cabbage leaves filled with a meat mixture and simmered. Served with a reduced meat jus. A traditional, tender, and fragrant stewed dish.

Raw minced beef seasoned with capers, onions, and condiments. Fresh and zesty. Traditionally served with fries.

Thick piece of grilled salmon served with a creamy and tangy beurre blanc sauce. The fish is tender and rich. A classic of French cuisine.

Whole sole, floured and pan-fried in butter, served with lemon and parsley. Fine, delicate, and firm flesh. A noble and traditional fish dish.

Small square pasta filled with cheese and herbs, baked in an Emmental cream sauce. Melting and very indulgent.

Pan-seared scallops served with a Grenoble sauce (butter, capers, lemon, croutons). Delicate sea flavor enhanced by acidity and butter.

Tender and flavorful cut of beef, grilled and topped with a red wine and shallot sauce. A robust meat for beef lovers.

Roasted or pan-fried poultry meat, served with rosemary-infused butter. Tender flesh and aromatic herbaceous flavor.

Duck leg slow-cooked in its own fat until melting, with crispy skin. Rich and intense flavor. A great Southwest classic.

Assortment of three aged French cheeses. Usually served with bread.

Airy dessert with intense dark chocolate. Light and mousse-like texture. A gourmet classic.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A decadent hot-cold dessert.

Assortment of fresh cut tropical fruits (mango, pineapple, passion fruit, etc.). Fresh, sweet, and vitamin-rich.

Rice slowly cooked in sweetened and vanilla-infused milk. Creamy and comforting texture. Often served with caramel or fruit coulis.

Caramelized upside-down apple tart, served warm with thick Isigny crème fraîche. Melting and sweet.

Egg custard with liquid caramel. Smooth and silky texture. A simple and sweet dessert.

Poached meringue floats on vanilla custard, drizzled with caramel and often slivered almonds. Light and airy.

An espresso coffee served with a selection of several mini-desserts. Ideal for tasting a bit of everything.

Plum brandy aged in barrels. Fruity and powerful digestif.

Apple brandy from Normandy. Apple and wood notes. Traditional Norman digestif.

Cognac. Woody and fruity notes. A renowned digestif.

Southwest grape brandy aged for 12 years. Rich, complex, and aromatic.

Traditional French aperitif cocktail mixing white wine and cassis liqueur. Sweet and fruity.

Selection of classic cocktails (e.g., Martini, Mojito, etc.). Ask for the day's selection.

Classic brut Champagne, fresh and balanced with fine bubbles. Ideal for celebrating.

Elegant Champagne with floral and fruity notes. A signature from the Perrier Jouët house.

Complex and mature vintage Champagne. Rich aromas developed through aging.

Champagne made exclusively from Chardonnay grapes. Very fine, mineral, and elegant.

Rosé champagne with red fruit aromas. Gourmet and refined.

Light and refreshing rosé from the Mediterranean, pale and fruity.

Elegant, dry, and aromatic rosé from Provence.