Mistrinquett

An egg with a runny yolk served with red wine sauce, bacon lardons, and mushrooms. A rich and flavorful Burgundian classic. Enjoy hot with bread.

Half a Camembert baked until melted, drizzled with sweet honey. A creamy and comforting sweet and savory mix. Eaten by dipping crusty bread into the hot cheese.

A rich and smooth duck foie gras terrine, prepared in-house, accompanied by a sweet onion confiture. A gastronomic French starter with a melt-in-your-mouth texture. Spread on toast or brioche.

A traditional soup made of caramelized onions in beef broth, often gratinated with cheese and croutons. Savory and slightly sweet taste from the onions. Enjoy very hot with a spoon.

Herring fillets preserved in oil and vinegar, served with a warm potato salad. Distinct flavor and firm texture of the fish, balanced by the sweetness of the potatoes. A typical bistro dish.

Scallops quickly seared to remain tender, served with a light white wine sauce. Delicate flavor and soft texture. A refined seafood dish.

Raw salmon diced, seasoned with herbs and aromatics, served with fries and salad. Fresh, light, and tender. Eaten raw, often with a squeeze of lemon.

Tiny square pasta stuffed with cheese and herbs, served with a chive cream sauce. Very tender and melt-in-your-mouth texture. A comforting dish from the Dauphiné region.

A grilled beef steak (flank steak) from Angus cattle, known for its flavor, served with a shallot sauce. Fibrous but tender texture if cooked rare. Accompanied by crispy fries.

A burger topped with melted Cantal cheese, a pressed cheese from the Massif Central. Flavorful and hearty, served with fries and salad. Eat with hands or cutlery.

Raw Aubrac beef, minced and seasoned, served with fries and salad. Tender texture and pronounced beef flavor. Mix the ingredients on the plate to your liking.

A lamb shank slow-cooked until the meat falls off the bone, accompanied by small potatoes. Extremely tender and melt-in-your-mouth texture, rich flavor. A generous stewed dish.

Grilled duck breast fillet, served pink, with a sweet fig sauce and sweet potato puree. The meat is tender with a flavorful layer of fat under the skin. A classic sweet and savory combination from the Southwest.

A selection of aged French cheeses. Choose from creamy Brie, strong Blue, or fruity Cantal. Enjoy with bread, often at the end of the meal before dessert.

A chocolate cake, cooked on the outside but with a liquid center, served with a salted butter caramel sauce. Intense chocolate flavor, warm and decadent. The contrast of textures is delicious.

A shortcrust pastry filled with a creamy lemon custard. Perfect balance between the tartness of the lemon and sweetness. A fresh and light dessert.

A layered Italian dessert with coffee and Amaretto (almond liqueur) soaked biscuits, and a mascarpone cream. Sweet, creamy with a hint of alcohol. Eaten cold with a spoon.

An espresso coffee served with an assortment of several miniature desserts. Ideal for tasting everything without choosing a full dessert. Perfect for finishing the meal on a sweet and caffeinated note.