O'Bourpif

A French bistro classic made with hard-boiled eggs coated in a creamy, mustard-infused homemade mayonnaise. A creamy texture and comforting taste.

A French reinterpretation of Japanese maki, using tender leeks instead of rice and seaweed. Served fresh with a tangy vinaigrette.

Grated celeriac mixed with a mustard mayonnaise sauce, served with a soft-boiled egg. A mix of crunchy and creamy textures with a peppery flavor.

Duck meat confited in its own fat then shredded to form a rich and flavorful spread. Usually served with bread.

A preparation of minced and seasoned meats, baked in a mold. Served cold in slices, it's a rustic and flavorful charcuterie.

A spreadable preparation made from flaked and seasoned fresh sea bream. A light appetizer with delicate marine flavors.

Heirloom tomatoes in various colors and flavors, served with a ball of fresh Italian spun-paste cheese with a creamy center (Burrata). Fresh and milky.

Meat pie baked inside a puff or shortcrust pastry. Served cold or warm with a green salad. Contrast between the crisp crust and the tender meat.

Beef briefly seared on the outside and raw inside, cut into thin slices. Accompanied by a salad with Thai flavors (spicy, lemony, fresh herbs).

Diced fresh raw salmon mixed with avocado and seasoned. A melt-in-your-mouth, rich texture, served fresh with salad.

Raw minced beef, prepared with Italian ingredients (parmesan, basil, olive oil, sun-dried tomatoes). Served with fries and salad.

Red tuna lightly seared on the outside and raw inside, thinly sliced. Served with a salad with Asian influences, fresh and fragrant.

Large salad composed of romaine lettuce, croutons, parmesan, chicken, and the famous creamy Caesar dressing.

Traditional French sausage made from pork tripe, labeled 5A (sign of superior quality). Strong flavor and firm texture, served grilled with a spicy mustard sauce.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with pan-fried potatoes.

Beef cut (Black Angus) renowned for its intense flavor and tenderness. Served rare with slow-cooked sweet shallots and fries.

Dessert made of thin, crispy pastry leaves layered with light whipped cream and fresh raspberries.

A mix of seasonal fruits cut into pieces, served fresh. A light and vitamin-rich dessert.

An airy, chocolate-rich dessert, prepared with whipped egg whites. Foamy texture and intense cocoa flavor.

An espresso coffee served with a selection of several miniature desserts (petits fours). Perfect for tasting everything.

A hot tea served with a selection of several miniature desserts.

A glass of champagne served with a selection of several miniature desserts.