PIERRE BISTROT

A traditional charcuterie made from pork liver and figatellu, a typical Corsican sausage. Rich, meaty, and pronounced flavor. Enjoy spread on bread, ideal for an aperitif.

Scampi tails wrapped in a fine pastry and fried, flavored with basil. Crispy on the outside and tender flesh inside. A refined seafood starter to share.

Fresh salad made of crisp endives, dressed with a lemon-mustard vinaigrette and topped with shavings of Mimolette (hard orange cheese). A mix of bitter, tangy, and sweet flavors.

A bistro classic: hard-boiled eggs served with a well-seasoned homemade mayonnaise, accompanied by crispy croutons and a few lettuce leaves. Simple, creamy, and flavorful.

A creamy artichoke velouté flavored with truffle. Earthy and delicate flavor, silky texture. A warm and comforting starter.

Raw tuna cut into small cubes, mixed with creamy avocado. Served with potato crisps for crunch. Fresh and light, with a beautiful contrast of textures.

Small pasta parcels filled with butternut squash, served with a creamy sauce of the same vegetable. Sweet and slightly sweet flavor. A comforting vegetarian dish.

Tender and flavorful cut of beef (hanger steak), topped with a creamy pepper and Cognac sauce. Served with waffle-cut fries. A rich and classic meat dish.

Pan-seared scallops served on a creamy leek fondue with a clam sauce. Accompanied by pilaf rice. Delicate and refined seafood flavors.

Gratin made of a layer of shredded confit beef covered with mashed potatoes. Rich and melting. Served with a green salad for freshness.

Turbot fillet (noble white fish) served with a beurre blanc sauce sharpened with sorrel. Accompanied by mashed potatoes. A fine and balanced dish.

Pork belly slow-cooked until tender, then caramelized. Served with its cooking juices, very thin and crispy potatoes (pommes paille), and a salad.

Puff pastry filled with pieces of monkfish and mussels, coated in a rich sauce made with Jura white wine (Savagnin). Served with rice. A traditional dish revisited with flavors from the sea.

Plate of regional Jura cheeses: Comté (fruity pressed cheese), Morbier (pressed cheese with a layer of ash) and Bleu de Bresse (creamy blue cheese). To be enjoyed with bread, at the end of the meal.

Fresh dessert based on creamy fromage blanc, enhanced with cooked or fresh apples, and flavored with cinnamon and vanilla. Light and digestive.

Sweet tart filled with wild blueberries (called 'brimbelles' in Eastern France). Served with whipped cream and a scoop of vanilla ice cream. Fruity and indulgent.

Moist cake baked with apricots and rhubarb. Dense and melting texture, similar to a thick flan. Served warm with vanilla ice cream.

Slow-cooked round rice in sweetened and vanilla-infused milk, served creamy. Garnished with crunchy granola and pistachios for textural contrast. A classic childhood dessert.