Restaurant Chez Moi Robert&C.A Saint-Maur-des-Fossés

Pork feet cooked until tender, served warm or cold with a vinaigrette sauce. A charcuterie specialty with a gelatinous and rich texture. Usually enjoyed with bread.

Land snails served hot in a small dish (skillet) with garlic and parsley butter. Tender texture and herbaceous taste. Use the bread to soak up the melted butter.

Large shrimp cooked with a blend of fragrant but not spicy spices. Firm and juicy flesh with aromatic notes. To be peeled and savored.

Fish Duo: creamy smoked salmon and haddock marinated in lime for a touch of acidity. A fresh dish with smoky and iodized flavors.

Slowly cooked poultry gizzards in fat (confit) to become tender. Often served warm, they offer a firm yet melting texture and a rich flavor.

Duck foie gras prepared by the chef, cooked at low temperature to preserve its creaminess. Rich, buttery, and delicate flavor. Usually enjoyed spread on bread or brioche.

Traditional sausage made from pork tripe, known for its strong odor and characteristic pronounced taste. Served grilled with homemade fries. A rustic dish for offal lovers.

Noble piece of guinea fowl (firm and flavorful poultry), served with a smooth and creamy coral lentil purée. A balanced and tasty dish.

Marbled and grilled beef steak, topped with a creamy pepper sauce. Accompanied by sautéed potatoes. A rich and satisfying bistro classic.

A variation of the Alsatian dish where charcuterie is replaced by various fish and seafood, served on fermented cabbage. The acidity of the cabbage pairs perfectly with the sweetness of the fish.

Thick fillet of cod (white fish with flaky flesh) served with a white butter sauce (Nantais butter). Accompanied by black rice with a light hazelnut flavor.

Rich vanilla custard dessert covered with a thin layer of caramelized sugar hardened with a torch. Delicious contrast between the crispy, warm top and the creamy, cool interior.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting everything without having to choose just one dessert.

Traditional dessert made from bread soaked in a mixture of eggs and milk, then cooked, here enhanced with rum and raisins. Soft texture and comforting flavors.

Caramelized apple tart cooked upside down (pastry on top), then flipped over. Served warm with a scoop of cold vanilla ice cream for a temperature contrast.

Small chocolate cake cooked so that the outside is firm and the inside remains molten or very tender. Intense chocolate flavor.