Rita

Land snails served in their shells with garlic parsley butter. Tender texture and rich herbaceous taste. Eaten hot with a small special fork.

Thin slices of Italian raw ham aged for two years. Salty, sweet, and melting flavor. Served cold as an appetizer.

Pan-fried oyster mushrooms with garlic and parsley. Slightly firm texture and woody flavor. A simple and tasty dish.

Traditional soup made from caramelized onions and beef broth. Topped with bread and melted gratinéed cheese. Served very hot.

Salmon cured in salt, sugar, and dill. Served with a tangy fresh herb cream and toasted bread. Fresh and delicate.

Whole Camembert cheese baked until melted, drizzled with honey and thyme. Served hot with garlic bread for dipping. Rich and creamy.

Leeks served cold with a mustard vinaigrette, garnished with celery and green apple for freshness. A revisited classic bistro starter.

Creamy and smooth soup made with blended mushrooms. Mild and earthy flavor.

Mixed salad of romaine lettuce, crispy breaded chicken, egg, tomatoes, and parmesan cheese. Dressed with a creamy garlic and anchovy sauce.

Rustic salad based on lentils, blue cheese (Roquefort), and walnuts. The sweet and savory mix is provided by the pears and the balsamic vinaigrette.

Hot ham and cheese sandwich, grilled or baked. Served with fries and salad. The option with an egg turns it into a Croque-Madame.

Toasted bread tartine topped with marinated salmon and fresh herb cream. Served with raw vegetables and salad.

Tubular pasta served with a classic tomato sauce and fresh basil. A simple and vegetarian Italian dish (without the supplement).

Creamy risotto cooked slowly with broth and mushrooms. Rich in flavor and smooth.

Thick piece of salmon grilled on a hot plate. Served with a Provençal vegetable stew and a white butter sauce. Tender and flavorful.

Diced raw salmon, seasoned with avocado and fresh herbs. Served cold with fries. A fresh and light dish.

Chicken thigh baked with herbs. Served with its reduced cooking juices and mashed potatoes. A comforting dish.

Gourmet burger with beef, cheddar cheese, bacon, and coleslaw. Enhanced by a spicy Cajun sauce. Served with fries.

Raw minced beef, seasoned (often with capers, onions, mustard). Served fresh with fries. A French bistro classic.

Beef cut slow-cooked until melting. Served with a red wine sauce and mashed potatoes.

Grilled firm white fish fillet. Accompanied by a rich butter and lemon sauce, and tender vegetables.

Asian-inspired dish with quickly sautéed vegetables and noodles. Seasoned with a fermented soy umami sauce and topped with crunchy peanuts.

Long-fiber beef steak, grilled to your liking. Served with fries and a choice of creamy sauce.

Very tender pork cut served with a sweet and sour sauce. Accompanied by a fine carrot purée.

Large piece of grilled beef (300g), tender and marbled. Served with fries and your choice of sauce.

Children's menu including a main course (breaded chicken or ground beef) and fries.