Stop bar Restaurant traditionnel

Breaded and fried chicken cutlet, both crispy and tender. A classic home-style dish, often served with a squeeze of lemon. Mild flavor and pleasant texture.

Tender cut of beef from the sirloin. Grilled or pan-seared according to desired doneness. Offers a pronounced beef flavor and a firm yet juicy texture.

Freshly prepared artisanal pasta, offering a more tender and melt-in-your-mouth texture than dry pasta. Rich in flavor, often served with a sauce or simply with butter.

Large cut of beef served with its bone, from the rib section. Marbled, very tender, and juicy meat. Ideal for red meat lovers, often meant for sharing.

Assortment of fresh vegetables, raw or cooked, seasoned with vinaigrette. Can be served as a side dish or a light main course. Freshness and crunch guaranteed.

Beaten eggs cooked in a pan, plain or with fillings. Soft texture inside and golden outside. A simple and comforting bistro dish.

Fresh seasonal vegetables, prepared to accompany the main dish. Can be sautéed, boiled, or grilled. They add a healthy and colorful touch to the meal.

Mashed potatoes, mixed with butter and milk or cream. Smooth and creamy texture. A rich and flavorful side dish.