Yes, General!

A varied tasting board including a selection of charcuterie and house specialties. Ideal for sharing and discovering multiple flavors at once.

Artisanal dry sausage. Firm and flavorful with a rustic taste of cured meat. Enjoyed in thin slices, often with bread and butter.

Thin and elongated dry sausage. Slightly crunchier texture than saucisson. Concentrated and salty cured meat taste.

Pork sausage spiced with paprika (pimentón). Rich, smoky, and slightly spicy flavor with a melting texture due to the quality Bellota fat.

Dried and smoked beef ham. Dark red color, intense and slightly salty flavor reminiscent of Bündnerfleisch but more tender.

Cooked minced meat preparation (country pâté), served cold. Recipe changes according to inspiration. Rich, meaty, and perfect on toast.

High-quality dry or cooked ham. Tender and flavorful. A classic of French charcuterie.

Meat (often pork, duck, or goose) cooked for a long time in its own fat then shredded. Spreadable, fatty, and melting texture. Very tasty on bread.

Zucchini marinated in vinegar and flavored with curry. Crunchy, tangy, and slightly spicy. Pairs well with charcuterie to cut through the richness.

Hot toasted sandwich filled with fruity Comté cheese and dry-cured ham. Melting and crispy. Served with sides.

Vegetarian and sweet-savory version of croque-monsieur. Mix of cheeses (Comté, goat), apple slices, and hazelnut pieces. Delicious and original.

Sandwich filled with high-quality smoked trout and tangy onion pickles. Fresh, iodized, and light.

Classic sandwich revisited with artisanal Paris ham and a deviled egg garnish (egg yolk mixed with mayonnaise). Rich and creamy.

A portion of cheese of your choice from the current selection. Usually served with bread.

Tasting platter offering six different types of cheese. Allows you to discover a range of flavors and textures.

Large platter combining charcuterie and cheeses. The ideal choice for a convivial meal to share.

Classic bistro starter: organic hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, effective, and delicious.

Fresh salad mixing tomatoes and sweet strawberries with sheep cheese. A light and fragrant sweet and savory balance.

Raw veal meat roughly chopped with a knife, seasoned with smoked anchovies and a confit egg yolk. Tender texture and pronounced umami taste.

Grilled octopus tentacle, served with peas and elongated cherry tomatoes (dattérinos). Tender inside and slightly crispy outside.

Traditional pâté en croûte: meat filling cooked in a shortcrust pastry. Served cold, often with gherkins.

Tender grilled beef cut, accompanied by flavored butter and a slightly spicy garnish. Intense meat flavor.

Large cut of meat or dish of the day to share. Ask the server for the cut and price of the day.

Grilled fatty duck breast, served pink. Accompanied by a tangy sauce and spicy fermented cabbage (kimchi) to balance the richness.

Fatty and flavorful pork cut, slow-cooked until shredded. Served with a fresh citrus and pistachio sauce, and fries.

Spicy vegetarian dish composed of simmered seasonal vegetables, accompanied by breaded and fried rice balls filled with goat cheese.

Light dessert made of crispy meringue, whipped cream, and fresh fruit. Airy, sweet, and tangy texture.

Brioche cake soaked in a rum syrup. Moist and alcoholic. Generous portion suggested for two people.

Tartlet on a shortcrust pastry filled with crunchy walnuts and tangy rhubarb. A rustic and balanced dessert.

Chocolate cake served warm with a molten center, accompanied by a scoop of vanilla ice cream. Requires 7 minutes of baking.

Selection of organic ice creams and sorbets. Fresh and flavorful. Price per scoop.