Traditional french bistro menu

Starters

• Poached eggs 'en meurette': Eggs delicately poached and served in a rich red wine sauce with onions and mushrooms, offering a savory and comforting start.
• Pike dumplings with Nantua sauce: Light pike fish dumplings bathed in a creamy, buttery Nantua sauce that highlights the delicate flavors of the region.
• Parisian-style calf's head: Tender calf's head prepared with parsley, garlic, and butter, delivering a traditional and flavorful introduction.

Mains

• Confit of duck leg: Succulent duck leg slowly cooked in its own fat until meltingly tender, a quintessential French delicacy.
• Calf’s brain and tartare sauce: Delicate calf’s brain perfectly paired with a tangy tartare sauce for an adventurous yet balanced flavor.
• Veal sweetbread: Creamy and tender veal sweetbreads, cooked to perfection showcasing exquisite French culinary finesse.
• Kidneys rich in regional flavours: Flavorsome kidneys infused with spices from the region, offering a bold and authentic taste experience.
• Cassoulet of Castelnaudary: A hearty traditional stew of white beans, duck leg, pork sausage, and pork skin, slow-cooked to deep, rich flavors.
• Andouillette de Troyes 5A: A distinctive pork sausage delicately spiced and enriched with wine, celebrated in French gastronomy.
• Tripes à la mode de Caen: Traditional slow-cooked beef tripe with carrots, onions, and wine, offering deep, comforting flavors.
• Quenelles de brochet aux œufs et beurre frais sauce Nantua: Delicate pike fish dumplings enhanced with fresh eggs and butter, served with the iconic Nantua sauce.

Desserts

• Baba au rhum: A light and airy sponge cake infused with rum and topped with whipped cream, offering a decadent finish.
• Tarte Tatin: Classic upside-down caramelized apple tart with buttery puff pastry, a timeless French favorite.
• Crème brûlée: Rich cream custard topped with a crisp caramelized sugar crust, delicately flavored with vanilla.

Drinks and specials