Bar - Restaurant - Cave à vins — PARIS
Bar - Restaurant - Cave à vins — PARIS
on grilled eggplant
citrus fruits
The sommelier suggests you a glass of MONBAZILLAC to come with + 12€
(for 3 or 4 persons) Beef cecina, bone marrow, potato galette with Cantal cheese, Aligot croquettes with truffles, beef spring rolls, Farçous and dry sausage
with your choice of a side dish
Served rare or medium, with your choice of a side dish
with your choice of a side dish
with your choice of a side dish
garden butter sauce with your choice of a side dish
Aligot
with your choice of a side dish
with your choice of a side dish
Minced steak 180 gm, pan-fried foie gras, Saint Nectaire cheese, truffle mayonnaise, arugula, fried onions . . . & your choice of a side dish
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Price by weight Served with your choice of a side dish
Served with our grandmother Pierrette's jam
filled French choux pastry ball with vanilla ice-cream from BRETHILLON & whipped cream
crème brûlée, chocolate cake, French brioche
Ice cream : Vanillea, chocolate, salted butter caramel Sorbet: strawberry, raspberry, lemon, mango
naturally aged for 8 months
citrus fruits
The sommelier suggests you a glass of MONBAZILLAC to come with + 12€
with your choice of a side dish
½ duck breast recommanded cooking : pink or medium, with your choice of a side dish
with your choice of a side dish
with your choice of a side dish
gratinée with Mirabel cheese from Cant’Avey’Lot
Garden butter sauce, with your choice of a side dish
recommanded cooking : pink or medium with your choice of a side dish
with aligot
A succulent steak paired with a rich and creamy peppercorn sauce
Juicy, marbled meat. Recommanded cooking : rare or medium rare
Its marbling melts during cooking, releasing rich, intense flavors. Recommanded cooking : rare or medium rare
The piece to share for a generous meal. fatty, flavorful meat served with bone in a pan. recommanded cooking : blue, rare or medium rare
A classic of french cuisine served with seasonal vegetables
Just snacked
Finely chopped for a light, silky texture
Hand-cut for a more pronounced texture. For old fashioned tartar lovers
Enhanced with a touch of truffle olive oil and generous shavings of parmesan cheese, This dish can be shared as an appetizer
Generous in Aveyron cheese.
180 GM chopped steack, pan fried foie gras, Saint nectaire fermier cheese, truffle mayonnaise, aragula and fried onions. The burger that leaves a lasting feeling.
19.00 per 100 GM
18.00 per 100 GM
18.00 per 100 GM
18.00 per 100 gm
Pan-fried
Made with raw cow milk
Cow milk
Cow milk
Goat milk
Served with jam from “Chez Pierrette”
French apple pie
With its caramel icecream scoop
With its vanilla icecream scoop
Crème brulée, chocolate lava cake, brioche