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Starters € 7.50 Main courses € 15.50
Desserts € 7.50
Besetting sin menu € 20.50 All inclusive menu € 31.90 Gourmet Menu € 25.50 Midday happiness
Menu little butcher (-12) 7.50 €
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| Country terrine tradition Bistrot and side salad |
| Carpaccio of beef, chips Cantal-between and small salad |
| Pressed beef and duck foie gras cooked terrine, mustard sauce thick |
| Crispy goat roast with fig chutney and hint of honey |
| Charcuterie board and toasted bread (homemade terrine, ham, sausage two way) |
| Head warm veal served in a salad dressing with fresh chives and shallots |
| Egg casseroles and morel cream, toasted bread |
| Salad at Bistro mode (gizzards by us, chips Cantal-between, golden croutons and ham) |
| Fish terrine of time with fresh herbs, small side salad |
| Homemade duck foie gras cooked in a spicy wine, bread toasted dry fruits (extra € 5) |
| Piece of butcher heart of rump to taste (your choice of sauce: béarnaise, pepper, shallot or Fourme d'Ambert, homemade chips fries) |
| Tab beef, new potatoes candied shallot sauce |
| Beef tartare: the classic (make your mix yourself) |
| Beef tartare: Café de Paris (prepared just fried and gratin Cantal-between) |
| Beef tartare: the tradition (prepared with condiments and raised according to your wishes) |
| Beef tartare: the Niçois (prepared tapenade, fresh basil, Cantal-between) |
| Burger Bistrot tradition (chopped steak, brioche, stewed tomato, grated Cantal, red onions and Bistrot sauce) |
| Chicken breast, light stuffing with apples, mashed carrots with fresh butter |
| AAAAA sausage, violet mustard from Brive and candied potatoes |
| Roasted shrimp tails, small Niçoise vegetables and sauce vierge lemon |
| Steak roast pollack, clutter vegetables and pasta with fresh basil pesto |
| Selected base cheeses of the moment |
| Baba cap sprinkled with dark rum |
| Profiteroles (white chocolate ice cream, caramel ice cream and salted butter ice worth, topped with hot chocolate and chopped nuts) |
| Tart apples, caramel |
| Ice Soup strawberries and cloud mascarpone |
| Limousine Cup (ice and chestnut liqueur, chestnut, walnut kernels) |
| Colonel Cup |
| Brûlée Cream vanilla and caramel chips |
| Soft to intense chocolate, caramel slag cord |
| Cup Chocolate Liegeois |
| Appointment gourmet coffee (espresso coffee with sweets) |
| Coconut panna cotta topped with kiwi and ginger crumble |
| Starter on the slate of the day |
| Salad Bistrot (gizzards by us, chips Cantal-between, golden croutons and ham) |
| Country terrine tradition Bistrot and side salad |
| Carpaccio of beef, chips Cantal-between and small salad |
| Main course on the slate of the day |
| Fish on daily specials |
| Tartare 160g tradition (prepared with condiments and raised according to your wishes) |
| Classic tartare 160g (make your mix yourself) |
| Tartare Café de Paris 160g (prepared just fried and gratin Cantal-between) |
| Part of the butcher (pronounced with plancha, pepper sauce and homemade fries) |
| Large beef carpaccio (fresh basil pesto, shavings Cantal between, salad and homemade fries) |
| Small fresh gourmet burger |
| Chopped fresh beef steak, homemade fries |
| Fish and vegetables on daily specials |
See the menu
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