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A great classic of Parisian bistros. Hard-boiled eggs served with a creamy homemade mayonnaise, here enhanced by Espelette pepper and crunchy pickles for acidity.

Tender leeks served cold or warm with a herb and caper vinaigrette (ravigote), accompanied by a smoked herring tartare for a marine and salty touch.

A rustic homemade charcuterie made from chopped and seasoned duck meat, cooked in a terrine. Firm and melting texture, usually served with country bread.

A traditional soup rich in caramelized onions and beef broth, topped with bread and a thick layer of Comté cheese gratinéed in the oven.

A luxurious version of deviled eggs, enhanced with grated or infused black truffle for a deep and elegant earthy aroma.

Salmon fillet lightly smoked but retaining a raw or medium-rare texture at the core, served with crème fraîche flavored with herbs.

Whole duck foie gras or terrine, rich and buttery. An essential delicate dish of French gastronomy, often served with toast.

An assortment of air-dried meats and artisanal cured meats (ham, sausage, terrine), ideal for sharing as an aperitif.