Au Cadet de Gascogne

Assortment of dried and cooked meats, typically French. Varied texture, from tender to firm. To be enjoyed with bread and pickles.

Selection of various French cheeses (soft, hard, blue). Rich and milky flavors. Ideal for sharing with wine.

Combination of cured meats and cheeses on the same board. Offers a variety of savory and creamy flavors. Perfect for an aperitif.

Rustic country pâté made from pork. Coarse texture and rich meat flavor. Served cold with pickled gherkins.

Burgundy snails served hot in their shells. Stuffed with a very fragrant garlic and parsley butter. To be eaten by extracting the flesh from the shell.

Creamy fresh Italian cheese served with ripe tomatoes. Seasoned with pesto (basil and garlic sauce). Fresh and creamy.

Tender leeks served cold with a vinaigrette sauce, accompanied by hard-boiled eggs whose yolk is mixed with mayonnaise. A classic of Parisian bistros.

Frog legs sautéed in a pan. Generously seasoned with garlic and parsley. The flesh is tender, similar to chicken.

Semi-cooked duck foie gras, rich and melting. Served with fig jam for a sweet and savory balance. To be spread delicately on toast.

Fresh starter composed of slices of avocado and cooked prawns. Often served with a cocktail or lemon sauce. Light and refreshing.

Thin slices of smoked salmon served cold. Accompanied by a tangy lemon cream and toast. Marine and delicate flavor.

Hard-boiled eggs topped with a creamy homemade mayonnaise. A simple and emblematic bistro dish. Creamy texture and comforting taste.

Savory tart with vegetables and an egg and cream mixture. Served hot with a mixed green salad. Moist texture and crispy crust.

Hot soup made with beef broth and caramelized onions. Topped with bread and gratinated melted cheese. Rich, flavorful, and warming.

Cold soup of tomatoes and mixed raw vegetables. Served with a light whipped cream. Very refreshing, ideal in hot weather.

Classic composed salad with breaded chicken and Parmesan cheese. Seasoned with a creamy sauce. A complete and crunchy dish.

Southwestern French salad, very generous. Contains duck specialties such as foie gras and confit gizzards. Rustic, savory, and gourmet flavors.

Regional salad with strong blue cheese and cured ham. Walnuts add crunch. Intense and distinctive flavor.

Salad served with warm goat cheese on toast. Accompanied by figs for a sweet touch. A flavorful hot-cold mix.

Light salad with seafood and citrus fruits. The acidity of grapefruit pairs well with salmon and prawns. Very fresh and vitamin-rich.

Vegetarian quinoa salad with various vegetables. Crunchy texture thanks to almonds and fried onions. Light citrus dressing.

Cooked green beans served warm. Simply seasoned with a vinaigrette. A light and healthy dish that highlights the vegetable.

Cold pasta salad mixed with a basil sauce (pesto). Garnished with Parmesan cheese and tomatoes. Flavorful and nourishing.