Le Balzar

A classic lunch set including two dishes of your choice (starter and main or main and dessert). Ideal for a complete meal at a fixed price.

Menu specially designed for children, offering adapted portions and dishes enjoyed by younger diners.

Marinated herring fillets served with warm potatoes. A classic bistro dish with savory and vinegary flavors.

Rich and creamy duck foie gras, prepared in-house. Served with toasted country bread for crunch.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then put back into the white. A simple and traditional starter.

Grated celeriac seasoned with remoulade sauce (mustard mayonnaise). Fresh, crunchy, and slightly tangy.

Steamed leeks until tender, served cold with a mustard vinaigrette.

Hot soup prepared according to the inspiration of the day and seasonal vegetables.

High-quality canned sardines, aged for flavor. Served with toast.

Burgundy snails served in their shells, stuffed with garlic and parsley butter. A classic of French gastronomy.

Fresh leafy salad with vinaigrette.

Selection of cured meats (salami, ham, terrine) usually served with bread and pickles.

Creamy pork rillettes from Maison Thiol, served with toasted country bread.

Light and airy soufflé with Comté cheese. Requires made-to-order preparation time.

Caramelized onion soup in beef broth, served with croutons and gratinated with cheese.

Fresh salad composed of cooked green beans and thinly sliced raw button mushrooms.

Rustic homemade terrine made from pork and herbs. Served cold.

Roasted bone marrow served hot. The marrow is enjoyed spread on toast with fleur de sel.

Raw salmon marinated in a special preparation (often dill, salt, sugar), served in thin slices.

Large platter of assorted charcuterie to share.

Generous platter combining charcuterie and cheeses, ideal for sharing as an aperitif.

Grilled pork tripe sausage, AAAAA certified for its quality. Served with a spicy mustard sauce and fries.

A variation of choucroute garnie where the meat is replaced by various fish and seafood, served on fermented cabbage.

Hearty Alsatian dish composed of fermented cabbage and an assortment of meats (sausages, smoked pork, duck confit).

Beef stew slow-cooked in red wine with carrots, onions, and mushrooms. Served with pasta.

Boneless and grilled or breaded pig's trotter, served with a rich béarnaise sauce and fries.

Duck thigh slow-cooked in its own fat until tender, with crispy skin. Served with potato gratin.

Slow-cooked Duroc pork shoulder for very tender meat. Served with homemade fries.

Grilled marbled beef steak, served with bone marrow. Juicy and flavorful meat.

Imposing rib steak to share for two people, grilled and served with bone marrow.

Thick and tender veal chop, served with a creamy morel mushroom sauce and pasta.

High-quality free-range chicken roasted in the oven, with golden crispy skin and firm flesh.

Slices of roast beef, served hot or cold as you prefer, accompanied by mashed potatoes.

Grilled sirloin steak, a tender and flavorful meat, served with pepper sauce and fries.

Slices of lamb leg, served hot or cold, with mayonnaise and fries.

Romaine lettuce, breaded chicken, parmesan and croutons, dressed with creamy Caesar dressing.

Raw minced and seasoned beef (capers, onions, sauce), served with fries and salad.

Offal simmered in a white wine and Calvados sauce. A traditional Norman dish with a strong flavor.

Pan-fried slice of calf's liver with garlic and parsley. Tender and iron-rich, served with mashed potatoes.

Veal ragout in a creamy white sauce with small vegetables, served with rice.

Meaty rabbit piece served with a grainy mustard sauce and pasta.

Traditional dish composed of boiled pieces of calf's head, served with gribiche sauce (mayonnaise with capers, pickles, and hard-boiled eggs).

Salted pork cooked with green lentils. A rustic and comforting dish.

Salted and then desalted cod, served with potatoes and sometimes a garlic or cream sauce.

Boiled beef served with its cooking vegetables and coarse salt, similar to a pot-au-feu.

Fresh fish selected according to the market, served with a white butter sauce with horseradish.

Poached or pan-fried skate wing, served with a brown butter sauce, capers, and croutons.

Whole sole cooked in lemon butter (Meunière) or grilled. Fine and delicate fish.

Smoked haddock fillet served with butter sauce and a runny poached egg.

Pan-seared scallops, served with small diced vegetables.

Green beans steamed or sautéed in butter.

Assortment of seasonal vegetables.

Creamy mashed potatoes prepared on-site.

Crispy fried potatoes.

Salad of fresh leaves with vinaigrette.

Dish composed of an assortment of vegetables and vegetarian sides.

Sliced potatoes baked in cream and milk, gratinated.

Thinly sliced leeks slowly melted in butter until creamy.

Plate of three classic French cheeses: Cantal (pressed cheese), Morbier (with a ash line), and Camembert (soft cheese).

Individual portion of a cheese of your choice from the selection.

Upside-down caramelized apple tart, served warm.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Espresso coffee accompanied by a selection of mini-desserts.

Fresh pineapple slices or pieces.

Egg custard topped with liquid caramel.

Moist fruit cake (often cherries) baked in a thick crepe batter.

Poached meringue floating on vanilla custard, often drizzled with caramel.

Pastry composed of three layers of puff pastry alternated with pastry cream.

Thin crepes served simply with butter and sugar.

Thin crepes soaked in rum syrup, often served with whipped cream.

Light and rich dark chocolate dessert.

Poached pear served with vanilla ice cream and topped with hot chocolate.

Three scoops of ice cream or sorbet of your choice.

Rum-flavored ice cream with macerated raisins.

Short and strong espresso, rich in aroma.

Double shot of espresso for more intensity.

Espresso diluted with hot water, milder.

Espresso diluted in a large amount of hot water.

Slow-brewed espresso, served black.

Espresso with a drop of hot milk.

Double espresso topped with a thin layer of micro-foamed milk.

Espresso topped with thick milk foam.

Large café au lait with plenty of hot milk.

Extra large version of the latte.

Mix of espresso, chocolate, and hot milk.

Tea served in a teapot, choice of black teas, green teas, or infusions.

Hot tea served in a takeaway cup.

Green tea flavored with jasmine served cold.

Cold brew coffee, smooth and low acidity.

Espresso diluted with water and served over ice.

Espresso and cold milk served over ice.

Vanilla ice cream scoop "drowned" in hot espresso.

Iced infusion of coffee cherry pulp. Fruity taste.

Hot chocolate and milk drink.

Drink based on matcha green tea powder and milk.

Latte made with roasted green tea, with nutty notes.

Decaffeinated spicy latte based on Honeybush.

Golden-yellow drink with turmeric and spices, prepared with milk.

Grey latte with activated charcoal and black sesame.

Natural blue latte thanks to spirulina.

Pink latte made with beetroot.

Fresh drink with lemon juice and sugar.

Invigorating drink with lemon and ginger.

Drink mixed with fresh fruits of the day.

Bottle of still water.

Bottle of sparkling water.

Probiotic fermented beverages.

Artisanal cola-style soda.

Orange soda.

Fermented ginger soda, non-alcoholic.

Cold herbal infusion.

Artisanal apple juice.

Selection of local craft beers.

Sparkling artisanal cider.

Wine by the glass.

Whole bottle of wine.