Le Bistrot d' Antoine

A lunch set menu offering a choice between two dishes (starter and main course or main course and dessert). Ideal for a complete meal at a fixed price at lunchtime.

Hard-boiled eggs served with homemade mayonnaise flavored with Espelette pepper. A classic French bistro starter, simple and creamy. Eaten cold.

A preparation of goose meat slowly cooked in its fat, served in a pot with a small salad. Stringy and melting texture, rich and salty taste. To be spread on bread.

Small square pasta stuffed with cheese and parsley, served with a creamy Saint-Marcellin sauce. Melting texture and mild cheese flavor. Specialty of the Dauphiné region.

Green salad garnished with warm confit poultry gizzards. The contrast between the fresh salad and the tender, flavorful gizzards is typical. Dressed with vinaigrette.

Artichoke hearts served with shavings of aged parmesan on a bed of lettuce. A mix of crunchy and tender textures with an umami flavor.

A fresh starter composed of tomatoes, peeled shrimp, and basil. Light and fragrant, ideal to start the meal.

Cold shrimp served with cocktail sauce (mayonnaise, ketchup, cognac) on a bed of lettuce. A retro classic, fresh and creamy.

Land snails baked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor, tender texture. Eaten hot with bread for the sauce.

A generous portion of Dauphiné ravioli gratinated with Saint-Marcellin cheese. Rich, creamy, and comforting dish.

Tubular pasta served with a rich three-cheese sauce and pieces of aged cured ham. A very indulgent and savory dish.

Pasta served with a luxurious foie gras sauce and accompanied by country ham. Intense flavor and velvety texture.

Tender chicken breast topped with a rich foie gras sauce. A blend of light poultry and creamy, flavorful sauce.

Minced and grilled beef, served with your choice of sauce. Simple and tasty, cooked to your preference.

Raw beef, minced and seasoned (capers, onions, mustard). Tender texture and fresh taste. Served with fries or salad.

A variation of beef tartare with Mediterranean flavors (olive oil, sun-dried tomatoes, parmesan), served with pasta.

Thick and tender cut of beef, grilled and served with a sauce. Pronounced meat flavor, juicy texture.

Pieces of beef threaded onto a skewer and grilled. Tender and easy to eat, served with a sauce.

Beef tartare briefly seared on each side (quick sear). The outside is cooked but the center remains raw and warm.

Traditional pork tripe sausage, certified by the AAAAA association (guarantee of quality). Very strong and distinctive flavor, firm and granular texture. A dish for offal lovers.

Pan-fried calf's liver slice with caramelized onions in vinegar (Lyonnaise style). Very tender texture, iron-rich and sweet-salty taste. Served with green beans.

Duck leg slowly cooked in its fat then grilled to make the skin crispy. Melting flesh that falls off the bone, rich and flavorful taste.

Lean cut of meat from the breast of a fattened duck. Served rare or medium-rare like a steak. Pronounced flavor, tender texture with a layer of fat.

Puffed elongated fish-based dumplings (pike), served in a creamy lobster sauce. Very light and airy texture, delicate marine flavor.

Salmon fillet cooked with fresh basil. Fatty and tender pink fish, served with crisp green beans.

Grilled or pan-fried white fish fillet. Fine and delicate flesh, light flavor. Served simply with vegetables.

A large meal salad featuring Saint-Marcellin cheese melted on toast, accompanied by cured ham and raw vegetables.

Traditional French Riviera composed salad with tuna, anchovies, vegetables, and hard-boiled eggs. Fresh and complete.

Salad with Italian flavors with mild mozzarella, artichokes, and cured ham. A fresh mix of textures.

Rustic and hearty salad with warm gizzards, potatoes, and ham. Rich and flavorful.

Complete meal salad with chicken and country ham, garnished with various vegetables.

Light salad featuring fresh shrimp flavored with basil.

Plate of thinly sliced dry sausage (rosette de Lyon). Dried pork, fatty and flavorful. Ideal for sharing.

Assorted cured meats (cured ham, sausage, terrine, etc.). Served on a wooden board, perfect for an aperitif.

Extra portion of golden and crispy fries.

Soft-ripened cheese with a bloomy rind. Creamy texture and pronounced flavor. Served with bread.

Small creamy cow's milk cheese, typical of the region. Served plain or with a special seasoning (oil, herbs).

Egg custard topped with liquid caramel. Smooth and melting texture, sweet and vanilla flavor. A classic dessert.

Airy and light dessert with intense dark chocolate. Foamy texture that melts in your mouth.

Honey ice cream dessert containing pieces of candied fruit and nuts/almonds. Similar to ice cream but richer.

Individual chocolate cake with a molten or very tender center. Served warm for extra indulgence.

Mixture of seasonal fruits cut into pieces, served in their juice or a light syrup. Fresh and vitamin-rich.

Homemade tart with a filling (fruit, chocolate, etc.) that changes daily according to the chef's inspiration.

Classic ice creams. Creamy and refreshing.

Fruit sorbets without milk, very refreshing and with intense fruit flavor.

Lime sorbet drizzled with vodka. Served as a dessert or digestif. Fresh and alcoholic.

Blackcurrant sorbet served with blackcurrant liqueur. A fruity and slightly alcoholic dessert.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with a layer of cold fresh cream.

Iced version of Irish coffee with coffee ice cream, whiskey cream, and whipped cream.

Pear sorbet drizzled with William pear eau-de-vie. Fresh digestif and dessert.

Apple sorbet served with Calvados (apple brandy). A typical dessert from Normandy.

An espresso coffee served with an assortment of mignardises (mini-desserts). Ideal for tasting a bit of everything.