Le Bon Georges

A traditional pâté en croûte made with guinea fowl and chanterelle mushroom filling, enriched with smoked bacon. The crust is golden and crispy, contrasting with the moist texture of the terrine. Best enjoyed cold, ideally at the start of a meal.

The great classic of Parisian bistros: hard-boiled eggs topped with a creamy and rich homemade mayonnaise. Simple, effective, and tasty. To be enjoyed with a piece of fresh bread.

Young tender leeks served warm, accompanied by crispy toasted bread. The gribiche sauce, made from hard-boiled eggs, mustard, and herbs, adds a touch of acidity and freshness. A refined vegetable starter.

Poached eggs served in a rich and aromatic red wine sauce, typical of Burgundy. Garnished with lardons, onions, and mushrooms. A warm, flavorful, and comforting dish.

A generous portion of fresh pan-fried porcini mushrooms, flavored with sweet confit garlic. The mushrooms are tender and develop intense undergrowth aromas. An exceptional dish celebrating seasonal produce.

A creamy soup of small shellfish (patagos) flavored with saffron, accompanied by crispy bacon. A delicate land-and-sea marriage with a velvety texture. Iodic and gently spiced flavors.

A superior quality pork cut, tender and juicy, served with melting white beans cooked in a rustic style. The reduced meat jus concentrates the flavors. A rustic and hearty dish.

Whole roasted quail accompanied by grapes for a delicate sweet and savory note. Served with crispy on the outside and melting on the inside croquette potatoes. A fine poultry with delicate flesh.

The most tender cut of beef, from the renowned Norman breed for its flavor. Served with a zesty pepper sauce and golden homemade fries. A classic of French gastronomy executed with excellence.

Fish with flaky, tender flesh, artisanally caught. Accompanied by roasted cauliflower and a smooth sauce with Lautrec pink garlic. A light and fragrant dish.

Noble fish with white, fine flesh, served with new potatoes and crisp green beans. The virgin sauce with olive oil and herbs adds freshness and acidity. A healthy and Mediterranean dish.

An exceptional piece of beef aged for 6 weeks for intense tenderness and flavor. Sold by weight to be shared. The Norman or Charolais breed guarantees marbled and flavorful meat.

Raw beef cut coarsely by hand (not machine-minced) to preserve texture. Seasoned with classic condiments (capers, onions, sauce). Fresh and rich in flavor.

A high-quality minced steak from the Meuse region. Juicy and flavorful meat, cooked to your preference. Simple yet exceptionally high quality.

A fresh and textured dessert combining the sweetness of pear and mascarpone with the crunch of meringue. A touch of eau de vie adds character. Light and fruity.

Famous French pastry in a wheel shape, made of choux pastry filled with praline mousseline cream and sprinkled with slivered almonds. Rich, creamy, and intensely nutty.

Fresh figs gently roasted with honey, served with a refreshing sorbet and a flavored whipped cream. A gourmet warm-cold seasonal dessert.

A tart for coffee lovers, playing on textures and the aromatic intensity of coffee in the form of ice cream and cream. Indulgent and energizing.

A refined selection of French cheeses from Maison Bayon. Offers a variety of textures and milks (cow, goat, sheep). Served with bread, perfect for ending the meal in French style.

A creamy and airy chocolate mousse served in a very large portion for the table. Rich in cocoa, it will delight chocolate lovers. Convivial and indulgent.

A giant millefeuille made of very crispy puff pastry layers and a rum and vanilla flavored pastry cream. A spectacular dessert to share.