Le Relais du Bois

Six fresh medium-sized oysters (number 3). Briny flesh and delicate texture. Served raw on ice with lemon or shallot vinaigrette.

Three fresh medium-sized oysters. Ideal for a small briny starter. Served raw.

Button mushrooms cooked in a broth of olive oil, lemon, white wine, and coriander. Tender texture and tangy taste. Served cold.

Fresh grated carrot salad seasoned with lemon juice. Crunchy, light, and refreshing.

Tender palm hearts served with a classic vinaigrette sauce. Mild flavor and delicate texture.

Steamed leek whites, served warm or cold with a mustard vinaigrette. Melts in your mouth.

Half ripe avocado served with a vinaigrette sauce in the hollow. Creamy and rich.

Fresh sliced tomatoes simply seasoned. Juicy and summery.

Half fresh grapefruit sprinkled with sugar. A mix of acidity, bitterness, and sweetness.

Marinated artichoke hearts or served with olive oil and lemon. Refined vegetable flavor.

Crisp lettuce leaves accompanied by cubes of Roquefort (blue cheese with a veined paste). Contrast between the mildness of the lettuce and the strength of the cheese.

Frisée salad with warm bacon lardons and garlic croutons. A bistro classic, flavorful and textured.

Crunchy pink radishes served with salted butter and bread. A simple and piquant traditional French starter.

Simmered mix of Mediterranean vegetables (zucchini, eggplant, peppers, tomatoes). Tender and flavored with Provençal herbs. Served cold or warm as a starter.

Green lentils cooked and served cold with a finely chopped shallot vinaigrette. Earthy and zesty.

Cooked asparagus topped with mousseline sauce (lightened hollandaise sauce with whipped cream or egg whites). Delicate and creamy.

Homemade duck or goose foie gras. Rich, buttery, and melt-in-your-mouth texture. Served with toast.

Baked meat pie, recipe changes daily. Rustic and flavorful, to be spread on bread.

Smoked pork tripe sausage, a Breton specialty. Strong flavor and firm texture. Served cold in slices.

Duck leg confited in its own fat then grilled for crispy skin. Served with potatoes sautéed in duck fat.

Corsican or Italian charcuterie (cured pork neck) served in thin slices with a drizzle of olive oil.

Thin slices of cooked beef muzzle, marinated in a herb and onion vinaigrette. Slightly gelatinous and crunchy texture.

Traditional dry sausage from the Auvergne region. Authentic flavor of cured pork and spices.

Marinated herring fillets served with a sweet and sour crème fraîche. A Nordic-inspired dish.

Bistro classic: smoked or marinated herring fillets with warm potatoes and oil.

Avocado filled with shelled shrimp and topped with aurora sauce (tomato béchamel or pink mayonnaise). Mild and creamy.

Whole sardines preserved in oil, served with bread and butter. Strong fish flavor.

Sea snails cooked in broth, served cold with homemade mayonnaise. Firm texture and briny taste.

Mussels cooked in a white wine, shallot, and fresh cream sauce. Served in a casserole dish. To be eaten with fingers or an empty shell.

Rich and velvety soup made with various fish and aromatics. Served hot, often accompanied by rouille and croutons.

Traditional dish: poached calf's head pieces (gelatinous meat), served with vegetables and gribiche sauce (mayonnaise with capers and pickles).

Pieces of monkfish (firm-fleshed fish) cooked in a rich tomato, white wine, and cognac sauce (armoricaine sauce). Served with rice.

Whole sole, floured and pan-fried in lemon butter. Delicate and fine flesh. Served with steamed potatoes.

Pan-fried calf's liver slice, deglazed with raspberry vinegar for a sweet and sour touch. Tender and iron-rich.

Grilled pork offal sausage, with a very pronounced flavor. Served with homemade mashed potatoes.

Beef stomach slowly simmered with white wine, carrots, and aromatics. Tender and gelatinous texture.

Large grilled prawns served with a spicy tomato sauce. Accompanied by rice.

Runny or well-cooked omelet filled with sautéed wild mushrooms (porcini). Fragrant and earthy.

Thin slice of veal, breaded and fried in butter. Crispy and golden. Often served with pasta or salad.

Pan-fried brain with butter, capers, diced lemon, and croutons (Grenobloise style). Creamy texture and delicate taste.

Grilled pork blood sausage, served with cooked apples. Classic sweet and savory combination.

Marbled and juicy beef cut, grilled to your desired doneness. Served with sautéed potatoes.

Imposing bone-in beef piece roasted in the oven, for sharing. Flavorful and tender meat.

Very tender and thick cut of beef, served with an emulsified butter and tarragon sauce.

Quarter roasted chicken, golden skin and juicy flesh. Served with potatoes.

Raw minced and seasoned beef (capers, onions, egg yolk, mustard). Served fresh.

Very tender and thick cut of beef, served with a béarnaise sauce.

Small grilled lamb chops, tender and pink flesh. Served with potatoes.

Pan-fried calf's liver slice, deglazed with raspberry vinegar for a sweet and sour touch. Tender and iron-rich.

Duck thigh slow-cooked in its fat then grilled for crispy skin. Served with potatoes sautéed in duck fat.

Selection of various aged French cheeses. Served with bread.

Smooth and creamy fresh cheese. Served plain with a choice of sweet or creamy accompaniments.

Poached meringue whites floating on vanilla custard. Often drizzled with caramel.

Slice of seasonal fruit tart on a shortcrust or sable pastry. Fresh and sweet.

Assortment of ice cream (cream) or sorbet (fruit) scoops. Refreshing.

Dessert made from sweetened chestnut purée and whipped cream, sometimes on a meringue base.

Caramelized upside-down apple tart, served warm with a spoonful of thick fresh cream.

Frozen nougat dessert (honey and almonds), served sliced with a red fruit coulis.

Hot crêpes served in a butter, sugar, and orange sauce, flambéed with orange liqueur.

Prunes stewed in spiced red wine, served with a scoop of prune ice cream.

Leavened cake soaked in a rum syrup, served with raisins and whipped cream.

Dessert made of crispy meringue, whipped cream, ice cream, and fresh fruit.

Baked vanilla custard, covered with a thin layer of crunchy caramelized sugar.

Airy and rich dark chocolate dessert. Mousse-like and melt-in-your-mouth texture.

Slice of brioche bread dipped in a milk-egg mixture then pan-fried in butter. Served warm with ice cream.