Le Scheffer

Steamed leeks served warm with a mustard vinaigrette. A classic, simple, and melt-in-your-mouth bistro starter. Mild and vegetal flavor.

Rabbit meat pâté baked with whole hazelnuts. Served cold in slices. Meaty texture with the crunch of hazelnuts.

Small goat cheeses coated in breadcrumbs and fried, served warm on a bed of green salad. The cheese is melted inside and crispy outside.

Beef bones cooked in broth, the marrow is eaten hot, spread on toast with Guérande salt. Very fatty, rich, and melt-in-your-mouth texture.

Burgundy snails cooked in their shells with parsley and garlic butter. Served very hot. Pronounced herbal and garlic flavor, firm texture.

Slices of aged pure pork dry sausage. Salty and flavorful cured meat, ideal as an aperitif accompaniment.

Oyster mushrooms sautéed and then creamed. A rich and creamy dish with a woody, forest-floor flavor.

Green beans cooked 'al dente' served cold in a salad with vinaigrette. Fresh, crunchy, and light.

Marinated and smoked fish fillets served with warm potatoes. Typical salty and smoky flavor, oily and tender texture.

Burgundian specialty consisting of poached eggs served in a red wine sauce with bacon lardons and onions. Rich and flavorful.

Crispy frisée lettuce served with warm bacon lardons and a runny poached egg. A mix of textures and temperatures, dressed with vinegar.

Shredded red and white cabbage with tangy green apple cubes. A very crunchy and refreshing salad.

Assortment of seasonal vegetables prepared in various ways (raw, cooked, in salad). A complete dish without meat or fish.

Smoked haddock poached in milk, served with a creamy white butter sauce and potatoes. Delicate smoky flavor and flaky texture.

Oven-baked salmon fillet served with a creamy bacon sauce and stewed lentils. A rich dish combining flavors from land and sea.

High-quality grilled pork tripe sausage (5A label), grilled. Characteristic strong aroma and pronounced taste. Served with fries.

Duck leg slow-cooked in its own fat until very tender, crispy skin. Served with potatoes sautéed in duck fat and garlic.

Very tender and lean cut of beef, grilled to your liking. Served with an emulsified tarragon sauce, fries, and green beans.

Marbled and flavorful cut of beef, grilled. Served with a creamy tarragon sauce, fries, and green beans.

Grilled duck breast served pink, topped with a creamy and spicy green peppercorn sauce. Served with melting lentils.

Raw minced beef, prepared with condiments (capers, onions, mustard). Fresh and zesty. Served with fries or salad.

Veal offal (kidneys) sautéed in a creamy whole-grain mustard sauce. Firm texture and distinctive taste. Served with potatoes.

Pan-seared veal liver slice deglazed with vinegar for a tangy touch. Very tender and melt-in-your-mouth texture.

Lamb stew slow-cooked with seasonal vegetables (carrots, turnips, etc.). A rich, tender, and comforting stew.

Boiled pieces of calf's head (face, tongue) served warm with a herb, caper, and onion vinaigrette. Gelatinous and tender texture.

Portion of boiled or steamed green beans, served hot with a knob of butter.

Whole cooked spinach leaves, tender and iron-rich.

Salad of fresh leaves (lettuce or other) dressed with vinaigrette.

Mixed salad of various raw vegetables (tomatoes, corn, green salad, etc.).

Soft-ripened Normandy cheese with a washed rind. Distinctive taste and quite a strong aroma, creamy texture.

Famous soft-ripened Normandy cheese with a bloomy rind. Melt-in-your-mouth texture and pronounced terroir taste.

Small fresh goat cheese with a soft rind. Mild, lactic, and slightly tangy taste.

Whipped and poached egg whites floating on vanilla custard, often drizzled with caramel. A very light and airy dessert.

Slices or pieces of fresh pineapple in its natural state. Juicy, sweet, and tangy.

Frothy iced dessert flavored with Grand Marnier orange liqueur. Served like a soufflé but cold. Creamy and alcoholic.

Two scoops of ice cream or fruit sorbet of your choice. Refreshing and sweet.

Rich and vanilla-infused egg custard, topped with a thin layer of crunchy caramelized sugar. Hot/cold contrast and silky texture.

Fresh and creamy dairy product, similar to thick yogurt. Served plain or sweetened as you choose.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A classic gourmet dessert.

Apples pan-fried with butter and sugar, often flambéed with Calvados. Served warm, melt-in-your-mouth and caramelized.

Light and airy dessert with intense dark chocolate. Light and foamy texture, rich cocoa taste.

Short-grain rice slow-cooked in sweetened milk flavored with lime zest. Creamy, sweet with a touch of citrus freshness.

Mandarin ice cream scoop served with crispy chocolate cookie crumbs. Fruity and chocolatey combination.

Dessert made of chestnut cream, vanilla ice cream, and whipped cream. Very smooth and sweet.

Prunes steeped in Armagnac (brandy). Candied fruit soaked in alcohol, often served with a little juice.

Hot cocktail made of coffee, Irish whiskey, sugar, and fresh cream floating on top.

Whole cherries preserved in strong alcohol. Usually enjoyed as a digestif.