L'Ivress Bourse

A board combining various cold cuts and cheeses. Ideal for sharing as an aperitif. Flavorful and convivial, served with bread.

A large assorted board of cold cuts and cheeses, generous portion for several people. Variety of textures and savory flavors.

Sticks of fresh vegetables served with dipping sauces. Fresh, crunchy, and light. A healthy option for snacking.

Toasted bread slice rubbed with garlic and topped. Crispy and flavorful, available in meat, vegetarian, or fish versions.

An assortment with exotic flavors. Likely composed of fruits or spicy appetizers.

Slices of smoked salmon served cold. Melting texture and delicate smoky taste. Often served with toast and lemon.

Duck or goose foie gras, rich and smooth. A luxurious French specialty with a buttery taste. To be enjoyed on bread or brioche.

Small, crunchy savory biscuits, typical of Provence, often with olives or almonds. Perfect to accompany a glass of wine.

The chef's special selection of the day. Ingredients vary according to the market.

Meat rillettes (pork, duck, or goose). Stringy and fatty texture, rich in flavor. Generously spread on bread.

Fish rillettes (salmon, tuna, or mackerel). Creamy texture and marine flavor. Fresh and pleasant to spread.

Fresh Italian cheese made from mozzarella and cream. Firm exterior and flowing center. Milky and mild taste, very creamy texture.

A small sweet touch to end the meal. Probably an assortment of small pastries or a small dessert.

Assortment of desserts or small pastries in a medium portion. Ideal for those with a sweet tooth or to share.

Large platter of assorted desserts. Perfect for sharing a sweet note with a group.

Individual chocolate cake, baked to be molten in the center. Rich, warm, and very chocolatey.

Red wine from the Loire (Cabernet Franc). Often fresh with notes of red berries and violet.

Red wine from Burgundy. Known for its light structure and cherry aromas (Pinot Noir).

Red wine from Alsace. Light, fruity, and low in tannins, very pleasant to drink.

Red wine from the Southwest of France. Often full-bodied with spicy notes.

Red wine from Bordeaux. Round and full-bodied, with notes of black fruits and a woody character.

Red wine from the Côtes du Rhône. Powerful and rich, typical of the sunny wines of the region.

Great red wine from Bordeaux (Graves). Elegant, with characteristic smoky and mineral notes.

Red wine from Languedoc. Rich and Mediterranean, with garrigue aromas.

White wine from Burgundy (Chardonnay). Dry but round, with floral and mineral notes.

White wine from Languedoc. Fresh and aromatic, typical of the South of France.

White wine from the Loire (Chenin Blanc). Dry, lively with good acidity and green apple aromas.

Dry white wine from Bordeaux. Lively, fresh, and very aromatic, often based on Sauvignon Blanc.

White wine from the Chardonnay grape. Generally round and buttery with fruity notes.

White wine from Alsace. Rich, with an almost oily texture and smoky or dried fruit aromas.

White wine from the Southwest. Very aromatic, exuberant with notes of citrus and exotic fruits.

Sweet or dry white wine depending on the style, but very fragrant with fresh grape aromas (Muscat grape).

Pale rosé wine, very light and thirst-quenching. Ideal in hot weather.

Rosé wine from Plaimont producers (Gascony). Fruity and lively.