Mamou Restaurant Bar à Vin

Skewered grilled duck meat served with a side of buckwheat noodle salad. Savory and smoky flavors paired with refreshing noodles.

Cured white fish (saithe) prepared in the style of a spring roll. Fresh, salty, and delicate.

An appetizer featuring eggs and prawns set in a savory jelly or aspic. Unique texture with seafood flavors.

Layers of roasted peppers and anchovies stacked like a mille-feuille pastry. A savory, salty, and vegetable-focused starter.

Glazed pork belly or brisket served with ribbon-cut grilled zucchini. Rich, fatty meat with a sweet and savory glaze.

Monkfish steak (Lotte) served with a tangy caper butter sauce and homemade dumplings with mushrooms. Firm, meaty white fish.

A main dish assortment of prepared seasonal vegetables.

A beef steak served with a rich Parmesan cheese sauce and crushed potatoes. Hearty and savory.

Slow-cooked stew made with game meat, served with fruit and vegetables. Rich, earthy flavors with a touch of sweetness from the pear.

Cured pork cooked with lentils (Petit salé). A classic bistro dish that is salty, savory, and very filling.

An assortment of cheeses.

A whipped chocolate dessert. Airy, creamy, and sweet.

Bread soaked in egg and milk mixture then fried, topped with cream and apples. Sweet, warm, and soft.

A creamy dessert, likely with a deconstructed or playful presentation.

Rich cream flavored with spiced shortcrust biscuits and coffee. Sweet, spiced, and dense.