Aux Deux Ecus - Brasserie

Snails served in their shells, filled with garlic and parsley butter. Tender texture and rich herbal flavor. To be enjoyed hot with bread.

Duck foie gras terrine, rich and creamy, flavored with Armagnac. Served with a sweet and savory fruit chutney. Pairs perfectly with toast.

Traditional caramelized onion soup with beef broth. Topped with bread and oven-gratinéed Cantal cheese. A comforting dish.

Small square pasta stuffed with cheese and herbs. Served in a creamy Cantal cheese sauce. Melting texture and delicate taste.

Creamy butternut squash soup. Garnished with crispy duck skin pieces and garlic croutons. Sweet and autumnal flavor.

Grilled beef cut, marbled and juicy. Served with a creamy pepper sauce, fries, and salad.

Raw beef cut by hand and seasoned. Fresh and flavorful, served with fries and salad.

Typical smoked sausage from Franche-Comté. Served with aligot, a mashed potato dish mixed with melting fresh tomme cheese.

Chicken pieces simmered in sauce. Served with creamy mashed potatoes and roasted fennel. A tender and family-style dish.

Breaded and fried pork chop. Served with long wavy pasta (mafaldine) and a spicy tomato sauce.

Hot ham and Cantal cheese sandwich, gratinéed. Crispy and melting. A bistro classic.

Beef stew slowly simmered in red wine with garnishes. Very tender meat served with potatoes.

Savoyard gratin with potatoes, lardons, and onions, topped with melted Reblochon cheese. Rich and very hearty dish.

Crushed black olive paste with capers, anchovies, and olive oil. Served on toasted bread. Intense and salty flavor.

Raw minced beef served on toast, with pesto and parmesan. A fresh and flavorful bite.

Sausage on a stick coated in fried corn batter. Crispy on the outside and soft on the inside.

Seasoned green lentil puree, served with lemon oil and pomegranate seeds. Fresh and vegetal.

Fried corn semolina sticks, flavored with rosemary. Crispy and golden. Ideal for sharing.

Smoked mozzarella cheese fritters, breaded with crispy cereals. Melting and stringy center.

Creamy mushroom dip served with toast sticks for dipping. Woody and mild flavor.

Shredded duck confit, for spreading on bread. Rich and flavorful.

Smoked salmon slices served on rustic bread. Simple, fresh, and classic.

Portion of potato gratin with cream and garlic. Melting and creamy.

Breaded and fried smoked Brie cheese balls. Crispy outside, melted cheese inside.

Fine dry sausage of Catalan origin. Served with butter and gherkins.

Fried squid pieces seasoned with garlic and parsley. Firm texture and crispy coating.

Grilled bone marrow served hot. The marrow is spread on toast with Guérande salt. Very rich and fatty.

Breaded shrimp in the Japanese style, fried until golden. Crispy and light.

Portion of crispy fries.

Alsatian-style flambéed tart bites with cream, onions, and lardons on a thin base.

Fried chicken wings, breaded and spiced. Crispy and spicy.

Salad with romaine lettuce, breaded chicken, parmesan, croutons, and creamy Caesar dressing.

Fresh tomato salad served with a scoop of creamy Burrata cheese and a drizzle of balsamic vinegar.

Salad with warm goat cheese toasts, lardons, walnuts, and pear pieces. Sweet and savory mix.

Fried vegetable fritters made from zucchini. Served with fresh goat cheese and an aromatic tomato sauce.

Layered pasta with vegetables (tomatoes, peppers, spinach) and a Cantal cheese béchamel sauce.

Vegetarian burger with a beet and oat patty. Served in artisanal bakery bread.

Special menu for children including a main course, a side dish, a dessert, and a drink (syrup).

Upside-down apple tart, with caramelized apples in butter and sugar on a crispy puff pastry.

Slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Soft and sweet.

Coffee served with an assortment of three small miniature desserts.

Airy and rich dark chocolate dessert. Generously served by the ladle from a large salad bowl.

Creamy vanilla dessert, topped with a thin layer of crunchy caramelized sugar.

Simple crepe or waffle sprinkled with cane sugar.

Crepe or waffle topped with chocolate and hazelnut spread.

Gourmet dessert with Nutella, fresh banana, vanilla ice cream, and whipped cream.

Crepe or waffle topped with homemade salted butter caramel sauce.

Crepe or waffle topped with Nutella spread and banana slices.