Aux Vieux Garçons

Hard-boiled eggs served with homemade mayonnaise and herbs, prepared mimosa-style (crumbled egg yolk). A classic bistro starter.

Tender leeks served cold with a mustard vinaigrette.

Homemade country terrine made from pork, generally served with bread and pickles.

Assortment of various cured meats (ham, sausage, terrine) served on a board.

Creamy chestnut soup with fresh cream, smoked bacon pieces, and hazelnut slivers.

Burgundy snails served in their shells with parsley and garlic butter.

Pan-seared razor clams seasoned with pesto sauce (basil, garlic, olive oil).

Red tuna, seared on the outside and raw on the inside, coated in sesame seeds, served with a salad.

Fresh oysters, size n°3, served raw on ice.

Raw beef, knife-cut and seasoned, served with fries or salad.

Tender and flavorful cut of beef (onglet), coated in a creamy pepper sauce and served with homemade fries.

Pan-fried slice of veal liver with garlic and parsley, served with mashed potatoes.

Large piece of grilled beef (300g), served with a blue cheese sauce.

Burger with beef patty, melted cheddar cheese, caramelized onions, tomato, crispy bacon, and lettuce.

Pan-seared scallops served with spicy chorizo and homemade purée.

Squid stir-fried with a mix of vegetables.

Stir-fried seasonal vegetables.

Creamy risotto cooked in broth with prawns and parmesan.

Seared red tuna, served with avocado and a fresh salad.

Veal kidneys cooked in a creamy mustard sauce, served with mashed potatoes.

Pan-fried blood sausage (boudin noir) with a touch of honey for a sweet and savory balance, served with mashed potatoes.

Mixed salad inspired by the Niçoise recipe with semi-cooked tuna, anchovies, olives, green beans, and egg.

Romaine salad with breaded chicken, anchovies, poached egg, parmesan shavings, and tomatoes, with Caesar dressing.

Red wine from the Rhône Valley, generally fruity and spicy.

Red wine from Languedoc (Faugères appellation), often rich and powerful with notes of black fruit.

Classic Bordeaux red wine, structured.

Red wine from the Loire (Chinon), made from Cabernet Franc. Fresh with red fruit aromas.

A Beaujolais cru, fruity and elegant, from the Gamay grape.

Red wine from Languedoc, aromatic, with notes of garrigue and spices.

Light and fruity red wine from Burgundy, 100% Pinot Noir.

Red wine from the Loire (Centre-Loire), made from Pinot Noir. Fine and aromatic.

Red wine from the Northern Rhône Valley, 100% Syrah. Notes of black fruit and pepper.

Red wine from Bordeaux (Graves), elegant and woody.

Red wine from the Northern Rhône Valley (Syrah), complex and refined.

Red wine from Beaujolais, renowned for its structure and depth. Emblematic cuvée.

Red wine from Burgundy (Côte Chalonnaise), elegant with beautiful red fruit notes.

Red wine from Bordeaux (Médoc), powerful and tannic.

Second wine from Château Sociando-Mallet, a classic and straightforward Bordeaux.

Red wine from the right bank of Bordeaux, round and silky (Merlot dominant).

Red wine from Burgundy, robust and fruity.

Red wine from Burgundy, delicate and fragrant.

Red wine from Burgundy (Côte de Nuits), renowned for its intense fruitiness.

Great wine from the Southern Rhône Valley, powerful, warm, and spicy.

Famous bourgeois cru from the Médoc, a balanced red wine with a long aging potential.

Second wine from Château Brane-Cantenac, a Margaux full of finesse and elegance.

Prestigious red wine from the Northern Rhône, very aromatic (violet, spices) and refined.

Premier Cru from Beaune, a smooth and generous red wine.

Great wine from the Côte de Nuits, powerful, structured, and complex.

Second wine from Château Nénin in Pomerol. Round, charming, and velvety.

Red wine from Volnay, renowned for its finesse, elegance, and red fruit aromas.

Grand Cru Classé from Saint-Julien. A full-bodied, harmonious red wine built for aging.

Grand Cru Classé from Margaux. A refined red wine with silky tannins.

White wine from Languedoc, dry and fresh.

Chardonnay from Pays d'Oc, round and fruity.

Sweet or dessert white wine from Gascony, very aromatic (exotic fruits).

Dry white wine from Bordeaux, crisp and lemony (Sauvignon/Sémillon).

White wine from Burgundy (Mâconnais), fresh and mineral (Chardonnay).

Dry white wine from the Loire, very aromatic, mineral, and crisp (Sauvignon Blanc).

Dry white Burgundy wine, famous for its minerality and freshness (Chardonnay).

Light and refreshing rosé wine.

Pale, dry, and fruity Rosé from Provence, very popular.

Gastronomic Rosé, structured, elegant, and aromatic (Bandol).

Great white Burgundy wine, combining richness and elegance.

White wine from the Northern Rhône Valley (Viognier), exuberant, floral, and apricot-scented.

Renowned white Burgundy wine, full-bodied, buttery, and nutty.

First-class white Burgundy wine, powerful and mineral.

Mature white Burgundy wine, complex.

Champagne from a major house, fine and elegant.

Prestige cuvée from Roederer, an exceptional champagne, rich and complex.