Chez Léon

Rich and flavorful duck terrine, enhanced with whole green peppercorns. Creamy texture and rustic taste. Enjoyed cold with country bread.

Fine grilled beef steak topped with a confit shallot sauce. Tender and juicy meat. Accompanied by a homemade side dish.

Traditional pork sausage, grilled and served with a shallot sauce. Authentic flavor and meaty texture. Served with small potatoes and salad.

Roast beef cooked rare or medium, served in thin slices. Accompanied by crispy homemade fries. A classic Sunday dish.

Free-range chicken, roasted until golden and crispy skin. Tender and juicy meat. Served with homemade fries.

Fruity and light primeur red wine, produced in the Beaujolais region. Notes of fresh red berries. Best enjoyed young and slightly chilled.

Individual chocolate cake with a molten center. Rich and intense cocoa flavor. Served warm with vanilla crème anglaise.

Italian dessert made with gelatinous cream, silky and melting texture. Topped with a tangy red fruit coulis. Served chilled.

Sweet tart with a tangy lemon cream, topped with a soft, golden meringue. Perfect balance between sweet and sour.

Tart filled with juicy whole blueberries. Served with a generous portion of whipped cream. A fruity and indulgent dessert.

Fish fillets marinated in oil with herbs. Pronounced flavor and melting texture. Classic bistro starter, often served with warm potatoes.

Mackerel fillets cooked in a marinade with white wine and vegetables. Tangy taste and firm flesh. Enjoyed cold.

Slices of flavorful garlic sausage. Simply served with unsalted butter and bread.

Traditionally dry-cured meat sliced. Firm texture and refined taste. Served with butter and bread.

Hard-boiled eggs served cold, topped with generous homemade mayonnaise. A simple and popular French cuisine staple.

Spicy sausage with Spanish paprika. Served in slices with butter to soften the spiciness.

Pork meat slow-cooked in its own fat then shredded. Spreadable and rich texture. Eaten on toasted or fresh bread.

Assortment of seasonal raw vegetables grated or cut (carrots, cabbage, celery, tomatoes). Fresh and crunchy, served with a vinaigrette.

Whole sardines preserved in olive oil. Tender flesh and rich in omega-3. Served with bread and butter.

Rustic seasoned pork pâté. Coarse texture with pieces of meat. Served cold with gherkins and bread.

Terrine made with rabbit meat. More delicate flavor than pork pâté. Served with bread.

Jellied charcuterie made from pieces of pig's head. Firm and marbled texture. Served cold.

Fresh vegetable soup prepared according to the day's inspiration. Hot and comforting.

Tender cooked leeks served warm. Dressed with a mustard vinaigrette. A simple and classic starter.

Salad composed of crunchy endives and sweet beetroots. Seasoned for a contrast of flavors.

Gratin made of a layer of minced beef and a layer of mashed potatoes, baked in the oven. Served with a green salad.

Large cooked sausage, Lyonnaise specialty (sometimes with pistachios). Served hot with potatoes in oil or vinaigrette.

Boiled beef (pot-au-feu style) served warm. Seasoned with a herb vinaigrette and accompanied by potatoes.

Quarter roasted chicken. Served with mashed potatoes or a vegetable medley.

Roast beef slices served hot with their juices. Accompanied by crispy fries.

Cold roast beef slices. Served with mayonnaise and a choice of fries or mixed salad.

Ground steak served without a brioche bun (steak style) topped with a fried egg. Accompanied by fries and salad.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with fries.

Simple ground beef steak cooked to order. Served with a garnish (usually fries and salad).

Assortment of cold meats (roast, ham) served with a salad and mayonnaise.

Slices of quality white ham served simply with fries. A dish loved by children.

Pair of thin-skinned smoked sausages, served hot with fries.

Seasonal vegetable (green beans or other) boiled or sautéed.

Fresh lettuce leaves (lettuce, batavia) served with a vinaigrette.

Steamed potatoes, plain.

Portion of crispy fried potatoes.

Soft-ripened cheese with a bloomy rind, originating from Normandy. Creamy and slightly full-bodied taste.

Cow's milk blue cheese, veined. Melting texture and distinctive, salty, and powerful taste.

Uncooked pressed cheese from the Massif Central. Fruity to full-bodied taste depending on aging.

Smooth and creamy fresh cheese. Served plain, with sugar or herbs (faisselle).

Goat's milk cheese. Characteristic goaty flavor, texture can range from fresh to dry.

Cooked pressed cheese with holes ("eyes"). Mild and fruity taste.

Plain or fruit yogurt.

Slice of the day's cake (often chocolate or fruit).

Dessert made of chestnut cream and whipped cream, sometimes on a meringue base.

Vanilla ice cream with a meringue center, coated in praline (toasted hazelnuts).

Creamy frozen dessert, usually coffee or chocolate flavored.

Slice of the day's fruit tart.

Cooked fruits with sugar, pureed or left in pieces (apple, pear...).

Whole or cut fresh fruit according to the season.

Slice of ice cream made of three different flavors (usually vanilla, strawberry, chocolate).

Slices of fresh or syrup-soaked pineapple, drizzled with Kirsch (cherry eau-de-vie).

Prunes steeped in rum. Digestive and sweet dessert.

Small dose of alcohol or anise-flavored drink (often whisky or pastis in a small quantity).

Standard glass of whisky.

Classic aperitif cocktail made with white wine (often Aligoté) and crème de cassis.

Portuguese fortified wine, sweet and rich. Red or white, served chilled as an aperitif.

Italian vermouth (red or white), wine flavored with herbs.

Typical anise-flavored liqueur from the South of France. Drunk diluted with plenty of fresh water.

Gentian root-based aperitif. Bitter and unique vegetal flavor.

Rhône Valley red wine. Generous, spicy, and fruity.

Cru du Beaujolais. Light, fruity red wine (gamay), with notes of red berries.

Bordeaux red wine. Structured, tannic, and elegant.

Selection of classic red wine bottles.

Wine specially selected for this month.

Fresh, light, and thirst-quenching white wine from Alsace. Subtle floral notes.

White wine from the South of France (Chardonnay grape). Round, sometimes slightly buttery or fruity.

Pale rosé wine from Provence. Dry, fresh, and aromatic.

Light lager-style blonde beer (Kanterbräu).

Belgian blonde abbey beer. Round, slightly spicy, and sweet.

India Pale Ale. Hoppy beer with a pronounced bitterness and citrus aromas.

Wheat beer, cloudy and pale. Mild taste, often with notes of citrus and coriander.

Assorted non-alcoholic beverages.

Natural still mineral water (Vittel or Evian depending on availability).

Sparkling mineral water.

Famous French sparkling mineral water with strong bubbles. Served in individual bottles.

Classic espresso.

Selection of teas or herbal teas (verbena, mint, etc.).

Creamy hot chocolate with milk.

Espresso topped with hot milk and a generous milk foam.

Brandies served at the end of the meal (Calvados: apple, Rum: sugarcane).

Selection of digestif spirits.