Léontine

Classic bistro starter made of hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and tasty.

Whole camembert cheese roasted in the oven with honey, served runny and warm. Accompanied by green salad and apples for freshness.

Traditional French soup made from caramelized onions and beef broth. Served gratinéed with melted cheese and croutons.

Thin slices of smoked salmon served with toast. A fresh and delicate starter.

Rustic pork pâté, seasoned and prepared by Maison Mas. Served with bread and gherkins.

Fresh salad of tomatoes and buffalo mozzarella, seasoned with green pesto. Classic Italian flavors.

Snails (Helix pomatia) cooked in their shells with parsley and garlic butter. An essential French gastronomic specialty.

Freshly pressed fruit and vegetable juices made to order. A vitamin-packed and energizing blend.

Gourmet salad with crispy chicken and Italian cheese, topped with a creamy sauce. A complete and rich dish.

Rustic salad with various vegetables and a tartine of melted cheeses. Tasty and substantial.

Classic American salad composed of rows of colorful ingredients: chicken, bacon, avocado, egg, and blue cheese.

Fresh seafood salad with shrimp and salmon, accompanied by a creamy cocktail sauce.

Regional salad with cured meats and melted Cantal cheese on bread. Accompanied by green vegetables and potatoes.

Mixed salad with marinated chicken and crunchy, cooked vegetables. Balanced and varied.

Sharing tasting board, consisting of either a selection of fine cured meats or aged cheeses. Ideal for an aperitif.

Large board combining various charcuterie and cheeses. Perfect for sharing with a drink.

Charolais beef steak (300g), known for its tenderness and marbling. Grilled and served with homemade fries.

White fish fillet with a fine texture, cooked on the griddle or pan-fried. Served with a light side of rice and vegetables.

Premium farmhouse chicken roasted in the oven, with golden and crispy skin. Served with fresh fries.

Farmhouse pork chop cooked in a traditional way. Served with coarsely mashed potatoes.

Homemade burger with minced steak, toppings, and brioche bun. Served with crispy fries.

Breaded veal cutlet, pan-fried golden. Served with pasta, often with tomato sauce or butter.

Thick and tender beef steak, grilled to your preferred doneness. Served with fresh fries.

Raw beef mince, seasoned (capers, onions, sauce), prepared in the kitchen. A classic served fresh with fries.

Twisted pasta served with a tomato sauce enhanced by spicy chorizo.

Grilled octopus tentacles, tender inside and crispy outside. Served with seasonal vegetables.

Vegetarian dish of vegetables simmered in a fragrant and spicy curry sauce. Usually served with rice.

Selection of three French cheeses from the varieties offered. Served with bread.

Sweet tart prepared daily with seasonal fruits or ingredients.

Creamy dessert made from rice slowly cooked in sweetened and vanilla-infused milk. A comforting and traditional taste.

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

Classic Italian dessert with coffee, mascarpone, and ladyfingers, dusted with cocoa.

Chocolate cake with a warm, molten center. Served with a scoop of vanilla ice cream for a hot-cold contrast.

Light dessert made of crispy meringue, whipped cream, and fresh fruit.

An espresso coffee served with a selection of several small desserts (mignardises).

Thin pancakes cooked in a pan, simply sprinkled with sugar.

Crêpes filled with chocolate and hazelnut spread.

Crêpes served with fruit jam or a rich salted butter caramel sauce.

Crêpes drizzled with Grand Marnier orange liqueur and flambéed when served.

Frozen dessert composed of coffee or chocolate ice cream, topped with sauce and whipped cream.

Lime sorbet drizzled with vodka. A digestive and refreshing dessert.

Pear sorbet drizzled with pear eau-de-vie.

Ice cream or sorbet scoops of your choice. Ice creams are dairy-based, sorbets are fruit and water-based.

Rhône Valley red wine. Fruity, spicy, and easy to drink.

Red wine from Beaujolais (Gamay grape). Light, fresh, with red fruit aromas.

Bordeaux red wine. Structured with present but round tannins.

Languedoc red wine. Powerful, aromatic (garrigue, black fruits), and warm.

100% Pinot Noir red wine. Light, elegant, with notes of cherry and red fruits.

Smooth and fruity red wine.

Bordeaux red wine (left bank). Full-bodied, tannic, and elegant.

Prestigious Rhône Valley red wine (Syrah). Spicy (pepper), violet, very aromatic.

Burgundy red wine. Fine, delicate, fruity (Pinot Noir).

Loire red wine (Cabernet Franc). Fresh, with notes of red fruits and bell pepper.

Loire white wine (Sauvignon Blanc). Dry, crisp, and mineral.

Loire white wine made from Chenin. Fruity, floral, and slightly honeyed.

Very aromatic Alsace white wine (lychee, rose, spices). Often slightly sweet.

Dry and round white wine, with notes of butter and yellow fruits.

White wine blend: freshness of Sauvignon and aromatic roundness (apricot) of Viognier.

Pale and elegant Provence rosé wine. Fresh, with citrus notes.

Rosé wine from the South of France. Light and convivial.

Deutz brand Champagne. Fine bubbles, elegant, and fresh.

Italian sparkling wine. Light, fruity, and less dry than Champagne.

Classic French sodas: natural sparkling water (Perrier) or orange drink with pulp (Orangina).

World-famous cola soda, regular or sugar-free version.

Selection of cold drinks: lemon/tonic/iced tea sodas or mineral water.

Very refreshing drink made with lemon, mint, lemonade, and crushed ice.

Bottled fruit juices (orange, apple, etc.).

Lemonade mixed with a syrup of your choice (mint, grenadine, strawberry, etc.).

Frozen version of traditional hot drinks.

Simple drink: glass of cold milk or glass of water flavored with syrup.

Add a dash of syrup to your drink.

Mineral waters: Vittel (still French) or San Pellegrino (sparkling Italian).

Naturally sparkling mineral water, rare and refined. Known as the water of King Louis XIV.