L. et les Garçons

Hard-boiled eggs served with a generous homemade mayonnaise. A French bistro classic, simple and creamy. Enjoy with bread.

Burgundy snails served in their shells with garlic and parsley butter. Rich and herbaceous flavor, tender texture. Use bread to soak up the butter.

Premium quality small sardines served in their tin. Oily fish with a melting texture and a taste of the sea. Usually eaten on buttered bread.

Pork terrine, typical of the Basque Country. Rustic and spicy taste (often with Espelette pepper). To be spread on country bread.

Slice of cold terrine made from chicken, enhanced with lemon and peppers. Fresh and tangy flavor thanks to the pickles. Firm and melting texture.

Luxurious terrine combining veal sweetbreads and foie gras. Very rich, creamy, and delicate texture. A refined dish to savor slowly.

The chef's special starter of the day, inspired by the chef's creativity. Ask your server for details.

Raw minced and seasoned beef, served cold. Tender and fresh texture. Accompanied by hot potatoes and salad.

Oven-baked white fish fillet with a mild creamy curry sauce. Flaky and delicate flesh. Served with sweet potatoes flavored with thyme.

Duck breast pan-seared with a garlic and parsley sauce. Tender red meat with a pronounced flavor. Served with roasted potatoes.

The main course of the day, prepared with seasonal products. Ask the staff for more details.

Very moist and creamy fresh white cheese. Milky and tangy taste. Served plain or with a sweet strawberry sauce.

Soft-ripened cow's milk cheese with a bloomy rind. Creamy texture and a nutty, mushroomy flavor. A French cheese classic.

Selection of homemade ice creams (cream) or sorbets (fruit). Fresh and sweet. Perfect to finish the meal on a light note.

The sweet creation of the day. May be a tart, cake, or cream depending on inspiration. Ask your server.