L'Auberge des Deux Ponts

Dry-cured sausage made from pork and infused with aromatic summer truffles. It has a firm, chewy texture and a rich, earthy flavor. Served sliced, typically enjoyed as a starter or snack.

Classic French snails cooked in their shells with a rich garlic and parsley butter. The texture is tender and slightly chewy. Best eaten by extracting the snail with a small fork and soaking up the butter with bread.

A semi-hard cow's milk cheese aged for 18 months, offering a complex, nutty, and slightly fruity flavor. It has a dense yet smooth texture with occasional crunchy crystals. Served sliced for snacking.

A cured pork sausage seasoned with pimentón (paprika), giving it a vibrant red color and a slightly spicy kick. The texture is firm and dry. Enjoyed as a flavorful cold cut.

A rich and creamy stew featuring braised chicken and earthy morel mushrooms. The sauce is velvety and savory. Served with fluffy rice pilaf to absorb the flavorful sauce.

Grilled pork served with classic sides. Pommes dauphines are crispy fried potato puffs. The dish features savory pork jus and tender butter-glazed vegetables.

A traditional French meat pie with a rich pastry crust encasing a savory filling of pork, liver mousse, and pistachios. Topped with a layer of jelly. Served cold in slices.

Also known as Jambon Persillé, this is a terrine of ham chunks set in a parsley-infused gelatin. It has a fresh, herby flavor and a firm, cool texture. Eaten with pickles and bread.

A creamy dip made from fish roe (typically cod or carp), olive oil, and lemon juice. It is salty, savory, and smooth. Spread onto small pancakes (blinis) with a squeeze of lemon.

Crispy breaded croquettes filled with a savory pork mixture. Crunchy on the outside and soft on the inside. Dipped in sour cream for a tangy contrast.

A delicate white fish grilled to perfection, served with Mediterranean-style vegetables. The fish is tender and flaky. Complemented by a zesty lemon sauce and crunchy pine nuts.

A comforting dish featuring a high-quality pork sausage served over creamy mashed potatoes. Smothered in a rich, slow-cooked brown gravy. Savory and filling.

Fresh raw beef minced and seasoned with herbs and spices. It has a soft texture and a bold, savory flavor. Traditionally eaten with fries or salad.

A flavorful cut of beef, grilled and served with your choice of sauce. The meat is lean but fibrous, offering a satisfying chew. Accompanied by crispy french fries.

A vegetarian dish featuring a wholesome grain patty (galette) made from spelt. Topped with fresh vegetables and creamy goat cheese. Light yet satisfying.

A premium cut of tender beef, served with a choice of classic sauces. The meat is very soft and lean. Can be upgraded 'Rossini style' with rich foie gras.

Fresh fish of the day prepared with Mediterranean flavors. Served with grilled vegetables and a bright lemon sauce. A light and healthy main course.

Slow-cooked beef that becomes melt-in-the-mouth tender, served in a savory white wine sauce. Accompanied by pasta and a rich sheep's cheese sauce. Comfort food at its finest.

A classic sweet and salty combination featuring marinated melon and cured ham. The ham is thinly sliced and savory, contrasting with the juicy, sweet melon.

A refreshing chilled soup made from ripe tomatoes. Smooth and tangy, garnished with creamy garlic sauce and crunchy bread croutons. Perfect for a light start.

Hard-boiled eggs with the yolks mashed and seasoned, served with a creamy celery root slaw. A traditional French bistro appetizer known as 'Oeufs Mimosa'.

Tender poached leeks served cool with a tangy vinaigrette dressing. Topped with crunchy croutons and hazelnuts for texture. A simple yet elegant vegetable starter.

A smooth and rich duck liver pâté, marinated with alcohol and spices. It has a buttery texture and delicate flavor. Spread on bread, often paired with sweet wine.

Chickpea flour fries, crispy on the outside and soft inside. Served with a mayonnaise flavored with lovage (an herb similar to celery). A popular snack from the south of France.

An assortment of three distinct cheeses served with bread. Offers a variety of textures and flavors from mild to strong. Enjoyed as a savory end to the meal.

A wheel-shaped choux pastry filled with rich praline mousseline cream. Topped with almonds or hazelnuts. Sweet, nutty, and creamy.

A rolled sponge cake filled with strawberry jam and cream. Served with fresh strawberries and sorbet. A light and fruity dessert.

A baked cheesecake with a caramelized top, typical of the Basque region. Enriched with cherries and topped with a crunchy crumble.

A rich vanilla custard topped with a contrasting layer of hard caramel. Crack the sugar crust with your spoon to reach the smooth cream underneath.

A warm, airy chocolate cake with a gooey, molten chocolate center. Served with cold vanilla ice cream for temperature contrast.

Warm roasted apricots served with a moist yoghurt cake and unique ice cream. Features floral and fruity notes with a hint of rosemary.

Layers of thin, crispy pastry alternating with smooth vanilla custard. Drizzled with caramel. A textural delight of crunch and creaminess, large enough to share.