Le Bar Fleuri

A timeless classic of French bistros. Hard-boiled eggs served cold, coated in a creamy mayonnaise, often accompanied by a little salad.

A rustic charcuterie made from coarsely chopped and seasoned pork meat. Served cold in slices, ideal with bread and pickles.

Slices of aged dry pork sausage. Firm texture and a salty, peppery taste, perfect for an aperitif.

Pork meat slow-cooked in its own fat until it shreds. A rich and melting spread, typical of the Le Mans region.

Marinated herring fillets in oil served with still-warm boiled potatoes. A tasty mix between smoked fish and the sweetness of potatoes.

Green salad with goat cheese, often served warm on toasted bread (warm goat cheese). Accompanied by a vinaigrette.

Mixed salad of romaine lettuce, croutons, parmesan, and chicken, bound by a creamy Caesar dressing.

A meat pâté baked inside a puff or shortcrust pastry. Offers a contrast of textures between the crispy crust and the moist filling.

A smooth and creamy velvety soup made from pumpkin. A comforting starter, often served hot.

Piece of oven-roasted chicken served with potatoes. A simple and family-style dish.

Grilled beef flank steak, served with a confit shallot sauce. A tender and very flavorful cut of meat with long fibers.

Marbled and juicy beef cut, seared on a hot cooking plate (plancha). Rich in flavor thanks to its intramuscular fat.

Traditional sausage made from pork chitterlings. Known for its strong flavor and characteristic texture, grilled here for crispiness.

Slices of roast pork served with a savory mustard sauce. Accompanied by fries and green salad.

Sausage with coarsely hand-chopped meat, offering a chewier texture. Served with mashed potatoes.

Soft cow's milk cheese with a bloomy rind, originating from Normandy. Creamy with a pronounced flavor.

Cow's milk cheese with a pressed, uncooked paste, originating from the Massif Central. Bold flavor and firm texture.

A selection of two different cheeses served together. Ideal for tasting several varieties at the end of the meal.

Traditional pastry flan. A firm, vanilla-infused egg custard on a shortcrust pastry.

Pastry composed of three layers of puff pastry alternated with two layers of pastry cream. The top is often glazed.

Sweet tart filled with a tangy lemon cream and topped with a light, golden meringue.

Tart filled with pieces of rhubarb. Offers a delicious balance between the fruit's tartness and the pastry's sweetness.

Tart filled with a mix of red berries (strawberries, raspberries, currants, etc.). Fresh and fruity.

Individual chocolate cake with a molten or very tender center. Served warm to appreciate the melting texture.