Le Bistrot de Breteuil

Fried and crispy rice cake topped with marinated raw tuna. A mix of textures with the freshness of the fish.

Slices of Scottish smoked salmon served with toast. A classic appreciated for its delicate, smoky flavor.

Homemade duck foie gras terrine, served with a fruity quince chutney. Rich and melt-in-your-mouth.

Creamy lentil soup topped with pieces of smoked eel. A comforting starter with woody notes.

Shrimp-filled pasta served in a clear mushroom broth. Flavorful and light.

Cooked leeks served cold with a mimosa egg and a gribiche sauce with capers and pickles. A great bistro classic.

Breaded and fried calamari rings, served with a spicy mayonnaise sauce. Crispy and ideal for sharing.

Creamy fish roe spread served with crunchy crackers. Savory and smooth.

Oven-baked eggplant until meltingly tender, served with fresh Greek yogurt. A light, vegetarian starter.

Thin slices of marinated raw sea bass, accompanied by tart green apple and iodized salicornia. Fresh and tangy.

Six fresh medium-sized oysters, appreciated for their fine flesh and iodized taste. Served on ice.

Six superior quality oysters, plump and sweet. A variety renowned for its finesse.

Sea snails cooked in court-bouillon, served cold. Firm texture, to be eaten with mayonnaise.

Large, high-quality pink shrimp, served fresh. Firm flesh and delicate flavor.

Large seafood platter including oysters, shrimp, and whelks. Ideal for sharing for seafood lovers.

Tubular pasta served with a fresh tomato sauce. A simple and tasty dish.

Creamy risotto cooked with aromatic truffle. Rich, fragrant, and elegant.

Chicken simmered in a rich sauce with Jura yellow wine and morel mushrooms. Served with fries.

Crispy romaine lettuce, croutons, parmesan, and creamy dressing. An international classic.

Cabbage leaves filled with a meat stuffing and simmered. A traditional rustic and hearty dish.

Fried rabbit pieces in a light batter, served with spiced bulgur. Original and crispy.

Knife-cut raw tuna mixed with avocado, served with little gem lettuce. Fresh and light.

Pan-seared veal sweetbreads with capers and lemon, accompanied by pak choi. A delicate dish with a melting texture.

Cod fillet cooked to a pearly finish, topped with a creamy lemon sauce, served with rice. Mild and tangy.

Juicy Iberian pork chop, served with a reduced meat jus and potato purée.

Beef tournedos topped with a pan-seared foie gras escalope. A luxurious and very rich dish, served with fries.

Whole sole cooked in butter and lemon, served with purée. Fine and delicate flesh.

Beautiful grilled beef cut, served with a rich béarnaise sauce and fries. Tender and flavorful.

Pasta served with lobster and a creamy crustacean bisque sauce. Refined and gourmet.

Pan-seared scallops accompanied by melting gnocchi and parmesan. Sweet and savory.

Extra portion of your choice of side dish.

Selection of regional cheeses from Aveyron, including sheep and cow's milk. Served with bread.

Pastry made of layers of crispy puff pastry and vanilla pastry cream. Assembled to order.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Soft and caramelized.

Creamy rice pudding dessert cooked in milk, topped with salted butter caramel. Sweet and nostalgic.

Large chocolate chip cookie, served warm so the chocolate is melted.

Poached meringue whites floating on a vanilla crème anglaise. Light and airy.

Crispy meringue filled with whipped cream and fresh fruit (mango, pineapple). Sweet and fruity.

Fried and sweetened elongated pastries (churros), served with hot chocolate sauce.

Assortment of fresh, diced tropical fruits. Light and refreshing.

Poached pear served with hot chocolate, Belle Hélène style.

Two scoops of ice cream or sorbet from the famous Parisian house Berthillon.

French anise liqueur, served diluted with fresh water. Very popular as an aperitif.

Gentian root-based aperitif. Bitter and herbaceous flavor.

Portuguese fortified wine, sweet and rich.

Vibrant red Italian bitter, with herbal and citrus notes.

Italian vermouth, available in red (sweet, herbaceous) or white (vanilla) versions.

Classic cocktail based on Campari, red vermouth, and sparkling water.

Traditional French cocktail made with white wine and fruit cream (blackcurrant, blackberry, or peach).

Prestigious version of Kir, made with Champagne instead of white wine.

Dry and fruity Italian sparkling wine.

Cuban Rum.

Pineapple-flavored rum.

Classic London Dry style dry gin.

Artisanal Scottish gin with wild botanicals.

Classic wheat vodka.

Premium Polish Vodka.

Mexican Tequila.

Tennessee whiskey.

American Bourbon.

Blended Scotch whisky, peaty and complex.

Single malt Scotch from Islay, very peaty and smoky.

Blended Scotch whisky, smooth and vanilla.

Japanese grain whisky, smooth and creamy.

Single malt Scotch from the Highlands, lightly smoky and marine.

Young and lively French wine eau-de-vie.

Aged cognac, rich and complex.

Sweet and sugary Italian lemon liqueur.

Gascony eau-de-vie.

Irish cream liqueur.

Norman apple eau-de-vie.

Barrel-aged Calvados.

Green mint liqueur.

Intense pear eau-de-vie.

Aged plum eau-de-vie.

Natural sparkling mineral water.

Premium tonic water.

Fermented ginger soda, spicy and non-alcoholic.

Cola soda.

Orange soda with pulp.

Sweet sparkling lemonade, served plain or with syrup (diabolo).

Freshly squeezed fruit juices made to order.

Peach iced tea.

Iced coffee or chocolate drink.

High-quality artisanal fruit juices.

Still natural mineral water.

Still or sparkling mineral water.

Large bottle of mineral water.

Standard French lager beer.

Blonde abbey beer, round and fruity.

Parisian IPA beer, bitter and aromatic.

Light Italian blonde beer.

Light Mexican blonde beer.

Sparkling organic apple cider.

Belgian white beer with notes of citrus and coriander.

Small strong coffee.

Double shot of espresso coffee.

Decaffeinated coffee.

Coffee with milk.

Espresso lengthened with hot water.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Classic hot chocolate.

Espresso with hot milk and milk foam.

Hot alcoholic drink, ideal in winter.

Hot cocktail based on coffee, whisky, sugar, and cream.

Red wine from the Rhône valley.

Light and fruity Beaujolais red wine.

Red wine from the northern Rhône valley, syrah.

Classic Bordeaux red wine.

Languedoc red wine.

Cru du Beaujolais, floral and elegant.

Red wine from the Rhône valley.

Burgundy red wine.

Prestigious Burgundy red wine.

Great red wine from the Rhône valley.

Classic Bordeaux red wine.

Great Bordeaux red wine.

Classified growth Bordeaux.

Classified growth Bordeaux.

White wine from Burgundy (Chardonnay).

Dry and mineral white wine from the Loire.

Dry and aromatic white wine from the Loire.

Simple and fruity white wine.

Dry and lively white wine from Burgundy.

Burgundy white wine.

Great white wine from Burgundy.

Pale and fresh rosé wine.

Elegant rosé wine.

Fine rosé wine.

Classic and elegant Champagne.

Renowned rosé Champagne.

Prestige cuvée.

Refreshing Cuban cocktail.

Fruity and tangy cocktail.

Energizing coffee cocktail.

Classic Mexican cocktail.

Spicy ginger cocktail.

Bitter and dry Italian cocktail.

Fruity and vanilla cocktail.

Classic orange bitter spritz.

More bitter and red spritz.

Sweet lemon spritz.

Floral spritz with elderflower.

Non-alcoholic version of the Spritz.

Non-alcoholic Mojito.

Blend of fresh citrus juices.

Selection of black teas.

Selection of green teas.

Theine-free infusion from South Africa.

Herbal infusions.