Le Bistrot des Vignes

A daily changing soup special. Made with fresh seasonal ingredients. Ask the staff for today's flavor.

Long, slender saltwater clams grilled with a classic snail butter sauce (garlic and parsley). Chewy texture with a rich, herbaceous flavor. A savory seafood starter.

A cold loaf made of coarse ground rabbit meat flavored with rosemary. Savory, rustic, and herby. Typically eaten spread on bread.

A fresh salad featuring crisp green beans topped with rich foie gras (duck liver). A contrast of fresh, crunchy textures and creamy, savory liver. Dressed lightly.

An egg slow-cooked at 63°C to achieve a custard-like yolk and soft white. Served with fresh green asparagus. Creamy, delicate, and seasonal.

A delicacy of rich, buttery duck liver pate. Served with sweet caramelized onions to cut the richness. Spread on toasted bread or brioche.

Oven-roasted white fish served with aromatic fennel and a savory fish-based sauce. Flaky texture and mild flavor enhanced by the anise notes of fennel.

Premium wild-caught sea bass served with a luxurious saffron-infused sauce and seasonal vegetables. Delicate, tender fish with a fragrant, golden sauce.

A classic bistro steak cut from the rump, flavorful and lean. Served with crispy fries and a side salad. A hearty and traditional meal.

A beef burger topped with Morbier, a semi-soft French cheese with a distinct line of ash. Served with fries and salad. Rich, savory, and satisfying.

Raw minced high-quality beef seasoned with capers, onions, and sauces. Served cold with fries and salad. Soft texture with a bold, savory flavor.

Tender breast of farm-raised chicken served with a sauce of earthy morel mushrooms and creamy mashed potatoes. A comforting and elegant dish.

Sautéed veal kidneys served in a tangy mustard sauce with mashed potatoes. Distinctive texture and rich flavor. A traditional French offal dish.

A large rib steak meant for sharing, from the Blonde d'Aquitaine breed known for tender, lean meat. Grilled to preference. Price is per 100g weight.

An assortment of French cheeses. May include soft, hard, blue, or goat cheeses. Served with bread. A savory end to the meal.

A warm chocolate cake made with premium Valrhona chocolate, likely with a molten center. Rich, sweet, and intense. A delight for chocolate lovers.

A cup of espresso served with a selection of three miniature desserts (café gourmand). Perfect for sampling different sweets without committing to a full portion.

Choux pastry puffs filled with vanilla ice cream and covered in warm chocolate sauce. A classic French dessert combining hot and cold, crisp and creamy.

Floating Island: Soft poached meringue floating in crème anglaise (vanilla custard), topped with crunchy pink pralines. Light, sweet, and airy.

A pastry tart filled with almond cream (frangipane) and pears. Served warm or cold with a scoop of vanilla ice cream. Nutty and fruity.

A selection of ice creams (creamy) and sorbets (fruit-based, dairy-free). Refreshing and simple.

A two-course set menu. Choose one item from the Starters section and one from the Main Courses (Plats).

A two-course set menu. Choose one item from the Main Courses (Plats) section and one from the Desserts.

A complete three-course meal. Choose one Starter, one Main Course (Plat), and one Dessert.