Le Bouledogue

Hard-boiled eggs served with creamy mayonnaise. A classic French bistro starter known as 'Oeuf Mayonnaise'. Simple, rich, and savory.

Fresh chicory salad with chunks of blue cheese and crunchy walnuts. The bitterness of the endive balances the rich cheese. Crisp and refreshing.

Rich beef broth filled with caramelized onions. Topped with toasted bread and melted cheese. A hearty, savory soup.

Tender poached leeks served cool or at room temperature. Dressed with a tangy vinaigrette sauce. Smooth texture with a mild onion flavor.

A slice of coarse meat loaf served cold. Accompanied by sweet and savory shallot jam. Rich and meaty.

Fatty marrow roasted inside the bone until soft. Spread it onto the accompanying toasted rustic bread. Very rich and buttery.

Rich, smooth duck liver pâté prepared in-house. Served with toasted sourdough bread. Creamy, delicate, and luxurious.

Poached eggs served in a rich red wine sauce. This version includes smoked haddock fish. Savory with a smoky depth.

Fillets of smoked fish served with boiled potatoes marinated in oil. Salty, oily, and fishy flavor. A traditional bistro dish.

An assortment of fresh vegetables currently in season. Likely steamed or sautéed lightly. A lighter, vegetarian-friendly option.

Raw minced beef seasoned with capers, onions, and sauces. Served with french fries. Fresh, cool meat texture with savory seasonings.

Chicken simmered slowly with mushrooms and small potatoes. Tender meat in a savory sauce. Comforting and hearty.

A traditional coarse-grained sausage made from pork intestines (chitterlings). Has a very strong, distinct aroma and flavor. Served with fries.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender, with crispy skin. Served with mashed potatoes and a peppery sauce. Rich and savory.

A cut of beef steak grilled to preference. Served with sweet shallots and fries. Juicy and flavorful.

A tender bone-in cut of young beef. Served with a creamy sauce made from girolle mushrooms. Mild, delicate meat flavor.

Three types of fish fillets steamed gently. Served with aromatic rice wrapped in a lotus leaf. Light and healthy.

Tuna steak coated in sesame seeds and seared on the outside, typically rare inside. Served with stir-fried vegetables. Nutty and savory.

Fillet of white fish with a mild, clean taste. Accompanied by vegetables dressed in aromatic truffle oil.

A specific cheese selected by the restaurant for the day. Ask staff for details on the variety.

Fresh, soft white cheese similar to thick yogurt. Served with your choice of topping like fruit sauce or honey. Creamy and tangy.

A platter with three types of cheese: goat cheese (Cabécou), hard cow cheese (Comté), and blue cheese (Roquefort). Enjoy with bread.

Choux pastry puffs filled with cream or ice cream and covered in warm chocolate sauce. A classic sweet indulgence.

Thin French pancakes served in a sauce of caramelized sugar, butter, orange juice, and liqueur. Sweet, citrusy, and warm.

Upside-down caramelized apple tart. The apples are cooked in butter and sugar before baking with pastry. Served warm with cream.

Rich custard base topped with a layer of hardened caramelized sugar. Flavored with orange and lemon zest.

Thick slice of brioche bread soaked in egg and fried in butter. Served with salted caramel ice cream. Rich, buttery, and sweet.

A choice of ice creams or fruit sorbets. Available with a shot of Eau-de-Vie (fruit brandy) for an extra kick.

A frozen dessert made with meringue, honey, and nuts (nougat glacé). Served with a red berry sauce. Sweet and crunchy.