Le Bourgogne chez Céline et Maurice

Goat cheese wrapped in crispy pastry (brick pastry) and baked until golden. Served warm on a bed of fresh green salad. The contrast between the crispiness and the melting cheese is delicious.

Half a breaded and fried Camembert cheese until golden and runny. Accompanied by a salad to balance the richness of the cheese. A gourmet and comforting dish.

Thin slices of smoked salmon, served cold. Tender texture and slightly salty, smoky taste. Often accompanied by toast and butter.

Snails served in their shells with garlic parsley butter. Rich traditional French dish with herbaceous and garlicky flavors. To be enjoyed hot with bread for dipping in the butter.

Hard-boiled eggs coated in a creamy homemade mayonnaise, served with potatoes. A simple and essential French bistro classic. Creamy texture and mild taste.

Marinated herring fillets served with warm or cold potatoes seasoned with oil. Pronounced flavor of marinated fish balanced by the mildness of the potatoes.

Assortment of seasonal raw vegetables (carrots, tomatoes, cucumbers, etc.) served fresh. Crunchy, light, and healthy, often accompanied by a vinaigrette.

Rustic and seasoned meat terrine (pork), served cold. Coarse texture and rich flavor. Enjoy spread on fresh bread, often with gherkins.

High-quality raw beef, hand-cut (not machine-ground) and seasoned. Tender and fresh texture, enhanced by condiments.

Thick piece of beef (rumsteak) grilled, served with a creamy pepper sauce. Tender and juicy meat with a slightly spicy sauce.

Savoyard gratin made with potatoes, bacon, onions, and melted Reblochon cheese. A very rich, creamy, and comforting winter dish.

Traditional pork tripe sausage, labeled 5A (sign of superior quality). Served with a mustard sauce. Very pronounced flavor and aroma, for offal lovers.

Mixture of melted cheeses and white wine served hot in a pot. Eaten by dipping pieces of bread into the cheese. Convivial and very filling.

Pan-seared beef steak (flank steak), served with a confit shallot sauce. Long-fibered, flavorful, and juicy meat.

Large bone-in beef steak, grilled and served with Béarnaise sauce (butter, egg yolk, tarragon). Very tender and flavorful meat, ideal for hearty appetites.

Thin slices of marinated raw beef, served cold with a pistou sauce (basil, garlic, olive oil). Light, fresh, and fragrant dish.

Smoked sausage typical of Franche-Comté, served with Lyonnaise potatoes. Rustic dish with a characteristic smoky flavor.

Veal kidneys (offal) cooked in a cream sauce. Unique texture, slightly firm to the bite, mild flavor for offal.

Complete lunch formula including a starter, a main course, and a dessert (or coffee). An excellent way to discover several of the house's specialties.

Complete dinner formula including a starter, a main course, and a dessert (or coffee).

Spirit flavored with juniper berries.

White rum from the Bacardi brand.

Spanish green apple liqueur, sweet and fruity.

Norman cider eau-de-vie.

Renowned wine eau-de-vie, aged in oak barrels.

Mint liqueur, usually green in color (Get 27).

Eau-de-vie from the Southwest of France.

Herbal liqueur produced by Carthusian monks.

Highly fragrant pear eau-de-vie.

Sweet liqueur based on Armagnac.

Plum eau-de-vie.

Irish cream liqueur.

Liqueur from sweet and bitter orange peels.

Anise liqueur (Anisette).

Mandarin and cognac liqueur.

Bitter orange liqueur based on cognac.

Eau-de-vie obtained by distilling marc from Burgundy grapes.

Herbal liqueur, digestive and herbaceous.

Vintage Armagnac from 1990.

Vintage Armagnac from 1979.