Pub Kléber

Hard-boiled eggs topped with a creamy homemade mayonnaise. A classic bistro starter, simple and flavorful. Enjoyed cold, with bread.

Marinated herring fillets served with warm oil-dressed potatoes. A traditional combination with marine and earthy flavors. Melting texture and pronounced taste.

Superior quality pink shrimp served cold. Firm, juicy, and delicately iodized flesh. To be peeled yourself and enjoyed with buttered bread.

Thin slices of aged Italian raw ham. Salty and sweet flavor with a melting texture. Ideal for sharing or as a starter.

A varied selection of dried meats and artisanal charcuterie. Offers a palette of flavors and textures. Perfect for an aperitif, accompanied by pickles and bread.

Thin slices of smoked salmon served cold. Silky texture and delicate smoky flavor. Often accompanied by toast, butter, and lemon.

A mix of raw seasonal vegetables, grated or thinly sliced. Fresh, crunchy, and light. Dressed with a simple vinaigrette.

Caprese salad made with fresh tomatoes and creamy buffalo mozzarella. Flavored with fresh basil. A classic Italian starter, fresh and light.

Rustic, coarse-grained meat pâté, typical of French cuisine. Rich flavor and firm texture. Generously spread on country bread.

Combination of aged Parma ham and fresh buffalo mozzarella. Flavorful contrast between the saltiness of the ham and the sweetness of the cheese. A gourmet starter.

Homemade duck foie gras, with a smooth texture and rich taste. A delicate and luxurious dish. Enjoyed on toast or brioche.

A dry white wine from Burgundy, Chardonnay grape. Mineral, crisp, and elegant with citrus notes. Perfectly accompanies seafood and goat cheese.

Sweet white wine from the South-West of France. Sweet, fruity, and aromatic without being too heavy. Ideal as an aperitif or with foie gras.

Classic composed salad with lettuce, chicken, parmesan, and creamy Caesar dressing. Rich and crunchy. A complete and satisfying dish.

Composed salad from the South of France with tuna, fresh vegetables, olives, and hard-boiled eggs. Fresh, colorful, and balanced. Perfect for a light lunch.

Rustic salad with potatoes, Cantal cheese, and charcuterie. Hearty and flavorful. Ideal for lovers of cheese and regional dishes.

Dry rosé wine from the Loire Valley, made from Pinot Noir. Fresh, fruity, and delicate. Pairs well with salads and light dishes.

Composed salad with marine flavors, featuring smoked salmon and shrimp. Fresh and briny. A light and refined option.

Warm goat cheese salad (Crottin de Chavignol), often served on toast. Topped with walnuts for crunch. A classic French bistro dish.

Composed vegetarian salad rich in fresh vegetables and eggs. Fresh, crunchy, and vitamin-rich. A healthy and balanced choice without meat.

Pale rosé wine from Provence, known for its finesse. Summer fruit aromas and great freshness. The ideal accompaniment for sunny cuisine.

Long pasta served with a rich minced meat and tomato sauce. A comforting and popular dish. Sprinkle with grated cheese to taste.

Ribbon pasta served with fresh or smoked salmon and a creamy sauce. Flavored with basil. A creamy pasta dish with marine flavors.

Pasta served with a creamy sauce made with eggs, cheese, and bacon bits. Rich, salty, and peppery. A great Italian cuisine classic.

Small elbow pasta served with ham, enhanced with truffle shavings. A luxurious version of a comforting childhood dish. Creamy and fragrant.

Pasta served with a simple tomato sauce and fresh buffalo mozzarella. Authentic and fresh Italian flavors. A gourmet vegetarian dish.

Creamy risotto slowly cooked with morels (wild mushrooms). Intense woody and earthy flavor. An elegant and rich dish.

Creamy risotto with pan-seared scallops. Delicate combination of the creamy texture of the rice and the sweetness of the seafood. Refined and flavorful.

Beef burger topped with melted cheese, served in a brioche bun. Accompanied by crispy homemade fries. A generous and popular dish.

Grilled beef steak cooked to your preferred doneness. Simply served with homemade fries. An timeless brasserie classic.

Tender and marbled cut of beef from the Simmental breed. Intense flavor and juicy texture. Appreciated by red meat lovers.

Free-range chicken, roasted or grilled. Firm and flavorful meat. Served with homemade fries for a convivial meal.

Pan-fried veal liver, deglazed with raspberry vinegar for a tangy note. Tender texture and characteristic taste. Served with mashed potatoes.

Duck thigh slowly cooked in its fat until tender, then grilled for crispy skin. Rich and flavorful. Specialty from the Southwest.

Bordeaux red wine, balanced and elegant. Red fruit notes and moderate tannic structure. Pairs well with red meats and dishes in sauce.

Beef burger topped with crispy grilled bacon slices. Smoky and salty flavor that enhances the taste of the meat. Served with homemade fries.

Thick cut of lean and tender beef. Grilled to achieve a flavorful crust while remaining juicy inside. A robust meat choice.

Raw or quickly seared (flash-fried) minced beef, seasoned. Fresh and zesty. Served with fries for a textural contrast.

Thin chicken cutlet, quickly grilled. Tender and light. A simple and diet-friendly option, served here with fries.

Traditional pork tripe sausage, AAAAA quality label. Very pronounced taste and unique texture. Served with a mustard sauce to enhance it.

Selection of homemade sauces to accompany grilled meats. Choose between a spicy pepper sauce or a creamy Roquefort cheese sauce.

Prestigious red wine from the Bordeaux region. Rich, velvety, and with complex black fruit aromas. Perfect for accompanying fine red meats.

Traditional soup with caramelized onions and beef broth, gratinated with cheese. Warm, flavorful, and comforting. A Parisian classic.

Variation of the croque-monsieur with southern flavors (tomatoes, herbs). Crispy grilled hot sandwich. Ideal for a quick meal.

Burgundy snails served in their shells with parsley and garlic butter. An iconic French dish. Enjoy hot with bread to soak up the butter.

Seasonal vegetable soup, blended. Healthy, warm, and light. A perfect starter or light meal to warm you up.

Superior quality free-range chicken. Tender meat and authentic taste. A simple and popular dish.

Selection of three aged cheeses. Allows tasting different varieties and textures. Traditionally enjoyed after the main course.

Famous upside-down apple tart, with caramelized fruit and a crispy crust. Served warm. A gourmet and fruity dessert.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Delicious contrast between hot/cold and creamy/crunchy.

Airy and intense chocolate dessert. Light and foamy texture. An essential classic for cocoa lovers.

Artisanal ice creams or fruit sorbets from the Raimo house. Fresh and fragrant. Perfect to end the meal on a light and sweet note.

Frozen dessert with honey and candied fruits, reminiscent of Montélimar nougat. Smooth and crunchy texture at the same time. A refreshing specialty.

Thin crepes served hot, drizzled with orange liqueur Grand Marnier, sometimes flambéed. Orange and alcohol flavor. A spectacular and delicious dessert.

Cake or tart prepared daily according to the chef's inspiration. Ask your server for today's variety. Freshness guaranteed.

Moist cake soaked in rum syrup. Often served with whipped cream. A traditional dessert rich in flavor and alcohol.

Very light whipped fresh cheese, fat-free. Served with honey and nuts for crunch or a fruit coulis for sweetness. Healthy dessert.

Creamy cheesecake on a biscuit base. Dense and creamy texture. A very popular Anglo-Saxon dessert for its sweetness.

Vanilla ice cream with a meringue center, coated in praline or hazelnuts. Crunchy on the outside and melting on the inside. A classic frozen dessert.

Thin crepes served hot, filled with chocolate-hazelnut spread or other sweet fillings of your choice. Simple, nostalgic, and delicious.

Coffee or tea served with an assortment of mini-desserts. Ideal for those who can't choose just one dessert. Allows tasting everything in small portions.