Restaurant Le Flamboire

Snails served hot in their shells with garlic and parsley butter. Tender texture and herbaceous flavor.

Small fish from the Baltic Sea, served fried or smoked. Iodic flavor and crispy texture, comparable to sardines.

Fresh Italian spun-paste cheese, creamy at the core, served with tomatoes. Mild flavor and creamy texture.

Mixed salad topped with warm goat cheese and slices of saucisson. A savory blend of hot-cold and local flavors.

Dish inspired by the Aveyron region, combining the strength of Roquefort cheese and the character of dry sausage.

Artisanal dry sausage from the renowned Maison Conquet, served on a board. Firm texture and authentic taste.

Varied selection of artisanal charcuterie (ham, saucisson, terrine). Ideal for sharing as an appetizer or starter.

Duck foie gras prepared in-house. Melting and rich texture, delicate buttery taste. Usually served with toasted bread.

House-made country-style pâté made from pork. Rustic texture with chunks, authentic and seasoned flavor.

Classic cold starter combining the creaminess of avocado and the freshness of shrimp. Often served with cocktail sauce.

Imposing bone-in beef steak grilled, served sliced. Juicy and very flavorful meat, ideal for sharing.

Galician beef (Spain) that has undergone long aging. Exceptional meat with intense flavor, marbled and tender.

Iberian breed pork chop. Richly marbled meat, very tender with a characteristic nutty flavor.

Veal chop from Maison Conquet. White meat, tender and delicate, grilled.

Whole veal kidney cooked. Unique texture, firm then melting, with a pronounced flavor.

Grilled lamb chops. Tender meat on the bone, flavorful and juicy.

Argentinian beef rib-eye. Meat renowned for its exceptional tenderness and distinct flavor.