Restaurant Menu

A selection of cured meats and cheeses served together for sharing.

A classic French onion soup topped with a layer of melted, browned cheese.

A blend of fresh and smoked salmon served with a side of horseradish cream.

• Small€16
• Large€20

A chilled starter featuring pressed crab served with fresh avocado and grapefruit segments.

Tender frog legs sautéed with fresh parsley and served in a rich, creamy garlic sauce.

Hard-boiled eggs topped with smoked haddock, served with a side of crisp raw vegetables.

A classic Caesar salad featuring grilled chicken, crunchy croutons, and shaved parmesan, finished with our signature Bistrot des Fables dressing.

• Small€13
• Large€20

Tender snails prepared in the traditional Burgundy style, filled with a savory garlic and parsley butter.

Slow-roasted cherry tomatoes served with creamy burrata cheese and basil pesto.

A rich, chilled duck liver pâté from Maison Duperier served with a sweet fig chutney.

Finely chopped raw beef seasoned with herbs and spices, served with a side of french fries and a mixed salad.

Tender veal slow-cooked in a creamy sauce, served with pilaf rice, carrots, and mushrooms.

A tender beef fillet served with your choice of green peppercorn or béarnaise sauce, accompanied by french fries.

A roasted sea bass fillet served with a traditional Mediterranean vegetable medley of tomatoes, olives, capers, and green beans.

A traditional slow-cooked casserole from southwest France featuring white beans simmered with pork and duck.

A tender chicken breast served with sautéed chanterelle mushrooms, green beans, and roasted baby potatoes.

A pan-seared half duck breast served with crispy polenta and a savory orange-infused duck reduction.

Pan-seared tuna served with fennel, artichokes, and Taggiasca olives.

A hot ham and cheese sandwich served with a side of French fries and salad.

• Croque-monsieur€16
• Croque-madame€17

Please ask our staff for details regarding today's vegetarian special.

A cup of coffee served with a selection of miniature desserts.

Light, airy pastry puffs filled with vanilla ice cream, topped with warm chocolate sauce and toasted almonds.

A warm chocolate cake with a molten center, served with a side of vanilla custard.

A crisp meringue topped with fresh red berries and a scoop of raspberry sorbet.

A slice of brioche bread prepared French-toast style, served with peanut ice cream.

A rich vanilla custard infused with bourbon and topped with a thin layer of caramelized sugar.

A small, sponge cake soaked in dark rum and served with whipped cream.

A rich chocolate and caramel tart served with a scoop of almond milk ice cream.

A refreshing selection of citrus fruits served with mandarin sorbet and a crisp pistachio wafer.

This weekday lunch menu offers a choice between a starter and a main course, or a main course and a dessert, based on the daily specials.

This lunch menu includes a daily starter, a main course, and a dessert.

Roasted chicken seasoned with herbs, served with a side of fresh-cut fries.

A refreshing salad featuring a combination of watermelon, melon, and feta cheese.

Thinly sliced raw beef seasoned and served with a side of fries.

A refreshing chilled soup made with melon, grapes, and white port wine.

A chilled shrimp cocktail served with fresh avocado pieces.

A grilled sea bream fillet served with gnocchi tossed in pesto sauce.

A chilled vanilla cream dessert topped with a mango and passion fruit coulis.

Crispy goat cheese spring rolls served with a refreshing beetroot tartare.

Slow-braised veal shank served with fresh tagliatelle pasta.

This traditional French dessert features whole cherries baked in a thick, custard-like batter.

This is a traditional chilled soup made from blended tomatoes and served with fresh vegetables.

A breaded chicken breast stuffed with ham and cheese, served with a side of peas and carrots prepared in a classic French style.

A strawberry charlotte is a chilled dessert featuring ladyfinger biscuits surrounding a light strawberry mousse or cream filling.

A poached egg served on an artichoke heart with smoked salmon.

Pan-seared pollock served with a garlic emulsion, fresh baby vegetables, and basil.

This dessert features poached peaches served with vanilla ice cream and a raspberry sauce.