The Restaurant "Le Côté Bistrot" is open from Tuesday Evening to Sunday Lunchtime

The Bistrot Menu

The Bistrot Menu from Tuesday Evening to Sunday Lunchtime

For the Lunchtime on Wednesday, Thursday and Friday, see the Option at the bottom of the page.

Only these Menu will be suggest for these Three Meals

The Hots and Colds Starters :

 “Jacot Billey’s” Stewed Snails, Mushrooms and Gnocchi 18€

Tomatoes Gazpacho with Olive Oil and Tapenade 14€

Pig Terrine,  Mixed Salad  and Gherkin 13€

 Classical Mushrooms Crust on Toast and Herbeb Whipped Cream 15€

The “Jacques Barnachon” Duck Foie Gras, Apple and Pear Chutney with Macvin and Lukewarm Toast  24€

Summer Salad : Green Salad, Arugula, Tomatoes, Carrots, Olives and Cereals 10€ 

The Risottos and Pasta for Starter or for Main Course :

 ” Arborio” Risotto with Smoked Morteau Sausage “Maison Renaudot”, Comté and Olive Oil Emulsion 16€/ 22€

 “Arborio” Risotto Spring Vegetables and Tarragon Vegetables Juice  17€/ 23€

Tagliatelle with Smoked Trout and Crustacean  Bisque with Savagnin 18€/ 24€

Tagliatelle with Montbéliard Sausage ” Maison Renaudot”, Poultry Juice with Coriander 16€/ Plat 22€

Ravioli Stuffed, Parmesan and Basilic 17€/ 23€

The Meats and Fishes : 

The Sea Bream Fillet with Butter, Pepper Coulis and Made like Paella Risotto with Chorizo and Curry 22€

The Marinated and Cooked at 50° Maigre from Ajaccio Fillet, Brandade, Virgin of Vegetables and Pistou 23€

Veal Rib Steak 250gr Cooked Medium-Rare, Potatoes and Mushrooms Pan Fried, Veal Juice and Garlic in its Skin 32€

The Beeef Tartare, Potatoes and Mixed Salad 21€

Landes Duck Breast Cooked Medium-Rare, Carrots, Roasted Hazelnuts and Poultry Juice Infused with Fir Bud 24€ 

The Rib Steak “Herdshire” 280g, Mashed Potato and Vegetables  34€ 

The Cheeses Trilogy :

The Regional Cheese Plate and Fruits Stew 10€

The Desserts, Ice Cream and Sorbets

Chef’s Nougat Montélimar Style, Apricot Coulis and Apricot Sorbet 9.50€

Dark Chocolate Entremet and Pistachio Financier, Vanilla from Madagascar Ice Cream 12€ 

The Pistachio Cream Eclair, Chocolate and Pistachio Cracker, Morello Cherries from Fougerolles Sorbet 10€

Chef’s Cup : Mirabelle Cooked in Honey, Mirabelle Sorbet, Vanilla from Madagascar Ice Cream and Chocolate Crumble  10.50

The Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits 12€ 

The Home-Made Vanilla from Madagascar and Blueberry Iced Vacherin, Whipped Cream 11€ 

The Ice Creams Choice : Vanilla from Madagascar, Dark Chocolate, Raspberry, Gentian, 

The Choice of Sorbets : Mirabelle, Apricot, Lemon, Morello Cherries from Fougerolles,  Blueberry 

1 Scoop 3€/ 2 Scoops 6.50€/ 3 Scoops 8.50€/ Alcohol Supplement 6€

The Terroir Menu 33€ : 

                                           Tomatoes Gazpacho with Olive Oil   and Tapenade                                                                                                                                                  Or                                                                                                                  Pig Terrine, Mixed Salad and Gherkin

Or

Duck Foie Gras “Jacques Barnachon”, Supplement 12€, Apple and Pear Chutney with Macvin and Lukerwarm Toast 

         The Sea  Bream Fillet with Butter, Pepper Coulis and Made like Paella Risotto with Chorizo and Curry                                                                                                                                                                              Or           

             The Beef Tartare, Potatoes and Mixed Salad 

The Home-Made Vanilla from Madagascar and Blueberry Iced Vacherin, Whipped Cream                                                                                       Or                                                                                                               Chef’s Nougat Montélimar Style,Apricot Coulis and Apricot Sorbet 

The Market Menu 43€ : 

                                                    Ravioli Stuffef, Parmesan and Basilic                                                                                                                                                            Or                                                                                                               “Arborio” Risotto  with Smoked Morteau Sausage “Maison Renaudot”, Comté and Olive Oil Emulsion 

                                                                                       Or                                                                                                                The “Jacques Barnachon” Duck Foie Gras, Supplement 12€, Lukewarm Toast

 

                  The Marinated and Cooked at 50° Maigre from Ajaccio Fillet, Virgin of Vegetables and Pistou     

                                                                                           Or                                                                                                            Landes Duck Breast cooked Medium-Rare, Carrots, Roasted Hazelnuts and Poultry Juice infused with Fir Bud                                                                                            

  The Chef’s Cup : Mirabelle Cooked in Honey, Mirabelle Sorbet, Vanilla from Madagascar Ice Cream and Chocolate Crumble   

                                                            Or                                                         

 Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits

The Children’s Menu That Makes You Grow Up, To 12 Years Old

Starter/ Main Course/ Dessert 18€ or Main Course / Dessert 14€

Pig Terrine,  Mixed Salad  and Gherkin

 “Arborio” Risotto with Smocked Morteau Sausage “Maison Renaudot” and Cancoillote Emulsion 

Or 

Pan Fry Gnocchi, Smoked Trout, Emulsion of Comté from Bonnétage 

The home-Made Vanilla from Madagascar and Blueberry Iced Vacherin, Whipped Cream 

 

Bistrot Set Menu for Wednesday, Thursday and Friday Lunchtimes

Starter / Main Course Or Main Course / Dessert 25€

Starter / Main Course / Dessert 38€

Starters

Mains Course

Cheese and Desserts

Pig Terrine, Mixed Salad and Gherkin

Or

Tomatoes Gazpacho with Olive Oil and Tapenade

Or

Classic Mushroom Crust on Toasts and Herbed Whipped Cream

Or

Summer Salad: Green Salad, Arugula, Tomatoes, Carrots, Olives and Cereals

Or

Duck Foie Gras “Jacques Barnachon” Supplement 12€, Apple and Pear Chutney with Macvin and Lukewarm Toast

The Sea Bream Fillet with Butter, Pepper Coulis and Make like Paella Risotto with Chorizo and Curry

Or

“Arborio” Risotto with Smoked Morteau Sausage “Maison Renaudot”, Comté and Olive Oilo Emulsion

Or

Landes Duck Breast cookd Medium-Rare, Carrots, Roasted Hazelnuts and Poultry Juice infused with Fir Bud

Or

The Beef Tartare, Potatoes and Mixed Salad

The Regional Cheese Plate and Fruits Stew Supplement 10€

Chef’s Nougat Montélimar Style, Apricot Coulis and Apricot Sorbet

Or

The Chef’s Cup: Mirabelle Cooked in Honey, Mirabelle Sorbet, Vanilla from Madagascar Ice Cream and Chocolate Crumble

Or

The Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits

Or

The Pistachio Cream Eclair, Chocolate and Pistachio Cracker, Morello Cherries from Fougerolles Sorbet

Our Meats come from France, Ireland, Holland & Spain / We favour shorts circuits and products from our region.

We Prefer lacking from a product rather than propose a lower quality that would not satisfy you.

All our dishes may contain allergens.

Net price, Service included