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Starter + Main Course

Main Course + Dessert

Starter + Main Course + Dessert

Crispy goat cheese with honey

Green salad

Country terrine

Green salad

Beef shank

Shallot confit, homemade French fries

Salmon fillet

Buttered cabbage, beurre blanc sauce

Dark chocolate mousse

Fleur de sel

Pear clafoutis

“Cadoret” Belon flat oysters (Large)

“Cadoret” Breton cupped oysters (Small no.4)

“Cadoret” Breton cupped oysters (Medium no.3)

“Saint-Vaast La Tatihou” special oysters (Medium no.3)

“Gillardeau” special oysters (Medium no.3)

“Gillardeau” special oysters (Small no.5)

Fines de Claire oysters (Medium no.3)

Fines de Claire oysters (Large no.2)

Oyster sheller platter

4 no.3 “Cadoret” Breton cupped oysters,
4 no.3 Fines de Claire oysters,
3 Label Rouge prawns from Madagascar,
3 cockles, 3 carpet-shell clams

Oyster tasting platter

3 no.3 “Cadoret” Breton cupped oysters,
3 no.3 “Saint-Vaast La Tatihou” special oysters,
3 no.3 Fines de Claire oysters,
3 no.5 “Gillardeau” special oysters

High-sea

½ lobster*, ½ crab, 3 langoustines,
3 Label Rouge prawns from Madagascar,
shrimps, winkles

Pied de Cochon

2 no.3 “Cadoret” Breton cupped oysters,
2 no.5 “Gillardeau” special oysters,
2 no.3 “Saint-Vaast La Tatihou” special oysters,
2 no.2 "Fines de Claire" oysters,
1/2 lobster*, 1/2 crab, 2 langoustines,
5 Label Rouge prawns from Madagascar, shrimps,
3 carpet-shell clams, whelks, winkles

Sea urchins

Sold individually - subject to availability
Market price

Winkles

(approx. 200g)

Cockles

Carpet-shell clams

Whelks

Cooked in a homemade broth - approx. 360g

Shrimps

(approx. 100g)

Label Rouge prawns from Madagascar

½ Crab

Whole crab

(approx. 500g)

Langoustines

½ Lobster

Served cold

Whole lobster

(approx. 550g), served cold

Brioche sausage with pistachio

Porto sauce

Soft-boiled egg

Wine sauce, lard, pearl onions, button mushrooms

Large Label Rouge Burgundy snails

Label Rouge Dauphiné ravioli

Parmesan cream

“Les Halles” onion soup au gratin

Roasted raw-milk Camembert half-wheel

Toasted bread

Pork croquettes

Whole-grain mustard cream

Marrow bone

Burgundy snails fricassée with garlic cream

Frog's legs in parlsey sauce

French duck foie gras with Sarawak pepper

Fruits chutney

Txirula Ibaïama dried sausage

Amatxi terrine

Artisan-produced cooked ham

Gold medal winner in the “Prime artisan produced ham” category

Chorizo

PGI Bayonne cured ham

Au Pied de Cochon's "must-taste" platter

PGI Bayonne cured ham, artisan-produced cooked ham, Amatxi terrine, chorizo, Txirula Ibaïama dried sausage

Pork shank with lentils

Old-fashioned mustard cream

Au Pied de Cochon’s elbow macaroni

Éric Ospital’s artisan-produced cooked ham, parmesan

French poultry supreme

Morels, finely mashed potatoes with butter

14 hours confit pork loin

Sweet onion cream, mushrooms, finely mashed potatoes with butter

Real AAAAA-grade andouillette chitterling (offal)

Whole-grain mustard cream, homemade French fries

Flambéed veal kidneys with Cognac

Pepper sauce, finely mashed potatoes with butter

French duck breast

Pepper sauce, mushrooms, new potatoes

Normandy beef tartare

Homemade French fries

Confit beef

Bordeaux sauce, finely mashed potatoes with butter

“Fort des Halles” beef rib steak (approx. 300g)

Béarnaise sauce, homemade French fries

Châteaubriand beef fillet with Béarnaise or pepper sauce (approx. 200g)

Homemade French fries

Mussels marinière

Homemade French fries

“Hortense”- style pork mussels

Sausage meat, Éric Ospital’s Bayonne PGI cured ham and chorizo, homemade French fries

Scottish salmon steak

Beurre blanc sauce, winter vegetables

Roasted sea bream fillet

Beurre blanc sauce, spinach, mushrooms

Seared scallops

Lobster cream, creamy parmesan risotto

Sole meunière from the French shores (approx. 400-500g)

Depending on catch

Roasted whole lobster* with Béarnaise

Homemade French fries

Grilled pork’s trotter

Béarnaise sauce, homemade French fries

Périgord-style stuffed pork’s trotter

Mushrooms, new potatoes

The Temptation of Saint-Anthony “Patron of the Butchers”

Breaded pork's tail, ear, snout and trotter served with Béarnaise sauce, homemade French fries

Pork ribs candied for 12 hours

Barbecue sauce, homemade French fries

XXL pork ribs candied for 12 hours

Barbecue sauce, homemade French fries

Double Ibaïama pork rib by Éric Ospital (approx. 1,2 kg)

Mushrooms, new potatoes

Beef prime rib (approx. 1,2 kg)

Béarnaise sauce, homemade French fries

Large Label Rouge Dauphiné Ravioli

Parmesan cream

Saint-Anthony’s salad

Pork croquette, grilled pork’s ears, Éric Ospital’s crispy pork belly, soft-boiled egg, new potatoes, mesclun salad

Cheeses assortment from our regions

Bourbon vanilla crème brûlée

Floating island

Pink pralines

Paris-Brest

“Au Pied de Cochon” Vacherin

Moist chocolate and mascarpone cake

Bourbon vanilla ice cream

Tatin tart

PDO Isigny cream

Saint-Eustache parish priest’s gourmet treat

Chocolate-coffee Religieuse

Rum baba

Homemade Bourbon vanilla whipped cream

Profiteroles with warm chocolate sauce

Bourbon vanilla ice cream

Crêpes Suzette flambéed

With Grand Marnier Cordon Rouge

Coffee or tea with miniature desserts

Ice creams and sorbets

Choice of 3 scoops :
Coffee, chocolate, Bourbon vanilla, pistachio, orange and Cognac, salted-butter caramel, chestnut, lime, raspberry, strawberry

Belle-Hélène pear sundae

Bourbon vanilla ice cream, pears in syrup, chocolate sauce, homemade Bourbon vanilla whipped cream, slivered almonds

Chocolate of Coffee Liégeois

Dame Blanche sundae

Suzette sundae

orange sorbet, orange and Cognac ice cream, rolled crêpes, caramel, homemade Bourbon vanilla whipped cream, orange zests