WEEKLY SPECIAL OF THE BISTRONOME
€ 14,50
A dish that returns every week on the same day
Lunch only
Monday
Traditional Caen-Style Tripe
Tuesday
Pulled Pork Burger
Wednesday
Salmon koulibiac
Thursday
Traditional veal blanquette
Friday
Fish and Chips
MARKET MENU
€ 19.50
Starter-main course or main course-dessert €17.00
Main course only € 14.50
Lunch only on weekdays and excluding public holidays
Starters
Cauliflower velouté “Du Barry,” with toasted hazelnut oil and crunchy bits
-
Mini Club Sandwich, with duck confit and truffle cream purée
-
Terrine of the Day from Sabot Butchery, Pickles, and Baby Gem Salad with Arbequina Olive Oil
-
Red Beet & Salmon Tartare with Horseradish Cream and Vinaigrette
Main Courses
Traditional sausage-mash
-
Croque-Monsieur French Toast Style with House Salad
-
Italian-Style Beef Tartare Hand-Cut, Served with Homemade Fries
-
Salmon Burger with Homemade Fries (Salmon, Cheddar, and Pesto)
-
The weekly planner
Desserts
Crème Brûlée of the Moment
-
Our Style Lemon Meringue Tart
-
Carrot cake with mascarpone cream
-
(Gourmand coffee + 1.80 €) / (tea. + 3.90 €)
Bistronome Menu
€28.50
Starter-main course or main course-dessert (or cheese) €23.50
Starters
Spiced Chimichurri Marinated Beef Tataki
-
Butternut squash velouté with chorizo
-
Organic poached egg with truffle cream reduction and lightly roasted pumpkin seeds
-
Marinated Salmon Plate, Gravlax Style with Smoked Salt
-
French duck foie gras, Mango-chutney and toasted brioche (+ 3.50 €)
Main Courses
Wok-Seared Scallops with Lightly blanched vegetables
-
Tuna and Avocado Tartare, served with Risotto
-
Truffle ravioli with truffle cream, mortadella and parmesan cheese
-
Chicken Fillet with Forest Sauce & Creamy Mashed Potatoes
-
New York Steak “Crying Tiger” style
-
Chef’s Daily Specials
Desserts
A la carte Dessert
-
Gourmand coffee (+ 1.80€)
-
Gourmand Tea (+ 3.90€)
à la carte
For nibbling, for sharing, anytime...
Charcuterie on wooden board
15.00
Mixed cheese and charcuterie on wooden board
18.00
A personal take on the Club Sandwich, with duck confit and truffle cream purée
9.00
Homemade Hummus & Grilled Bread to Share
9.00
Crispy Chorizo–Comté croquettes
2.50/Pcs
Starters
Cauliflower velouté “Du Barry”
with toasted hazelnut oil and crunchy bits
8.00
Butternut squash velouté
with chorizo
8.50
Red Beet & Salmon Tartare
with Horseradish Cream and Vinaigrette
8.00
Butcher’s Terrine
with Pickles and Baby Romaine Lettuce in Arbequina Olive Oil
8.50
Organic Poached Egg
Truffle Cream Reduction, and Lightly Toasted Pumpkin Seeds
8.50
Avocado with a reimagined cocktail sauce
apples, ruby grapefruit, and shrimp
9.00
Marinated Gravlax-Style Salmon
with Smoked Salt
9.00
Spiced Chimichurri Marinated Beef Tataki
10.00
French duck foie gras
and toasted brioche
13.00
Salads
Mixed Greens
with Zucchini, Fennel, Raspberries & Parmesan, Honey Mustard Dressing
14.00
Caesar Salad
Our way
15.00
Burrata with Serrano Ham
with Cherry Tomatoes in Pesto Sauce
15.00
Normand salad
Roasted half-camembert, salad, new potatoes, candied tomatoes, charcuterie
16.00
Seafood (depending on arrival)
Cod Fillet with Confit Tomato
Parmesan Risotto
20.50
Salmon Burger
17.50
Tuna and avocado tartare
And risotto
19.50
Wok-Seared Scallops
with Lightly blanched vegetables
22.50
Grilled Octopus withchimichurri sauce
with Homemade Mashed Potatoes
22.50
Red Curry Marinated Tuna Tataki
with Sesame Seeds and Crunchy Vegetables
22.50
Pasta and meats
Traditional sausage-mash
Montbéliard or Morteau sausage with mashed potatoes and caramelized onions, a must!
16.50
Croque-Monsieur French Toast Style
with Fries and House Salad
15.50
Chicken Fillet
with Forest Sauce & Creamy Mashed Potatoes
16.50
Truffle ravioli
with Truffle cream, mortadella, and Parmesan cheese
17.50
Italian-Style Beef Tartare Prepared by Hand
with Homemade Fries
17.50
Mega Cheeseburger
Grilled Serrano, Camembert, apple, and tartar sauce
18.50
Camembert Chicken Cordon Bleu “Bistronome style”
with homemade fries
18.50
New York Steak "Tigre qui pleure"
From rump steak (Bistronome’s signature), homemade fries
19.50
cheese and desserts
Plate of AOP Normandy Cheeses (Protected designation of origin)
9.00
Brioche French toast with salted caramel
8.00
Carrot cake with mascarpone cream
8.00
Coffee-pistachio Tiramisu
8.50
Chocolate tart, cheesecake-style
8.50
Gently roasted apples and pears in butter and amber rum, with toasted nuts
9.00
The essential cheese-cake with lime zest
8.50
Crème brûlée of the day
8.00
Lemon tart, meringue our way
8.00
Gourmet coffee / tea
9.50