Le Bistrot d'Henri

Homemade poultry liver terrine

12 Bourgogne snails

Herring fillets with warm sliced potatoes in oil

Warm goat cheese salad with honey

Whole duck foie gras half-cooked with toasts

Tomato and mozzarella Di Bufala with pesto and tapenade

Marrow bone served with toasts

Zucchini terrine with tomato coulis

Fresh goat cheese with pesto and tapenade

Grilled peppers with pesto sauce

Goose rillettes with toasts

Roasted salmon with white butter sauce and leek fondue

Pork tenderloin with Roquefort sauce and fresh pasta

Free range Norman style chicken with gratin Dauphinois

Veal kidney with old-fashioned mustard sauce and gratin Dauphinois

Châteaubriand steak with pepper sauce and gratin Dauphinois

Old-fashioned veal blanquette with Basmati rice

7-hour slow cooked lamb with prunes and gratin Dauphinois

Dauphiné ravioles with cream sauce

Fish fillet with white butter sauce and leek fondue

Duck breast with honey and gratin Dauphinois

Beef tartare served with sautéed potatoes

Lamb chops with thyme flower and gratin Dauphinois

Chocolate mousse

Crème brûlée

Tarte tatin with whipped cream

Caramel custard

Chinon red wine glass (15cl)

Macon village white wine glass (15cl)

Crozes-Hermitage red wine glass (15cl)