Brasserie La Patrie

Salad with croutons, smoked bacon lardons and a poached egg.

Baked egg with crème fraîche, parsley and garlic, and bread sticks.

Red kuri squash soup accompanied by chestnut cream and toasted seeds.

Grilled beef bavette served with shallot sauce and fries.

Hand-cut beef tartare, accompanied by fries and green salad.

Duck fillet served with a honey and citrus sauce and a purée.

Lamb navarin prepared with a tomato sauce and small autumn vegetables.

Veal blanquette accompanied by pilaf rice and small vegetables.

Grilled andouillette served with a mustard sauce and fries.

Braised beef cheek with a red wine jus and purée.

Charolais beef hamburger, smoked brisket, emmental, cheddar and caramelized shallots.

Royal sea bream served with seasonal vegetables and a sauce vierge.

Salmon escalope accompanied by a leek fondue and a lemon sauce.

Parsley squid and prawns served with black rice and a shellfish jus.

Thin apple tart accompanied by salted butter caramel.

Chocolate fondant cake served with crème anglaise.

Spice poached pear accompanied by a light vanilla cream.