At the Bistrot, we're in relaxed mode, snacking if you like, but also more elaborate recipes based on gastro products, such as foie gras, frogs' legs, roasted sea bass fillet with olives and tomatoes, which are added to the mayo egg, croque and Caesar salad. It's also a pastry for tea time and a pretext for aperitifs with charcuterie and cheese boards.
Chef
