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MENU

Our specialties are shown in red.

Starters

Parsley ham in aspic.

10

Pan-sauteed cepe mushrooms.

15

Scrambled Eggs with truffles.

14

Snails Casserole with garden herbs.

16

Provencal-style Squid.

12

The Auberge terrine and its onion chutney.

8

Mixed green salad with olive oil dressing.

6

Soft boiled eggs in Beaujolais wine sauce with bacon and small onions.

8

Green beans and mushrooms salad.

8

Crayfish tails au Gratin.

12
Hot starters - 15 – 20 mns delay

Comte cheese souffle.

12

Tagliatelle with morel-mushrooms.

22
Fishes

Crayfish flavoured pike dumpling like in Nantua.

21

Crab Souffle.

22

Frogs’ legs in persillade.

35

Broiled Cod in meat juice with Chanterelle mushrooms.

28

Broiled Cod with Extra Virgin Olive Oil.

24
Meat & Poultry

“Auberge Pie” : with Foie Gras and Truffles.

32

Thick beef steak, matchstick.
With Pepper sauce or Bearnaise sauce

24

Veal Knidney “Hernri IV”.

22

The traditional rooster stew in Julienas wine.

22

Rib of beef for two in Red wine sauce with Shallots.

24

Puff Pastry, sauce financiere.

32

Our famous yellow wine and morel flavoured cream free range chicken.

28

Veal Sweetbreads with morel mushrooms.

40

Calf’s head in Ravigote sauce.

20
Cheese & Desserts

Saint marcellin “Mere Richard”.

7

Fresh pineapple slices.

6

Floating island with pralines.

8

”Le très Gros BABA” au rhum.

10

Ice cream and sherbets:
Pear, Vanilla, Chocolate, Coffee, Lemon, Strawberry.

4 (per scoop)

Chocolate profiterole.

8

Red fruit coulis profiterole.

8

Vanilla "vacherin" chocolate sauce.

8

Strawberry "Vacherin" with red fruit coulis.

8

Order our specialities at the beginning of your meal.

Baked Alaska.

10

Chocolate soufflé.

10

Grand Marnier soufflé.

10

Crêpes Suzette.

10

Warm chocolate cake with custard cream.

8

Fresh apple tart.

8

Auberge Bressane 16, avenue de la Motte-Picquet 75007 Paris - Phone : +33 (0) 1 47 05 98 37 - Fax : + 33 (0) 1 47 05 92 91

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