Bistro offering dishes based on fresh products
This bistro offers a bistro-style bistro style kitchen. In the entrance, opt for the carpaccio of Saint Jacques with oil and pearl pearls, mesclune to citrus fruits or foie gras de duck, cream of panais with truffles, shredded hazelnuts. In dishes we recommend the mouse of lamb brass, honey and spices, stove of new vegetables to truffle oil or the back of roast cod, cooked black rice cooked like a chicken broth risotto, truffle emulsion.
All dishes are made with fresh products: mussels on bouchots (livestock support) to the marinière; fresh cheese and lemon lemon cream, lemon olive oil; rabbit thigh to olives and capers, gnocchi fresh…
In dessert, we close this culinary feast with the lost bread way, caramel butter cream, salty cream, Great Marnier cream or Tatin sister pie, burst at Calvados from Auge country, bourbon vanilla ice cream. All over a jazz background in the evening coming…
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