Le Bar A Vin Menu

V, GF, VG

vinaigrette dressing, walnuts V

toasted sourdough bread

V

Comté cheese & croutons V

oven baked with the classic parsley and garlic butter

fresh bread – ideal to share! – 250g V

for a delightful pairing

Toasted sourdough bread, sun-dried tomato, melted cheddar cheese, on a bed of bistro salad.

Toasted sourdough bread, warm goats cheese, garnished with bistro salad topped with honey.

beef stew braised in red wine

duck leg slowly cooked on the bone

tangy, crumbly and sharp (South West, FRA, sheep – unpast.)

dense, cakey texture, richly flavored with a bit of a tang (Deux-Sèvres, FRA, goat – unpast.)

soft buttery pastewith elegant mushroomy notes in the flavour (Rhone-Alpes, FRA, cow – unpast.)

soft to runny with strong and deliciously spicy flavours (Burgundy, FRA, cow – unpast.)

generous cheese that has frank aromas, pleasantly enriched by the floral flavours of the crust (Rhone-Alpes, FRA, cow – unpast.)

aged 12 months – hard texture, fruity & slightly sweet taste (Jura, FRA, cow – unpast.)

a classic! (Normandie, FRA, cow – unpast.)

soft bloomy crust cheese (Loire-Atlantique, FRA, cow – unpast.)

pressed uncooked cheese (Espagne, ESP, ewe – unpast.)