Menus

Upon returning from regular trips across the channel, our chefs are always experimenting, honing new recipes and creating new dishes.

Prix fixe lunch

Exceptional value with two courses for £11.95 and three courses for £13.95.

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Summer evening prix fixe

Two courses for £15.95. See your local bistrot's location page to find out more.

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Summer À la carte

Inspired by our travels around France and beyond.

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Gastronomic Evenings

Six course set dinner on the second and fourth Tuesday of every month.

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Dinner with wine

Two courses for £22.95 or three courses for £27.95, each served with specially chosen wine

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Party

Enjoy 2/3 courses for £17.95 / £20.95. Available for parties of 8 or more.

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Menu enfant

Created with children in mind, our menu enfant offers a main, a dessert and a drink for £6.95

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Pétit déjeuner / Breakfast

Choose from a continental or cooked breakfast (not available in all bistrots).

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Menu du bar

Available to enjoy in the bar at Mumbles, Torquay & Weston-super-Mare

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Carte des vins

Choose from red, white, rosé, sparkling wine and Champagne from France and beyond.

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Nos Boissons

Offering everything from soft and alcoholic drinks to coffee and liqueurs.

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To view our Allergen information, please click here.

Spécialités du chef

Chef Illustration

This month


Mains

Ravioli aux truffes

Ricotta and truffle ravioli in a light cream sauce with garlic and truffle oil

Merlu aux tomates anciennes

Roasted fillet of hake with warm heritage tomatoes, caramelised onions, basil, chilli and lemon dressing. Served with today’s selection of complimentary
potatoes and seasonal vegetables

Sirloin au Café de Paris

8oz sirloin steak with a classic Café de Paris butter, slow roasted tomatoes, dressed watercress and pommes frites


Starters

Ravioli aux truffes

Ricotta and truffle ravioli in a light cream sauce with garlic and truffle oil

Gambas

Grilled freshwater king prawns sautéed in garlic butter, chilli, lemon and parsley served with grilled artisan bread

Salade de l'été

Bayonne ham, poached pear, radicchio lettuce and walnut salad, honey and grain mustard dressing, finished with blue cheese