{"id":1133,"date":"2025-08-14T12:15:11","date_gmt":"2025-08-14T10:15:11","guid":{"rendered":"https:\/\/lepatriarche.fr\/the-winter-menu\/"},"modified":"2026-04-12T18:13:52","modified_gmt":"2026-04-12T16:13:52","slug":"the-winter-menu","status":"publish","type":"page","link":"https:\/\/lepatriarche.fr\/en\/the-winter-menu\/","title":{"rendered":"the winter menu"},"content":{"rendered":"

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<\/div><\/div><\/div>\n<\/div><\/div><\/div><\/div>
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Evenings at Le Patriarche, two ways to get together in winter<\/h1><\/div>

In the evening, we welcome you with family or friends for an \u00e0 la carte dinner. We recommend reserving your table. <\/p>\n<\/div>

A cozy dinner<\/h2><\/div>

From 7:00 p.m. to 9:30 p.m.,<\/b> Monday through Friday, from October to April, Le Patriarche bistro switches to winter hours. We offer contemporary French cuisine with a varied selection of meat, fish, and vegetarian dishes, not to mention our classic appetizers to share, weekly starters, and delicious homemade desserts. Bistro-style dishes, just like at lunchtime, but dressed up for the evening.<\/span><\/p>\n<\/div>

A new evening menu<\/h3><\/div>

In the evening, come and enjoy a moment of bistro pleasure in a friendly atmosphere<\/b>. Le Patriarche invites you to discover its new evening menu, a gourmet experience to share. Let yourself be tempted by our generous platters and homemade spreads, ideal for starting the evening.<\/span><\/p>\n

When it comes to main courses, we have created recipes based on fresh, seasonal produce, combining authentic flavors with creative touches. There is something for everyone. And to finish off in style, our homemade desserts are sure to delight even the most discerning palates. <\/p>\n<\/div>

And to prolong the aperitif, the veranda…<\/h4><\/div>

The veranda remains open for drinks and tapas. A more relaxed space, ideal for snacking or extending the evening in a soft and bright atmosphere. <\/p>\n

The veranda for snacking. The dining room for sitting down to eat. <\/p>\n

Reservations are recommended for evening service.<\/strong><\/p>\n<\/div>

\"Le<\/span><\/div>
\"Le<\/span><\/div><\/div><\/div>
<\/span><\/div>

The 2025-2026 Winter Evening Menu<\/h3><\/div>
The entrances<\/h6><\/div>
Classics to share<\/strong><\/h6><\/div>
\n\n\n
CHEESE PLATTER <\/strong><\/td>\n11,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
COUNTRY TERRINE AND FOIE GRAS<\/strong><\/td>\n10,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
P\u00c2T\u00c9 CRO\u00dbTE PINTADE MORILLES <\/strong><\/td>\n10,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
HOME-SMOKED PORK FILET MIGNON <\/strong><\/td>\n12,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n\n
TERRINE DE FOIE GRAS MI CUIT<\/strong><\/td>\n12,00 \u20ac<\/td>\n<\/tr>\n
Dried fruit chutney<\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
SMOKED SALMON SASHIMI <\/strong><\/td>\n16,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
12 ESCARGOTS EN PERSILLADE<\/strong><\/td>\n18,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
TUNA TATAKI, WAKAME SEAWEED
\nAND SWEET SOY SAUCE REDUCTION<\/strong><\/td>\n		25,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
<\/b><\/p>\n

Suggestions of the week<\/p><\/h6><\/div>

\n\n\n
SALAD WITH POACHED EGG, SMOKED SALMON AND CUCUMBER
\n<\/strong><\/td>\n		6,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
COURGETTE SOUP WITH FETA AND PINE NUTS<\/strong><\/td>\n6,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
TUNA TARTARE WITH BEETROOT AND SESAME OIL<\/strong><\/td>\n6,00\u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
The courses<\/h6><\/div>
\n\n\n\n
HALF-AND-HALF FONDUE<\/strong><\/td>\n21 \u20ac\/pers<\/td>\n<\/tr>\n
Vacherin Fribourgeois and Swiss Gruy\u00e8re (minimum 2 people)\t<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n\n
FARM-RAISED CHICKEN BREAST (FR)<\/strong><\/td>\n22,00\u20ac<\/td>\n<\/tr>\n
Chanterelle mushroom sauce. Potato press\u00e9 with truffle and vegetable flavors <\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n\n
SEA BASS FILLET, SAFFRON AND LEMON SAUCE<\/strong><\/td>\n27,00 \u20ac<\/td>\n<\/tr>\n
Bulgur wheat galette with vegetables<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n\n
POLLOCK AND WASABI PEANUT CRUST<\/strong><\/td>\n25,00\u20ac<\/td>\n<\/tr>\n
Roasted parsnips with honey, sauce vierge<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n\n
CONFIT PORK RIBS
\n<\/strong><\/td>\n		23,00\u20ac<\/td>\n<\/tr>\n
Honey and spice sauce, pea pur\u00e9e and vegetables<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
Desserts<\/h6><\/div>
<\/div><\/div>
\n\n\n
CRUNCHY CHOCOLATE ENTREMET
\n<\/strong><\/td>\n		6,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
PINK PRALINE AND VANILLA MASCARPONE TARTLET<\/strong><\/td>\n6,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
RASPBERRY FINANCIER AND RED BERRY SORBET<\/strong><\/td>\n6,00\u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
FROZEN NOUGAT<\/strong><\/td>\n7,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
FROZEN COFFEE PARFAIT<\/strong><\/td>\n7,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div>
\n\n\n
PLATTER OF 4 CHEESES<\/strong><\/td>\n6,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div>
<\/div><\/div>
<\/div><\/div><\/div>
<\/i>GETTING HERE<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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