This place is a typical french bistrot on the Riverside.
The owner Didier is proud to propose a french authentical provinces cuisine like onions gratined soup, ox tail stew Provence style. On the menue, the famous sauerkraut stewed with sausage, pork, or the couscous king style (lamb, chicken, merguez; beef skrewer), or osso bucco spaghetti, roasted duck breast, etc . All can be appreciated with a selection of french wines by glass or starting at $16 the bottle.
Patés, noddles, bread are prepared and home made. Freshness garanteed.
Menu in french, english and khmer with a large choice of main dishes below $10 !
The connoisseurs will appreciate this unique place in Phnom Penh. |
 |
There is a lunch formule for $9,50 including starter, dish and icecream or beefsteack, french fried and salad for $6,75.
|
Plate of cheese starting at $3,50 (or Brie fermier and its chessnut salad at $6).
Home made desserts from $3,25 caramel cream, chocolate mousse to $4,50 (ice cream nougat and red fruit syrup or the Profiteroles ice cream).
This is of course a shortened list.
The a la carte menu have a selected cold starters, from $3,50 (terrines, patés, cooked pork meats), fresh home made pasta at $5,75 (bolognese, raviolis in spinach, tomatoes, spaghetti with tomaoes,black olives and mushrooms.
|
The new menu show a good choice from $6,50 to $12,50 as pan fried red mullet with deviced vegs "al pesto", flambeed schrimps in pastis, garlic and parsley, pilaf rice, steamed red snapper fillet, vanilla creamy sauce and shredded vegs, or the vol au vent (2 pieces) garnished with chicken, sweetbread, shrimps and mussel.
The a la carte menu have a slected cold starters, from $3,50 (terrines, patés, charcutery), fresh home made pasta at $5,75 (bolognese, raviolis in spinach, tomatoes, spaghetti with tomaoes,black olives and mushrooms.
The new menu show a good choice from $6,50 to $12,50 as pan fried red mullet with deviced vegs "al pesto", flambeed schrimps in pastis, garlic and parsley, pilaf rice, steamed red snapper fillet, vanilla creamy sauce and shredded vegs, or the vol au vent (2 pieces) garnished with chicken, sweetbread, shrimps and mussel.
The beef, marinated meat in skrewer, ribeye, stirloin in bordelaise sauce, tripe stew Calva , or the shredded beef "tartare" (150 or 200gr) or duck breast roasted.
French cheese plate at $3,50 or the original Brie Fermier and chestnut salad at $6.
Desserts like caramel cream, ananas shredded and passion fruit, black chocolate mousse up to $3,25. home made ice cream nougat and red fruit syrup or the Profiteroles ice cream topped with hot chocolate at $ 4.50
|
|
A special a la carte gives details on the take away menu (terrines, pasta, etc).
|
|