Bistro Chez Yves Menu & Prices — London

Slow-caramelized onions simmered in a rich beef broth, served with croutons and emmental

Crab meat tossed in a tangy cocktail sauce on a bed of leaves served with bread

Warm goat cheese toasts on a bed of leaves topped with balsamic reduction

A rustic, handcrafted pork pate studded with bold green peppercorns, served with cornichons and crusty bread

Slow-simmered pork in its own rich, savory fat, whipped into a silky spread, served with cornichons and crusty bread

Snails baked in a garlic-parsley butter served sizzling in their shells with crusty bread

Snails baked in a garlic-parsley butter served sizzling in their shells with crusty bread

Selection of French cured meat served with cornichons and crusty bread

Selection of French cheeses served with toasted sourdough bread and walnuts

Mix of French cured meat and French cheeses served with toasted sourdough bread, cornichons and walnuts

Plump, briny mussels steamed in a sauce of your choice served with crusty bread

Tender beef slow-simmered in a velvety red wine sauce, served with mashed potatoes and roasted tomatoes

Diced chicken breast cooked in a creamy mushroom sauce, served with red rice from camargue and roasted tomatoes

Succulent duck leg slow-cooked in duck fat, served with golden potatoes crisped in garlicky duck fat and roasted tomatoes

Hand-chopped beef, seasoned with capers, Dijon mustard, shallots, Worcestershire sauce and a silky raw egg yolk, served with French fries

Pan-seared skate wing in a luscious beurre noisette sauce, zinged with briny capers, lemon, and fresh herbs, served with vegetables

Diced tuna marinated with worcestershire sauce, lemon juice, capers, shallots and chives, served with crusty bread and salad

Plump, briny mussels steamed in a sauce of your choice, served with French fries or crusty bread

Slow cooked tender duck confit, Toulouse sausage, creamy white beans, all simmered in a rich tomato and herbs-infused broth. Served with salad

Tender salt-cured pork belly and Morteau sausage simmered with Puy lentilles topped with roasted tomatoes

Creamy Reblochon cheese melted over layers of tender potatoes, smoky lardons and caramelized onions, served with salad (vegetarian option available on request)

Warm goat cheese toasts on a bed of leaves topped with balsamic reduction

Lemon and sugar

Maple sirop, whipping cream and almonds

Banana, whipping cream and dark chocolate sauce

Baked apple, whipping cream and a dash of cinnamon

Orange and lemon sauce flambee with Cointreau

Orange and lemon sauce topped with vanilla ice cream flambee with cointreau

Rich custard base topped with a layer of hardened caramelized sugar

Petits choux stuffed with vanilla ice cream topped with dark chocolate sauce

Vanilla ice cream and dark chocolate sauce topped with whipping cream

Chocolate ice cream and espresso topped with whipping cream

Blood orange sorbet topped with Cointreau (contains alcohol)

Selection of French cheeses served with bread and walnuts

(French Craft Lager, 5.8%) A sun-kissed, malt-forward blonde ale with hints of honey and biscuit-brewed in Lille since 1937.

(French Lager, 5%) The iconic Alsatian golden lager-crisp, subtly floral, with a clean malt finish. Bottle 275ml

(French Wheat Beer, 5%) A hazy, golden-white ale with lively citrus and subtle spice note. Bottle 330ml

(Artisanal Dry Cider, 5.5%) From the heart of Brittany, this unfiltered, oak-aged cider balances sharp orchard apples with a rounded minerality.

A sparkling, citrusy cocktail named after a WWI artillery gun for its "kick."

A modern, fruity martini with a raspberry liqueur twist.

A sophisticated, citrusy cocktail.