"At this Marseilles-infused charcuterie-cafe everything is as good as it gets..."
The New York Times, 2008

Tartine: toasted baguette with butter and jam
Two of our own free-range farm-raised eggs,
apple-tree smoked bacon (Vermont), toasted baguette, butter and jam
French traditionals: croissant, pain au chocolat

A selection of sandwiches on baguette or grilled foccacia with cured meat,
cheese, roasted vegetables, smoked salmon, and albacore tuna.
Some Bizalion's originals: butter, brie de Meaux, avocado, tomato,
grainy mustard, or prosciutto, tapenade, mozzarella, tomato, basil.
More traditionals: charcuterie and cheese plates, quiche lorraine, caprese (seasonal).
Bizalion's original salads: the Arlesienne, combining tuna, boiled red skin potatoes,
hard boiled egg, anchovies, red onion, capers, and olive oil.
Or, the arugula, shaved parmegiano, roasted pine nuts with warm chevre and prosciutto.

Wine and beer from France and Italy complement cured meat and cheese,
supplementing juices, sodas, mineral and sparkling water.

Private Dinners and Fondue Parties
Pre-booking and advance reservation required. Minimum 10 persons.

Cheese Fondue to go
Three alpine cheeses and ingredients. Cast iron fondue pot, burner and fuel: 45 dollars.
Recipe and instructions provided.

Don't miss Jean-Francois Bizalion's interview on WAMC Public Radio
with Alan Chartock.