Éric Kayser

Breakfast combo including a classic pastry, a fresh fruit juice, and a hot drink. A typically French start to the day, light and sweet.

Traditional Parisian breakfast with fresh bread toast, butter, and jam. Accompanied by a vitamin-rich fruit juice and a comforting hot drink.

Slices of brioche bread dipped in a mixture of eggs and milk, pan-fried until golden, served soft and sweet. Accompanied by a fresh fruit salad for freshness.

Selection of artisanal breads served with unsalted butter and fruit jam. Simple, crispy, and delicious.

Hearty and complete meal combining sweet and savory. Includes breakfast classics like pastries and toasts, as well as an egg dish and a dairy or fruit dessert.

Pan-fried organic eggs with set whites and runny yolks. Served hot and simply seasoned.

Choice between a soft classic omelet or creamy scrambled eggs. Prepared with fresh organic eggs.

Omelet with organic eggs enhanced with a mix of fresh aromatic herbs (chives, parsley, etc.). Fragrant flavor and tender texture.

Rich omelet filled with savory ham cubes and melted cheese. A warm and hearty dish.

Iconic croissant-shaped pastry. Pure butter puff pastry, golden and crispy on the outside, airy on the inside.

Rectangular puff pastry dough filled with dark chocolate bars. A gourmet classic for French breakfast.

Spiral-shaped puff pastry dough filled with pastry cream and raisins.

Light puff pastry folded into a half-moon, filled with a sweet and fragrant apple compote.

Miniature version of classic pastries (croissant, pain au chocolat, etc.). Ideal for a small sweet bite.

Croissant filled with rich almond cream and topped with slivered almonds and powdered sugar. Melting texture and nutty flavor.

Pain au chocolat enriched with almond cream filling and sprinkled with toasted slivered almonds.

Folded puff pastry filled with vanilla pastry cream and chocolate chips. Gourmet and creamy.

Small elongated bread with a soft and slightly sweet brioche dough, often scored on top.

Soft Viennese bread enriched with numerous chocolate chips that melt slightly during baking.

Small individual pure butter brioche. Stringy texture and rich buttery taste.

Small individual brioche sprinkled with pearl sugar grains for crunch.

Small brioche studded with pink pralines (almonds coated in pink sugar). Sweet and colorful specialty.

Variation of the pain au chocolat using sweet and milky white chocolate instead of dark chocolate.

Brioche particularly rich in butter and eggs, offering a very fine, silky, and airy crumb.

Large brioche generously filled with crushed pink pralines, providing a sweet almond flavor.

Round cookie with chocolate chips, crispy edges and soft center.

Dense and melting chocolate cake, often containing pieces of walnuts or hazelnuts.

Small rectangular cake made with almond powder and brown butter. Dense, moist, and fragrant texture.

Dessert consisting of a layer of cooked fruit covered with a crumbled, crispy shortcrust pastry.

Traditional Basque cake, round and golden, filled with pastry cream or black cherry jam.

Small round pastry made with almonds, sugar, and egg whites, crispy on the outside and soft on the inside, filled with ganache or jam.

Larger version of the traditional macaron, ideal for a gourmet individual dessert.

Small traditional shell-shaped cake, with a soft buttery dough and a light lemon or vanilla flavor.

Bordeaux specialty with a cylindrical, ribbed shape. A thick caramelized crust hides a tender heart flavored with rum and vanilla.

Elongated choux pastry filled with creamy pastry cream (coffee or chocolate) and glazed on top.

Crispy tartlet filled with a rich chocolate and hazelnut ganache.

Tart base filled with almond or pistachio cream and topped with roasted apricots.

Signature tart combining the lightness of fromage blanc and the tartness of red berries.

A pastry classic with a tangy and creamy lemon cream on a shortcrust pastry base.

Chocolate cake cooked on the outside but with a molten, warm center.

Creamy and cold vanilla dessert cream, topped with a thin layer of crunchy caramelized sugar.

Dessert composed of macaron shells, filled with a light cream (often pistachio) and fresh raspberries.

Intense chocolate dessert composed of a crunchy praline layer and a dark chocolate mousse.

Elaborate pastry creation varying according to the fruits and flavors of the current season.

Fresh and creamy plain yogurt.

Mixture of fresh seasonal fruits, cut into pieces, served in a small portion.

Large portion of fresh seasonal fruit salad.

Dessert presented in a glass, layering different textures such as mousses, creams, and biscuits.

Sandwich filled with quality smoked salmon slices, often accompanied by fresh cheese or raw vegetables.

Sandwich with aged Iberian ham, offering a rich and nutty flavor.

The classic 'Jambon-Beurre' prepared with the famous artisanal Paris ham and good bread.

Selection of assorted sandwiches, which can be served grilled or cold.

Small portion of mixed salad, varying daily according to market ingredients.

Large portion of mixed salad, ideal for a light and healthy meal.

Portion of 200g of selected deli salads.

Generous 300g portion of selected deli salads.

Savory tart filled with an egg and cream mixture, with various ingredients (vegetables, bacon bits, cheese) that change daily.

Layered sandwich with toasted bread, filled with chicken, bacon, lettuce, tomato, and mayonnaise.

One of the signature or most popular sandwiches from the house.

Cooked dish of the day, offering a complete and comforting meal option.

Seasonal vegetable soup or velouté, served hot.

Balanced lunch menu including a light dish (sandwich, salad, or quiche), a drink, and a dessert.

Hearty lunch menu with a larger main course (large salad or club sandwich), accompanied by a drink and a dessert.

Complete menu including a hot dish of the day or a premium sandwich, with a drink and dessert of your choice.