André

A refreshing salad featuring crisp vegetables and salty feta cheese. Dressed lightly to highlight the fresh ingredients. A classic start to a Mediterranean meal.

Warm goat cheese served on toasted bread atop a bed of greens. The cheese is creamy and tangy, contrasting with the crunch of the toast. Often dressed with a vinaigrette.

A hearty salad combining savory tuna and tender eggplant. Offers a rich mix of textures and Mediterranean flavors. Typically served cold or at room temperature.

A luxurious salad featuring a mix of shrimp, scallops, and tuna. Fresh and briny flavors from the sea. Light yet satisfying.

A classic bistro salad with ham, cheese, and hard-boiled egg. Substantial and savory. Similar to a Chef's salad.

Smoky grilled eggplant paired with crumbly feta cheese. Soft textures with a savory, salty kick. A simple and flavorful vegetable starter.

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Served with sweet cherry tomatoes.

Thinly sliced raw beef served with salad greens and shaved Parmesan. Delicate and savory. Typically dressed with olive oil and lemon.

Fresh raw tuna chopped and seasoned, served with creamy avocado. Rich and buttery textures. A refreshing and elegant appetizer.

Chopped raw salmon paired with avocado. The fatty fish blends perfectly with the creamy fruit. Seasoned to enhance the natural flavors.

Sweet melon slices served with savory Coppa ham and Parmesan. A play on the classic melon and prosciutto pairing. Sweet and salty balance.

Tender crab meat served as a salad with avocado. Sweet, delicate seafood flavor complemented by creamy textures. Light and refreshing.

Spicy chorizo sausage cooked and seasoned with aromatic basil. Rich, oily, and flavorful. Great for nibbling.

Blocks of feta cheese served with olives and chickpeas. A protein-rich, savory snack. Mediterranean flavors.

Shrimp sautéed in garlic butter. Fragrant and savory. Best eaten while hot.

Spicy chorizo sausage served with olive bread. The heat of the sausage pairs well with the savory bread. A hearty appetizer.

Toasted bread topped with tomatoes, Parmesan, and ham. Crunchy, savory, and fresh. A popular Italian starter.

Land snails cooked in a creamy mushroom sauce. Rich and earthy flavors. A French delicacy often eaten with bread to soak up the sauce.

A side serving of bread. Useful for soaking up sauces or eating with cheese.

Fine de Claire oysters, known for their elongated shape and delicate, balanced flavor. Less fleshy than other varieties with a nutty finish. Served raw.

A very tender cut of beef with little fat. Served with potatoes cooked in a pan. Lean and succulent.

A flavorful cut of beef with marbling fat. Served with pan-cooked potatoes. Juicy and rich in taste.

A decadent steak dish topped with foie gras (duck or goose liver). Served with potatoes. Extremely rich and savory.

Raw ground beef seasoned with spices and condiments. Served with fries and salad. A classic French bistro dish.

Spicy red sausage made from lamb or beef. Served with fries and salad. Flavorful with a kick of heat.

Rich, buttery liver pan-seared to a crust. Served with sweet brioche bread. A luxurious appetizer or main.

Whole Camembert cheese baked until molten inside. Served with bread for dipping. Creamy, gooey, and comforting.

Grilled or pan-seared salmon fillet. Served with vegetable stew (ratatouille). A healthy and flavorful fish dish.

Meaty tuna steak, likely seared. Served with vegetable stew. Dense and satisfying like a beef steak but lighter.

Rack of lamb chops, tender and distinctively flavorful. Served with pan-cooked potatoes. A premium meat dish.

Large scallops seared in a pan. Served with vegetable stew. Sweet, tender seafood.

Extra serving of bread.

A platter combining assorted cured meats and cheeses. Perfect for sharing. Offers a variety of textures and flavors.

A selection of different cheeses. May include soft, hard, and blue varieties. Served for tasting various profiles.

Assorted sliced cured meats such as ham and salami. Savory and salty. Good with bread or wine.

A semi-firm cow's milk cheese from the French Alps. Has a grey rind and nutty flavor. Rustic and mild.

Cheese made from goat's milk. Tangy and distinct flavor. Can be soft and spreadable or firmer.

Cheese with blue mold veins. Pungent, salty, and sharp flavor. Creamy or crumbly texture.

Soft Brie cheese infused with truffles. Creamy with a strong, earthy truffle aroma. Luxurious.

Serving of bread.

Salad made with peppery arugula leaves. Simple and fresh.

A large ribeye steak with the long bone attached. Very impressive presentation and rich flavor. Ideal for sharing.

Shellfish served in the shell. Likely steamed with herbs or wine. Tender and savory.

A light and airy chocolate dessert. Rich cocoa flavor with a foamy texture. Served chilled.

Upside-down caramelized apple tart. Served warm with vanilla ice cream. Sweet, fruity, and buttery.

Choux pastry balls filled with vanilla ice cream. Often topped with chocolate sauce. A classic French dessert.

Classic cola carbonated soft drink.

Sugar-free cola soft drink.

Lemon-lime flavored carbonated soft drink.

Sugar-free lemon-lime soda.

Carbonated water.

Carbonated soft drink flavored with ginger. Sweet and mild spice.

Fruit-flavored carbonated soft drink, usually orange.

Drinking water.

Carbonated drink with Yuzu citrus flavor.

Carbonated drink with blood orange flavor.

Carbonated soda with lime (manao) flavor.

Sweet iced tea made with condensed milk and Ceylon tea. Bright orange color and creamy taste.

Sweet iced green tea made with milk. Creamy and floral.

Strong black coffee shot. Intense and aromatic.

Chilled espresso coffee.

Espresso with steamed milk and foam. Served hot.

Espresso with milk and foam, served over ice.

Espresso with lots of steamed milk and a little foam.

Espresso with milk, served over ice.

Cold coffee served over ice.

Hot brewed tea.

Rosé wine from Pays d'Oc.

Rosé wine from the Languedoc region.

Classic Provence rosé wine.

French Champagne, Brut style.

Sparkling rosé wine.

Italian Prosecco sparkling wine.

House red wine, Shiraz grape variety. Full-bodied.

House white wine, Sauvignon Blanc. Crisp and dry.

Glass of Marius Rosé wine.

Glass of Prosecco sparkling wine.