Angelina Paris Musée du Louvre

A classic French breakfast set. Includes fresh juice, bread with spreads, a choice of pastry, and a hot beverage.

A crescent-shaped pastry made from layered yeast-leavened dough. Buttery, flaky, and golden-brown.

A sweet roll made of flaky pastry dough with pieces of dark chocolate inside. Crisp on the outside and soft within.

A serving of fresh bread accompanied by butter and sweet spreads like jam and honey.

A mix of cut fresh seasonal fruits. Light, refreshing, and naturally sweet.

A complete brunch meal served exclusively on Sundays.

A savory soup made with caramelized onions and beef broth. Served with a crusty pastry or bread topping.

A classic savory tart filled with egg custard, cheese, and bacon lardons. Served with mixed greens.

Romaine lettuce salad with chicken fillet and crispy parmesan. Dressed with creamy Caesar sauce.

A hearty salad featuring ham, Comté cheese, and hard-boiled eggs with mayonnaise. Dressed with mustard vinaigrette.

A pasta salad made with small pearl pasta, marinated tomatoes, and buckwheat. A fresh and textured signature dish.

Poached eggs served with hollandaise sauce. Choose between bacon, avocado, or smoked salmon.

A savory muffin sandwich with fried egg, melted cheddar, and smoked bacon. Enhanced with chive cream.

Brioche roll filled with crab meat, avocado, and crunchy vegetables. Seasoned with spicy mayonnaise.

A classic French grilled ham and cheese sandwich. Topped with creamy béchamel sauce.

Similar to a Croque-monsieur but topped with a fried egg. Contains ham, cheese, and béchamel.

A luxurious variation of the toasted cheese sandwich with black truffle pieces and truffle-infused béchamel.

A triple-decker sandwich with chicken, egg, and fresh vegetables. Served with mixed greens.

Premium sturgeon caviar served with small savory pancakes (blinis). A delicacy with a salty, marine flavor.

The caviar and blinis set paired with a glass of Brut Champagne. A classic luxury pairing.

French poultry dish served with a tangy vegetable marmalade. Accompanied by a savory meat jus.

Sea bream fish fillet with eggplant and zucchini. Served with sauce vierge (chopped tomato and olive oil sauce) and fennel.

A dish featuring mushrooms and spring truffle. Enriched with cream and Parmesan cheese.

A salad of mixed young salad greens. Light and fresh.

Vegetables of the season, typically steamed or roasted.

Smooth and creamy mashed potatoes. Rich and buttery.

Famous thick hot chocolate served with a side of whipped cream. Rich, indulgent, and velvety.