Au Métro des Lilas

Homemade duck foie gras served with fig jam. Rich and creamy texture, delicate flavor. Usually enjoyed spread on toast.

Plate of house-smoked salmon. Thin slices of cold-smoked fish, tender texture and characteristic smoky flavor.

Small fish (smelts) fried whole, crispy and golden. Served with a creamy tartar sauce.

Stewed Provençal vegetables (eggplant, zucchini, peppers, tomatoes) served with a poached egg with a runny yolk.

Breaded and fried goat cheese or roasted on toast, crispy on the outside and melting on the inside.

Half avocado filled with cold shrimp and topped with cocktail sauce (spicy tomato mayonnaise).

A classic of French bistros: hard-boiled eggs served with a creamy homemade mayonnaise.

Complete and fresh bowl made of marinated salmon, quinoa, and various vegetables. A healthy and colorful dish of Hawaiian inspiration.

Romaine lettuce topped with breaded chicken, croutons, parmesan, and the famous creamy Caesar sauce with anchovy and garlic.

Hearty mixed salad with ham, Emmental cheese, eggs, and potatoes. A traditional complete meal.

Signature salad with homemade smoked salmon served on toast and chive cream.

Sweet and savory salad with goat cheese croquettes (cabecou), honey, cured ham, and fruit.

Rustic salad with Cantal cheese, cured ham and sautéed potatoes. Inspired by the Auvergne region.

Assortment of salmon in various forms: smoked, steak, tartare, and rillettes. Ideal for sharing.

Selection of MAS house artisanal charcuterie. Usually includes sausages, hams, and terrines.

Assortment combining various cured meats and cheeses. Perfect for an aperitif.

Selection of French cheeses including Cantal, Saint-Nectaire, Bleu, and Chèvre.

Grilled beef rib eye steak, served simply with fleur de sel. Tender and marbled meat accompanied by homemade fries.

Aubrac beef rump heart served on a hot stone (pierrade) to cook the meat to your liking at the table.

Grilled Aubrac beef rump heart, served with homemade fries.

Raw beef, minced and seasoned (capers, onions, sauce). Served fresh with fries.

Very thin slices of marinated raw beef, served with parmesan shavings.

Beef wok sauté with Asian flavors with fresh coriander, served with rice.

Classic burger with ground beef and creamy cheddar cream.

Gourmet burger topped with a slice of homemade duck foie gras.

Grilled veal flank skewer, served with blue cheese (gorgonzola) sauce and potato gratin.

Traditional sausage from the Auvergne region served with Aligot (mashed potatoes mixed with fresh tome cheese, stringy and garlicky).

Cabbage stuffed with meat, a specialty of Aveyron. Comforting stewed dish.

Sausage made from pork tripe. Very pronounced and characteristic flavor. The AAAAA label guarantees superior quality. For offal lovers.

Duck leg slow-cooked in its own fat until tender, crispy skin.

Grilled salmon steak served with a red butter sauce and stewed vegetables.

Long pasta served with scallops and crayfish tails.

Option to replace the standard side dish with Aligot (cheese mashed potatoes).

Individual portion of cheese.

Selection of several aged cheeses.

Crispy and soft meringue filled with whipped cream and fresh exotic fruits.

Classic Italian dessert with coffee, mascarpone, and biscuits, flavored with almond liqueur (Amaretto).

Probably a crème brûlée or custard with a caramel layer.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Floating island: poached egg whites served on vanilla custard, often topped with caramel.

Rum baba, whipped cream

Tarte Tatin: caramelized apples baked under pastry, served warm with cream.

Molten or fondant chocolate cake with a liquid center, served warm with a scoop of vanilla ice cream.

Gourmet tea: a tea served with an assortment of miniature versions of homemade desserts.

Artisanal ice creams and sorbets.

Lunch menu served on weekdays, offering daily specials.

Dry and mineral white wine from the Loire Valley, with smoky notes characteristic of the Sauvignon Blanc grape.

White wine from the Loire, Sauvignon Blanc.

Prestigious white wine from the Loire, dry, crisp, and fruity.

White wine from Sancerre.

White wine from Burgundy (Chardonnay), renowned for its freshness and mineral notes.

Chardonnay-based white wine produced in Ardèche by a major Burgundy house.

White wine from the Loire, close to Sancerre but often more accessible.

Red wine from the Rhône Valley, spicy and generous.

Red wine from the Northern Rhône (Syrah), structured and aromatic.

Red wine from the Rhône Valley, based on Syrah.

Red wine from Burgundy (Pinot Noir), elegant and fruity.

Cru du Beaujolais, light and fruity red wine (Gamay).

Classic Bordeaux wine, aged in oak barrels.

Powerful Médoc red wine (Bordeaux), rich in tannins.

Red wine from Languedoc, rich and spicy.

Very pale and light rosé from Languedoc.

Rosé from the Island of Beauty, fruity and sunny.

Classic Champagne, fine bubbles and elegant.

High-end Champagne, complex and refined.

Still natural mineral water.

Naturally sparkling mineral water.

Naturally sparkling, high-end mineral water.