AU PARIS BREST

A traditional Spanish rice dish cooked with saffron, often mixing seafood, chicken, and vegetables. It is a rich and convivial dish.

A classic French bistro dish of hard-boiled eggs topped with mayonnaise. Simple and creamy.

A fresh salad of tomato slices and mozzarella cheese. Seasoned with olive oil and herbs.

A rustic meat terrine, usually pork-based. Served cold with bread and pickles.

Fish fillets marinated in oil and aromatics. Melting texture and pronounced flavor.

An assortment of dried meats and cured meats on a wooden board. Ideal for sharing.

A tender and flavorful cut of beef, grilled or pan-seared. Usually served rare or medium-rare.

A traditional French sausage made from pork intestines. It has a characteristic smell and a strong flavor.

A green salad topped with warm goat cheese melted on toast. A flavorful hot-and-cold mix.

A large salad composed according to the chef's inspiration. Generally contains a mix of vegetables, meats, or cheeses.

Smoked pork sausages with a thin skin. Often served with fries or sauerkraut.

Pan-fried slice of veal liver with garlic and parsley. Tender meat with a distinctive ferrous taste.

Noble cut of duck served with a creamy pepper sauce. The meat is rich and the sauce slightly spicy.

A cut of veal known for its fibrous texture but very tender and flavorful. Grilled to caramelize the exterior.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Crack the crust to reach the creamy interior.

An airy and rich chocolate dessert. Light and foamy texture.

The pastry tart of the moment, often with seasonal fruits.

A selection of French cheeses. Served with bread.

Fresh strawberries simply sprinkled with sugar. A light and fruity dessert.

Refreshing ice cream or sorbet. Available in several flavors.

A thin pan-seared salmon slice. Tender and flavorful flesh.

A traditional Northern beef stew, slow-cooked with beer and onions. Mild and slightly sweet-savory flavor.

Pan-fried slice of veal liver with garlic and parsley. Tender meat with a distinctive ferrous taste.

Sautéed thin slices of veal, often served with a lemon or creamy sauce.

Spiral-shaped pasta served with a rich sauce of eggs, cheese, and bacon. Creamy and hearty.

Pork pieces marinated in spices and herbs, then grilled. Flavorful and juicy.

Noble cut of duck served with a pepper sauce. Intense meat flavor with a spicy sauce.

Grilled sausages served with crispy fried potatoes. A simple and popular dish.

A green salad topped with warm goat cheese melted on toast.

Rhône Valley red wine served by the pitcher. Spicy and warm.

A Beaujolais cru. Fruity red wine with structure.

Light and smooth red wine produced near Lyon. Based on Gamay.

A Portuguese table wine. Generally an easy-drinking red wine.

Bordeaux red wine by the pitcher. Classic and tannic.

Dry and fresh white wine by the pitcher. Aromatic.

A Portuguese white wine, typically a Vinho Verde. Fresh, light, and slightly sparkling.

Dry white wine from Burgundy. Lively and fresh, often served as a kir.

Chardonnay-based white wine by the pitcher. Round and fruity.

White wine from Alsace. Light, fresh, and thirst-quenching.

Dry rosé wine from the South of France. Fruity and pale.

Slightly sparkling Portuguese rosé wine. Sweet and pleasant to drink.

Beaujolais primeur wine. Very fruity (candy, banana, red fruit flavors) and light.