Au Vieux Comptoir

Traditional French mixed salad served with melting warm goat cheese toasts. Garnished with savory bacon bits and crunchy walnuts for a textural contrast. A flavorful mix of hot and cold.

The famous salad with grilled chicken, Grana Padano Italian cheese, and golden croutons. Topped with a rich creamy dressing. A complete and satisfying dish.

A rustic salad inspired by the Auvergne region. Includes aged cured ham, Cantal cheese, and warm potatoes. Hearty and authentic.

A fresh salad highlighting seafood with smoked salmon and tuna. Accompanied by creamy avocado and hard-boiled egg. Seasoned with pesto for an aromatic touch.

The classic French hot ham and cheese sandwich, grilled until golden and crispy. Served with a green salad for freshness.

Version of Croque Monsieur topped with a fried egg (the egg resembling a lady's hat). Rich, melty, and flavorful.

Meat-free version of the famous grilled sandwich, filled with cheese and vegetables. Served with a salad.

Toasted sandwich with layers of grilled bread, filled with chicken, crispy bacon, lettuce, and tomato. Served with fries.

Hot sausage served in a soft bun, topped with melted cheese. Served with crispy fries.

Layered club sandwich replacing meat with fresh or smoked salmon. Served with golden fries.

Pair of poached or grilled Frankfurter sausages. Served simply with fries. A simple and popular dish.

Simple omelet made with three beaten fresh eggs. Soft and light texture. Served with salad.

Omelet filled with your choice of diced ham or melted cheese. Served with a green salad.

Complete omelet filled with both ham and cheese. Rich and flavorful, served with salad.

The most generously filled version with ham, cheese, and sautéed mushrooms. A hearty dish with varied flavors.

Traditional Breton buckwheat galette filled with ham. The buckwheat batter has a characteristic nutty flavor and a slightly crispy texture.

Buckwheat galette filled with melted cheese. Simple and comforting.

Buckwheat galette combining ham and melted cheese.

Buckwheat galette filled with salmon and topped with herb-flavored fresh cream. A classic and creamy combination.

Buckwheat galette generously filled with ham, cheese, and mushrooms. A complete meal in one galette.

Simple baguette sandwich, filled with your choice of white ham or Emmental cheese.

The classic ham-cheese sandwich in a crispy baguette.

Sandwich featuring French regional cheeses. Choose between Cantal (firm), Goat's (mild), or Blue (strong).

Rustic sandwich with country ham (cured) and cheese, offering more intense flavors than the classic mix.

Sandwich filled with cured, salty, and flavorful ham.

Fresh sandwich with cold chicken, lettuce, tomatoes, and hard-boiled eggs. Light and balanced.

Meal deal for children under 12 years old including a main course (meat or fish with fries), a drink, and an ice cream for dessert.

Traditional soup made with caramelized onions and beef broth, topped with bread and oven-baked cheese. Savory and comforting.

Burgundy snails served in their shells with parsley and garlic butter. A classic French specialty with a tender texture.

Sautéed frog legs, usually with garlic and parsley. The meat is white, tender, and reminiscent of chicken.

Thin slices of smoked salmon served with toast and often butter or lemon. Fresh and delicate.

A bistro classic: hard-boiled eggs topped with fresh homemade mayonnaise.

Creamy buffalo mozzarella served with fresh tomatoes and pesto sauce. Available in a large version with cured ham.

Chicken thigh baked until the skin is golden brown. Served with fresh seasonal vegetables.

Raw minced beef, seasoned with capers, onions, and sauces. Served fresh with fries.

Traditional French sausage made from pork tripe. It has a very strong smell and taste that may be surprising. Gritty texture.

Marbled and juicy beef steak, grilled to your preference. Served classic with fries and salad.

Layered pasta with minced beef, tomato sauce, and béchamel, gratinated with cheese.

Grilled sea bass fillet on a hot plate. Served with virgin sauce (olive oil, lemon, herbs) and vegetables.

Grilled or pan-seared salmon steak, served with tagliatelle pasta.

Raw tuna cubes marinated in lime, mixed with fresh avocado. Served with paprika-seasoned fries.

An extra portion of side dish (vegetables, fries, etc.).

Extra charge to change the side dish provided with your meal.

Pasta served with a mix of fresh and colorful spring vegetables.

Ribbon pasta topped with a creamy mushroom sauce, flavored with summer truffle. Rich and aromatic.

Classic burger with minced beef patty, melted cheese, and toppings in a bun. Served with fries.

Chicken burger (usually breaded or grilled) with toppings. Served with fries.

Healthy and gluten-free dish made with quinoa and a Provençal vegetable stew (tomatoes, zucchini, eggplant, peppers).

French naturally still mineral water from the Alps.

French naturally sparkling mineral water, known for its fine bubbles.

Creamy and smooth fresh cheese, served sweet with honey or a red fruit sauce. A light dessert.

Vanilla custard topped with a thin layer of crunchy caramelized sugar. Crack the crust to reach the creamy custard.

Airy and rich chocolate dessert, prepared on-site. Light texture and intense cocoa flavor.

Creamy fresh cheese cake on a biscuit base, topped with fruit sauce or caramel.

Individual chocolate cake with a molten center. Served with a liquid vanilla custard.

Upside-down apple tart where the apples are caramelized before baking. Served warm with a scoop of vanilla ice cream.

A coffee or tea served with a selection of several miniature desserts. Ideal for tasting everything.

Selection of small French almond pastries, crispy on the outside and soft on the inside, filled with ganache.

Thin wheat crêpe sprinkled with sugar or drizzled with lemon juice.

Crêpe filled with fruit jam.

Crêpe spread with chocolate and hazelnut spread.

Gourmet Nutella crêpe with fresh banana slices.

Crêpe filled with Spéculoos biscuit spread or crumbs (cinnamon biscuits).

Crêpe filled with sweet and creamy chestnut cream.

Crêpe served with a rich salted butter caramel and a scoop of vanilla ice cream.

Crêpe flambéed with Grand Marnier liqueur at the time of service.

Add a scoop of ice cream to your crêpe.

Addition of whipped cream.

Ice cream sundae composed of scoops of various flavors of your choice.

Large glass of coffee or chocolate ice cream, drizzled with sauce and topped with whipped cream.

Classic dessert with a banana cut in half, three scoops of ice cream (vanilla, strawberry, chocolate), and whipped cream.

Frothed drink made with milk and blended ice cream. Flavor of your choice.

Digestive dessert consisting of lemon sorbet drizzled with vodka.

Vanilla ice cream topped with caramel sauce, sprinkled with peanuts and garnished with whipped cream.

French table white wine.

White wine from the Loire Valley.

Dry and fruity white wine from the Chardonnay grape, originating from Languedoc.

Sweet and sugary white wine.

Dry, fresh, and mineral white wine from Burgundy.

Prestigious white wine from the Loire Valley, known for its aromas of citrus and flint.

Elegant and rich white wine from Burgundy.

Classic French draft lager.

IPA (India Pale Ale) beer with a pronounced bitterness and aromatic notes.

Balanced and refreshing international lager blonde beer.

Belgian abbey beer, rich and slightly spicy.

Refreshing mix of beer and lemonade.

Beer cocktail with lemonade and grenadine syrup.

Mix of beer and Picon, an orange peel bitter. Popular in northern and eastern France.

French dark beer with notes of caramel and roasted malt.

Tequila-flavored blonde beer, sweet and festive.

Light Mexican blonde beer, served with a lime wedge.

Alcohol-free alternative that retains the taste of beer.