Aux Tours de Notre Dame

A classic French hot sandwich made with white bread, ham, and cheese (usually Emmental or Gruyère), grilled until the cheese is melted and golden. Served here with fries and salad.

A variation of the Croque-Monsieur topped with a fried or poached egg. The runny yolk adds richness to the grilled ham and cheese sandwich.

A fluffy omelette made with beaten eggs and a mix of fresh herbs such as chives, parsley, and tarragon. Served with fries and salad.

A dish of finely chopped raw beef, seasoned with capers, onions, and sauces. Served fresh, often with a raw egg yolk on top to mix yourself.

Classic grilled ham and cheese sandwich made with soft white bread. Served with mesclun salad.

The classic croque-monsieur on white bread topped with a fried egg.

Rustic version of the croque-monsieur using Poilâne bread, a renowned country sourdough bread for its thick crust and dense crumb.

Croque-madame prepared with high-quality Poilâne country bread for added texture and flavor.

A vegetarian grilled sandwich featuring warm goat cheese, accompanied by fresh tomatoes, cucumber, and basil.

An Italian-inspired version of the croque, topped with melted mozzarella, ham, tomatoes, and fresh basil.

A portion of golden and crispy fries served in a paper cone, ideal for snacking.

The quintessential classic Parisian sandwich: fresh baguette, butter, cooked ham, and Emmental cheese.

Baguette sandwich filled with crispy bacon (smoked bacon), fresh lettuce, tomatoes, and mayonnaise.

Chicken baguette sandwich, with crisp lettuce, juicy tomatoes, and mayonnaise.

A hearty baguette sandwich including ham, cheese, fresh vegetables, and hard-boiled eggs.

Fresh vegetarian baguette sandwich with goat cheese, cucumber, and tomatoes.

Classic French soup made with beef broth and caramelized onions, gratinated with cheese and croutons.

Hot sandwich with a sausage, topped with melted cheese and crispy fried onions.

Two hot Frankfurt sausages served with a portion of fries.

Savory tart with eggs and cream, with a filling that varies daily (vegetables, bacon, cheese). Served with a green salad.

A butter croissant, split and filled with ham and melted cheese.

Three fried eggs, with the white set and the yolk still runny.

Simple and fluffy omelette, lightly seasoned. Served with a green salad.

Omelette filled with your choice of diced ham or melted cheese.

Omelette with both ham and cheese.

Three fried eggs served with slices of grilled smoked bacon and toast.

A complete omelette with ham, cheese, and button mushrooms.

Omelette filled with fresh Californian-style ingredients: avocado, tomato, mushrooms, and cheese.

Fresh Italian salad composed of tomato slices, creamy buffalo mozzarella, and fresh basil.

Crisp romaine lettuce with grilled chicken, croutons, parmesan shavings, and a creamy Caesar dressing (often contains anchovies).

A large mixed salad, typical of Parisian brasseries, rich in ham, cheese, and raw vegetables.

Green salad served with toasted baguette slices topped with melted warm goat cheese, often drizzled with honey.

A colorful mix of fresh seasonal vegetables on a bed of mesclun salad.

Land snails cooked in their shells with parsley and garlic butter (snail butter). A classic of French gastronomy to be enjoyed hot, dipping the butter with bread.

Unmissable bistro starter: hard-boiled eggs served cold, topped with homemade mayonnaise.

High-quality sardines preserved in olive oil, served with toast.

A creamy paste made from fish roe (cod or mullet), naturally pale in color (no coloring), served as a spread.

Preparation of mashed and seasoned fish, to be spread on bread.

Sardine spread seasoned with mild Espelette pepper from the Basque Country.

Assortment of cured meats (salami, cured ham, terrine) served on a wooden board.

Selection of assorted French cheeses.

Combination of cured meats and cheeses on the same board.

Individual portion of a French regional cheese of your choice.

A grilled beef patty, served 'à cheval', meaning topped with a fried egg.

Beef burger with cheese and bacon (smoked bacon), served with fries.

Chicken fillet burger, served with fries.

A grilled meat dish selected by the chef based on the day's catch.

Tubular pasta served with a creamy sauce with bacon, egg yolk, and cheese.

Long, flat pasta served with tomato sauce, fresh mozzarella, and basil.

Chicken pieces simmered in a yellow curry sauce, served with fragrant rice.

Individual chocolate cake with a molten flowing center, served with whipped cream.

Caramelized upside-down apple tart, served warm with whipped cream.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Classic French pastry made of three layers of puff pastry alternating with two layers of pastry cream.

Selection of cakes or tarts of the day.

Sweet crêpe simply sprinkled with sugar.

Crêpe with fruit jam.

Crêpe drizzled with maple syrup.

Crêpe spread with hazelnut-cocoa spread.

Crêpe with apple compote and cinnamon.

Crêpe filled with sweet chestnut cream and topped with whipped cream.

Crêpe with Nutella and banana slices.

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

Crêpe drizzled with Grand Marnier orange liqueur, often flambéed.

Cup of ice cream with two scoops of your choice.

Refreshing cup of two scoops of fruit sorbet of your choice.

One scoop of ice cream or sorbet of your choice.

Creamy drink made from blended milk and ice cream.

Classic frozen dessert made with coffee (or chocolate) ice cream, cold sweetened coffee (or chocolate), and topped with whipped cream.

Italian dessert consisting of two scoops of vanilla ice cream topped with hot espresso coffee.

Iced dessert with vanilla ice cream, fresh strawberries, red fruit coulis, and whipped cream.

Banana cut in half served with three scoops of ice cream (vanilla, chocolate, strawberry), chocolate sauce, and whipped cream.

Classic light French lager beer, refreshing.

Belgian abbey beer, often with sweet and spicy notes.

American IPA with fruity and resinous hop aromas.

Beer-based cocktail with lemonade and syrup (grenadine for Monaco, lemon for Twist).

Traditional blend from Northern and Eastern France: blonde beer with Picon, an orange-bitter liqueur.

Non-alcoholic beer.

Light international blonde beer in a bottle.

Light Mexican beer, often served with a lime wedge.

Tequila-flavored beer.

Irish dark beer (stout) with notes of coffee and roasted malt.

Producer champagne classified as Premier Cru.

Rosé version of Premier Cru champagne.

Renowned champagne brand known for its structure and richness.

Iconic champagne known worldwide.

Cocktail made with champagne and fresh orange juice.

Classic French aperitif cocktail made with crème de cassis and champagne.

Marseille anise liqueur, drunk diluted with plenty of fresh water and ice.

Anise-flavored spirit similar to pastis.

Sweet and sugary anise liqueur.

Bitter aperitif based on gentian.

Italian vermouth, available in red (sweet and herbaceous) or white (drier) versions.

Bright red Italian bitter, with a taste of herbs and orange peel.

Sweet and rich Portuguese fortified wine.

Aperitif based on Bordeaux wine and fruit liqueurs.

Classic cocktail made with Campari, red vermouth, and soda water.

Traditional Burgundian aperitif: Aligoté or Chardonnay white wine mixed with crème de cassis.

Refreshing Venetian cocktail based on Prosecco, Aperol (orange bitter), and soda water.

A variation of the Spritz using Campari for a more bitter touch.

Floral spritz prepared with St-Germain elderflower liqueur.

Lemon and sweet spritz based on Limoncello liqueur.

Comforting hot drink made with rum, hot water, lemon, and sugar.

Warmed red wine infused with spices (cinnamon, cloves) and citrus fruits.

Hot coffee mixed with Irish whiskey and sugar, topped with a layer of cold fresh cream.

Italian-inspired version of the croque, topped with melted mozzarella, ham, tomatoes, and fresh basil.

Hot coffee with Bailey's Irish cream.

Rich hot chocolate with a shot of your choice of alcohol.

Still natural mineral water.

Mineral water (still or sparkling).

Refreshing French drink made of lemonade mixed with syrup (often mint or grenadine).

Sweet lemon-flavored carbonated drink, served on tap.

Very fizzy natural sparkling mineral water.

Cola-flavored soda.

French orange soda with orange pulp.

Freshly squeezed orange or lemon juice.