Bar Gustave

A quick and classic breakfast menu including a strong black coffee, a flaky butter pastry, and a fresh fruit juice.

A complete, typically Parisian breakfast. Includes a hot drink of your choice, pastries, bread with butter and jam, and an orange juice.

The most hearty breakfast, adding a savory omelette to the selection of pastries, toast, and drinks. Ideal for brunch.

The quintessential French pastry, flaky, crispy on the outside and soft on the inside, with a rich buttery flavor.

Laminated dough, similar to croissant dough, rolled around two bars of dark chocolate.

Slice of fresh baguette cut lengthwise, served with unsalted butter and fruit jam.

Toasted sandwich slices, served with butter and jam.

Traditional soup made with caramelized onions in beef broth, served with bread croutons and topped with melted gratinéed cheese.

Soup prepared daily according to the chef's inspiration and seasonal produce.

A bistro classic: hard-boiled eggs served cold with a creamy homemade mayonnaise.

Traditional French charcuterie made from seasoned minced meat, served cold with bread and pickles.

Meat (usually pork or duck) slow-cooked in its own fat then shredded, to be spread on bread.

Fresh salad with slices of tomato and mozzarella cheese, drizzled with basil dressing.

Warm and melted Camembert cheese, sweetened with a touch of honey, served with a mixed green salad.

Delicate French specialty, frog legs are sautéed with butter, garlic, and parsley. The meat is tender, reminiscent of chicken.

Land snails served in their shells, stuffed with garlic and parsley butter. To be enjoyed hot with a small fork and tongs.

Breaded and fried calamari rings, served with a creamy sauce made with mayonnaise, capers, and herbs.

Delicate French luxury dish with a rich, silky taste, served with a sweet onion jam and toast.

Large composed salad with crispy breaded chicken, dry Italian cheese, and a creamy dressing.

Healthy and refreshing salad made with grains and fresh fruits, offering a mix of crunchy and soft textures.

A twist on Niçoise salad with seared tuna in a sesame crust, accompanied by vegetables from the South of France.

Hearty and rustic salad inspired by the Auvergne region, with Cantal cheese, cured ham, and potatoes.

Plate composed solely of various fresh, raw vegetables.

Oven-baked chicken served with its cooking juices and freshly prepared fries.

Selected cut of beef from the butcher, grilled and served with a creamy, peppery sauce.

A marbled and juicy cut of beef, served with small potatoes and a rich butter and tarragon sauce.

Grilled ground beef topped with a fried egg, served with mashed potatoes.

Thin slices of raw beef marinated in olive oil and lemon, served cold as a main course.

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

Pork ribs caramelized with a sweet honey sauce, served tender.

Thin breaded and fried veal cutlet, served with pasta in tomato sauce.

Thick salmon fillet cooked with an Asian glaze and sesame seeds.

White fish fried in a crispy batter, served with fries and tartar sauce.

Portion of side dish of vegetables or starches of your choice.

Long pasta served with a rich minced meat and tomato sauce.

Pasta served with a creamy sauce, lardons, and cheese.

Short tubular pasta in a creamy sauce blending three varieties of cheese.

Small elbow pasta served in a luxurious truffle-scented sauce with pieces of ham.

Raw beef, minced and seasoned in the traditional way.

Beef tartare with Italian flavors, enhanced with basil sauce and hard cheese.

Beef tartare marinated with Asian flavors, spicy and fragrant.

Fresh fish tartare, hand-cut, mixed with avocado and fresh herbs.

Classic burger with a juicy beef patty and a generous portion of melted cheese.

Crispy breaded chicken burger with a smoky barbecue sauce.

Meat-free option with a vegetable patty.

Grilled smoked bacon slices to add to your burger.