Batistou - Père-Lachaise Restaurant

Classic French bistro starter known as deviled eggs. Hard-boiled eggs filled with a creamy yolk mixture. Smooth texture with savory richness, often enjoyed with bread.

Land snails cooked in garlic and parsley butter. They have a tender, slightly chewy texture similar to clams. Use the provided small fork to extract the meat from the shell and dip bread in the garlic butter.

A cold soup made from raw blended tomatoes and vegetables. Refreshing and tangy with a smooth texture. Served chilled, perfect for warm weather.

Thinly sliced air-dried salted beef. Lean and tender with a savory, slightly salty flavor. Served cold with parmesan and olive oil.

Toasted bread topped with seasoned mashed avocado and fried prawn fritters. Creamy and crunchy textures mixed with savory flavors.

A classic salad with romaine lettuce, crispy chicken, and parmesan cheese. Dressed with a creamy, savory anchovy-garlic sauce.

A hearty vegetarian bowl featuring quinoa, falafel, and grilled halloumi cheese. Offers a mix of fresh textures and sweet-savory flavors with a soy dressing.

A seafood salad with cured salmon and fried fish fritters (accras). Fresh and zesty with lime cream and tropical pineapple notes.

A set menu for children under 12. Includes a choice of main dish (small pizza or steak with fries) and a sweet drink.

Whole camembert cheese baked until melting and topped with honey. Rich, creamy, and sweet-savory. Served hot for dipping.

Large fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Served with homemade bread.

Sliced dry-cured sausage. Savory, salty, and chewy. A classic French appetizer to share.

A wooden board filled with a selection of cured meats, cheeses, or both. Served with bread and condiments like pickles. Ideal for sharing.

Flank steak, a flavorful and fibrous cut of beef. Grilled and served with a creamy pepper sauce and french fries.

Fresh raw salmon chopped into small pieces and seasoned. Served cold. Light, fresh texture.

Raw beef minced by hand (not ground by machine) for a coarser texture. Seasoned with spices and condiments. Served cold with fries.

Fish of the day based on market availability. Served with roasted sweet potato and sautéed vegetables.

Duck leg slow-cooked in its own fat until very tender. The skin is crispy and salty, while the meat falls off the bone. Served with sautéed potatoes.

Mussels steamed in a white wine, garlic, and herb broth (marinière style). Served with french fries. Use an empty mussel shell as a pincher to eat the others.

Penne pasta baked with a rich truffle cream sauce and parmesan cheese crust. Savory, creamy, and earthy flavor.

Traditional coarsely ground pork sausage from Auvergne. Served with homemade mashed potatoes. A hearty comfort food dish.

Breaded meat cutlet (usually chicken or veal) wrapped around cheese and ham, then fried. Crispy on the outside, melted cheese inside. Served with mashed potatoes.

Beef burger on artisanal bread with melted cheddar and caramelized onions. Served with fries and salad.

Vegetarian burger made with a homemade jackfruit patty. Topped with onions, cheddar, and cocktail sauce. Similar texture to pulled pork.

A toasted sandwich on rustic country bread. Typically filled with ham and cheese (like a Croque Monsieur). Add an egg to make it a 'Croque Madame'.

Custard dessert flavored with tonka bean (vanilla-almond like flavor). Topped with a layer of hard caramelized sugar that you crack with a spoon.

Italian layered dessert with coffee-soaked sponge fingers and mascarpone cream. Flavored with Amaretto almond liqueur.

A hybrid dessert combining a brownie and a cookie. Served with whipped cream and vanilla ice cream.

Pizza dough baked and topped with Nutella hazelnut chocolate spread. Sweet and warm dessert.

Caramelized pineapple skewer served with coconut ice cream. Sweet, warm fruit with cool tropical ice cream.

A cup of coffee or tea served with a selection of miniature desserts. Great for sampling multiple sweets.

French toast made with brioche bread. Served with red berries, salted butter caramel, whipped cream, and vanilla ice cream.

A serving of two types of cheese. Typically eaten after the main course or as a savory dessert.

Artisanal ice cream scoops.

Sweet snack with choice of sugar, jam, or Nutella. Likely a crêpe or waffle.

Daily special dish. Ask server for today's selection.

Set menu offering a choice of two courses: Starter + Main OR Main + Dessert.

Full three-course set menu including Starter, Main, and Dessert.

Set price offer for selected pizzas.