Betheavone

Thin slices of marinated raw beef, served cold. The meat is tender and melts in your mouth, usually seasoned with olive oil and lemon.

Small purple artichokes served with a vinaigrette sauce. A fresh and slightly tangy vegetable starter.

Cubes of fresh salmon mixed with sweet mango. A refreshing and exotic sweet and savory combination.

Creamy slice of semi-cooked foie gras, served with a fruity chutney to balance the richness of the foie gras.

Raw beef cut by hand and seasoned, served with fries. A brasserie classic with a chewy and savory texture.

Crispy brick pastry filled with an egg, capers, and herbs, then fried. Golden on the outside and soft on the inside.

Variation of the egg brick with the addition of tuna for more flavor. Crispy and tasty.

Stewed peppers and tomatoes with mild spices. A warm and comforting vegetarian dish.

The classic version of shakshuka with spicy merguez sausages. Rich and piquant.

Roasted beef bone served hot, with its melting, fatty marrow spread on toasted bread.

Sautéed poultry livers served on peppery arugula salad. A mix of tender and crunchy textures.

Pan-seared foie gras escalopes, crispy on the outside and melting on the inside. A luxurious and flavorful dish.

Hearty salad with chicken, cherry tomatoes, and classic toppings. Fresh and delicious.

Southwestern French salad rich in duck (breast, foie gras). Delicious and very filling.

Mixed salad with a runny poached egg and salty lardons (or substitute). A bistro classic.

Fresh salad featuring smoked salmon and avocado. Light and balanced.

Hot sandwich with a beef patty in a round bun. Served with your choice of side.

Classic hamburger topped with melted cheese over the patty. Delicious and flavorful.

Burger where the steak is replaced by chicken (usually breaded or grilled).

Fish burger using a nice piece of cod fillet. A lighter marine alternative.

Gourmet burger topped with pan-seared foie gras. Rich, creamy, and very flavorful.

Opulent version of the burger with foie gras and veal lardons. An explosion of meaty flavors.

Very large piece of grilled beef on the bone, ideal for sharing. Juicy and flavorful meat.

Giant assortment of different grilled meats. Perfect for big appetites and for tasting everything.

Thick fillet of premium salmon, cooked as available. Tender flesh and delicate taste.

Seared bluefin tuna steak. A firm texture reminiscent of meat, rich in marine flavors.

Delicate and light white fish fillet. Fine texture and subtle flavor.

Small rock fish with flavorful, slightly briny flesh.

Whole sole of good size. A flatfish prized for its firm and fine flesh.

The fattiest and most tender part of the tuna. Melts in your mouth.

Thick cod fillet, a white fish with flaky flesh and a mild taste.

Spicy grilled sausages, typical of the Maghreb. Piquant and smoky flavor.

A beautiful piece of marbled grilled beef. Tender, juicy, and very flavorful.

Grilled lamb chops. Tender meat with the characteristic taste of lamb.

Grilled spicy minced meat balls. Tasty and fragrant.

Tender chicken breast, either grilled plain or breaded for extra crispiness.

Boneless and grilled chicken thigh portions. Juicier and more flavorful than the breast.

Grilled veal chops, tender and delicate white meat.

Pan-seared veal liver slice. Fine texture and pronounced flavor.

Individual portion of grilled rib steak. A must for red meat lovers.

Assortment of various grilled meats for one person.

Grilled meat skewers.

Addition of pan-seared foie gras to your meat dish.

Long-fibered beef cut, grilled on a plancha and served with a confit shallot sauce. Very flavorful.

Veal chops cooked on a plancha. Tender and juicy meat.

Grilled duck breast, skin-side down. Red meat and strong flavor.

Thick beef steak served with a creamy pepper sauce. Classic and piquant.

Beautiful veal chop prepared Parisian style (often served with mushrooms and sauce). Refined and generous.