Bistro Lafayette

A classic of French bistro cuisine. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. · Rich and creamy taste with notes of honey. Enjoy simply as a starter with bread.

A fresh salad of tomato slices and mild mozzarella cheese. · Sweet and fresh flavors, often seasoned with olive oil and basil. · A light starter ideal for beginning the meal.

Marinated fish fillets in oil, served with warm steamed potatoes. · Herring has a salty and smoky flavor that contrasts with the sweetness of the potatoes. · A traditional brasserie dish, rustic and flavorful.

An assortment of seasonal raw vegetables, chopped or grated. · Crispy texture and fresh taste. Usually served with a vinaigrette. · A healthy and light option to whet the appetite.

A mixed salad with warm goat cheese, often served on toasted bread. · The contrast between the hot melted cheese and the fresh salad is delicious. · Savory and slightly tangy thanks to the goat cheese.

A large salad made exclusively with fresh seasonal vegetables. · Guaranteed freshness and crunch. Ideal for a light and healthy meal. · Seasoned with a classic vinaigrette.

A traditional mixed salad with tuna or anchovies, eggs, and various vegetables. · A rich blend of Mediterranean flavors. Hearty and refreshing. · A complete dish perfect for lunch.

A hearty salad with white ham, emmental cheese, and potatoes. · Familiar and comforting flavors. Varied texture between the crunch of the salad and the softness of the potatoes. · Very popular in Parisian bistros.

A salad with southern accents with tuna, olives, and goat cheese. · Marriage of marine and cheese flavors. Fresh and flavorful. · Best enjoyed chilled as a main course.

A rich seafood salad with salmon and shrimp. · Iodized and refined taste, accompanied by potatoes for substance. · Perfect for fish lovers.

A distinctive salad with chicken and Roquefort blue cheese. · Roquefort provides a strong, salty flavor that pairs well with chicken. · A rustic and generous salad.

Main course version of the warm goat cheese salad, more substantial. · Melted cheese on toast is the centerpiece. Creamy and crispy texture. · A staple of light lunches in France.

A simple omelette prepared with beaten eggs and seasoned. · Soft texture and pure egg taste. Golden on the outside. · A simple and effective dish.

Omelette filled with melted cheese, usually emmental. · Melting and flowing center. Flavorful and comforting. · Ideal for a quick lunch.

Omelette filled with diced ham and grated cheese. · Classic and popular combination for its salty and rich taste. · A complete and nourishing dish.

Omelette containing pieces of cooked ham. · Salty ham flavor that enhances the sweetness of the eggs. · Simple and good.

Omelette with sautéed Paris mushrooms. · Woody flavor and tender texture of the mushrooms. · A flavorful vegetarian option.

The most generously filled omelette with cheese, ham, and mushrooms. · Rich in flavors and varied textures. Very hearty. · For those with a hearty appetite.

Toasted sandwich made with Poilâne country bread, filled with ham and emmental cheese. · Poilâne bread provides a rustic flavor and a crispy crust. · Served hot with melted cheese.

A variation of the croque with ham and Cantal cheese. · Cantal has a stronger flavor than emmental, typical of Auvergne. · Rustic and flavorful.

Generous croque with three cheeses and ham. · Very melting and rich in flavor thanks to the cheese blend. · For cheese lovers.

Croque where ham is replaced by salmon. · Warm salmon pairs well with melted cheese. · A marine alternative to the classic croque.

Toasted Poilâne bread sandwich filled with goat cheese. · Characteristic goat cheese flavor, creamy and warm. · Delicious with a green salad.

The classic French bistro dish: white bread, ham, cheese, and béchamel, baked in the oven. · Soft, crispy on top and melting inside. · A comforting, essential dish.

A croque-monsieur topped with a fried egg. · The egg adds extra richness, the yolk flowing over the sandwich. · Even more delicious than the classic version.

A tender and flavorful grilled beef steak. · Served rare or medium-rare to your liking. Accompanied by crispy fries. · A classic for red meat lovers.

Grilled salmon steak, tender and pink flesh. · Served with a rich and creamy béarnaise sauce. · A balanced and refined fish dish.

Duck thigh slowly cooked in its fat until tender, then grilled for crispy skin. · Rich taste and very tender texture that falls off the bone. · Specialty from the southwest of France, served with pan-fried potatoes.

Beef burger with melted cheese in a bun. · Juicy and flavorful, served with fries. · An international favorite.

Oven-roasted chicken leg, golden skin. · Tender and simple family flavor. · Served with fries and salad for a complete meal.

Raw minced and seasoned beef (capers, onions, sauce). · Tender and fresh texture. Flavor enhanced by seasoning. · A traditional French dish for raw meat lovers.

Long ribbon pasta served with a creamy salmon sauce. · Rich and comforting dish. · The pasta is coated in a creamy sauce.

Short tubular pasta in a four-cheese sauce. · Very creamy, salty, and rich in flavor. · A very hearty vegetarian dish.

Assortment of different French cheeses. · Allows you to taste several varieties. Served with bread. · Ideal for sharing as an appetizer.

Assortment of cold cuts (cured ham, salami, terrine). · Salty and savory. · Perfect to accompany a glass of wine or beer.

The best of both worlds: cheeses and charcuterie on the same board. · Variety of flavors and textures. · The ultimate convivial platter.

Wheat semolina served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). · Spiced with sweet spices. Hearty and healthy dish. · Meatless.

Couscous served with spicy sausages (merguez). · The spiciness of the merguez enhances the flavor of the broth and semolina. · Classic and popular.

Couscous combining tender chicken and spicy merguez. · Blend of sweet and savory flavors. · For those who like variety.

Couscous with simmered beef pieces and merguez. · The beef is tender and flavorful. · A rich and substantial dish.

Couscous served with grilled meat skewers and merguez. · Grilled meat flavor adds to the broth's aromas. · Festive and flavorful.

The most complete couscous with an assortment of four different meats. · Very hearty, a true feast on a plate. · For very big appetites.

Couscous served with slowly roasted lamb. · The lamb is tender and very fragrant. · A traditional festive dish.

An extra merguez sausage to garnish your dish. · Spicy and flavorful. · Add according to your taste.

Airy and intense chocolate dessert. · Light and foamy texture. Sweet and cocoa taste. · An timeless classic.

Fresh and creamy white cheese drizzled with honey. · Fresh, light, and naturally sweet. · A simple and healthy end to the meal.

Italian dessert with coffee, mascarpone, and biscuits. · Creamy, with a hint of bitterness from coffee and cocoa. · Hearty and elegant.

Sweet tart with a daily changing flavor (fruit, chocolate, etc.). · Crispy crust and homemade topping. · Ask the server for the flavor of the day.

Portion of cheese to choose from the selection. · Served with bread. · To finish the meal on a traditional savory note.

Classic French cocktail made with white wine and cassis cream. · Smooth, fruity, and light. · The traditional aperitif par excellence.

Glass of sparkling Champagne wine. · Dry, fine bubbles, elegant. · To celebrate or treat yourself.

Marseille pastis, anise liqueur. · Best drunk diluted with fresh water. · Refreshing, licorice and anise flavor.

Anise liqueur typical of southern France. · Becomes cloudy on contact with water. · The aperitif of the sun.

Anise-based liqueur, sweeter and more sugary than pastis. · Often served with water.

Portuguese fortified wine. · Sweet, rich, and fruity. · Sip slowly.

Italian vermouth (white or red). · Aromatic, based on wine and herbs. · Can be drunk neat with ice.

French aperitif based on gentian. · Characteristic bitter taste and golden yellow color. · For lovers of bitterness.

Bright red Italian bitter. · Bitter and herbaceous taste. · Often drunk with soda or orange juice.

Classic cocktail made with Campari, red vermouth, and soda. · Bitter, sweet, and sparkling all at once. · An Italian classic.

Sparkling drink made from fermented apples. · Sweet, fruity, and low in alcohol. · Refreshing and typically French.

Norman apple eau-de-vie. · High alcohol content with a good apple flavor. · Drunk at the end of a meal to aid digestion.

Williams pear eau-de-vie. · Very intense pear aroma. · Fruity and strong digestive.

Prestigious wine eau-de-vie. · Woody, vanilla, and fruity notes. · A great French classic.

Gascony wine eau-de-vie. · More rustic and fragrant than cognac. · Rich in aromas.

Neutral and clear spirit. · Drunk chilled.

Spirit flavored with juniper berries. · Fragrant and dry.

Mexican agave-based spirit. · Characteristic vegetal taste.

Irish cream liqueur. · Smooth, creamy, coffee and cocoa flavor. · Often drunk on ice.

Green mint liqueur. · Very fresh and sweet. · Refreshing digestive.

White mint liqueur. · Intense menthol taste. · Less sweet than Get 27.

Venezuelan aged rum. · Rich, smooth, notes of caramel and vanilla. · A tasting rum.

Artisanal spiced rum. · Aromas of banana, cinnamon, and spices. · Sweet and original.

Classic Scotch blend. · Light and balanced.

Single malt Scotch from the Highlands. · Fine, floral and elegant.

Coastal Scotch single malt. · Slightly peaty and salty.

Single malt from Islay. · Smoky, peaty, and briny.

Famous Scotch blend. · Recognizable and consistent.

American Tennessee Whiskey. · Notes of caramel, vanilla, and burnt wood. · Smooth and round.

Irish whiskey. · Triple distilled for smoothness. · Fruity and light.

Premium Scotch blend. · Rich and creamy with honey notes.

Single malt from Speyside. · Often aged in sherry casks, notes of dried fruit and spices.

Crispy fried potatoes.

Fresh green salad.

Steamed or sautéed green vegetables.

Portion of pasta.

Cooked white rice.

Steamed potatoes, light and tender.

Creamy pepper sauce, zesty.

Emulsified herb sauce (tarragon), rich and creamy.

Shallot sauce, savory and slightly sweet.

Blue cheese sauce, strong and creamy taste.