Bistrot du Métro

Snails served in their shells with garlic and parsley butter. The texture is tender and the sauce is rich and fragrant. To be enjoyed hot in sauce, often with bread.

Thin slices of smoked salmon served with a basil sauce (pesto) and toast. A fresh and flavorful dish, combining the smoky taste of fish and herbs.

Egg baked in a ramekin with cream and melted Cantal cheese. Creamy texture and rich in flavor. Eaten with a spoon, often accompanied by bread.

Layered slices of eggplant, tomato, and goat cheese, seasoned with pesto. A mix of Mediterranean vegetables and fresh cheese.

Fried fritters made from flaked cod, herbs, and spices. Crispy on the outside and soft on the inside. A slightly spicy Antillean specialty.

Breaded and fried or baked camembert cheese served with a touch of honey. The cheese is hot and melted, contrasting with the crispiness and sweetness of the honey.

Half hard-boiled eggs whose yolk has been mixed with mayonnaise and tuna, then replaced in the white. A classic cold starter, creamy and flavorful.

Slices of avocado arranged in a fan shape and served with cold shrimp and cocktail sauce (mayonnaise flavored with tomato and cognac). Fresh and creamy.

Selection of cold cuts including dry sausage, terrine, and cured ham. Usually served with bread and pickles. Ideal for sharing.

Savory crepe topped with cooked ham and melted cheese. A simple and comforting classic, served with a small salad.

The most traditional version of the savory crepe, topped with ham, cheese, sautéed mushrooms, and an egg (often sunny-side up). Rich and complete.

Savory crepe with Nordic flavors featuring smoked salmon, shrimp, and a creamy cheese base. Rich seafood taste softened by cream.

Savory crepe combining the distinct taste of goat cheese with the sweetness of honey, with melted emmental. A popular sweet and savory mix.

Savory crepe with flavors from the South of France, topped with sun vegetables (eggplant, tomato), goat cheese, and seasoned with pesto (basil).

Vietnamese salad composed of cold rice vermicelli, hot sautéed beef, crispy spring rolls, and fresh herbs. Dressed with nuoc-mâm sauce. A complete, fresh, and contrasting dish.

Large colorful and healthy bowl based on quinoa and marinated raw fish, accompanied by numerous fresh vegetables and fruits. Mix of crunchy and melting textures with an exotic touch.

Classic pizza topped with cooked ham, button mushrooms, and mozzarella. Simple and universally appreciated.

Rich pizza topped with a blend of four melted French and Italian cheeses, including strong blue cheese and goat cheese.

Pizza with flaked tuna, garnished with black olives and an egg in the center. Flavorful and protein-rich.

Gourmet pizza flavored with truffle cream, topped with cherry tomatoes and Italian Grana Padano cheese shavings. Intense and refined taste.

Pizza combining cooked fresh salmon and smoked salmon on a creamy base. Rich and creamy.

Vegetarian pizza featuring goat cheese and eggplant, enhanced by a basil sauce (pesto).

Rustic and generously topped pizza with cured ham, smoked bacon, and an egg. Pronounced salty and smoky flavor.

Spicy pizza topped with merguez sausage, bell peppers, and an egg. Flavors inspired by North Africa.

The simplest pizza, topped with cheese and herbs. Light and ideal for appreciating the dough.

Marbled and juicy beef cut (about 300g), grilled and seasoned with sea salt. Served with fries and salad.

Thick cut of Salers breed beef, known for its flavor. Served with your choice of fries or aligot (cheese mashed potatoes).

Raw beef cut coarsely with a knife, seasoned with capers, onions, and sauces. Served cold with hot fries.

Traditional pork sausage from the Auvergne region, served with aligot (mashed potatoes mixed with fresh tomme cheese, very stringy and cheesy).

Asian-inspired stir-fry with chicken pieces, vegetables, and crunchy cashews. Served with fragrant rice.

High-quality chicken roasted in the oven, served with its flavorful cooking juices and fries. A classic family dish.

Cheese-filled pasta served in a creamy truffle-flavored sauce and sprinkled with parmesan. Rich and gourmet.

Tubular pasta served with pieces of fresh and smoked salmon in a creamy sauce, all sprinkled with cheese.

Mussels cooked in a broth of white wine, shallots, and parsley. Traditionally served with fries. Eaten with fingers using an empty shell as tongs.