Bouillon Chartier Montparnasse

Traditional French aperitif made with white wine and cassis cream. A sweet, fruity, and refreshing drink, ideal for whetting the appetite.

A complete menu including a starter, main course, and dessert suggested by the chef. A traditional combination of French bistro dishes at a fixed price.

French red wine from the Syrah grape. It generally has notes of black fruits, spices, and a medium-bodied structure.

Hot soup prepared with a blend of pureed seasonal vegetables. A light and comforting starter.

A classic Parisian bistro dish. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Simple mix of fresh salad leaves dressed with a light vinaigrette. Fresh and crisp.

Grated celeriac mixed with a remoulade sauce (mustard mayonnaise). Crisp and creamy texture with a hint of acidity.

Traditional dry sausage from the Lyon region, thinly sliced. Aged pork flavor, usually eaten with bread and butter.

Whole leeks cooked in water until tender, served cold with a mustard vinaigrette. Sweet and melting.

Rustic meat pâté prepared on-site, served in slices. Rich in flavor, served with gherkins and bread.

Thin slices of cooked pork muzzle, seasoned with herb and onion vinaigrette. Slightly gelatinous and crisp texture.

Fresh tomatoes cut into slices or wedges, served with a classic vinaigrette.

Marinated herring fillets served with warm potatoes and an oil and onion marinade. Smoked and salty flavor.

Cooked shrimp served cold in their shells, to be peeled by yourself, served with mayonnaise.

Half avocado filled with small shrimp topped with cocktail sauce (tomato mayonnaise). Creamy and fresh.

Endive frisée salad served with warm smoked lardons and croutons. Mix of crunchy textures and savory flavors.

Half a dozen Burgundy snails served in their shells with garlic and parsley butter. To be enjoyed hot with bread.

A dozen Burgundy snails served in their shells with garlic and parsley butter. To be enjoyed hot with bread.

Oval-shaped fish soufflé (pike), served with a rich crustacean sauce. Very light and foamy texture.

Whole fish baked in the oven, served with a vierge sauce (olive oil, lemon juice, tomatoes, and fresh herbs). White and delicate flesh.

Pan-fried pork chop served with a charcutière sauce (white wine, onions, gherkins) and mashed potatoes.

Smoked sausage served hot with a portion of crispy fries. A simple and popular dish.

Spaghetti pasta served with a mixed seasonal vegetable sauce.

Spaghetti pasta topped with a rich tomato and minced meat sauce.

Traditional sausage from the Aveyron region, served with creamy mashed potatoes.

Sausage made from pork blood, onions, and spices, pan-fried and served with mashed potatoes. Rich flavor and melting texture.

Beef stew slowly simmered in red wine with vegetables, served with small pasta (coquillettes). A French classic.

Tender slices of pork tongue served with a spicy sauce (Diable sauce) made with mustard, vinegar, and shallots.

Superior quality free-range chicken quarter roasted with golden skin, served with fries.

Poached pieces of veal head, gelatinous and tender texture, served with a cold sauce of hard-boiled eggs, capers, and gherkins.

Iconic Alsatian dish composed of hot fermented cabbage garnished with various sausages and pork meats.

Duck leg slowly cooked in its fat until tender, served with small grenaille potatoes.

Pork tripe sausage with a strong aroma and taste, certified 5A quality. Served with a spicy mustard sauce.

Grilled beef cut selected by the butcher, served with parsley butter (Maître d'Hôtel) and fries.

Grilled beef cut selected by the butcher, topped with a creamy pepper sauce and served with fries.

Green beans cooked in salted boiling water, served plain or with a knob of butter. Simple and crisp.

Potatoes cut into sticks and fried in oil. Golden and crispy.

Mushrooms sautéed with garlic, parsley, and olive oil.

Small new potatoes cooked whole with the skin, often pan-fried or roasted.

Smooth and creamy fresh cheese, often served with sugar or cream.

Soft-ripened cheese from Normandy with a washed rind. Rich and creamy flavor.

Blue cheese with a veined paste from the Massif Central. Strong and salty taste.

Small creamy goat cheese from the Southwest of France. Delicate nutty flavor.

Famous soft-ripened cheese from Normandy with a bloomy rind. Melting texture and distinctive taste.

Apples slowly cooked with a little sugar until a fruit puree is obtained.

Round rice slowly cooked in sweetened vanilla milk. Creamy and nostalgic dessert.

Poached meringue whites floating on crème anglaise and drizzled with caramel.

Airy and rich chocolate soufflé, made with eggs and dark chocolate.

Egg custard baked with a layer of liquid caramel. Smooth and melting texture.

Choux pastry filled with a generous portion of sweetened whipped cream.

Prunes cooked in red wine syrup, served with a scoop of vanilla ice cream.

Dessert composed of chestnut cream, meringue, and whipped cream.

Small moist cake soaked in a rum syrup, usually served with whipped cream.

Vanilla-flavored ice cream.

Dairy-free fruit sorbet, flavor varies daily.

Ice cream coupe with vanilla ice cream, hot chocolate sauce, whipped cream, and meringue pieces.

Classic dessert with peaches in syrup, vanilla ice cream, and raspberry coulis, topped with whipped cream.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Extra portion of sweetened whipped cream.

Extra scoop of vanilla ice cream.

Carbonated cola soft drink.

Cola soft drink without sugar.

Tomato-based vegetable juice.

Orange juice.

Apple juice.

Carbonated lemon and lime soft drink.

Peach-flavored iced tea.

Classic French blonde beer.

Sparkling alcoholic beverage made from fermented apples.

French aperitif based on red wine, mistelle, and quinquina.

Italian vermouth, wine flavored with herbs.

Italian brand of vermouth.

Sweetened Portuguese fortified wine.

Cocktail based on Campari, red vermouth, and sparkling water.

Aperitif based on wine flavored with orange and vanilla.

Pastis, French anise liqueur diluted with water.

Spirit distilled from cereals.

Bordeaux aperitif based on wine and fruit liqueurs.

Bitter aperitif based on gentian.

Mixture of white wine and cassis cream.

Variation of kir using sparkling wine.

Quality French sparkling wine.

Rhône Valley red wine, 100% Syrah.

Red wine from the Southwest, round and fruity.

Table wine selected by Chartier.

Smooth and fruity red wine from Languedoc, Merlot grape.

Classic Bordeaux red wine, structured and elegant.

Light and fruity red wine from the Loire Valley, from organic farming.

Second prestigious Bordeaux wine, refined and complex.

Dry and lively white wine from the Southwest.

Languedoc white wine, rich and aromatic, Chardonnay grape.

Alsace white wine, blend of noble grape varieties, fresh and floral.

Dry and crisp white wine from the Loire, very aromatic with citrus notes.

Dry and fruity rosé wine from the Southwest.

Very pale rosé wine from Languedoc, delicate and refreshing.

Selection of teas or herbal teas from Dammann Frères.

Small strong or decaffeinated black coffee.

Espresso coffee with hot foamed milk.

Still natural mineral water.

Sparkling natural mineral water.

Oak-aged wine brandy.

Mirabelle plum eau-de-vie.

Norman cider eau-de-vie.

Norman herbal and spice liqueur.

Orange liqueur.

Pear or cherry eau-de-vie.

Sugarcane eau-de-vie.

Southwest wine eau-de-vie.

Peppermint liqueur.

Red wine served in a carafe.

Rosé wine served in a carafe.

White wine served in a carafe.

Spanish drink made from red wine and macerated fruits.

Classic brut Champagne, fine and elegant.

French sparkling wine, a fruity alternative to champagne.