Bouillon Julien

A great French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple, effective, and very popular.

Tender leeks served warm or cold with a mustard vinaigrette. Hazelnuts add a crunchy touch to this iconic dish of popular cuisine.

A smooth and refreshing soup made from blended peas. Served cold, garnished with crispy croutons and fresh herbs.

A crunchy composed salad with Iceberg lettuce and chicken pieces. Dressed with a creamy Caesar dressing with parmesan.

A rustic charcuterie made from rabbit meat marinated in white wine. Served sliced with toasted country bread.

Snails served hot in their shells, filled with garlic and parsley butter. A rich and aromatic French gastronomy must-have.

Gourmet deli-style salad with pieces of smoked sausage (cervelas) and grated cheese. Dressed with a light vinaigrette.

White ham slice served with a salad of diced vegetables (potatoes, carrots, peas) bound with mayonnaise.

Fresh spread of mashed fish, enhanced by the acidity of lime. Melting texture, ideal to enjoy on bread.

Fresh mix of avocado and small peeled shrimp. Topped with a slightly sweet and tangy cocktail sauce.

The signature dish: a clear but rich beef broth, flavored with fresh herbs. Contains tender beef pieces and small round pasta.

Whole fish, oven-baked for tender flesh. Accompanied by a smooth vegetable puree and a drizzle of aromatic oil.

Pan-seared fish fillet, served with melting zucchini. Sauce vierge is a fresh marinade of olive oil, lemon, and herbs.

Selected grilled beef cut, served with a knob of melting parsley butter on top. Accompanied by golden homemade fries.

Quality chicken breast, tender and juicy, topped with a creamy mushroom sauce. Served with fries.

Grilled traditional pork sausage, served on a creamy mashed potato with a mountain herb sauce.

Traditional dish for offal lovers. Gelatinous and tender meat served warm with a cold sauce of hard-boiled eggs, capers, and herbs.

Main course version of Caesar salad. Hearty, with chicken, crisp lettuce, croutons, and creamy dressing.

Pink and tender duck meat, served with small whole roasted potatoes. The mustard sauce adds character.

Stewed Mediterranean vegetables (tomatoes, zucchini, eggplant, peppers). Served with green salad for a light vegetarian dish.

Portion of homemade fries.

Mashed potatoes with butter.

Small portion of stewed vegetables.

Mixed baby greens salad.

Cooked pressed cheese with a fruity and nutty flavor. From the Jura region.

Norman soft cheese with a bloomy rind. Creamy texture and pronounced flavor.

Fresh and light goat cheese coated with aromatic herbs.

Mild and creamy blue cheese from Auvergne.

Signature homemade dessert combining classic rum-raisin flavors with a rich chocolate sauce.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Light choux pastry generously filled with sweetened whipped cream.

Spongy cake soaked in rum syrup, served with homemade whipped cream.

Fresh and fragrant fruit salad. The melon is enhanced by a sweet and spiced marinade.

Airy and rich chocolate dessert, dusted with bitter cocoa.

Traditional cake made from wheat semolina and milk, with raisins.

Fresh strawberries served with red berry coulis and pieces of crunchy meringue.

Fresh and light dessert made from creamy white cheese, flavored with coconut and lime, on a bed of rhubarb.

Italian set cream dessert, served with red berry coulis.

Classic American soda, fizzy and sweet.

Sugar-free version of the famous soda.

Tomato juice, often served chilled with celery salt.

Orange juice.

Classic French pale ale, light and thirst-quenching.

Popular mix in Northern and Eastern France: pale ale with Picon, a bitter orange liqueur.

Red wine from the Rhône Valley, Merlot grape. Round and fruity.

Light and fruity red wine from Ardèche, Gamay grape.

Dry and aromatic white wine from Gascogne, Chardonnay grape.

Fresh and lively white wine from Languedoc, Sauvignon grape.

Light and sunny rosé wine from Provence.

Mineral waters. Vittel (still) or San Pellegrino (sparkling).

Bitter and sparkling Italian cocktail based on Aperol, Prosecco, and soda water.

Refreshing English cocktail based on gin liqueur and fruits.

Classic cocktail based on Campari, red Vermouth, and soda water.

Simple and fresh mix of gin and tonic.

Pastis de Marseille, anise-flavored aperitif to be diluted with water.

Selection of classic aperitifs, vermouths, or bitters.

J&B Scotch whisky.

Burgundian aperitif made with Aligoté white wine and Crème de Cassis.

Sparkling version of Kir Royal, prepared with Crémant d'Alsace.

Glass of Brut Champagne.

Sparkling wine from Alsace, traditional method. Fresh and elegant.

Premier Cru quality Champagne, fine and balanced.

Artisanal Premier Cru Champagne.

Large bottle (1.5L) of Champagne Manceaux, ideal for groups.

Short espresso or its decaffeinated version.

Long coffee, coffee with a drop of milk.

Large coffee with milk (or cream).

Selection of teas or herbal teas.

Traditional digestifs: apple eau-de-vie, grape eau-de-vie, or mint liqueur.

Pear eau-de-vie or old Rum.