Brasserie 1901

A slice of homemade country pâté served with red onions marinated in vinegar for a tangy touch. A rustic and flavorful starter.

Fresh starter composed of diced avocado and shrimp, often bound with a creamy cocktail sauce (mayonnaise, ketchup). Served chilled.

Low-temperature cooked duck foie gras, marinated in sweet wine from Sainte-Croix-du-Mont. Melting texture and rich flavor, usually served with toast.

Slices of smoked salmon prepared on-site. Smoky flavor and silky texture. Served cold, often with lemon and bread.

A French bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Snails served hot in their shells, filled with garlic and parsley butter. To be eaten with bread to soak up the melted butter.

White and fine-fleshed fish fillet, pan-seared. Served with creamy risotto and an original orange sauce.

Thick piece of grilled or pan-seared salmon, flavored with basil. Served with fresh pasta.

Tender and sweet mollusks, pan-seared. Served with a white butter sauce (butter, shallots, white wine) and spinach.

Smoked fish (usually haddock) gently cooked in milk to tenderize it. Served with lentils and an egg with a runny yolk.

Raw Salers beef, minced just before serving. Classically seasoned (capers, onions, sauce). Served fresh with homemade fries.

Special version of beef tartare, coarsely hand-chopped for more texture. Prepared to order.

The most tender cut of beef, very lean. Seared to your desired doneness and served with fries.

Marbled beef (intramuscular fat) known for its rich flavor. Grilled and served generously with fries.

A very thick and juicy beef steak. Ideal for big appetites who love rare red meat.

Lean and flavorful beef cut, with a slightly firmer texture than the fillet but very tasty.

Long-fibered beef cut, very flavorful and juicy. Often served rare with shallot sauce.

Huge bone-in beef steak, for sharing. The bone adds a lot of flavor to the grilled meat.

Fatty and flavorful pork belly, slow-cooked for 19 hours to become extremely tender. Served with rustic mashed potatoes.

The bottom cut of lamb leg, slow-simmered with herbs and southern aromatics until the meat falls off the bone.

Light option consisting of grilled chicken breast and a selection of green vegetables. Low in calories.

Veal offal (kidneys) prepared whole. Firm texture and pronounced flavor, often served with a mustard or cream sauce.

Traditional French sausage made from pork tripe. The AAAAA label guarantees superior quality. Very strong taste and unique texture.

Small stuffed pasta (often with cheese or herbs), served with a creamy chive sauce.

Creamy Italian rice cooked slowly with broth, topped with shrimp and green asparagus pieces.

Layers of pasta, meat sauce (beef/tomato), and béchamel, baked and gratinated.

Long, flat pasta served with a creamy sauce containing both cooked and smoked salmon.

Tubular pasta with a spicy tomato sauce (arrabbiata), with thin slices of cured ham.

Tubular pasta mixed with a sauce of basil, garlic, pine nuts, and Parmesan, served with cured ham.

Long pasta with a rich sauce made from eggs, cheese, bacon, and black pepper. Creamy and savory.

A complete meal for children including a main course with a side dish and a dessert.

Large composed salad highlighting ingredients from the Auvergne region: local cheeses (Bleu, Cantal) and charcuterie.

Fresh Italian-inspired salad with artichokes and mozzarella, enhanced with seafood (crayfish).

Salad centered around Saint-Marcellin cheese, often served warm or on toast, with crunchy vegetables.

Complete dish served in a bowl, poke bowl style, with a rice base and plenty of fresh vegetables. Asian dressing.

Gourmet salad typical of Southwest France, rich in duck meat (foie gras, gizzards, duck breast).

Salad composed of smoked and fresh seafood, served with a creamy sauce.

Classic salad made with cooked ham, cheese, and simple vegetables.

Hot seasonal vegetable dish, prepared without meat.

Hot ham and cheese sandwich, gratinated.

Like a croque-monsieur, but topped with a fried egg.

Croque-monsieur variation with chicken.

Croque-monsieur variation with salmon.

Omelette with potatoes and bacon or ham.

Omelette with chicken and cheese.

Omelette with smoked salmon.

Toasted bread topped with melted goat cheese and ham.

Toast spread with mashed avocado and topped with smoked salmon.

Simple dish of superior cooked ham and fries.

Fried eggs, served with fries and salad.

Selection of cold meats and various cured meats. Ideal for sharing.

Hearty assortment of charcuterie and cheeses.

Thin-skinned smoked sausages, served hot with fries.

Selection of aged cheeses, served with bread.

Honey and dried fruit (almonds, pistachios) iced dessert, served with apricot sauce.

The sweet suggestion of the moment.

Moist cake soaked in rum syrup, served with whipped cream.

Mix of fresh cut fruits, served with a scoop of ice cream.

Upside-down caramelized apple tart, served warm.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar.

Coffee served with an assortment of mini-desserts.

Hot chocolate or other hot drink served with an assortment of mini-desserts.

Tea served with an assortment of mini-desserts.

Classic ice cream coupe with coffee or chocolate ice cream, sauce, and whipped cream.

Lemon sorbet drizzled with vodka. Digestif and refreshing.

Vanilla ice cream served with hot chocolate sauce and whipped cream.

Ice cream coupe with coconut and chocolate flavors.

Classic dessert with a banana cut in half, three scoops of ice cream, chocolate sauce, and whipped cream.

Red berry ice cream coupe.

Mint-chocolate ice cream drizzled with Get 27 mint liqueur.

Salted butter caramel ice cream coupe.

Ice cream coupe reminiscent of the famous mint chocolate.

Assortment of ice cream scoops or sorbet of your choice.

Cocktail based on St Raphaël aperitif and tonic.

Moscow Mule variation with St Raphaël.

Bitter and sparkling Italian cocktail with orange.

Floral version of Spritz with elderflower liqueur.

Bergamot-scented Spritz.

Classic pink cocktail with vodka and cranberry.

Bright blue, sweet and tangy cocktail.

Refreshing Cuban cocktail with mint and lime.

Luxurious version of the Mojito where sparkling water is replaced by champagne.

Hybrid cocktail mixing mojito and Desperados beer.

Traditional drink from the Antilles, simple and strong.

Creamy and tropical cocktail with pineapple and coconut.

Brazilian cocktail with lime and cane sugar.

Mix of Caïpirinha and Desperados beer.

Variation of Caïpirinha with vodka.

Tangy Mexican cocktail with tequila.

Margarita served with a bottle of Corona upside down in it.

Refreshing gin and lemon cocktail.

Very popular fruity and sweet cocktail.

Exotic tiki cocktail with almonds and rum.

Gradient cocktail reminiscent of a sunrise.

Exotic blue cocktail with rum.

Spicy cocktail with ginger and vodka.

Salty and spicy cocktail with tomato juice.

Rum and cola enhanced with lime.

Very strong cocktail mixing several white spirits.

Creamy fruit-mixed drink.

Classic strawberry-banana smoothie.

Green detox smoothie.

Exotic coconut smoothie.