Brasserie Barbès

Breaded and fried fritters, filled with soubressade (spicy sausage) and cheese. Crispy on the outside and melting on the inside. To be enjoyed with your fingers, dipped in aioli sauce.

Breaded cutlet stuffed with ham and melted cheese. A comforting dish served with spinach cooked in cheese sauce.

Small short pasta served with Paris ham and flavored with truffle. A childhood classic revisited in a gourmet version.

Hot sandwich on white bread, ham and Comté cheese, oven-baked and flavored with truffle. Crispy and tasty.

Burger with an Aubrac beef patty smashed on the griddle for crispiness. Topped with Cantal cheese and served with fries.

Large grilled and sliced beef cut, served with a rich shallot and bone marrow sauce. Accompanied by fries. Designed for sharing.

Classic French bistro starter. Hard-boiled eggs served with a creamy homemade mayonnaise.

Smoked and marinated fish fillets in oil, served with warm potatoes. A traditional starter with a smoky and salty taste.

Fresh salad made of cooked green beans and raw Paris mushroom slices.

Small square pasta filled with cheese and herbs, a specialty of the Dauphiné region. Melting and delicate.

Six raw oysters served on ice. Icy and fresh flavor, delicate texture. To be enjoyed with a squeeze of lemon or shallot vinegar.

Breaded and fried soft-boiled egg, served with a creamy Comté cheese sauce and spinach.

Gratinéed razor clams with parsley butter and almonds

Artisanal country-style pork pâté. Served cold with bread and pickles.

Semi-cooked duck foie gras slices, served with toasted brioche. Creamy texture and rich taste.

Snails cooked in their shells with garlic and parsley butter. A great French classic.

Mixed salad with warm goat cheese, pear pieces, and crispy grilled bacon. Sweet and savory mix.

Fresh salad with smoked salmon, crunchy red cabbage, and small potatoes, dressed with a caper sauce.

Asparagus served with potatoes and gribiche sauce (hard-boiled egg mayonnaise, capers, and herbs). Sprinkled with parmesan.

Spaghetti served with grated bottarga (cured and salted mullet roe) and lemon. Intense marine flavor.

Roasted white fish fillet, served with a creamy Noilly Prat vermouth sauce and spinach.

Seared tuna (cooked on the outside, raw on the inside) served with avocado and vinegar-seasoned rice, Japanese style.

Raw minced beef, seasoned (capers, onions, sauce). Served cold with hot fries.

Traditional sausage from the Cantal region, served with its cooking juices and creamy mashed potatoes.

Grilled pork cut, seasoned with mild Basque chili and served with piperade (pepper, tomato, and onion stew).

Poultry stewed in cider sauce with oyster mushrooms and snow peas.

Pan-fried veal liver slice, deglazed with mild Banyuls vinegar. Tender and iron-rich, served with mashed potatoes.

Grilled sirloin steak slices with shallot and bone marrow sauce. Served with fries.

Mixture of peppers, tomatoes, and onions stewed, typical of the Basque Country.

Potato sticks cut and fried, crispy and golden.

Mashed potatoes mixed with butter for a smooth and creamy texture.

Seasoned mixed green salad leaves.

Flat green beans, cooked to remain slightly crisp.

Fresh spinach quickly sautéed in a pan and sprinkled with parmesan cheese.

Selection of three French cheeses (hard, soft, and goat). Usually served with bread.

Airy and creamy dark chocolate dessert.

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

Homemade cake composed of layers of sponge cake, vanilla mascarpone cream, and almonds.

Crispy tart filled with apple slices, served warm with a scoop of ice cream.

Lemon tart on a shortcrust pastry, topped with meringue and candied oranges. Balance between acidity and sweetness.

An espresso served with a selection of three petit fours (small desserts).

Fresh red berry mix served with vanilla whipped cream.

Very creamy fresh milk-flavored ice cream.

Salted caramel ice cream with crunchy Breton biscuit crumbs.

Chocolate ice cream served with hot chocolate sauce and crunchy candied peanuts.

Hollowed-out lemon filled with its own sorbet. Fresh and tangy dessert.

Simple and refreshing rosé wine.

Provence rosé wine, pale and elegant.

Prestigious Provence rosé wine, fine and fruity.

Sparkling French wine from the Champagne region.

Champagne from a great house, known for its finesse.

Rosé champagne with red fruit notes.

French cocktail made with white wine and cassis cream.

Aniseed aperitif (pastis), served diluted with fresh water.

Pastis de Marseille, anise flavor.

Italian vermouth, served chilled.

Portuguese fortified wine, sweet and rich.

Bright red Italian bitter, taste of herbs and orange peel.

Classic London Dry gin.

Scottish gin infused with cucumber and rose.

Craft gin from Islay.

Swedish vodka.

Premium French vodka.

Irish whiskey.

American whiskey (Tennessee Whiskey).

Islay Scotch whisky, very peaty and smoky.

Cuban rum.

Aged Venezuelan rum, smooth and rich.

Venezuelan rum aged using the solera method.

White tequila.

Premium 100% agave tequila.

Mexican agave spirit with a smoky flavor.

Normandy apple brandy.

French grape brandy.

Renowned Cognac.

Mint liqueur.

Gascony grape brandy, aged in cask.

Herbal liqueur produced by monks. Strong and herbaceous.

Pear brandy.

Aged plum brandy.

Classic Cuban cocktail, fresh and tangy.

Refreshing long drink cocktail with gin.

Complex and fruity cocktail.

Famous pink cocktail, fruity and elegant.

Simple and strong mix of vodka and coffee liqueur.

Spicy (ginger) and refreshing cocktail.

Classic Cuban cocktail, served with salt on the rim of the glass.

Brazilian cocktail made with sugar cane alcohol and crushed lime.

Bright orange Italian aperitif, bittersweet and sparkling.

Simple and strong mix of rum and cola with a hint of lime.

Very popular Cuban cocktail, fresh and minty.

Classic aperitif cocktail, bitter and light.

Large format cocktail to share.

Alcohol-free version of the Mojito.

Alcohol-free version of Piña Colada, creamy and tropical.

Healthy and vitamin-rich fresh vegetable and fruit juice.

Spicy and energizing fresh juice.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling water with finer bubbles.

Classic cola soda.

Sugar-free cola soda.

French orange soda with pulp.

Bitter carbonated drink with quinine.

Freshly squeezed fruit juices.

Sweet lemon-flavored carbonated drink.

Non-carbonated drink with fresh lemon juice and sugar.

Light blonde beer, draft.

Classic French blonde beer, fresh draft version.

Parisian craft beer (India Pale Ale), bitter and aromatic.

Strong and blonde Belgian beer, with fruity notes.

Dry Breton cider, sparkling.

Short or long black coffee.

Coffee with milk.

Espresso with milk foam.

Hot cocoa and milk drink.

Hot chocolate or coffee topped with whipped cream.

Iced version of tea or coffee.

Japanese powdered green tea drink with plant-based milk.

Selection of hot teas and herbal teas.

Add milk.

Add almond milk.

Reduced price on selected cocktails.

Pint of blonde beer during Happy Hour.

Pint of 1664 beer during Happy Hour.

Pint of IPA beer during Happy Hour.