Brasserie des Champs

A shared appetizer board featuring cheddar cheese croquettes, small fried fish, and fried onions. Served with creamy tartar and tangy BBQ dipping sauces. Best enjoyed as a starter for the table.

A rustic French charcuterie and cheese board. Includes salmon spread, coarse meat pâté, goose spread, dry-cured sausage, and herbed cottage cheese. Served with toasted bread for spreading.

Small whole fish, lightly battered and deep-fried until crispy. Served with a creamy herb and pickle mayonnaise (tartar sauce). Eat whole, including the bones.

Traditional coarse-textured meat spread made from pork, sourced from a specific producer. Served with BBQ sauce for a sweet and smoky contrast. Spread onto bread or eat with a fork.

Breaded and fried rolls filled with melted cheddar cheese. Crispy on the outside, gooey on the inside. Dipped in BBQ sauce.

Strips of chicken breast breaded and fried golden brown. Savory and crunchy. Served with barbecue sauce for dipping.

Hard-boiled eggs split in half, with yolks mashed and mixed with mayonnaise and seasonings, then piped back in (deviled eggs). Served with a side of mixed vegetables.

A half wheel of Camembert cheese baked until soft and melty. Strong, earthy flavor with a creamy texture. Scoop onto the accompanying toasted bread.

Classic beef broth soup with caramelized onions, topped with bread and melted cheese. Savory, sweet from the onions, and rich. Served hot in a crock.

Small pasta squares filled with cheese and herbs (Dauphiné style), baked with a rich Parmesan cream sauce until golden. Soft texture with a cheesy, savory flavor.

A coarse, spreadable paste made from cooked salmon, mixed with fat and seasonings. Flavored with fresh dill. Spread onto the provided toasted bread.

Traditional French escargots served in their shells with garlic and parsley butter. Earthy texture similar to clams or mushrooms. Eat using the provided tongs and small fork.

A vegetarian toasted sandwich filled with mushrooms and a rich mixture of mascarpone and ricotta cheese. Creamy and savory. Served with french fries.

A classic French hot sandwich made with ham and cheese, typically topped with béchamel sauce and grilled. Savory and comforting. Served with fries.

Similar to a Croque-Monsieur (ham and cheese sandwich) but topped with a sunny-side-up fried egg. Rich and savory. Served with french fries.

A fresh salad featuring roasted vegetables, soft mozzarella, and hard parmesan cheese, dressed with basil pesto. Light and herbaceous.

Salad topped with rounds of warm, roasted goat cheese drizzled with honey. A classic French combination of tangy cheese and sweet honey, with crunchy croutons for texture.

A hearty salad with ham, emmental cheese, boiled potatoes, and egg, dressed with a creamy mustard sauce. Savory and filling.

Classic Caesar salad with chicken breast, romaine lettuce, parmesan cheese, and croutons, tossed in a creamy, savory dressing.

Fresh mussels steamed in a broth of white wine, shallots, parsley, and butter. Served with a side of fries. Eat the mussels from the shell and dip fries in the broth.

Mussels cooked in Chablis (a dry white wine) broth. Similar to Marinières but with the distinct flavor of Chablis wine. Served with fries.

Battered and deep-fried white fish served with thick-cut fried potatoes. Crispy and savory. Accompanied by tartar sauce for dipping.

A thin slice of salmon fillet cooked and served with a rich cream sauce containing morel mushrooms. Accompanied by smooth mashed potatoes.

Fillet of sea bass (Bar) served with a white wine sauce. Accompanied by a creamy Italian rice dish (risotto) flavored with Parmesan.

A beef steak served with a fried egg on top (often called 'Steak à Cheval'). Served with french fries.

A large portion of cheese-filled pasta squares baked in a rich Parmesan cream sauce. Comforting and cheesy.

High-quality pork sausage from a specific producer, served with smooth mashed potatoes (Aligot style or simple mash). Savory and hearty.

Chicken stewed in a white cream sauce with morel mushrooms. Rich and earthy. Served with mashed potatoes.

Beef steak served with a spicy, creamy black pepper sauce. Served with fries.

Raw minced beef of the Charolais breed, seasoned with capers, onions, and sauces. Served cold with fries. A traditional French bistro dish.

A large cut of beef rib steak (Entrecôte), known for marbling and flavor. Served with rich, buttery Béarnaise sauce and fries.

Signature burger with a beef patty, semi-soft Saint-Nectaire cheese, sweet onions, and creamy cocktail sauce.

Meat-free burger featuring roasted mushrooms and a rich cheese blend of mascarpone and ricotta.

Burger featuring a breaded and fried camembert cheese patty. Topped with tart apple, sweet onion jam, and nut cream for a mix of textures and sweet-savory flavors.

Chicken burger with a crispy breaded fillet, topped with a fried egg, crispy onions, and sauce.

Burger made with breaded fried cod fillet, topped with tartar sauce and sweet caramelized onions.

Classic rich custard base topped with a layer of hardened caramelized sugar. Crack the top with your spoon to reach the creamy vanilla custard underneath.

Soft poached meringue floating on a pool of crème anglaise (vanilla custard sauce), topped with caramel drizzle and crunchy pralines (candied nuts). Light and sweet.

Fresh segments of citrus fruits served with a scoop of refreshing lime sorbet. A light, tangy palate cleanser.

Chocolate cake with a liquid chocolate center, served warm so the chocolate flows out when cut. Accompanied by vanilla ice cream.

Shortcrust pastry filled with lemon curd and topped with fluffy, browned meringue. A balance of tart and sweet.

Small yeast cake saturated in syrup made with hard liquor, usually rum. Served with whipped cream. Strong and sweet.

Large puff pastry shell filled with vanilla ice cream and covered in chocolate sauce. Similar to a profiterole.

Thin French pancake sprinkled with sugar. Simple and classic.

Thin French pancake filled with Nocciolata (hazelnut chocolate spread), served with vanilla ice cream.

Dessert crepe filled with banana slices and topped with chocolate sauce and whipped cream.

Coffee or tea served with a selection of miniature desserts (café gourmand). A great way to try small bites of different sweets.

An indulgent dessert sundae featuring salted caramel ice cream, pieces of waffle, caramel sauce, crunchy almonds, and whipped cream.

A sundae inspired by Crêpes Suzette, with orange sorbet, vanilla ice cream, crepe pieces, and orange caramel sauce.

Scoops of ice cream or sorbet. Choose from classic flavors like vanilla and chocolate or fruit options.

Classic sundae with a split banana, three types of ice cream (strawberry, vanilla, chocolate), hot fudge, and cream.

A chocolate lover's sundae with three kinds of chocolate ice cream, crunchy granola, and chocolate sauce.

A cold dessert drink made with coffee or chocolate ice cream, slightly sweetened coffee or chocolate milk, and topped generously with whipped cream.

Set meal for children under 12. Includes a main course (chicken, fish, or pasta), a dessert (crepe or ice cream), and a drink.

White wine. Chardonnay is typically dry, medium-to-full bodied with notes of apple, lemon, and sometimes oak.

White wine (Muscadet) from the Loire Valley. 'Sur Lie' means aged on lees, giving it a crisp texture. Great with seafood.

Rosé wine. Typically dry, refreshing, and fruity, with a pale pink color.

Organic Rosé wine from Provence. Known for being crisp, dry, and elegant.

Organic wine (likely Red given the list placement). Domaine de Verquière produces wines in the Rhône Valley.

Red wine from a prestigious Bordeaux estate. Typically full-bodied and tannic.

Classic American cola soft drink. Sweet, caramel-flavored, and carbonated.

Lemon-lime flavored soft drink. Clear, caffeine-free, and refreshing.

Peach-flavored iced tea. Sweet and fruity.

Green iced tea flavored with mint and lemon. Refreshing and herbal.

Sparkling natural mineral water from France. Very bubbly.

Carbonated tonic water, slightly bitter (Indian Tonic) or citrus flavored (Agrumes).

Fruit drinks. Oasis is a non-carbonated fruit juice drink; Orangina is a carbonated orange drink with pulp.

Still mineral water from France. Neutral taste.

Sparkling mineral water from Italy. Fine bubbles.

A version of Perrier water with smaller, finer bubbles.

Bottled fruit juices and nectars. Flavors include apple, pineapple, tomato, strawberry, and apricot.

Freshly squeezed fruit juices. Choice of orange or lemon.

A small shot of organic concentrated coffee (Espresso). Also available decaffeinated.

Espresso with a dash of hot milk. Similar to a Macchiato.

Two shots of espresso. Strong and rich.

Espresso with steamed milk. Similar to a Latte.

Espresso topped with foamed milk.

Coffee or Hot Chocolate topped with whipped cream.

Hot chocolate milk.

Spiced tea mixed with steamed milk.

Powdered green tea mixed with steamed milk.

Turmeric-infused milk drink, often with other spices like cinnamon and ginger.

Activated charcoal infused milk drink, giving it a striking black color.

A pot of tea or herbal infusion. Selection includes black teas (Earl Grey, Breakfast), green tea, and herbal blends (Linden-mint, Verbena).

Hot coffee mixed with Irish whiskey and sugar, topped with cream.