Brasserie Flottes

Classic French soup made with beef broth and caramelized onions. Served gratinated with melted cheese and toasted bread on top. Rich, flavorful, and comforting.

A Parisian bistro classic featuring hard-boiled eggs served with a creamy homemade mayonnaise. Simple yet delicious, often accompanied by a few lettuce leaves.

Thin slices of aged raw ham from Aveyron. The meat is tender, perfectly salted, and has an authentic rustic flavor. Ideal for sharing as an aperitif.

House-smoked salmon, served with a light lemon-flavored whipped cream. The texture is melt-in-your-mouth and the smoky flavor is delicate.

High-quality Aquitaine caviar, from Baeri sturgeon. The pearls are dark, with a firm texture that bursts in the mouth, releasing iodized and nutty notes.

Homemade duck foie gras terrine, served with candied cherries for a sweet and savory touch. Creamy texture and rich, buttery flavor. Enjoy on toast.

Snails served in their shells, stuffed with garlic and parsley butter. A French classic with a herbaceous and garlicky taste. Use the bread to soak up the melted butter.

Toasted bread topped with mashed avocado, crumbled feta cheese, and beetroot. A fresh, colorful, and modern starter with a balance of creamy and crunchy textures.

Light salad made with fresh green beans, thinly sliced button mushrooms, and toasted pine nuts. Dressed with a simple vinaigrette to enhance the crunchiness of the vegetables.

Thin slices of raw sea bass marinated in salt, sugar, and herbs (Gravlax style). The flesh is firm and fragrant, offering a delicate and fresh taste experience.

A hearty, rustic salad inspired by the Auvergne region. It combines Cantal cheese, raw ham, sautéed potatoes, eggs, and walnuts. Perfect for a complete meal.

House version of the famous Caesar salad with grilled chicken, romaine lettuce, parmesan, croutons, and a soft-boiled egg. The dressing is creamy and rich in umami.

Salad made with lightly seared tuna slices coated in sesame seeds, served with crunchy marinated vegetables. A fresh dish with Asian influences, light and healthy.

Vegetarian dish featuring a ball of creamy burrata cheese, accompanied by grilled seasonal vegetables and fresh basil. The melting center of the burrata pairs perfectly with the warm vegetables.

The ultimate comfort food: small shell pasta mixed with cooked ham and melted Comté cheese. Simple, creamy, and loved by both kids and adults.

Shell-shaped pasta served with a variety of vegetables and sprinkled with parmesan. A tasty and balanced vegetarian pasta dish.

Hollowed-out tomatoes filled with a vegetable and herb mixture, baked in the oven. Served with white rice. A light, meat-free version of a French family classic.

Whole, good-sized sole, prepared either grilled (sèche) or meunière (pan-fried in butter and lemon). Served with fresh spinach. A noble fish with fine and delicate flesh.

Traditional French specialty. Frog legs are sautéed with plenty of garlic and parsley. The texture is reminiscent of chicken but finer. Served with mashed potatoes.

Fish fillet fried in a crispy batter, served with fries and a creamy tartar sauce with capers and pickles. A pub food classic.

Pan-seared sea bass fillet, crispy skin and tender flesh. Accompanied by ratatouille (Provençal vegetable stew) and a virgin sauce with olive oil and herbs.

Whole grilled lobster, weighing approximately 500g, served with spinach. The lobster meat is sweet and firm. A luxurious dish for seafood lovers.

Grilled salmon steak served with a beurre blanc sauce (emulsion of butter, vinegar, and shallots) and roasted zucchini. Rich and flavorful.

Large prawns (gambas) sautéed with paprika for a slightly smoky and spicy flavor. Served with nutty wild rice.

Tuna steak seared on the outside and raw on the inside, served with green vegetable purée and a virgin sauce. The fish thus retains all its tenderness.

Raw beef, minced fresh to order and seasoned (capers, onions, sauce). Served cold with fries and salad. A brasserie classic for raw meat lovers.

Thick and very tender cut of beef fillet. Served with homemade fries and a sauce of your choice (creamy Béarnaise or spicy pepper sauce). A refined meat dish.

Traditional pork sausage from the Aveyron region, served with aligot (mashed potatoes mixed with fresh tomme cheese, making it elastic and stringy). A very hearty dish.

Duck leg slow-cooked in its own fat until the meat is tender and the skin is crispy. Served with stringy and cheesy aligot.

Gourmet burger with a juicy beef patty, melted cheese, and classic toppings in a soft bun. Served with homemade fries.

Farm-raised chicken roasted in the oven, served with mashed potatoes. The skin is golden and the meat is flavorful. The quintessential Sunday dish.

Very thin slices of marinated raw beef (olive oil, lemon), served cold on a plate. Accompanied by fries and salad. Light and fresh.

Gratin composed of a layer of shredded and confit lamb meat, topped with mashed potatoes. Served with a small mesclun salad. Rich and very flavorful.

Whole roasted duck breast fillet, glazed with honey for a caramelized skin. Served pink with small grenaille potatoes. A delicious sweet and savory combination.

Three thin French crêpes served warm with the topping of your choice. A simple and popular dessert.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. The contrast between the warm/crunchy top and the cold/creamy bottom is delicious.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. A classic indulgent dessert.

An espresso coffee served with a selection of several miniature desserts. Perfect for those who want to taste a little bit of everything.

Hot cocktail made with coffee, Irish whiskey, sugar, and thick fresh cream floating on top.

Crêpes served with a butter, sugar, and orange sauce, flambéed with Grand Marnier liqueur. A spectacular dessert with citrus aromas.

Small tart with a crispy shortcrust pastry and a rich dark chocolate filling (ganache). Intense and melt-in-your-mouth.

Assortment of three seasonal red berries served with homemade whipped cream. A fresh and light dessert.

Chocolate cake with whipped cream and candied cherries, flavored with kirsch. Moist and generous.

Iced dessert made with meringue, honey, and dried fruits (like Montélimar nougat), served with raspberries and a red fruit coulis.

Plate composed of two pieces of French cheese selected by the chef. Ideal for finishing the meal on a savory note.

Larger assortment of aged cheeses from different regions, served on a board. Perfect for sharing with wine.

One scoop of ice cream or sorbet of your choice from a variety of classic flavors.

Classic iced dessert made with vanilla ice cream drizzled with hot chocolate sauce and topped with whipped cream.

Invigorating iced dessert mixing coffee ice cream and vanilla ice cream, drizzled with cold espresso and topped with whipped cream.

Chocolate version of the Liégeois: chocolate and vanilla ice cream, with a rich chocolate sauce and whipped cream.

Light digestive coupe made with lemon sorbet drizzled with iced vodka. Fresh and tangy.

Hot sandwich gratinated in the oven, topped with cooked ham and emmental cheese. Crispy and melting, served with fries and salad.

Version of the Croque Monsieur topped with a fried egg (resembling a lady's hat). Rich and flavorful.

Version of the croque-monsieur with mushrooms and cheese, without ham. A tasty vegetarian option.

A complete menu adapted for children under 12 years old, including a main course, dessert, and a drink of their choice from kid-friendly options.