Brasserie Jean-Baptiste

Classic hot sandwich using white bread, ham, and melted cheese, grilled until golden. The Madame version is topped with a fried egg.

A variation of the croque-monsieur using Poilâne country bread, known for its thick crust and dense sourdough crumb.

Scrambled eggs cooked in a pan, served golden on the outside and runny on the inside, garnished with cheese or ham.

Assortment of cold cuts including cured ham and sausages. Ideal for sharing as an appetizer.

Plate of two regional French cheeses (Auvergne) with green salad. The Cantal is firm and the St Nectaire is creamier.

Snails cooked in their shells with parsley and garlic butter. Tender texture and rich herbal flavor. Enjoy hot with bread.

Fresh composed salad garnished with slices of smoked salmon. Marine and delicate flavor.

Caprese salad revisited with varieties of colorful heirloom tomatoes and creamy buffalo mozzarella.

Romaine lettuce with chicken pieces, parmesan, croutons, and creamy Caesar dressing.

Goat cheese (Crottin de Chavignol) served warm and melted on toast, with a large green salad.

Classic burger with quality French beef patty, melted cheese, and fresh toppings.

Gourmet burger topped with a slice of warm pan-seared foie gras for a luxurious and melt-in-your-mouth touch.

Layered sandwich served on toasted white bread with chicken, lettuce, tomato, and mayonnaise. Cut into triangles.

Traditional pâté en croûte: meat and foie gras filling baked in pastry. Served cold in slices.

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

Light salad of fresh green beans cooked 'al dente', with thin slices of raw or semi-cooked foie gras.

Seasoned roasted eggplant puree, served cold with aged Italian cheese.

Duck foie gras prepared as terrine or in a cloth, served cold with toasted bread. Creamy texture and rich flavor.

Thin slices of various colored beetroots served with a fresh, creamy Italian cheese flavored with truffle.

Smoked salmon fillet prepared in-house, served with fresh herb cream.

Diced raw salmon marinated with lime juice for a fresh and tangy starter.

Steamed shrimp dim sum dumplings

Fresh mix of avocado and shrimp, often seasoned with citrus juice.

Fried Vietnamese-style spring rolls filled with chicken, served with lettuce and fresh mint leaves.

Green lentils dressed in vinaigrette, accompanied by Spanish cured ham.

Raw oysters served on ice. Iodic flavor and silky texture. Eaten live with lemon or shallot vinegar.

Short tubular pasta served with a creamy wild mushroom (morel) sauce.

Pasta with a sauce based on eggs, cheese, bacon, and black pepper. Rich and creamy.

Italian rice dish cooked slowly in broth until creamy, served with large prawns.

Grilled white fish fillet on a hot plate, served with an olive oil, lemon, and herb sauce.

Mix of grilled scallops and shrimp, served with a butter emulsion sauce.

Creamy Italian rice dish served with six prawns.

Cooked salmon fillet, served with a rich butter, egg yolk, and tarragon sauce.

Raw salmon dish, diced and seasoned, served with fries.

Pan-seared veal liver slice. Tender texture and pronounced flavor.

Tender and marbled grilled beef cut, served with béarnaise sauce.

Long-fibered beef steak, flavorful, served with shallots gently cooked until caramelized.

Chicken fillet served with creamy mushroom pasta.

Minced raw Charolais beef, seasoned, served with fries.

Large cut of tender and flavorful sirloin steak.

A complete and balanced meal bowl with chicken, grains, and fresh vegetables.

Vegetarian version of the meal bowl with grains, vegetables, and legumes.

Classic summer starter combining the sweetness of melon with the saltiness of cured ham.

Small creamy burrata with truffle served on thin slices of celery.

Tender fish served with a vinaigrette sauce with herbs, capers, and hard-boiled eggs.

Quality roasted chicken, served with mashed potatoes.

Thinly sliced marinated raw beef, served as a main course.

Fresh curd cheese, drained, served savory with herbs.

Auvergne pressed cheese, medium-aged (between young and old), served with salad.

Creamy cheese with a bloomy rind, served with salad and crunchy pine nuts.

Tasting plate of two Auvergne cheeses.

Drained fresh cheese served sweet with fruit sauce or honey.

Rich molten chocolate cake, served warm with ice cream.

Italian dessert with coffee, mascarpone, and ladyfingers.

Rum-soaked brioche cake.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Italian cream dessert with a gelatinous texture, served with a fruit sauce.

Light dessert composed of fresh citrus segments.

Very thin slices of fresh pineapple served with fruit ice cream

Small cherries macerated in kirsch, served with ice cream.

Crispy dessert alternating thin biscuits, strawberries, and flavored cream.

Slice of seasonal fruit tart served with ice cream.

Coffee or tea accompanied by a selection of mini-desserts (mignardises).

Assortment of miniature desserts without hot beverage.

Cup of three scoops of ice cream of your choice.

Large frozen dessert composed of coffee or chocolate ice cream, sauce, and whipped cream.

Lemon sorbet drizzled with vodka.

Roasted lamb served with a creamy potato gratin.

Pan-seared prawns served on a bed of truffle-infused risotto.

Classic apple tart served with a scoop of ice cream.