Brasserie La Lorraine

A prestigious seafood platter served on ice. It offers a variety of fresh crustaceans and shellfish with iodized and sweet flavors. Traditionally enjoyed with rye bread, butter, and shallot vinegar.

The ultimate seafood experience, combining lobster, crab, and a wide selection of oysters and shellfish. A profusion of marine textures and flavors. Ideal for celebrating a special occasion.

French farmed sturgeon roe, served with small thick pancakes (blinis). The eggs are dark, with a delicate, buttery flavor. Enjoy plain or on a warm blini.

The most prestigious caviar, known for its large grey pearls and creamy texture. A rich and complex flavor. Served with blinis to preserve its taste.

A creamy emulsion made from smoked cod roe, oil, and bread. Unlike industrial pink tarama, this one is white, without coloring, with a pronounced smoky and salty taste. Spread on blinis.

A classic French lunch set menu allowing you to choose from a selection of daily specials or a reduced à la carte menu. Excellent value for money.

Raw beef, coarsely chopped and seasoned (capers, onions, sauce). Prepared from renowned Normandy beef. Served with fries.

Quality chicken breast, tender and juicy, served with Albufera sauce (creamy foie gras/cognac) and potato gratin.

Pan-fried slice of calf's liver with garlic and parsley. Melting texture and characteristic iron taste. Accompanied by a creamy purée.

A classic of French gastronomy: a puff pastry crust filled with a rich sauce containing sweetbreads (delicate offal), chicken, and morel mushrooms.

A marbled and flavorful cut of Argentine beef. Grilled and served with béarnaise sauce (butter, egg yolk, tarragon) and fries.

A thick and tender veal chop, served with a sauce of prestigious morel mushrooms. A rich and comforting dish.

Small pasta filled with mushrooms, served in a creamy Parmesan cheese sauce and flavored with black truffle. A rich and aromatic vegetarian dish.

A tasting assortment of 6 oysters from three renowned producers. Ideal for discovering the differences in terroirs.

A generous platter combining raw oysters and raw fish preparations (tartares), accompanied by tarama. A complete exploration of marine flavors.

Breaded and fried fish fillet, served with fries and a herb and caper mayonnaise sauce. Crispy and golden.

High-quality cold shrimp, served with mayonnaise.

Sea snails cooked in court-bouillon, served cold with mayonnaise.

Small, dry, and dense goat cheese, marinated in oil and herbs. Served with toast.

Creamy vanilla dessert covered with a layer of crunchy caramelized sugar to break with a spoon.

Whipped egg whites, poached and floating on vanilla custard. Decorated with caramel and pink sugar-coated almonds.

Pastry composed of three layers of crispy puff pastry alternated with two layers of vanilla pastry cream.

Sweet tart filled with baked almond cream and fresh seasonal fruits.

Dessert made of meringue, crispy on the outside and soft on the inside, topped with whipped cream and raspberries.

Choux pastry filled with vanilla ice cream, served with a generous hot chocolate sauce.

Fruit salad cut into small cubes, infused with mint. Served with a scoop of refreshing lemon sorbet.

Simple and elegant sundae of fresh raspberries accompanied by a rich mascarpone cream.

Thin French crepes served hot, drizzled with orange liqueur (Grand Marnier) and flambéed at the time of service.

Light and hot soufflé that rises during baking. Flavored with orange liqueur. Requires waiting as it is cooked to order.

A hot drink (coffee or tea) served with an assortment of three miniature versions of the house desserts.

Selection of high-quality artisanal ice creams. Served with whipped cream.

Rich ice cream sundae with dried fruit flavors (hazelnut, pistachio), enhanced with crunch and cream.

Fresh and tangy citrus sundae, including a small cake soaked in Italian lemon liqueur.

A winter classic inspired by the Mont-Blanc dessert: vanilla ice cream, sweetened chestnut cream, and meringue.

Variation of Peach Melba with strawberries. Vanilla ice cream and strawberry sorbet, fresh fruit, and red coulis.

Homemade refreshing non-alcoholic drink, flavored with elderflower and cucumber.

Classic or sugar-free cola soda.

Orange or lemon-lime sodas.

Naturally sparkling French mineral water, very effervescent.

Iced tea or orange soda with pulp.

High-quality, smooth, and sparkling ginger soda.

Fermented ginger drink, spicier than Ginger Ale, non-alcoholic.

High-quality bitter tonic water.

Traditional French artisanal lemonade, lightly sparkling and sweet.

Freshly squeezed fruit juices.

Selection of bottled fruit juices.

Still mineral water (Vittel) or sparkling water (Pellegrino, Perrier).

Rare natural sparkling mineral water, known as King Louis XIV's favorite water. Fine bubbles.

Short, strong, organic coffee.

Decaffeinated coffee.

Selection of teas or herbal teas from the famous Angelina house.

Espresso with hot milk and milk foam.

Large coffee with milk.

Hot cocoa and milk drink.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Another variation of alcoholic coffee with whiskey.