Brasserie l'Anjou

Two triangles of thin, crispy pastry filled with goat cheese and honey. A melting and golden sweet and savory starter. Usually eaten with fingers or cutlery.

Whole Saint-Marcellin cheese roasted in the oven with honey, served with bacon and garlic bread. Very creamy texture and intense hot cheese flavor. To be generously spread on toast.

A savory version of the famous upside-down tart, topped with caramelized onions. Sweet, caramelized flavor enhanced by balsamic acidity. Served warm with a crispy puff pastry.

A creamy soup made with seasonal vegetables of the day. Smooth and comforting texture. Ideal to start the meal lightly.

A large mixed salad with crispy breaded chicken and Italian cheese. Mix of fresh and crunchy textures with a creamy sauce. A complete and satisfying dish.

Seafood version of Caesar salad with gravlax-style marinated salmon. Fresh and saline flavors combined with parmesan. Perfect for a lighter option than meat.

Inspired by the American Cobb salad, rich in various ingredients like avocado, chicken, and blue cheese. Strong taste and varied texture. A very indulgent and hearty salad.

Hawaiian bowl composed of marinated raw fish and fresh vegetables on a bed of rice. Fresh, colorful, and balanced with Asian notes. Eaten cold, mixing rice and toppings.

A large salad served with hot and crispy goat cheese samosas. Pleasant contrast between the fresh salad and the warm pastries. An indulgent vegetarian dish.

Hearty salad rich in tender poultry gizzards and melted cheese. Rustic and warm flavors from the Southwest. Very filling, often served as a main course.

Small pasta shells served in a luxurious truffle sauce with ham. A comforting, regressive dish elevated by the earthy taste of truffle. Creamy and rich.

Regional specialty of small pasta squares stuffed with cheese and parsley. Melting texture and delicate taste. Served hot, accompanied by salad for freshness.

Long Italian pasta with a rich egg and cheese sauce. Creamy, peppery, and savory. A comforting classic of Italian cuisine.

Long pasta served with marinated salmon and tomatoes. Mix of warm pasta and fresh fish flavors. A pasta dish with marine notes.

Burger topped with French Cantal cheese, beef steak and vegetables. Cantal brings a fruity and melting flavor. Served with homemade fries.

Crispy breaded chicken burger with a mild honey-mustard sauce. Crispy texture and sweet-savory flavors. Served with fries.

Burger with breaded fish fillet and tartar sauce. A classic marine alternative to beef burgers. Served hot with fries.

The signature burger with strong blue cheese and smoked bacon. Intense flavors and a bold character. Served with homemade fries.

Cod fillet coated in a crispy batter. Traditionally served with fries and tartar sauce. A popular Anglo-Saxon dish.

Asian-inspired dish with sautéed shrimp and a coconut curry sauce. Fragrant and slightly spicy. Served with white rice.

Crispy-baked salmon fillet, melting in the center. Served with a peanut (satay) sauce and potatoes. Rich in flavor.

Grilled white fish fillet on a hot plate. Served with a light lemon sauce and vegetable ribbons. A healthy and refined dish.

Impressive and juicy beef cut to share, grilled to your liking. Served with several classic sauces and fries. Ideal for red meat lovers.

Marbled and tender beef cut, grilled. Served with a creamy herb sauce and fries. A classic of French brasseries.

Beef steak with a fibrous and flavorful texture, topped with a caramelized shallot sauce. Served with pan-fried potatoes. A highly appreciated traditional dish.

Marinated pork ribs cooked until tender, with a sweet honey glaze. Meat that falls off the bone. Served simply with rice.

Oven-baked chicken piece with a sauce that is both spicy and mild. Served with chunky mashed potatoes. A comforting family dish.

Ground beef seasoned with blue cheese and briefly pan-seared (quick sear). Grilled surface but raw center. Strong flavor and tender texture.

Raw beef, coarsely hand-cut and seasoned. Chewy texture and pure fresh meat flavor. Served cold with hot fries.

Small grilled lamb chops, tender and pink meat. Distinct lamb flavor. Easy to eat, often with hands to finish the bone.

Duck leg slow-cooked in its own fat until tender. Crispy skin and rich, flavorful meat. A classic from the Southwest of France.

Whole baked sweet potato, topped with salty Greek cheese and herbs. Sweet flavor of the vegetable contrasting with the feta. A complete vegetarian dish.

Meatless burger with a vegetable patty and avocado puree. Indulgent and rich in vegetable flavors. Served with fries.

Slice of bread topped with fresh avocado, creamy cheese, and a runny yolk egg. Fresh and modern. Ideal for brunch or a light lunch.

Menu specially designed for children under 10 years old. Includes simple dishes they enjoy, such as breaded chicken or fish, with a drink and a sweet treat.

Selection of aged French cheeses. Offers a variety of textures and intensities. Served with bread, enjoyed before or instead of a sweet dessert.

Thick slice of brioche soaked in a milky mixture and pan-fried in butter. Warm, soft, and caramelized. Served with a scoop of cold ice cream.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream. Sweet, creamy with a hint of coffee bitterness.

Individual chocolate cake with a molten center. Very rich in cocoa. Served warm with ice cream for a temperature contrast.

Dessert combining the sweetness of banana and the richness of chocolate in a crispy wrapper (like brick pastry). Crispy and melting.

Leavened cake soaked in a syrupy alcohol mixture (rum). Spongy and very moist texture. Traditional dessert for adults.

An espresso coffee served with a selection of several mini-desserts. Allows you to taste a bit of everything. Perfect for finishing the meal with a varied sweet note.

Tea version of the "café gourmand". A cup of tea accompanied by several small sweet pastries.

Luxurious version of the gourmet coffee, replacing the hot drink with a glass of Champagne. Festive and elegant.

Thin pancakes cooked in a pan. Served hot with your choice of sweet topping. A classic for afternoon tea or dessert in France.

Honeycomb cake cooked between two hot irons. Crispy on the outside and soft on the inside. Sprinkled with sugar or garnished.

Frozen dessert composed of ice cream (coffee or chocolate), cold coffee or chocolate, and topped with whipped cream. Very indulgent and refreshing.

Ice cream or sorbet scoops of your choice. Refreshing and light.