Brasserie L'Apollinaire

A classic French soup made with caramelized onions and rich beef broth. Typically topped with toasted bread and melted cheese. Savory, sweet from the onions, and comforting.

Pasta pockets filled with earthy Porcini mushrooms. Served in a savory beef jus (thin gravy). Soft texture with a rich, umami flavor.

Blood sausage (boudin noir) cooked until crisp on the outside. Paired with sweet cooked apples to balance the richness. Served with a side of fresh greens.

Pickled herring fish served cold. Accompanied by a potato salad, often dressed with oil or mayonnaise. A tangy and hearty appetizer.

Classic Escargots de Bourgogne served in their shells. Cooked with garlic, parsley, and butter. Chewy texture similar to clams, with a rich herbal garlic flavor.

Skate fish wing, pan-seared lightly. Served with a brown butter and caper sauce and cooked spinach. The meat is tender and peels off in strips, with a delicate flavor.

Italian rice dish cooked to a creamy consistency with mushrooms. Topped with crispy grilled bacon and a wafer of parmesan cheese. Rich, savory, and comforting.

A vegetarian version of the creamy rice dish. Likely prepared with seasonal vegetables and vegetable broth. Soft and comforting.

Ravioles du Dauphiné are tiny pasta squares filled with cheese and herbs. Served in a rich parmesan cream sauce. A very cheesy and satisfying dish.

A burger featuring Charolais beef patty and melted Raclette cheese. Topped with onion compote and bacon. A rich, French-style take on the classic burger.

A vegetarian burger with a crispy patty made of tomato and mozzarella cheese. Topped with Raclette cheese and fresh salad. Crispy, cheesy, and savory.

Slices of veal liver cooked in a pan and glazed with balsamic vinegar. Served with a vegetable stew of zucchini, eggplant, and peppers. Distinct iron-rich flavor and soft texture.

A premium cut of French Charolais beef. Served with a rich cheese sauce and smooth mashed potatoes. Hearty and savory.

A traditional French stew where veal is simmered in a white cream sauce. Served with aromatic basmati rice. Mild, creamy, and tender.

Veal kidneys prepared in a savory meat jus. Served with creamy sliced potato bake (gratin dauphinois). Distinctive texture and rich flavor for organ meat lovers.

A large salad with romaine lettuce, crispy chicken, and anchovies. Topped with parmesan shavings and boiled egg. Creamy dressing with savory, salty notes.

Salad featuring warm goat cheese, often on toast. Includes apple slices and grilled bacon. A balance of tangy cheese, sweet fruit, and salty meat.

An open-faced sandwich with ham and melted cheese. 'Madame' adds a fried egg on top. Served with fries and salad.

Thinly sliced raw beef served cold. Dressed with mushrooms, parmesan cheese, and pesto sauce. Light and delicate, served with fries and salad.

Thin slices of dark tomatoes served with a ball of creamy Burrata cheese. Topped with pesto. A fresh, creamy, and vegetarian dish.

A selection of aged organic cheeses from the house. Served as a savory end to the meal. Best enjoyed with bread or wine.

A rich cake made with dark chocolate. Likely dense and not too sweet. Perfect for chocolate lovers.

A cup of coffee or tea served with a trio of miniature desserts. Allows you to taste small portions of different sweets. Popular in France as 'Café Gourmand'.

Scoops of ice cream or sorbet in a cup. Choose your quantity and mix of flavors. A refreshing dessert.

A dessert drink featuring coffee ice cream. Topped with whipped cream (Chantilly) and salted butter caramel sauce. Cold, creamy, and indulgent.

A dessert drink similar to the coffee version but with chocolate ice cream. Topped with whipped cream and dark chocolate sauce. Rich and sweet.

A classic sundae with vanilla ice cream. Topped with hot dark chocolate sauce and whipped cream. Simple yet classic combination.