Brasserie Le Ségur

Classic starter made of fresh tomato slices and mozzarella. Seasoned with olive oil and herbs. A fresh and light combination.

Hard-boiled eggs cut in half, the yolk mixed with mayonnaise and herbs, then returned to the white. A creamy and flavorful starter.

Simple plate of fresh tomatoes served with a hard-boiled egg. A light and healthy dish.

Asparagus served with a rustic preparation, often accompanied by bacon bits or a tangy vinaigrette. Tender and flavorful.

Crispy chicory salad topped with pieces of Roquefort cheese. The bitter taste of chicory pairs well with the strength of the blue cheese.

Green salad topped with hot goat cheese on toast and grilled bacon bits. A tasty mix of hot and cold, melting and crispy.

Large composed salad with smoked duck breast and bacon bits. Rich and generous, ideal as a main course.

Rustic salad with country ham and emmental cheese. Fresh and hearty with local ingredients.

Fresh tuna salad with various raw vegetables. Light and balanced, perfect for a healthy lunch.

Tender grilled beef steak, served with a zesty pepper sauce. Accompanied by potatoes with parsley. Flavorful red meat.

Marbled cut of beef renowned for its flavor. Served with french fries and a choice of classic sauce. Juicy and rich texture.

Raw minced beef, seasoned and prepared by the chef. Served cold with hot french fries. A French brasserie classic.

Thin slices of marinated raw beef, served cold. Accompanied by french fries. Light and refined.

Grilled minced steak topped with a fried egg. Simple and popular dish, rich in protein.

Pan-seared salmon fillet served with a creamy white butter sauce. Tender flesh and creamy sauce.

Pan-fried eggs, served simply. The white is cooked and the yolk remains runny.

Fried eggs served with a slice of grilled ham. A quick and hearty brasserie dish.

Simple omelette with beaten eggs. Soft and golden texture.

Omelette filled with ham and cheese. Flavorful and melting.

Omelette with a choice of main ingredient: ham or cheese. Classic and comforting.

Hot sandwich on sliced bread, with ham and cheese, gratinated in the oven. Crispy and melting.

Like a croque-monsieur but topped with a fried egg. Iconic bistro dish.

Simple side of lettuce leaves with vinaigrette. Fresh and light.

Portion of crispy and golden french fries. Ideal for sharing or as a side dish.

Portion of cheese served with a little green salad. To finish the meal before the sweet dessert.

Egg flan topped with liquid caramel. Smooth and melting texture, sweet vanilla and caramel taste.

Caramelized apple tart baked upside down. Served warm, the apples are melting and the pastry is crispy.

Selection of cakes of the day. Ask the waiter for available options.

Orange sorbet served in the frosted peel of the fruit. A very refreshing and light dessert.

Choice of iced dessert: the Mystery (vanilla ice cream coated with toasted hazelnuts) or the Iced Nougat (honey and candied fruit ice cream).

Creamy iced dessert flavored with coffee. Rich and creamy.

Large serving of coffee or chocolate ice cream, drizzled with sauce and topped with whipped cream.

Rhône Valley red wine. Generally full-bodied with notes of red fruits and spices.

Beaujolais red wine, light and fruity. Made from Gamay grapes.

Bordeaux wine, usually a balanced blend with notes of black fruits and tannins.

Médoc red wine (Bordeaux). Robust and structured, pairs well with red meats.

Dry and aromatic white wine from Sauvignon grapes. Notes of citrus and freshness.

White wine made from Chardonnay grapes. Can be round and buttery or fresh and mineral.

Dry, light, and thirst-quenching white wine from Alsace. Pairs well with starters and fish.

Very aromatic white wine from Alsace, with notes of lychee and sweet spices. Often slightly sweet.

Provence rosé wine. Fresh, pale, and fruity, ideal for summer.

Beaujolais red wine by the bottle. Fruity and convivial.

Bordeaux red wine (Saint-Émilion). Round, with soft tannins and red fruit aromas.

Provence wine, likely a classic rosé from the region, fresh and elegant.

French mineral waters. Evian is still water from the Alps, Badoit is naturally sparkling water.