Brasserie L'Européen

Onion soup served with bread and gratinated with cheese. Rich, flavorful, and comforting.

Charcuterie specialty made of pork and ham pieces set in parsley jelly. Firm texture and herbaceous taste.

Poached eggs served in a rich red wine sauce with lardons and onions. A creamy classic Burgundian dish.

Small square pasta stuffed with cheese, served with a cream and chive sauce. Mild and delicate.

Fresh starter combining the sweetness of avocado, the acidity of pomelo and shrimp, coated in a creamy cocktail sauce.

Small creamy cheese served hot and melted, accompanied by sweet confit tomatoes and salad.

Rich and flavorful seafood velouté soup, traditionally served with garlic sauce (rouille) and toast.

Roasted bone marrow served hot. The rich and flavorful marrow is spread on toasted bread with a pinch of salt.

Snails served in their shells with garlic parsley butter. A classic of French gastronomy.

Thin slices of raw salmon marinated in salt, sugar, and dill. Fresh taste and melting texture, served with a mild mustard sauce.

Breaded and fried white fish fillet, served with fries and a creamy tartar sauce. Crispy on the outside, tender on the inside.

Light and fluffy fish soufflé, served with a rich seafood sauce and rice.

Grilled white fish fillet, accompanied by a creamy butter sauce and roasted squash.

Seafood version of the Alsatian dish. Fermented cabbage served with an assortment of steamed fish and seafood.

Pan-seared scallops served with a creamy shrimp sauce and a fine celery purée.

Delicate flatfish served whole, either cooked in lemon butter (meunière) or simply grilled. Served with mashed potatoes.

Generous portion of small pasta stuffed with cheese, coated in a creamy chive sauce.

Traditional Lyonnaise sausage with pistachios, served hot with oil-based potatoes.

Duck leg slow-cooked in its fat until tender, with crispy skin. Served with small potatoes.

Pork tripe sausage with a strong flavor and unique texture, served with a mustard sauce.

Raw minced beef seasoned with condiments (capers, onions, sauce), served fresh with fries.

Pan-seared duck fillet served pink, accompanied by a slightly tangy vinegar sauce.

Half roasted chicken served with its cooking juices and mashed potatoes.

Traditional dish of poached veal head pieces, gelatinous and tender texture, served with a herb and caper vinaigrette sauce.

Kidney (offal) cooked whole in a red wine sauce. Rich flavor and firm texture.

Long-fibered beef cut, very flavorful and tender, served rare with sweet shallots.

Grilled marbled beef steak, served with an emulsified butter and tarragon sauce.

Breton hollow oysters, medium size. Iodine flavor and firm flesh.

Oysters aged in claires (clay ponds), finer and less iodized taste.

Plump Norman oysters, known for their nutty flavor.

High-end oysters from the Arcachon Basin, dense and crunchy flesh.

Prestige oysters renowned for their creamy flesh and lingering sweet taste.

Flat round oysters with a unique nutty and slightly metallic taste.

Shellfish with firm, iodized flesh, served raw on ice.

Large shellfish with thick shells and firm, crunchy flesh.

Large, plump, and flavorful mussels, served cold.

Small shrimp to peel, very delicate and salty flavor.

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

Cooked shrimp served cold with a creamy cocktail sauce.

Delicate crustaceans with fine, sweet flesh, served whole.

Half crab served cold with its claw, accompanied by mayonnaise.

Half cooked and chilled lobster, dense and luxurious flesh.

Assorted seafood platter for one person, including oysters, mussels, and shrimp.

Tasting assortment including several varieties and sizes of oysters.

Large complete seafood platter with a wide selection of shellfish and crustaceans.

The most prestigious platter, including crab, langoustines, and an abundance of oysters and shellfish.

All-inclusive menu focused on oysters, served with white wine, dessert, and coffee.

Selection of aged French cheeses, served with a glass of Port wine to accompany the Roquefort.

Creamy childhood dessert, rice gently cooked in sweetened milk, topped with caramel.

Light and fruity dessert made with fresh pineapple pieces and an exotic fruit sauce.

Poached egg whites floating on liquid vanilla cream, sprinkled with pink candied almonds.

Light and airy mousse made with high-quality dark chocolate. Rich and intense.

Creamy baked vanilla custard, topped with a thin layer of crunchy caramelized sugar.

Leavened cake soaked in rum syrup. Moist and alcoholic.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Dried prunes rehydrated in Armagnac (eau-de-vie). Digestif dessert.

Artisanal ice creams and sorbets. Refreshing and flavorful.

Blackcurrant sorbet coupe with blackcurrant liqueur.

Tropical mix of fruity sorbets with coulis and whipped cream.

Classic ice cream coupe: flavored ice cream drowned in a corresponding sauce and topped with whipped cream.

Pear sorbet served with pear eau-de-vie.

Lime sorbet drizzled with vodka. Digestif and refreshing.

Vanilla ice cream topped with hot chocolate sauce and whipped cream.