Brasserie Pastis

A creamy spread made from smoked fish roe, enhanced by the rich, earthy flavor of truffle. Served with bread or toast.

Fresh seasoned avocado purée, served with crispy tortilla chips. An appetizer classic.

Squid rings coated in a light batter and fried until golden. Served with a spicy mayonnaise for dipping.

Grilled eggplant spread mixed with tahini (sesame paste), olive oil, and spices. Creamy texture and smoky flavor.

Assortment of aged cheeses served on a board.

Selection of cold cuts (ham, sausage, terrine) served on a board.

Combination of cheeses and cured meats to share the best of both worlds.

Whole Camembert baked until melted, drizzled with sweet honey. Ideal for sharing by dipping bread.

Fried artichoke hearts served with a fresh Greek yogurt and dill sauce.

French cuisine classic. Beef broth and caramelized onions, gratinated with bread and melted cheese.

Goat cheese wrapped in crispy brick pastry, served warm with honey.

Cold vegetable soup, revisited here with peas and mint for a fresh taste.

Burgundy snails served in their shells with parsley and garlic butter.

Diced raw tuna, seasoned and served with spiced avocado. Fresh and light.

Grilled octopus pieces on skewers, served with a fresh herb, garlic, and vinegar sauce.

Fresh Italian cheese with a creamy center, served with flavorful heirloom tomatoes.

Hard-boiled eggs whose yolk has been mixed with mayonnaise and herbs, then returned to the white.

Romaine lettuce, croutons, Parmesan cheese, and creamy Caesar dressing, often served with chicken.

Green salad topped with warm, melted goat cheese toasts.

Typical Niçoise salad with fresh vegetables, hard-boiled eggs, and semi-cooked tuna (seared).

Healthy salad based on quinoa seeds, enhanced with feta cheese, vegetables, and pomegranate for a sweet and tangy touch.

Long and thick pasta with a hole in the center, served with a pecorino cheese sauce and plenty of black pepper.

Long, flat pasta served with large prawns.

Short tubular pasta served with a morel mushroom sauce, mushrooms with a delicate and pronounced flavor.

Dish prepared like risotto but with barley, flavored with pistou (basil) and served with creamy burrata.

Creamy risotto prepared according to the chef's inspiration and seasonal produce.

Small pasta stuffed with cheese and parsley, gratinated in the oven and served with a green salad.

Lamb shoulder slow-cooked at low temperature with thyme until very tender. Hearty dish to share.

Large bone-in grilled beef steak, served with a creamy butter and tarragon sauce. For sharing.

Tender chicken breast cooked with thyme.

Eggplant gratin with tomato sauce and Parmesan.

Raw minced beef seasoned with Provençal flavors.

Assorted vegetarian curry served with flavored rice.

Flavorful and fibrous cut of beef, served with a confit shallot sauce.

The most tender cut of beef, served with a pepper sauce.

Octopus quickly seared on the griddle, served with a spicy chorizo sauce.

Grilled tuna steak served with a virgin sauce (olive oil, lemon, tomatoes, herbs).

Roasted white fish, served with a spicy mayonnaise.

Grilled lamb chops served with a fresh yogurt sauce.

Thinly sliced marinated raw beef, garnished with artichokes and tomatoes.

Breaded meat escalope stuffed with ham and melted cheese.

Extra side dishes.

Selection of aged cheeses.

One scoop of ice cream of your choice.

Italian dessert with mascarpone and biscuits, flavored here with pistachio.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar.

Thin-crust apple pie, served warm with a scoop of vanilla ice cream.

Slice of brioche dipped and pan-fried, drizzled with salted butter caramel.

Classic frozen dessert with strawberries, vanilla ice cream, and whipped cream.

Soft cookie served warm and gooey, with ice cream.

Airy chocolate mousse sprinkled with crunchy hazelnut pieces.

Coffee accompanied by a selection of petits fours (mini-desserts).

Tea accompanied by a selection of petits fours (mini-desserts).