Camille

Refreshing cold soup made from blended raw tomatoes, garlic, and olive oil. Tangy and vegetal flavor. Best enjoyed very cold, ideal in summer.

An essential classic of French bistros. Hard-boiled eggs coated in a creamy homemade mayonnaise. Rich and creamy texture.

Green salad with a whole or roasted St-Marcellin cheese (soft cow's milk cheese). Mild and nutty flavor, melting texture.

Fresh Italian cheese with a creamy center served with fresh tomatoes. Very creamy and milky texture, mild and fresh flavor.

Salad garnished with crayfish tails (small freshwater crustaceans). Tender and slightly iodized flesh, served cold.

Duck foie gras cooked at low temperature. Extremely melting and buttery texture, rich and delicate flavor. Best enjoyed spread on toast.

Romaine lettuce with creamy parmesan dressing, croutons, and breaded chicken. Mix of crunchy and creamy textures.

Thin slices of marinated raw beef. Very tender and melting texture. Served cold with shavings of salty parmesan.

Iconic French specialty. Snails served in their shells with garlic and parsley butter. Slightly firm texture (like clams), very garlicky and herbaceous flavor.

Fresh salmon prepared gravlax-style with dill. Melting texture and fresh, slightly salty flavor.

Grilled duck breast served pink, with a crispy layer of fat. Accompanied by a sweet and savory blackcurrant sauce. Tender red meat with a pronounced flavor.

Juicy, marbled piece of beef, served with a compound butter (parsley and lemon) that melts on the hot meat. Accompanied by crispy fries.

The most tender part of beef, low in fat. Served with an emulsified butter and tarragon sauce.

Thin pan-fried veal escalopes, tender and delicate white meat. Served with pasta and a creamy mushroom sauce.

Tender pan-fried offal, often with bacon. Very fine texture and characteristic but mild ferrous taste for liver.

Tender and pink lamb chops, flavored with Provençal herbs. Served with a Mediterranean vegetable stew.

Veal kidney (offal). Firm and slightly crunchy texture, strong and distinctive flavor. For offal lovers.

Raw beef minced by hand and seasoned (capers, onions, sauces). Fresh and tender texture. Do not order if you do not like raw meat.

Delicate and flaky white fish fillet. Served with an olive oil, lemon, and tomato sauce.

Thick cod fillet, flaky white flesh. Mild flavor, served with stewed vegetables.

Fine pastry of the day from the famous Parisian house Hugo & Victor.

A scoop of ice cream or sorbet from the famous Parisian ice cream maker Berthillon. Intense and natural flavors.

Fresh raspberries served simply with whipped cream.

Airy dark chocolate dessert. Light and bubbly texture, intense cocoa flavor.

Cooked apples covered with a crumbled, crispy shortcrust pastry, drizzled with caramel.

Small chocolate cake with a molten center, served warm with a liquid vanilla cream.

Rich, oven-baked vanilla cream, topped with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Italian dessert made from vanilla-flavored jelly cream. Smooth and firm texture, served chilled with a fruit sauce.

Selection of aged French cheeses, served with bread.

Sparkling and fresh cocktail based on gin and champagne, with a touch of lemon.

A variation of the classic Negroni. Bitter and herbaceous thanks to Suze (gentian liqueur).

Energizing cocktail with cold coffee and vodka. Mousse-like texture and intense coffee flavor.

Floral and refreshing spritz based on elderflower liqueur.

Very dry and strong cocktail, served chilled.

Spicy version of the Margarita. Sour, salty, and spicy.

Refreshing long drink with a spicy ginger flavor.