Chez Gudule

Fried chicken spring rolls. Served in fours, crispy and golden. · Crispy on the outside, tender on the inside. · Eaten warm, often dipped in nuoc-mâm sauce.

Goat cheese wrapped in phyllo dough and baked until crispy, drizzled with honey. · Sweet and savory mix with a molten center and a crispy shell. · Ideal as a hot starter.

Organic hard-boiled egg served with homemade mayonnaise. · A French bistro classic, simple and creamy. · Eaten cold as a starter.

Soup prepared daily with seasonal vegetables. · Warm and comforting. · Ask the waiter for today's flavor.

A rich composed salad with cured ham, Cantal cheese, potatoes, and poached egg. · Rustic and gourmet flavors, varied texture between the crunch of the salad and the creaminess of the egg. · Complete and hearty dish.

Romaine salad with breaded chicken, parmesan shavings, and garlic croutons. · Fresh and crunchy with a creamy sauce. · A revisited international classic.

Cold Vietnamese salad with rice vermicelli, sautéed beef, spring rolls, and raw vegetables. · Fresh, mint-flavored, and slightly crunchy thanks to the peanuts. · Mix all ingredients in the bowl before enjoying.

Colorful vegan bowl with quinoa, hummus, various vegetables, and avocado. · Healthy, balanced, and full of different textures. · A light but filling meal.

Sweet and savory salad with breaded hot goat cheese, with honey and fruits. · Sweetness of honey and fruit contrasting with the hot goat cheese. · For goat cheese lovers.

Classic beef and melted cheese burger. · Juicy and flavorful, served with homemade fries. · To be eaten with hands.

Vegetarian burger without meat. · Indulgent and suitable for meat-free diets. · Served with fries and salad.

Chicken burger, likely breaded or grilled. · Alternative to red meat, served with fries. · Popular and filling.

Ground beef, seasoned, served raw or lightly seared. · Tender texture for raw, slightly grilled for pan-seared. · Traditional brasserie dish.

Marinated and grilled pork ribs with a honey glaze. · Tender meat that falls off the bone, sweet and savory taste. · Often eaten with fingers.

Beef portion slow-cooked with mild spices. · Very melt-in-your-mouth and gelatinous, rich in flavor. · Served with grenaille potatoes.

Roasted chicken breast with a Savoie cheese sauce. · Rich and creamy dish. · Served with potatoes sautéed in duck fat (Sarladaise style).

Grilled marbled beef steak. · Tender and juicy, intense meat flavor. · The classic choice for red meat lovers.

Diced fresh salmon and marinated avocado. · Light, fresh, and creamy. · A seafood alternative to beef tartare.

Creamy rice cooked with seasonal vegetables and broth. · Rich and smooth, enhanced by aged parmesan. · Comforting vegetarian dish.

Coffee served with an assortment of mini-desserts. · Allows tasting several sweets in small portions. · Ideal for ending the meal on a varied sweet note.

A portion of cheese to choose from the selection. · Usually served with bread.

Tasting platter of four French cheeses. · Variety of pastas and flavors, from mild to full-bodied. · Perfect for sharing or for cheese lovers.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. · Moist, warm, and sweet, served with caramel and ice cream. · A very indulgent and nostalgic dessert.

Italian dessert made with mascarpone, biscuits, and coffee. · Creamy and airy. · The flavor may vary according to the day's inspiration.

Chocolate cake with a molten center. · Intense chocolate, served hot with cold ice cream. · The classic for chocolate lovers.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. · Contrast between the hot/crispy top and the cold/creamy bottom. · To be broken with a spoon.

Classic ice cream sundaes with whipped cream and sauce (coffee, chocolate, or vanilla). · Fresh and sweet. · Traditional frozen dessert.

Fruity ice cream sundae with strawberry sorbet and vanilla ice cream. · Refreshing and light. · Drizzled with red fruit coulis.

Moist cake with whole red berries. · Texture close to a firm flan. · Served warm or cold.

Fried chicken fritters. · Crispy and golden. · Ideal for sharing as an appetizer.

Breaded and fried mozzarella cheese sticks. · Crispy on the outside, stringy cheese on the inside. · Very popular hot snack.

Breaded and fried onion rings. · Mild onion flavor in a crispy coating.

Thin Catalan dry sausage. · Dried meat taste, firm texture. · Eaten in slices as an appetizer.

Assortment of cold cuts (ham, sausage, terrine). · Served on a wooden board. · To share with bread and wine.

Large mixed assortment of cheeses and cold cuts. · Offers a variety of flavors for all tastes. · Convivial dish par excellence.

Portion of fries served in a cone. · Classic salted fries. · Simple and effective snack.

Fried spring rolls with chicken. · Served in fours.

Large platter with various fried items. · Ideal for large groups. · Assorted mix of hot snacks.

Complete meal formula for children. · Includes a main course with fries, an ice cream dessert, and a drink. · Portions suitable for younger children.

Classic or decaffeinated espresso. · Energizing hot drink.

Espresso with a drop of milk (hazelnut color). · Milder than black coffee.

Double shot of espresso or large latte. · For a great need for energy or sweetness.

Selection of teas or herbal teas with hot water. · Light and aromatic.

Rich and creamy hot chocolate. · Comforting and sweet.

Espresso topped with creamy milk foam. · Perfect balance between coffee and milk.

Hot drink topped with whipped cream. · Very indulgent.

Hot drink made with water, rum, lemon, and sugar. · Warming, often consumed in winter.

Hot cocktail based on coffee, whisky, sugar, and cream. · Strong and invigorating.

Bakery pastry item like a croissant or pain au chocolat. · Ideal for breakfast.

Piece of French baguette with butter. · Simple and traditional.

Cola soda, available in classic or sugar-free version. · Sparkling and sweet.

Orange sodas. · Sparkling and fruity.

Bitter or citrus tonic soda. · Refreshing.

Natural sparkling mineral water. · Very sparkling, served with or without lemon.

Still mineral water. · Neutral and thirst-quenching.

Clear and sparkling lemon-lime soda. · Sweet and tangy.

Sweetened iced tea, usually peach flavored. · Dish and refreshing.

Alcoholic beverage made from fermented apples. · Sparkling with a rustic apple taste, not very sweet (brut).

Sparkling energy drink. · Particular sweet taste, contains caffeine.

Coffee served cold, often with ice. · Refreshing and stimulating.

Addition of flavored syrup (mint, grenadine, etc.) to your drink. · To sweeten and flavor water or lemonade.

Choice of fruit juice. · Sweet and fruity.

Vegetable or citrus juices. · Tangy or savory flavor depending on choice.

Thick and sweet apricot drink. · Very fruity and velvety.

Freshly squeezed citrus juice. · Rich in vitamins, intense natural flavor.

Non-alcoholic version of the Mojito with mint, lime, and sparkling water. · Very refreshing.

Non-alcoholic version of the Mojito with apple juice. · Fruity and fresh.

Fruity non-alcoholic signature cocktail. · Sweet and tangy mix of several fruits.

Marseille anise liqueur. · Drunk diluted with fresh water, becomes milky. · The quintessential aperitif from the South of France.

Portuguese fortified wine, red or white. · Sweet and sugary.

Traditional French cocktail with white wine and fruit cream. · Light and fruity.

Selection of classic aperitifs (vermouths or bitters). · Best served chilled, sometimes with an ice cube or a citrus slice.

Cocktail based on Campari, red vermouth, and sparkling water. · Bitter and refreshing.

Prestigious sparkling wine from the Champagne region. · Festive, dry, and fine bubbles.

Prestigious version of Kir made with Champagne instead of white wine. · Elegant and sparkling.

Mixture of Suze (gentian bitter) and tonic soda. · Bitter, fresh, and sparkling.

Blonde lager beer from Northern France. · Light, thirst-quenching, and not very bitter.

India Pale Ale beer, aromatic and bitter. · Hoppy notes, often fruity or floral.

Monastic tradition beer, often stronger and maltier. · Rich in flavor, round body.

Wheat beer, cloudy and pale. · Citrus and spice notes, very refreshing.

Mixture of blonde beer and bitter orange liqueur (Picon). · Distinctive bittersweet flavor, popular in Northern and Eastern France.

Tequila-flavored blonde beer. · Sweet and festive.

Light Mexican blonde beer. · Often served with a lime wedge in the neck.

French brown beer, malty and round. · Notes of caramel and coffee.

Non-alcoholic version of the famous blonde beer. · Authentic beer taste without the intoxication.

Blonde beer pint at a reduced price during Happy Hour.

Special beer pint at a reduced price.

Strong beer in alcohol and taste. · Happy Hour special price.

Selection of alcoholic cocktails at reduced prices.

Mocktails at reduced prices.

Bartender's temporary creation.

Refreshing classics: Spritz (bitter/sparkling), Mojito (mint/lemon) or Ti punch (rum/lemon).

Brazilian cocktails with lime and sugar, based on cachaça or vodka.

Fruity and colorful cocktails based on fruit juices and alcohol.

Classic long drinks: sparkling lemon gin or Rum & Coke.

Classic Swedish vodka. · Pure and neutral.

Premium gin with aromatic herbs. · Perfect for a Gin Tonic.

Shot glass of pure alcohol.

Shot of pineapple-infused rum.

Caramel flavored vodka shot.

Green apple liqueur.

Platter of 10 shared shot glasses.