Chez Julien

A classic and hearty French breakfast. It includes a quality hot drink, fresh fruit juice, and an assortment of pastries and toast. Ideal for starting the day the Parisian way.

A complete lunch menu served on weekdays. It includes a starter, main course, and dessert, offering an excellent taste of the chef's cuisine at a great value.

A mix of stewed vegetables (tomatoes, zucchini, eggplant) served with fresh goat cheese and toast. A fresh starter with Provençal flavors.

A crisp salad made with the heart of lettuce, parmesan shavings, and pecan nuts. Dressed with a creamy Caesar-style sauce.

Premium quality tomatoes served with a runny yolk egg and a fresh Italian cheese mousse (burrata). A fresh and herbaceous dish.

Hard-boiled eggs with the yolk mixed with mayonnaise and truffle, then refilled into the white. A luxurious and fragrant version of the bistro classic.

Thin slices of beef, lightly seared then marinated, served cold. Accompanied by a sweet and sour sauce and crunchy almonds.

Traditional French snails served in their shells with garlic and parsley butter. An iconic specialty with a tender texture and garlicky flavor.

Raw fish (sea bass) marinated in lime juice and coconut milk. Fresh, tangy, and slightly creamy with a hint of mint.

Very thin slices of raw fish (amberjack) seasoned with a Japanese citrus sauce (yuzu). A delicate and refined dish.

Semi-cooked duck foie gras marbled with black truffles. Served with a sweet and savory fruit accompaniment. Melting and very rich in flavor.

High-quality sturgeon roe served with small thick pancakes and crème fraîche. A luxurious dish with an iodized and buttery taste.

A sharing dish combining the sweetness of avocado and the delicate flesh of king crab and prawns. Seasoned with an olive oil and herb sauce.

Creamy Italian rice slowly cooked with black truffles. A comforting dish, rich in cheese and earthy aromas.

Thin slices of raw salmon seasoned with a sweet and spicy sauce. Served with a salad and small potatoes.

Whole flatfish cooked in butter and lemon. Served with creamy mashed potatoes. The flesh is delicate and flakes easily.

Red-skinned fish fillet, served with fennel and a light olive oil sauce. Delicate and slightly iodized flavor.

Diced raw tuna seasoned with spices, mixed with avocado and mango for sweetness. Served with fries.

Roasted duck breast served pink, accompanied by a sweet and savory puree and a citrus sauce. A French classic.

Grilled baby lamb chops served with mashed potatoes and caramelized onions. Tender and flavorful meat.

Raw veal, coarsely hand-chopped and seasoned, with truffle. Served fresh with hot fries.

Thick and very tender beef cut, grilled to your liking. Served with a spicy pepper sauce and fries.

Long Italian pasta served in a creamy asparagus and truffle sauce. A sophisticated vegetarian dish.

A whole high-quality roasted chicken, flavored with truffle butter under the skin. Served with melting potatoes. A convivial dish to share.

A huge piece of bone-in beef (over a kilo), grilled and served sliced. Accompanied by sauces and garnishes. Ideal for red meat lovers.

Mix of fresh and tender young salad leaves.

Potatoes mashed with butter and milk or cream. Smooth and comforting texture.

Creamy mashed potatoes enriched with black truffle pieces or aroma.

Potato sticks fried until golden and crispy.

Crispy fries seasoned with truffle oil or shavings for a refined taste.

Assortment of fresh seasonal vegetables, simply cooked to preserve their flavor.

Classic mayonnaise sauce flavored with truffle.

Fresh truffle shavings to add to your dish.

Selection of high-quality French cheeses, aged by a renowned artisan. Served with bread.

Soft-ripened cheese with a bloomy rind, filled with a layer of black truffle in the center. Creamy and pungent.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar. Creamy inside, crispy on top.

Small tart filled with lemon and yuzu (Japanese citrus) cream. A perfect balance between acidity and sweetness.

Rich chocolate cake with a molten center. Served warm, often accompanied by ice cream or custard.

Creamy dessert made from rice cooked in sweetened milk. Served with tropical fruits (mango, pineapple...) for freshness.

Slice of brioche dipped in a milky mixture then pan-fried in butter. Topped with caramel sauce. Very indulgent.

Cream cheese cake on a biscuit base, with raspberries. Dense and melting texture.

An artisanal ice cream with a unique truffle flavor, served with high-quality chocolate. An original dessert for truffle lovers.

Large dessert to share, combining the crunch of meringue, the sweetness of vanilla cream, and the tartness of red berries.

Assortment of artisanal ice creams and sorbets. Refreshing and light to finish the meal.

Classic cocktail made with champagne and fresh orange juice. Bubbly and fruity.