Chez Léon

A creamy and comforting soup made with red lentils. Served with a crispy parmesan tuile for texture. A mild and flavorful starter.

A rich and melting homemade terrine made with chicken livers. Accompanied by sweet and savory confit onions that balance the flavor. To be enjoyed with good bread.

Thin slices of quality cooked ham flavored with truffle. Garnished with aged Parmesan shavings. A simple yet refined dish highlighting fine products.

Italian risotto slowly cooked until creamy, mixed with Parmesan. Topped with truffle ham for a woody and luxurious flavor. A rich and comforting dish.

Pan-fried veal offal, served with a tangy old-fashioned mustard sauce. Accompanied by traditional crushed mashed potatoes. A classic of French bistronomy.

Seared salmon fillet, tender in the center, with a flavorful glaze. Served with sautéed fresh vegetables. A balanced dish with varied textures.

Tender slice of veal liver, pan-fried with garlic and parsley. Served with a creamy homemade mashed potato. A traditional dish with a pronounced flavor.

A long-fibered, very flavorful and juicy cut of beef. Angus breed guarantees tender and marbled meat. Served rare or medium with fries.

The most tender cut of beef, lean and melting. Topped with a creamy, peppery sauce. An elegant choice for red meat lovers.

A generous and marbled cut of beef, aged to intensify flavors. Uruguayan beef is renowned for its quality. Ideal for hearty appetites.

Small raw goat cheese, creamy and melting. Benefits from a protected designation of origin. Often enjoyed on toast or with a salad.

A selection of aged cheeses from a renowned cheesemonger. Offers a variety of textures and milks (cow, goat, sheep). Perfect for a French cheese course.

Chocolate lava cake, served with vanilla ice cream

A large chou pastry filled with ice cream or cream, topped with hot chocolate sauce. Crowned with generous homemade whipped cream. A gourmet and spectacular dessert.

A tartlet with a tangy and creamy lemon filling. Customizable with speculoos for crunch or meringue for sweetness. Fresh and zesty.

Upside-down caramelized apple tart, served warm. Accompanied by thick Norman crème fraîche. A delicious mix of sweet, tart, and creamy.

Meringue dessert with fresh exotic fruits (pineapple, passion fruit). Light and fruity.

Small yeast cake soaked in a fragrant spiced rum syrup. Served with homemade whipped cream. An adult dessert, moist and very aromatic.

An espresso coffee accompanied by an assortment of miniature desserts. Ideal for tasting everything without having to choose. Perfect for finishing the meal.

A hot drink of your choice (tea, chocolate, or cappuccino) accompanied by small pastries. A sweeter alternative to the gourmet coffee.

Lime sorbet drizzled with vodka. A frozen and digestive dessert, very refreshing at the end of a meal.

Simple and very fresh Provençal rosé. Thirst-quenching and fruity.

Elegant Provençal rosé with a pale color. Fine and balanced, a classic.

Fruity and sweet non-alcoholic cocktail. Exotic blend of pineapple, cranberry, and peach.

Classic Brazilian cocktail. Brazilian rum, crushed lime, and sugar. Fresh and powerful.

Homemade version of the tropical cocktail. Spiced rum, orange, and almond. Rich and fragrant.

Sweet cocktail with almond and orange flavors, lengthened with pineapple juice.

Spicy and warm cocktail. Ginger and honey blend with spiced rum.

Refreshing vodka and ginger cocktail. Served very cold with lime.

The essential Italian aperitif. Sweet-bitter and sparkling.

Floral variation of Spritz with elderflower liqueur. Very elegant and fragrant.

Smooth almond liqueur cocktail. The perfect balance between sweetness and acidity.

Aniseed Pastis from Marseille. Best enjoyed diluted with plenty of cold water.

Bitter aperitif based on gentian. Herbal and earthy flavor.

Traditional French cocktail. Dry white wine mixed with crème de cassis.

Festive version of Kir with Champagne instead of white wine.

Classic Italian aperitifs, choice of sweet or bitter red vermouth.

Portuguese fortified wine, sweet and high in alcohol. Notes of stewed red fruits.

Bordeaux aperitif based on wine and fruit liqueurs. Fresh and fruity.

Glass of Italian sparkling wine. Light and fruity.

Glass of Champagne from a grande maison. Fine bubbles and elegance.

Bottle of dry Italian sparkling wine.

100% Chardonnay Champagne. Very fine and elegant.

Classic grande marque Champagne. Balanced and refined.

Light and refreshing Belgian blonde beer on tap.

Beer on tap, changes regularly based on selection.

Alcohol-free blonde beer in a bottle.

Still mineral water from the French Alps.

Naturally sparkling mineral water, fine bubbles.

Prestigious naturally sparkling mineral water, known as the water of King Louis XIV.

Short and strong coffee, intense.

Very short and very strong coffee.

Decaffeinated coffee.

Espresso with a drop of milk.

Espresso diluted with hot water, less strong.

Double shot of coffee, for a strong wake-up.

Hot drink made with cocoa and milk.

Coffee with creamy milk foam.

Selection of teas from the Kusmi Tea brand.

Tennessee whiskey.

Rich and woody American Bourbon.

Fruity and spicy Single Malt Scotch Whisky.

Powerful and complex Japanese whisky.

Very peaty and smoky Islay Scotch.

Classic digestive liqueurs: mint, lemon, or whisky cream.

Italian almond liqueur.

Traditional fruit eaux-de-vie.

Powerful herbal liqueur (55%) from the Carthusian monks.

Aged plum eau-de-vie.

Smooth and vanilla-scented Venezuelan aged rum.

Exceptional aged Guatemalan rum, aged at altitude.

Norman apple eau-de-vie.

Charentais grape eau-de-vie.

10-year-old Gascony eau-de-vie.

Assorted fruit juices by the glass.

Classic or diet cola soda.

Orange soda or iced tea.

Sparkling French artisanal lemonade.

Intense sparkling water.

Bitter or spicy sodas, often used in mixology.

Glass of water flavored with syrup.

Addition of syrup to a drink.