Chez Paul

Tender leeks served cold with a classic mustard vinaigrette. A traditional French bistro starter. Sweet flavor and melting texture.

Organic hard-boiled eggs served with a creamy homemade mayonnaise. An timeless bistro classic. Simple, rich, and tasty.

Roasted bone marrow served hot with toasted bread and fleur de sel. The marrow is fatty, rich, and melting. To be spread on bread like butter.

Rustic homemade country pâté, served with a sweet onion jam. Meaty and spicy taste enhanced by pepper. To be eaten with country bread.

Herring fillets marinated in oil and aromatics, served with warm potatoes. Salty and smoky flavor typical of Nordic fish. Firm and melting texture.

Homemade duck foie gras, served semi-cooked with a sweet and sour cherry accompaniment. Buttery texture and delicate taste. To be enjoyed on brioche or toasted bread.

Selection of goat cheeses served warm on a crisp salad. Includes plain, pepper, and bacon variations. Savory hot-cold contrast.

Salad of heirloom tomato varieties marinated with fresh basil and feta cheese. Fresh, tangy, and fragrant. A light and summery starter.

Shredded rabbit meat confit in its own fat, flavored with rosemary. Creamy and fibrous texture. To be generously spread on bread.

Thick-cut homemade fries (Pont-Neuf style) and double-fried. Crispy on the outside and fluffy on the inside. Served with mayonnaise.

Snails served in their shells with garlic and parsley butter. Rich and herbaceous flavor. Use breadsticks to soak up the melted butter.

Varied platter of dried meats and cured meats (saucisson, ham, terrine). Ideal for sharing as an aperitif. Accompanied by bread and pickles.

Selection of three classic French cheeses: Brie (creamy), Cantal (firm), and Saint-Nectaire (pressed paste). Served with bread. Perfect to finish the meal or as a snack.

Tender piece of grilled beef served with a creamy tarragon butter sauce. Accompanied by sautéed potatoes. A classic and flavorful meat dish.

Quality chicken roasted with herbs, served with its cooking juices. Accompanied by a gratin of pasta with grated Comté cheese. Comforting and family-style dish.

Beef steak coated in a creamy pepper sauce and flambéed in Cognac. Served with a creamy potato gratin. Rich, spicy, and very gourmet.

Traditional high-quality tripe sausage (Bobosse), served with a grape must mustard. Very pronounced flavor and unique texture. Dish for offal lovers.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh with salad and potatoes. Tender texture and tangy taste.

Veal chop on the bone, tender and juicy, coated in a powerful blue cheese sauce. Served with a creamy potato gratin. Combination of sweet and full-bodied flavors.

Gourmet burger in a dense pretzel bun, topped with beef, bacon, cheese, and sweet onions. Accompanied by thick homemade fries. Hearty and rich in flavor.

Lamb meat cooked very slowly until tender, flavored with herbs de Provence. Served with white beans. A rustic and very tender dish.

Whole sardines grilled simply with salt, served with confit garlic and a Mediterranean vegetable ratatouille. Iodinized and Mediterranean flavor. Watch out for bones.

Seared salmon fillet (raw center) served on a bed of fresh, crisp vegetables. Light, healthy, and balanced dish. Melting texture of the fish.

Beautiful piece of beef grilled on a plancha, served simply with shallots and fresh herbs. Accompanied by homemade fries. For lovers of rare red meat.

Imposing tomahawk steak to share, served with béarnaise sauce and potato gratin. Marbled and flavorful meat on the bone. A feast for carnivores.

Fried chickpea fritters with herbs, served with a mix of seasonal grains and vegetables. Fresh citrus dressing. Complete and fragrant vegetarian dish.

Assortment of French tapas to create yourself. Choose from classics like charcuterie, cheese, or eggs mayo. Ideal for sharing over a drink.

Revisited Spanish drink served in a large glass with lots of ice ("swimming pool"). Red wine infused with fruits, vanilla, and spices. Refreshing and fruity.

Beaujolais red wine, light and fruity. Made from the Gamay grape. Pleasant to drink young, notes of red fruits.

Homemade non-alcoholic drink with organic lemons and fresh mint. Tart and refreshing taste. Served very cold.

Loire red wine (Cabernet Franc). Structured with notes of black fruits and sometimes bell pepper. Pairs well with meats.

Alcoholic creation of the day prepared by the bartender. The recipe changes daily according to inspiration. Ask the waiter for the ingredients.

White wine from Alsace, likely a blend or a noble grape variety from the region. Generally aromatic and floral. Fresh and elegant.

Loire red wine (Cabernet Franc). Smooth and fruity with notes of fresh red fruits. Easy to drink, even slightly chilled.

Upside-down caramelized apple tart. Served warm with crispy puff pastry and thick crème fraîche. An iconic French dessert.

Egg custard topped with liquid caramel. Silky and smooth texture. Sweet flavor of vanilla and cooked sugar.

Choux pastry shaped like a wheel filled with a praline cream made with hazelnuts and almonds. Rich, creamy, and crunchy. A pastry classic.

Whole pear poached in a red wine syrup with spices (cinnamon, cloves) and vanilla. Tender and fragrant. Served cold or warm with its syrup.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce at serving. Delicious hot-cold contrast. A gourmet and generous dessert.

Cherries cooked in a pan and flambéed in almond liqueur (Amaretto). Warm, sweet, and alcoholic with notes of bitter almond. Can be served with a scoop of ice cream.

Dessert made of crispy and melting meringue, filled with whipped cream and fresh red berries. Light, airy, and sweet.

Selection of artisanal ice creams (cream) and sorbets (fruit). Classic flavors available. Refreshing at the end of the meal.

Mix of fresh red berries served in their juice or a light syrup, accompanied by a scoop of strawberry sorbet. Very fruity, light, and fresh.

Leavened cake soaked in a syrup of aged rum and vanilla. Moist and very fragrant. Often served with whipped cream.

An espresso coffee served with a selection of several mini-desserts (mignardises). Allows you to taste several sweets in small portions.

Red wine from the southern Rhône valley. Generally powerful and spicy with notes of black fruits. Pairs well with meats.

Red wine from the northern Rhône valley, 100% Syrah. Characteristic notes of violet, pepper, and black fruits. Elegant and structured.

Rhône red wine, Beaumes de Venise appellation. Warm and fruity, with aromas of garrigue. Sunny wine.

Local red wine, likely rich and structured. Vintage 2019.

Rhône valley cru (Vacqueyras). Robust and generous red wine, with aromas of ripe black fruits and spices. Present but smooth tannins.

Prestigious Rhône cru (Gigondas). Powerful, full-bodied, and complex wine. Notes of cooked fruit, spices, and undergrowth.

Red wine from the Northern Rhône valley (Syrah). Organic. Fresh, fruity (blackcurrant, violet) and slightly peppery. Elegant and digestible.

Red wine from the Côte du Rhône appellation served by the carafe. Friendly table wine, fruity and accessible.

Loire red wine (Cabernet Franc). Light color, aromas of fresh red fruits (raspberry). Light and easy-drinking wine.

Loire red wine from the Gamay grape. Very fruity, light, and without aggressive tannins. Thirst-quenching wine par excellence.

Dry white wine from Bordeaux. Lively, fresh, and floral. Ideal with seafood or as an aperitif.

Sweet Bordeaux white wine. Very sweet, with aromas of honey, apricot, and flowers. Pairs perfectly with foie gras or desserts.

White wine from Burgundy (Chardonnay). Dry, full-bodied, and round. Notes of fresh butter and citrus.

White wine from Mâconnais (Southern Burgundy). Rich, aromatic, and mineral. Often notes of white-fleshed fruits.

Great white wine from Burgundy. Very dry, lively with pronounced minerality (flint taste). Excellent with oysters.

White wine from the South of France. Sunny, rich, and aromatic. Notes of ripe fruit and sweet spices.

Dry white wine from the Southwest, served by the carafe. Sauvignon blanc grape variety. Fresh, lively with notes of citrus and cut grass.

Renowned white wine from the Loire (Sauvignon). Very mineral, taut, and aromatic. Notes of flint and citrus. A great classic.

White wine from Touraine (Sauvignon), fresh and expressive. Typical aromas of boxwood and exotic fruits. Ideal aperitif wine.

Very aromatic white wine from Alsace. Powerful notes of lychee, rose, and spices. Slightly sweet but balanced.