COCO Balard

A light and refreshing blonde beer with a subtle bitterness. Notes of cereal and hops. Best enjoyed very cold.

Local or craft beer, often a balanced lager. Thirst-quenching with character.

India Pale Ale, a more bitter beer with pronounced floral and fruity aromas. Rounder texture in the mouth.

Abbey beer, richer and maltier with often a higher alcohol content. Aromas of caramel and dried fruits.

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

French brown beer with aromas of caramel and roasted malt. Smooth and slightly sweet flavor.

Parisian white beer, cloudy and aromatic. Notes of citrus and sweet spices.

Alcohol-free Breton craft beer. Allows you to enjoy the taste of beer without the effects of alcohol.

Alcohol-free version of the famous Dutch lager. Malty taste similar to the original.

Pastis de Marseille, anise liqueur. Best enjoyed diluted with plenty of fresh water and ice. Licorice and anise flavor.

Mix of Suze (bitter gentian liqueur) and crème de cassis. The bitterness is softened by the sweetness of the red fruit.

A classic French breakfast including a hot drink, fresh fruit juice, and toast with butter and artisanal jam.

Slice of fresh baguette served with butter.

Toast served with fruit jam.

Flaky pure butter pastry, crispy on the outside and soft on the inside.

Two eggs fried in a pan, cooked white and runny yolk.

Beaten eggs cooked in a pan, served golden and fluffy.

Mixed eggs gently cooked to achieve a creamy texture.

Complete weekend formula combining sweet and savory. Includes drink, juice, toast, a main dish with eggs or croissant, and a dessert.

Breaded and fried mozzarella di bufala sticks. Crispy outside, melting inside.

Classic French: snails cooked in their shells with parsley and garlic butter. Firm texture, herbaceous and rich flavor.

Assortment of aged cheeses served on a board, ideal for accompanying wine.

Selection of assorted cured meats (pâtés, hams, sausages) served with bread and gherkins.

Traditional soup made with caramelized onions and beef broth, served gratinated with cheese and bread.

Marinated and grilled artichoke hearts, served tender with herbs.

Toasted bread topped with sautéed Paris mushrooms with garlic and parsley.

A ripe half avocado served simply with vinaigrette dressing.

Hard-boiled eggs cut in half, served with homemade mayonnaise. A true bistro classic.

Italian pasta served with a spicy tomato sauce with garlic and chili.

Pasta in a creamy sauce with mushrooms and Parma ham, sprinkled with Italian cheese.

Quality coarsely ground artisanal sausage, served with homemade mashed potatoes.

Raw minced beef seasoned (capers, onions, sauces), served with fries.

Hot sandwich with ham and melted cheese, served with salad.

Classic burger with ground beef and melted cheese in a homemade bun.

Beef stew slowly simmered in a red wine sauce with vegetables. Very tender meat.

Puff pastry crust filled with a creamy preparation of chicken and mushrooms.

Breaded and fried fish fillet, served with fries, a dish of British origin.

Portion of traditional French raw milk cheese.

Coffee served with a selection of several small miniature desserts.

Airy and smooth dark chocolate dessert.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Menu adapted for children including a sweet drink, a simple main dish with a side, and a dessert.

Sicilian white wine, dry and aromatic.

Burgundy white wine from the Chardonnay grape. Rich and buttery.

Sicilian red wine, full-bodied with notes of black fruit.

Refreshing Italian cocktail based on Prosecco, sparkling water, and bitters (Aperol or Campari). Sweet and sour taste and bright orange color.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Frothy and rich in coffee flavor.

Chilled cocktail based on vodka (or gin for the London), spicy ginger beer, and lime.