Comptoir des Archives

Hot ham and cheese sandwich (Emmental or Gruyère) grilled, served with fries and salad. Crispy and melting. · Classic French bistro dish.

Same as croque-monsieur but topped with a fried egg. Served with fries and salad. · Rich and flavorful.

Savory tart filled with an egg and cream mixture, with ingredients of the day (vegetables, bacon, etc.). Served with salad. · Firm and creamy texture.

Beaten eggs cooked in a pan with a topping of your choice. Served runny or well-done with green salad.

Selection of various French cheeses served on a board. Ideal for snacking with wine.

Selection of cold cuts and cured meats (hams, salamis). Usually served with bread and pickles.

Combination of cheeses and charcuterie on the same board.

Small aperitif assortment.

Plate of Asian-inspired specialties with fries (rolls and stuffed triangles).

Selection of American fried items: onion rings, mozzarella sticks, and chicken pieces.

Portion of fried potatoes.

Miniature or shared version of croque-monsieur for an aperitif.

Mashed avocado dip served with crispy corn chips.

Bistro classic: hard-boiled eggs served cold, topped with mayonnaise.

Fresh salad of tomatoes and mozzarella cheese, seasoned with pesto (basil, garlic, olive oil).

Smoked salmon slices served with toast and a cream and herb sauce.

Hot soup made from caramelized onions and broth, topped with bread and oven-gratinéed cheese.

Duck or goose foie gras served cold with sweet jam and toast. A delicate and rich dish.

Burgundy snails cooked in their shells with parsley and garlic butter. Served hot.

Raw minced beef, seasoned (capers, onions, sauce) and served fresh with fries and salad.

Grilled long-fiber beef cut, served with a candied shallot sauce.

Large, marbled, grilled beef cut, served with an emulsified butter and tarragon sauce.

Duck leg slow-cooked in its own fat until very tender, crispy skin.

Pasta dish with a creamy mushroom (porcini) sauce flavored with truffle.

Beef burger with melted cheese.

Beef burger topped with grilled bacon slices.

Burger with a breaded chicken fillet or patty.

Fresh fish selected by the chef based on the day's market.

Grilled or pan-fried salmon fillet, served with fine vegetable sticks.

White fish fillet coated in crispy batter, served with fries.

Long pasta with a creamy sauce combining cooked fresh salmon and smoked salmon.

Meat-free version of croque-monsieur, with vegetables and cheese.

Seasonal vegetable quiche.

Large composed salad without meat or fish.

Burger with a vegetable or cheese patty instead of meat.

Chef's classic composed salad.

Salad topped with melted goat cheese toasts and aged cured ham.

Romaine lettuce, crispy chicken, hard-boiled eggs, tomatoes, parmesan, Caesar dressing.

Typical fresh salad from Nice with tuna and raw vegetables.

Composed salad featuring seafood (salmon).

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

Caramelized upside-down apple tart, served warm with whipped cream.

Chocolate cake with a molten center.

Slice of brioche dipped in a milk-egg mixture and pan-fried in butter.

Coffee or tea accompanied by an assortment of small desserts.

Thin sweet crepes.

Thin crepes served with fruit jam.

Thin crepes spread with chocolate and hazelnut paste.

Small, strong black coffee.

Espresso with hot milk and milk foam.

Espresso with a dash of hot water.

Two shots of espresso in a large cup.

Espresso diluted with hot water.

Black coffee, longer than an espresso.

Large coffee with milk.

Hot drink with milk and cocoa.

Flavored hot milk.

Coffee or hot chocolate topped with whipped cream.

Infusion of fresh mint leaves.

Selection of teas and herbal teas.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Hot drink based on rum, hot water, lemon, and honey.

Hot cocktail based on coffee, alcohol (whiskey or cognac) and cream.

Classic sweet continental breakfast formula.

Hearty breakfast formula including eggs.

Cola soda.

Natural sparkling mineral water.

Bitter tonic soda.

Sweet carbonated lemon drink.

Juice of your choice.

Still mineral water.

Blended iced coffee.

Cold-infused, sweetened, and flavored tea.

Freshly squeezed orange or lemon juice.

Fermented ginger soda.

Traditional French aperitif: white wine mixed with cassis cream.

Variation of kir made with champagne instead of white wine.

Italian Vermouth.

Typical anise-flavored liqueur from the South of France, served with fresh water.

Champagne and orange juice cocktail.

Selection of classic alcoholic cocktails.

Champagne-based cocktails.

Non-alcoholic (Virgin) versions of classic cocktails.

Elaborate cocktails.