Dépôt Légal Palais Royal

The iconic French croissant pastry. Buttery puff pastry, crispy and golden on the outside, soft on the inside. Usually enjoyed for breakfast.

Rectangular puff pastry pastry filled with dark chocolate bars. Rich and buttery, it's a classic for French afternoon tea or breakfast.

Rich almond cake or pastry. Soft texture and sweet flavor of frangipane or toasted slivered almonds.

Indulgent fusion between a croissant and a cookie. The crispiness of the croissant meets the melting cookie dough and chocolate chips.

Small traditional shell-shaped cakes, served warm. Soft and light texture, accompanied by cream and jam for added sweetness.

The quintessential Parisian breakfast. Combines the intensity of an espresso with the buttery sweetness of a fresh croissant.

Complete and hearty breakfast formula. Includes pastries, proteins (egg, ham, cheese), and coffee. Ideal for big appetites.

Generous omelet filled with slices of spicy pastrami, avocado, and fresh tomato. Rich in protein and flavor.

Beaten eggs cooked gently to achieve a creamy and tender texture. A simple and comforting classic.

Eggs cooked in a pan without being flipped, with the white set and the yolk still runny. To be enjoyed with bread for dipping into the yolk.

Emulsified fish roe specialty, offered here in luxurious versions (sea urchin or truffle). Creamy texture and marine flavor, ideal for spreading.

Appetizer version of croque-monsieur, cut into sticks. Toasted bread filled with fine cheeses and truffle. Crispy and flavorful.

Diced raw tuna, mixed with quinoa and fresh vegetables. A fresh, light, and textured dish.

Thin slices of high-quality Spanish cured ham. Rich, nutty flavor and melting texture.

Crispy fries topped with truffle cream and grated Parmesan. A decadent side dish or appetizer.

Classic bistro starter: hard-boiled egg topped with mayonnaise, here served with grilled bacon and toast. Simple and delicious.

Chickpea and sesame purée (tahini), served with roasted vegetables and a hard-boiled egg. A rich and creamy Mediterranean dish to share.

Fresh Italian cheese with a creamy center, served with granola for crunch and sweet and savory seasonal accompaniments. Fresh and textured.

Creative pastry éclairs, filled with creamy filling and carefully glazed. A modern take on a classic.

Mille-feuille made of multiple layers of thin crepes and chocolate-hazelnut cream. Melting texture and intense flavor.

Cream cheese cake on a biscuit base. Dense and creamy texture, sweet and slightly tangy flavor.

Tartlet filled with tangy lemon cream and topped with a sweet and light meringue. A perfect balance between sugar and acidity.

Light and airy chocolate mousse, served in a cup. A classic cocoa-rich dessert.

Molded dessert surrounded by ladyfingers and filled with pear mousse or cream. Fresh and fruity.

Large hazelnut biscuit, crispy edges and chewy center. Very indulgent.

Artistic dessert imitating the appearance of a croissant but made of vanilla, pecans, and meringue. A play on textures and sweet flavors.

Small choux pastries filled with vanilla cream and pecans, presented in an original way.

Italian dessert with coffee and mascarpone, served in an edible chocolate cup. Rich, creamy, and intense coffee flavor.

Festive Champagne-based cocktail served in a large glass with ice cubes, raspberries, and mint. Very fresh and elegant.

Bright orange, bittersweet, and sparkling Italian cocktail. A mix of Aperol, Prosecco, and sparkling water.

Floral and fruity cocktail with elderflower liqueur (Saint-Germain) and rose. Sweet and fragrant.

Classic Venetian cocktail made with peach purée and Prosecco. Sparkling, fruity, and light.

Cocktail with notes of almond (Disaronno) and orange (Cointreau), lengthened with pineapple juice. Sweet and aromatic.

Smoky version of the Margarita thanks to Mezcal, combined with the exotic flavor of passion fruit.

Refreshing Cuban cocktail based on rum, fresh mint, and lime. Balanced between sweetness, acidity, and minty freshness.