Dudule

A classic cocktail based on vodka, ginger beer, and lime. The taste is spicy, sweet, and tangy. Served very cold, often in a copper mug.

A variation of the Mule using Gin instead of vodka. Mixed with ginger beer and lemon. Offers botanical and refreshing notes.

A tropical version of the Mule prepared with rum. The rum provides a rounder, sweeter flavor that pairs well with the spiciness of ginger.

A classic Whiskey Sour cocktail. Mix of whiskey, lemon juice, and sugar syrup, emulsified with egg white for a creamy, foamy texture.

An Amaretto Sour, sweet and tangy. The almond liqueur (Amaretto) is balanced by lemon, with a silky texture thanks to the egg white.

The Pisco Sour, an emblematic South American cocktail. Made from grape eau-de-vie (Pisco), it is lively and aromatic, sweetened by sugar and egg white foam.

A classic French bistro dish. Hard-boiled eggs served with a creamy homemade mayonnaise. Simple, tasty, and comforting.

A cold soup made from raw green vegetables (cucumber, green pepper, herbs). Refreshing and light, ideal in hot weather.

Raw shrimp cut into small cubes, seasoned and mixed with avocado. A fresh and delicate starter with marine flavors.

Thin slices of beef, lightly seared on the outside and raw on the inside, marinated in the Japanese style (soy, ginger). Tender and fragrant.

Raw salmon marinated in salt, sugar, and dill. Served with a yogurt and cucumber sauce (tzatziki) and toasted bread.

A fresh Italian pasta filata cheese, with a creamy center. Served with thin slices of tomato, pesto (basil), and pine nuts for crunch.

A rich and hearty American salad. It contains chicken, blue cheese, crispy bacon, hard-boiled egg, and avocado.

The famous Caesar salad with grilled chicken, Italian cheese (parmesan type), golden croutons, and its characteristic creamy dressing.

A nutritious vegetarian salad based on quinoa and roasted vegetables. Accompanied by chickpeas and a fresh yogurt sauce.

A complete dish served in a bowl, 'poke bowl' style. Rice base with marinated salmon and a variety of fresh vegetables and fruits for a mix of textures.

A large salad centered around a creamy burrata, accompanied by roasted vegetables, sun-dried tomatoes, and a sweet touch of fruit.

An Asian-inspired salad with semi-cooked beef, cold noodles, and crunchy vegetables. Garnished with small spring rolls and a fragrant sauce.

The quintessential French hot sandwich. Toasted sandwich bread filled with ham and melted cheese. Served with a green salad.

Like a Croque-Monsieur, but topped with a fried egg (the lady's 'hat'). Rich and indulgent.

Slice of toasted bread topped with mashed avocado and marinated salmon. The poached egg adds creaminess. Fresh and modern.

Layered sandwich cut into triangles. Filled with chicken, bacon, cheese, and raw vegetables. Served with fries.

Large slice of toasted bread rubbed with garlic, topped with fresh tomatoes, melted mozzarella, and cured ham.

Classic beef burger with grilled bacon and flavorful cheese. Served in a soft bun with fries.

Breaded and fried chicken burger. Enhanced with Italian flavors like mozzarella, pesto, and sun-dried tomatoes.

Fish burger with a breaded cod fillet. Topped with cheddar cheese and a herbed tartar sauce.

A thick and tender beef fillet (Aubrac breed), served with a spicy pepper sauce. Accompanied by mashed potatoes.

High-quality raw beef, hand-chopped and classically seasoned. Served fresh with fries.

An exotic variation of beef tartare with Asian seasonings (cilantro, soy sauce). Fresh and slightly spicy flavors.

Slices of cooked and then cooled roast beef. Simply served with mayonnaise, salad, and fries. A traditional cold dish.

Oven-roasted chicken with a spice mix, olives, and preserved lemon, reminiscent of tagine flavors. Served with rice.

Traditional Basque blood sausage, seasoned with Espelette pepper. Melting texture and rich flavor, served with apples and mashed potatoes.

Fresh raw salmon cubes, marinated. Avocado adds creaminess and pomegranate adds a crunchy, tangy touch.

Delicate white fish fillet, gently cooked. Served with vegetables and a crispy cheese crust (Grana).

The British classic: cod fillet fried in a crispy batter. Served with thick-cut fries and tartar sauce.

Large shrimp seared in a pan and flambéed. Served with stir-fried noodles and Asian-style vegetables.

A vegetarian plate composed of an assortment of cooked vegetables and colorful homemade dips (hummus, tzatziki).

Italian pasta in the shape of small ears, served with a green vegetable sauce. The burrata adds an irresistible creamy touch.

A mix of vegetables and noodles quickly stir-fried in a wok to keep them crunchy. Savory and fragrant Asian flavors.

An extra portion of your choice of side dish from the selection offered (fries, vegetables, rice, etc.).

House draft beer served in a pint (50cl) at a reduced price during Happy Hour.

A large glass of your choice of wine (white, red, or rosé) at a preferential price.

Selection of the house's signature cocktails offered at a reduced price.

Non-alcoholic versions (mocktails) of the great classics, with fresh fruits and syrups.

A sparkling and fruity cocktail based on vodka and prosecco, with floral notes of elderflower and red berries.

An exotic cocktail with rum and tropical fruits (passion fruit, pineapple), sweetened by the almond notes of Amaretto.

A very fresh and herbaceous cocktail, highlighting the classic combination of gin and basil.

A tequila-based cocktail, made sweet and fruity by peach and cranberry.

A comforting mix of bourbon whiskey and honey, enhanced by the spiciness of ginger.

A rich and indulgent dessert cocktail, mixing coffee, cream, coconut, and almond.

A light and fragrant long drink, dominated by citrus (bergamot) and red fruits.

A very fruity and sweet cocktail with vacation flavors (coconut, passion fruit, strawberry).

Bartenders can make classic cocktails on request (Mojito, Margarita, etc.).

The traditional Venetian Spritz made with Aperol (or equivalent), prosecco, and sparkling water. Bitter-sweet and fizzy.

A floral variation of the Spritz with elderflower liqueur, fresh mint, and lime.

A Spritz flavored with bergamot, a very aromatic citrus fruit. Offers elegant lemony and floral notes.

Spritz where the bitter is replaced by Limoncello (Italian lemon liqueur). Very fresh, sweet, and lemony.

A sharing platter composed solely of vegetarian specialties: spreads, cooked vegetables, and pita bread.

The classic aperitif platter. Choose between an assortment of cured meats, aged cheeses, or a mix of both.

The house's signature platter, very indulgent. A mix of hot snacks, fried items, and tartines.

Chickpea puree blended with beetroot, giving a beautiful pink color and a slightly sweet taste. Served with bread.

Breaded and fried goat cheese or in a brick pastry. Served warm with honey for a sweet-savory touch and fresh mint.

Oven-roasted potato wedges with a spice mix. Served with a fresh yogurt sauce.

Portion of fries generously covered with melted cheddar cheese and pieces of grilled bacon.

Breaded and fried chicken pieces (tenders). Served with a spicy mayonnaise.

Small fried spring rolls stuffed with vegetables. Crispy and served with an Asian sauce.

Miniature or cut version of the croque-monsieur, easy to eat with fingers as an appetizer.

The house blonde beer. A thirst-quenching, light, and refreshing beer.

Classic beer mixes. Panaché (with lemonade), Monaco (lemonade + grenadine), Tango (grenadine), Twist (lemon syrup).

A French wheat beer (white) with notes of citrus and coriander. Cloudy, smooth, and refreshing.

A Belgian abbey beer. Generally round, malty, and slightly spicy.

A Parisian India Pale Ale. More bitter beer with pronounced hop aromas (tropical fruits, resin).

Blonde beer mixed with Picon, a bitter orange and herbal liqueur. A very popular aperitif in northern and eastern France.

Blonde beer flavored with tequila. Sweet and festive.

Non-alcoholic version of the famous French blonde beer. The taste of beer without the effects of alcohol.

A Corsican beer flavored with lemon. Refreshing and fruity.

Modern artisanal cider, sparkling and fruity, produced from French apples.

Complete menu for children including a main course adapted to their tastes, a drink, and a sweet dessert.

Thin, soft pancakes served warm with your choice of topping.

A fresh and light dessert consisting of a seasonal fruit salad, a cold fruit soup, and a scoop of sorbet.

Individual chocolate cake baked so the center remains molten. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

A healthy dessert or a gourmet breakfast: creamy white cheese topped with crunchy cereal, fruits, and sweet syrup.

Cream cheese cake on a biscuit base, topped with red fruit coulis. Dense and creamy texture.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served with caramel and ice cream.

Upside-down apple tart where the apples are caramelized before baking. Served warm.

An espresso coffee served with an assortment of small miniature desserts (mignardises).

The same as gourmet coffee, but with tea instead of coffee.

Alcoholic version of gourmet coffee, accompanied by an Espresso Martini cocktail.

Selection of aged cheeses of the moment, served with bread.

Artisanal ice creams and sorbets with classic and fruity flavors. Choose the number of scoops you want.

Simple and delicious Italian dessert: ice cream drowned in hot espresso coffee.

Digestive sundae composed of lemon sorbet with a shot of vodka.

Large sundae of chocolate ice cream topped with chocolate sauce, whipped cream, and slivered almonds.

Classic sundae with vanilla ice cream, hot chocolate sauce, whipped cream, and almonds.

A banana cut in half served with three scoops of ice cream (vanilla, strawberry, chocolate) and all the gourmet toppings.

Classic coffee drinks. Espresso (short), Long (more water), Tight (less water), Hazelnut (with a drop of milk).

Large coffee with hot milk and milk foam.

Two shots of espresso in a large cup. For a boost.

Cappuccino (coffee, milk, foam) or rich and creamy old-fashioned hot chocolate.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Modern hot milky drinks. Chai (spices), Ube (purple yam), or Matcha (powdered green tea).

Hot milk infused with vanilla. Sweet and soothing.

Alcoholic hot drinks. Grog (rum, hot water, lemon) or Irish Coffee (coffee, whiskey, cream).

Selection of quality teas (black, green, rooibos) with various flavors.

Herbal infusions without caffeine, ideal for relaxing.

Option to replace cow's milk with oat milk in your drink.

Classic breakfast including a coffee or tea, fresh fruit juice, and a pastry.

Hearty brunch with hot drink, juice, pastry, a sweet dish (granola/crêpe), and a savory dish (eggs).

Slice of fresh or toasted bread served with butter and jam.

Flaky French bakery classics.

Healthy bowl of white cheese with crunchy muesli and fruits.

Crêpes served with your choice of sweet topping.

Soft-boiled eggs in their shells, served with toast soldiers.

Gently pan-fried beaten eggs for a creamy texture.

Pan-fried eggs with the yolk still runny.

Simple omelette, runny or well-done to your taste.

Omelette filled with melted cheese or diced ham.

Full omelette with cheese and ham.

The brunch classic: soft bread, runny poached egg, and creamy hollandaise sauce.

Avocado-salmon toast with a poached egg.

Classic Swedish vodka, pure and smooth.

Artisanal French vodka, often made from quinoa or wheat.

Premium Italian vodka.

Supplement to mix your spirit with a soda (Coca, Tonic, etc.).

Artisanal French gin.

French gin with many botanicals, very fragrant.

Scottish gin infused with cucumber and rose. Very fresh.

Supplement to mix your spirit with a soda (Tonic recommended for Gin).

Young (Joven) Mezcal, with characteristic smoky notes of cooked agave.

100% agave white tequila. Pure and vegetal taste.

Peruvian grape eau-de-vie, unaged. Very aromatic.

Brazilian sugarcane eau-de-vie. Base ingredient for Caïpirinha.

Supplement to mix your spirit with a soda.