Folie Liberté

A large, light American-style lager beer. Fresh and subtle taste, very thirst-quenching. Served ice-cold on tap.

Choice between a blonde abbey beer (Leffe), a strong Belgian beer (Chouffe) or a traditional mix of orange bitters and beer (Picon). Rich and malty flavors.

Refreshing Venetian cocktail based on prosecco, sparkling water, and a bitter or liqueur of your choice. Sweet-bitter and sparkling flavor, served with ice cubes and an orange slice.

Homemade non-alcoholic drink with fresh lemon juice. Tangy and sweet taste, topped with sparkling lemonade.

The special starter, changed daily according to the chef's inspiration and market products. Ask your server for details.

Thin slices of smoked salmon marinated in salt, sugar, and dill. Served with a yuzu-scented cream (Japanese citrus) for a tangy touch. Melts in your mouth texture.

Fresh Italian cheese with a creamy heart. Served with peppery arugula salad, intense sun-dried tomatoes, and basil sauce.

Traditional French soup made with beef broth and caramelized onions. Served with toasted bread and a layer of melted, gratinated cheese on top.

Breaded mozzarella cheese sticks fried until golden. Crispy on the outside and gooey on the inside, served with a spicy tomato sauce.

Fried fritters filled with melting Brie cheese. Accompanied by honey for a savory-sweet mix.

Selection of Mediterranean vegetables cooked on the grill. A light and vegetarian dish highlighting the natural flavors of the vegetables.

Fried spring rolls of Vietnamese origin, filled with chicken and vegetables. Crispy, to be dipped in a sweet and sour fish sauce.

Shrimp coated in a light and airy Japanese-style batter. Served with a mild spicy sauce.

Whole camembert cheese baked until runny. Seasoned with herbs and honey. Ideal for sharing by dipping bread.

High-quality Italian cured ham, aged for 18 months. Delicate flavor and melt-in-your-mouth texture, served in thin slices.

Crispy Mexican corn chips served with three accompaniments: avocado puree, tomato sauce, and melted cheese sauce.

Beef bones cut and roasted to allow the tender and rich marrow inside to be enjoyed. To be spread on toast with a little salt.

A complete and fresh bowl with a rice base. Topped with marinated salmon, crunchy vegetables, and sweet mango for a balanced and colorful meal.

Protein-rich quinoa health bowl. Topped with chicken and a variety of fresh vegetables like avocado and edamame beans.

Vegetarian version of the meal bowl, without meat or fish. A rice base topped with a generous mix of fresh, crunchy vegetables.

Classic composed salad of crunchy romaine lettuce, breaded chicken, parmesan cheese, and croutons, bound by a creamy dressing.

Fresh seafood salad featuring marinated salmon (gravlax), accompanied by avocado and egg on a bed of lettuce.

Typical French salad served with slices of toast topped with melted goat cheese. A delicious hot and cold combination.

The house's signature burger with a ground beef patty, melted cheddar cheese, and a sweet and savory onion jam. Served with classic toppings.

Crispy breaded chicken burger. Enhanced with mashed avocado for sweetness and caramelized onions for flavor.

Characterful burger with strong Auvergne blue cheese and smoked bacon. A rich and powerful combination.

An alternative to beef, this burger features smoked salmon and avocado. Served with cream and arugula for added freshness.

Meatless burger with a soy-based patty. Topped with cheese sauce and garnished with candied onions.

Temporary special dish offered by the chef. Check the blackboard or ask staff for the dish of the day.

Pan-seared chicken pieces coated in a sweet Japanese soy sauce (teriyaki). Served with fragrant rice.

Tuna fillet briefly seared to remain raw in the center, coated in sesame seeds. Finely sliced and served with rice.

Tubular pasta served in a rich and fragrant truffle cream sauce. Topped with parmesan cheese and peppery arugula.

Delicate white fish fillet. Accompanied by a yuzu (Japanese citrus) lemon butter sauce and green beans.

Tender and marbled ribeye steak of about 300g. Grilled and served with a choice of classic sauce, fries, and salad.

Thin slices of marinated raw beef, served with a ball of creamy burrata cheese and fries. Cold and hot dish.

Raw salmon cut into small cubes and seasoned. Served fresh with hot fries and salad.

Classic bistro dish of raw minced beef seasoned with capers, onions, and sauces. Served with fries.

Duck thigh slow-cooked in its own fat until very tender. Served with garlic roasted potatoes.

The simplest and most classic pizza with tomato sauce, quality mozzarella cheese, and olives.

Pizza topped with ham and mushrooms, possibly crowned with a ball of creamy burrata after cooking (depending on the name).

Pizza with intense savory and marine flavors thanks to anchovies and capers.

The 'Queen' pizza, a very popular classic with cooked ham and sliced mushrooms.

Pizza folded in half like a turnover, trapping the ham and egg filling inside.

Rich pizza for cheese lovers, combining four varieties with different tastes, from mild to full-bodied.

Gourmet pizza based on fragrant black truffle cream, without tomato sauce, with mushrooms.

Pizza topped with high-quality Italian cured ham added after cooking, with parmesan and salad.

Vegetarian pizza loaded with grilled sun-kissed vegetables like eggplant and zucchini.

Spicy pizza topped with North African merguez sausages and an egg.

Pizza with a smoky and slightly spicy flavor thanks to slices of Spanish chorizo sausage.

Hearty pizza topped with seasoned ground beef and onions.

White pizza (no tomato) with smoked salmon and cream, reminiscent of Scandinavian flavors.

Sweet and savory pizza combining the strong taste of goat cheese and the sweetness of honey.

Bistro classic starter: hard-boiled eggs topped with homemade mayonnaise.

Gratin composed of a layer of mashed potatoes and a layer of shredded duck meat.

Salmon fillet cooked in parchment paper to retain its tenderness, flavored with garlic.

Italian dessert revisited with fruit (pears) and caramel sauce, alternating mascarpone cream and biscuits.

Sweet tart filled with blackcurrants, a tangy red fruit.

Very large piece of beef to share or for a big appetite, grilled and served with a rich sauce.

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

Quick lunch menu including two courses: either a starter and a main, or a main and a dessert.

Full lunch menu including three courses: starter, main course, and dessert.

Menu adapted for children with a simple dish (meat and fries), an ice cream dessert, and a drink.

Dry and crisp white wine from the South of France. Notes of citrus and white flowers.

Rounder, buttery white wine. Classic, easy-drinking Chardonnay varietal.

Loire white wine, similar to Sancerre. Fresh, mineral, and elegant.

Prestigious Burgundy white wine. Very dry with marked minerality (flinty taste).

Sweet and sugary white wine from the Southwest. Fruity and pleasant, perfect for an aperitif or dessert.

Italian sparkling wine. Light, fruity, and festive.

Provençal rosé wine. Clear, dry, and refreshing.

Famous rosé produced by the Miraval estate. Elegant with red berry notes.

A classic Provençal rosé. Very pale, aromatic, and fine.

Light red wine made from Pinot Noir grapes. Cherry and raspberry aromas. Vegan certified.

Languedoc red wine. Rich, round, and full-bodied, with notes of ripe fruit.

Classic Bordeaux red wine. Structured with present tannins, pairs well with meat.

Rhône Valley red wine. Spicy and warm, with black fruit aromas.

Light red wine made from Gamay grapes. Fruity, supple, and pleasant.

Languedoc red wine renowned for being powerful, with aromas of garrigue and ripe fruit.

Fine Burgundy Pinot Noir. Elegant, complex, and refined.

Prestigious Bordeaux red wine made from Merlot. Round, velvety, and woody.

Northern Rhône Valley red wine (Syrah). Spicy, peppery, and racy.

Exceptional Bordeaux red wine. Great finesse and aromatic complexity.

100% Malbec red wine from Argentina. Dark, fruity, and full-bodied.

The real French Champagne. Brut, so not very sweet, with fine and elegant bubbles.

High-quality Champagne made only with white grapes (Chardonnay). Very fine and fresh.

One of the most prestigious Champagne houses. A balanced, round, and very aromatic wine.

The classic orange bitter spritz, very popular and refreshing.

A variation of the spritz based on Italian lemon liqueur. Very fresh and tangy.

Fruity spritz with pink grapefruit flavor.

Floral and elegant spritz based on elderflower liqueur.

Cocktail based on Lillet (Bordeaux aperitif wine). Sweet and fruity.

Spritz based on blood orange vermouth. Bright red color and citrus taste.

Fruity spritz with black fruit flavors, reminiscent of Kir but sparkling.

Smoky and fresh Mexican cocktail, blending Mezcal's agave and grapefruit's bitterness.

The most famous Cuban cocktail. Fresh, minty, and lemony.

Fruity variation of the classic Mojito.

Simple and bitter long drink based on gin and tonic water.

Balanced cocktail between lemon acidity and blackberry sweetness, based on French gin.

Smoky variation of the Tequila Sunrise, with a red and orange color gradient.

Exotic and powerful tiki cocktail, with almond and tropical fruit flavors.

Cocktail traditionally served in a copper mug. Spicy thanks to ginger and very refreshing.

Very popular modern cocktail, sweet and tangy, served with a separate shot of sparkling wine.

Brazil's national cocktail. Powerful, with crushed lime and cane eau-de-vie.

Reimagining of the classic Daiquiri with a French floral touch (elderflower).

Layered tricolor shot (coffee, cream, orange). Often served flambéed.

Unmissable Mexican cocktail. Sour and salty (salt-rimmed glass).

Creamy tropical cocktail with pineapple and coconut.

Gin tonic colored blue with Curaçao orange liqueur.

Variation of the Cosmopolitan with an exotic lychee note.

Temporary creation by the bartender.

The non-alcoholic mojito. Just as refreshing with mint and lime.

Floral and bitter mocktail, very thirst-quenching.

Alcohol-free alternative to the Spritz, using an alcohol-free aperitif with chamomile notes.

Sweet fruity drink, mixing red and exotic fruits.

Non-alcoholic cocktail with intense tropical flavors.

A coffee served with a tasting of three different spirits to end the meal joyfully.

Hot coffee mixed with Irish whiskey and sugar, topped with cold fresh cream.

Strong distilled fruit-based spirits. Very fragrant.

Oak-aged wine eau-de-vie. Woody and vanilla notes.

Normandy apple eau-de-vie.

Italian marc de raisin eau-de-vie. Powerful and dry.

Orange peel liqueurs. Sweet and strong.

Selection of digestive liqueurs: mint (Get), lemon (Limoncello) or cream of whisky (Baileys).

Amber plum eau-de-vie, a specialty from the Southwest.

Gascony eau-de-vie, more rustic and fragrant than Cognac.

High-quality Cognac, balanced and refined.

Cognac 'Extra Old', very aged. Complex aromas of spices, dried fruits, and leather.

Daily sweet treat prepared by the chef.

Thick slice of brioche dipped in an egg-milk mixture and pan-fried in butter. Served warm with caramel.

Espresso accompanied by several small pastries.

Light and healthy dessert. Fresh cheese whipped with cereal and honey.

Chocolate cake with a warm molten center. The hot and cold contrast with ice cream is delicious.

Crispy meringue filled with whipped cream and fresh seasonal fruits.

Vanilla cream dessert (or other flavor) topped with a layer of crunchy caramelized sugar.

Upside-down apple tart, with apples caramelized in butter and sugar.

Classic or revisited Italian dessert according to the chef's mood.

Fresh cheesecake on a biscuit base.

Frozen digestive dessert: lemon sorbet with vodka.

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

Selection of aged French cheeses.

Traditional ice creams or sorbets. Several flavors to choose from.

Assortment of cured meats (salami, ham) or cheeses, served on a wooden board.

Giant and convivial version of the croque-monsieur on a baguette, served sliced on a platter.

The best of both worlds: assorted charcuterie and cheeses to share.

Appetizer-style platter with toasts and vegetables.

Portion of golden and crispy fries.

Fries topped with melted cheddar cheese.

Any pizza from the menu served pre-cut for an appetizer.

Quick and simple French breakfast: a coffee and a pastry or bread.

Complete breakfast with hot drink, quality fruit juice, and pastry.

Two eggs fried.

Classic savory breakfast.

Simple omelette served with a side of green salad.

Omelette filled with melted cheese.

Complete and hearty omelette.

French still natural mineral water.

Italian sparkling natural mineral water, finely bubbly.