Franky's Bar

Thin slices of smoked salmon served with blinis (small, thick Russian pancakes). The salmon has a salty and smoky flavor, contrasting with the sweetness of the blinis. To be enjoyed as is or with a little cream.

A cured beef charcuterie from Galicia, Spain, known for its intense flavor and melt-in-your-mouth texture. Similar to high-quality cured ham. Served with bread rubbed with fresh tomato.

A creamy preparation based on fish roe (tarama) flavored with truffle. Smooth texture and rich taste, blending marine flavors with the earthy aroma of truffle. Ideal for spreading on bread.

Homemade duck or goose foie gras, with a rich and buttery texture. Served with a slice of soft brioche bread and fig jam for a classic sweet and savory pairing.

Prawns (large shrimp) wrapped in crispy batter and fried. The outside is crunchy and the inside is tender. Served with a basil pesto sauce.

A fresh Italian cheese made from mozzarella, filled with cream. The outer texture is firm while the center is runny and creamy. Served simply with cherry tomatoes.

Crispy fried spring rolls filled with melting goat cheese and honey. A mix of sweet and savory flavors with a crunchy texture.

Diced raw tuna mixed with avocado and sesame seeds. A fresh and light dish, seasoned to enhance the delicate taste of raw fish.

Fried calamari rings coated in breadcrumbs and fried until golden. Served with jalapeños for a spicy kick. To be enjoyed by hand or with a fork.

Raw sea bream marinated in citrus juice (often lime), which lightly 'cooks' the flesh. Firm texture and very fresh, tangy flavor.

Osciètre sturgeon eggs, renowned for their firm pearls and complex flavor with nutty and iodine notes. A luxury delicacy to be savored in small portions.

Raw beef, finely chopped by hand and seasoned with condiments (capers, onions, sauces). Tender texture and enhanced meaty flavor. A French brasserie classic.

The most tender cut of beef, grilled to your desired doneness. Served with a creamy pepper sauce that adds a piquant and aromatic touch.

A marbled cut of beef (intramuscular fat) selected by the renowned Metzger butcher shop. Very flavorful and juicy after cooking.

A gourmet burger topped with a ground steak, melted cheese, and grilled bacon. Rich, flavorful, and hearty.

Chicken portion served with a creamy morel sauce (distinctive wild mushrooms). A dish with forest and creamy flavors.

Tuna steak quickly seared over high heat (seared), leaving the inside raw or medium-rare. Flavored with fresh coriander for an herbaceous note.

Thick cod fillet, a white fish with flaky and delicate flesh. Served with a light and foamy lemon sauce.

Organic salmon fillet baked or pan-fried. The flesh is pink, fatty, and moist with generally crispy skin.

Flattened veal chop, breaded and fried in butter. The meat is tender and the outside is golden and crispy. A classic of Italian and French cuisine.

Elbow macaroni pasta prepared risotto-style or with cream. Enhanced with ham, parmesan, and truffle for a luxurious version of this childhood dish.

Pan-seared scallops. The flesh is white, tender, and slightly sweet with a firm texture.

Small square pasta stuffed with cheese and herbs (a Dauphiné specialty), served with a pan-seared foie gras escalope. A very rich and indulgent dish.

Raw sea bream marinated with lime. A fresh and light main course, identical to the appetizer.

Raw tuna cut into small cubes and seasoned. Served as a main course portion, fresh and tender.

Thin, elongated green vegetables, steamed or sautéed. Crisp and light.

Cooked spinach leaves, often with a little butter or cream. Melting texture and vegetal taste.

Creamy mashed potatoes enriched with truffle aroma or pieces. Rich and fragrant.

Potato sticks fried in oil. Golden and crispy on the outside, tender on the inside.

Small new potatoes cooked whole with the skin, often pan-fried with butter and herbs. Melting texture.

Plain white rice cooked in water. A neutral side dish that goes with everything.

A mix of fresh salad leaves dressed with a light vinaigrette. Adds freshness to the meal.