Irish pub

A classic French aperitif cocktail made with white wine and fruit cream. Sweet, fruity, and light. To be drunk chilled before the meal to whet the appetite.

A refreshing long drink based on gin and tonic water. Marked by the botanical notes of the gin and the bitterness of the tonic. Served with ice and often a slice of lemon or cucumber.

A Portuguese fortified wine, rich and often sweet. It has aromas of red fruits, nuts, or spices depending on the style. Enjoy slowly at room temperature or slightly chilled.

A French aperitif made from wild gentian. It offers a distinctive bittersweet flavor with vegetal and earthy notes. Often served neat over ice or lengthened.

A famous brand of Italian vermouth. A wine flavored with herbs and spices, available in red (sweet) or white (dry or sweet) versions. An aperitif classic.

Pineau des Charentes is a French liqueur wine. A blend of grape must and cognac, it is sweet, fruity, and slightly woody. Served very chilled.

A classic Italian cocktail made with Campari, red vermouth, and soda water. Bitter, sweet, and sparkling all at once. Served with an orange slice.

A very popular Venetian aperitif cocktail made with Aperol, Prosecco, and soda water. Bright orange in color, it is sparkling, slightly bitter, and refreshing. Served with plenty of ice and an orange slice.

The iconic Pastis from Marseille, an anise-flavored liqueur. It is drunk diluted with plenty of fresh water (5 to 7 parts), which gives it its characteristic milky color. Intense licorice and anise flavor.

A refreshing mixed drink prepared without alcohol. Generally fruity and colorful.

Non-alcoholic version of the Mai Tai cocktail. An exotic blend of fruit juices and syrups reminiscent of tropical flavors, without the rum.

Non-alcoholic version of Piña Colada. A creamy blend of pineapple juice and coconut cream. Sweet, smooth, and very fruity.

Non-alcoholic version of the famous Mojito. Made with lime, fresh mint, sugar, and sparkling water. Very thirst-quenching and tangy.

A glass of Champagne sparkling wine. Elegant, with fine bubbles and refreshing acidity. A symbol of celebration and refinement.

An upside-down tart with caramelized red onions on a crispy crust. A savory blend of sweetness and melt-in-your-mouth texture.

Small spicy cod fritters, typical of Caribbean cuisine. Crispy on the outside and soft on the inside. Served here with a mild chili sauce.

A classic Caprese salad with buffalo mozzarella, creamier than the standard version. Served with fresh tomatoes, basil, and olive oil.

An assortment of cured meats (saucissons, cured hams, pâtés) served on a wooden board. Ideal for sharing as an aperitif with bread.

Homemade vegetarian spring rolls. Rice paper filled with crunchy fresh vegetables and herbs.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melting texture and delicate flavor, enhanced here by lime.

Spreadable preparation based on cooked and flaked fish, mixed with fat or cream. Served with toast.

A gourmet salad with crispy roasted goat cheese (in a brick pastry). Served with lardons, potatoes, and raw vegetables.

Asian-inspired salad with salmon and fresh vegetables. The dressing with rice vinegar and soy sauce provides a tangy and umami touch.

The famous composed salad of romaine lettuce, chicken, croutons, and a creamy parmesan and anchovy dressing.

A refreshing dish featuring fish and avocado. Combines marinated salmon with Mediterranean spreads (tapenade, tarama).

Traditional Alsatian tarte flambée. A very thin dough topped with cream, onions, and smoked lardons, gratinated with emmental cheese.

A rustic variation of flammekueche, enriched with mushrooms for more flavor and texture.

A seafood version of flammekueche with salmon and fresh touches like arugula and lemon.

Flammkuchen topped with goat cheese, which provides creaminess and a distinct flavor, pairing well with lardons.

A rich and mountainous flammekueche, reminiscent of tartiflette with Reblochon cheese and potatoes.

Classic pizza topped with tomato sauce, cheese, cooked ham, and button mushrooms.

A pizza topping combining ham, the spiciness of chorizo, and an egg, often served runny in the center.

Pizza with authentic Italian flavors featuring Parma ham and creamy buffalo mozzarella, served with fresh arugula.

Vegetarian pizza loaded with grilled or marinated sun-dried vegetables.

Four-cheese pizza on a cream base. Rich and powerful blend including blue gorgonzola and a luxurious touch of truffle gouda.

Marinated chicken pizza, spiced up for a more intense flavor.

Folded pizza like a turnover, trapping the filling and aromas inside. Melting center and golden crust.

Tuna pizza with savory Mediterranean accents from olives and capers.

The pasta or risotto dish changes daily according to the chef's inspiration and market products.

Thin strips of chicken cooked with fragrant Thai spices, often lemongrass, ginger, and chili.

Vegetarian lasagna, layers of pasta alternated with vegetables and sauce, baked and gratinated. Served with salad.

Traditional French pork sausage, AAAAA certified (guarantee of superior quality). Grilled and served with fries. Very strong flavor and unique texture.

Thin slice of pan-fried chicken, coated in a creamy mushroom sauce. Served with mashed potatoes.

Grilled pork ribs glazed with a sweet and savory barbecue sauce. The meat is tender and falls off the bone.

Hand-cut beef tartare, seasoned and then very briefly seared in a pan (back and forth) to cook the outside while keeping the inside raw.

Raw minced beef, seasoned by the chef with capers, onions, mustard, and spices. Traditional cold bistro dish.

Fish fillet fried in a crispy batter. Served with fries and a creamy tartar sauce.

Fresh fish of the day cooked on a hot plate (plancha). The variety depends on the market.

Typical dish from the North. A slice of toasted bread topped with cheddar melted in beer and mustard, all gratinated. Rich and hearty.

Enriched version of the Welsh with ham and an egg on top.

Variation of the Welsh incorporating potatoes into the preparation.

Special lunch menu served on weekdays. Generally includes a combination of dishes (starter+main or main+dessert).

Vegetarian burger with a vegetable patty or meat substitute.

The classic burger with ground steak and melted cheddar cheese.

Chicken burger (or beef depending on menu description, note here the description says 'ground beef' which seems like a typo, but it's written as is). Served with cheddar and bacon.

Gourmet burger with a blue cheese sauce (like Roquefort or Gorgonzola) that adds character.

Very hearty burger with two ground steaks, cheese, and crispy bacon.

Burger topped with a fried egg ('à cheval') placed on the steak and bacon.

Soft and creamy French blue cheese, cylindrical in shape.

Semi-hard, uncooked pressed cheese from Auvergne, with a hazelnut and earthy flavor.

The 'King of Cheeses', a soft-ripened cheese with a bloomy rind, creamy and flavorful.

Semi-hard Dutch cheese flavored with truffle for a luxurious and earthy taste.

Assortment of several cheeses served on a board.

Classic dessert consisting of a rich vanilla cream topped with a layer of crunchy caramelized sugar.

Warm waffle served with a topping of your choice.

Poached meringue floats on vanilla custard, garnished with caramel and almonds.

Upside-down caramelized apple tart, served warm with vanilla ice cream.

Chocolate cake cooked on the outside with a molten center. Here with a caramel center.

Thin crepe simply sprinkled with sugar.

Crepe with a sweet filling of your choice.

An Irish coffee (coffee, whiskey, cream) served with an assortment of petit fours.

Moist cake soaked in rum syrup. Served with an extra shot of spiced rum.

Dense and creamy cheesecake on a biscuit base.

Hearty dessert consisting of a crepe or waffle with all the gourmet toppings.

An espresso served with a selection of miniature desserts.

A tea served with a selection of miniature desserts.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Gourmet ice cream sundae with brownie pieces.

A classic: vanilla ice cream drizzled with hot chocolate sauce and whipped cream.

Coffee ice cream sundae, refreshing and stimulating.

All-chocolate ice cream sundae for chocolate lovers.

Gourmet ice cream sundae centered on caramel flavor.

Cup of fruity sorbets, light and tangy.

Lemon sorbet with vodka. Digestif and refreshing.

Dry and fruity Italian sparkling wine, full bottle.

Branded champagne bottle, prestigious sparkling wine.

Grand champagne from a renowned house, balanced and refined.

Glass of prosecco.

Large glass of champagne served with plenty of ice ('swimming pool').

Light and thirst-quenching Belgian blonde beer.

Famous Irish stout beer, creamy with notes of coffee and roasted malt.

Toasted bread slices rubbed with garlic and butter, often with herbs.

Hummus with tahini, served with pita bread.

Crispy battered onion rings.

Breaded and fried mozzarella cheese sticks.

Small pizza to share for an aperitif.

Large board combining cheeses and charcuterie.

Short espresso or decaffeinated coffee.

Double shot of espresso.

Creamy coffee with milk or hot chocolate.

Classic black tea from Sri Lanka.