L'Éclair

A fresh Italian cheese made from mozzarella and cream. The outside is a firm mozzarella shell, while the inside is creamy and molten. Served with fresh tomatoes and pesto for a rich, milky taste.

A traditional French soup made with caramelized onions and beef broth. It is gratinated in the oven with melted cheese and croutons. Flavorful, comforting, and rich in taste.

A creamy spread made from fish roe (cod or mullet), oil, and breadcrumbs. Pale pink in color, it has a salty, marine flavor. Enjoyed spread on toast with a drizzle of lemon juice.

A classic of French gastronomy. Land snails served in their shells with garlic and parsley butter. Tender texture and rich herb and butter flavor.

A traditional pâté made from coarsely chopped and seasoned pork. Dense and rustic texture. Served cold, usually accompanied by pickles and bread.

Dried pork sausage from the Auvergne region. Authentic and rustic flavor, cut into thin slices. Ideal for sharing as an aperitif.

Air-dried Spanish cured ham. Firm yet melt-in-your-mouth texture with a salty and slightly woody flavor. Served in thin slices.

Spicy pork sausage originating from the Iberian Peninsula, seasoned with red pepper (paprika). Piquant flavor and distinctive red color. Firm texture.

A varied assortment of cured meats including ham, dry sausage, and pâté. Perfect for sharing and tasting different traditional flavors.

The house's large tasting board. Combines a selection of three cheeses and a complete assortment of cured meats. Ideal for a convivial meal or a large aperitif.

Breaded and fried mozzarella cheese sticks. Crispy on the outside and melty on the inside. Served with a sauce.

Fried calamari rings coated in batter. Tender and crispy texture. Served with a creamy tartar sauce.

Marinated and grilled or fried chicken wings. Served with a sweet and smoky barbecue sauce. Eaten with fingers.

Toasted bread topped with mashed or sliced avocado, garnished with pomegranate and pistachios. Fresh and healthy.

Mixed salad with warm goat cheese, often breaded or on toast. Accompanied by cured ham, salad, and sun-dried tomatoes. A savory hot-cold mix.

Asian-inspired salad with marinated beef strips. Fresh and fragrant thanks to mint and cilantro, with a crunchy peanut touch.

The famous Caesar salad with chicken (often breaded here 'Crispy'), romaine lettuce, parmesan, and croutons, all bound by a creamy dressing.

Hot grilled sandwich made with bread, ham, and cheese, often topped with béchamel and gratinated cheese. A French bistro staple.

Variation of the Croque Monsieur topped with a fried egg (sunny-side up). The egg resembles the hats of yesteryear ladies, hence its name.

Omelette prepared to order with your choice of ingredients from ham, cheese, and mushrooms. Served runny or well-done according to your preference.

Raw beef dish, hand-chopped and seasoned with capers, pickles, onions, and sauce. Melts in the mouth and has a piquant flavor.

Chicken skewers marinated in yogurt and spices for tenderness, then grilled. Mild and fragrant flavors.

Grilled piece of beef (like a flank or sirloin) cooked to your desired doneness. Topped with a creamy black pepper sauce.

White fish fillet coated in a crispy batter. Served with fries and tartar sauce. A very popular British dish.

The fresh fish of the day, prepared according to the chef's inspiration. Check the board or ask your server for details.

Long Italian pasta served with a simple and classic tomato sauce, flavored with fresh basil and sprinkled with parmesan.

A comforting and gourmet classic revisited. Small elbow pasta with ham, bound by a rich parmesan cream and flavored with truffle.

Classic cheeseburger with a ground beef patty, melted cheddar cheese, and raw vegetables. Served in a soft burger bun.

Gourmet burger similar to the Cheese, enhanced with slices of grilled bacon for an extra smoky and salty taste.

Plate of two aged cheeses, usually served with bread.

Tasting plate with three varieties of cheese.

Caramelized apple tart baked upside down (pastry on top). Served warm with thick crème fraîche to contrast with the sugar.

Sweet tart filled with vanilla pastry cream and topped with fresh raspberries. Fruity and light.

Fresh and creamy dairy product, similar to yogurt but milder. Served with a mix of red berries or a coulis.

Thin pancakes cooked in a pan. Served in pairs with your choice of sweet topping.

High-quality artisanal ice creams. Rich flavors and creamy textures.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. The contrast between the warm/crunchy top and the cold/creamy bottom is characteristic.

Chocolate cake baked to keep its center molten or very soft. Rich in cocoa.

A refreshing gin-based cocktail, characterized by a strong flavor of crushed fresh basil and a citrus touch.

Elegant classic cocktail blending the liveliness of gin and lemon with the finesse of champagne.

Exotic and fruity tiki cocktail based on rum, with notes of almond (orgeat) and citrus.

Energizing cocktail based on vodka and fresh coffee. Creamy texture and intense coffee flavor.

Variation of the classic Martini with the addition of olive juice ('Dirty'), giving it a cloudy appearance and a salty flavor.

Cocktail from the 'Sours' family, balancing the acidity of lemon and sugar. Egg white provides a foamy texture.

Fruity and vanilla cocktail served with a shot of champagne on the side. Exotic passion fruit flavors.

Vibrant orange Venetian aperitif, bittersweet and sparkling. Mix of Prosecco and bitter (Aperol).

More floral and fresh variation of the Spritz, based on elderflower liqueur and mint.

Sparkling cocktail based on Lillet (wine-based aperitif), fresh and fruity.

Selection of great classics. Mojito (rum, mint, lime), Caipirinha (cachaça, lime), or Bloody Mary (vodka, spicy tomato juice).

Rum macerated with fruits and spices. Sweet and fragrant taste, often served as a digestif.

Light and fruity red wine, easy to drink.

Southern French red wine, rich and warm.

Structured and robust Italian red wine.

Classic Bordeaux wine, dominated by red fruit.

Rhône Valley wine, spicy and round.

Classic Bordeaux red wine, elegant and complex.

Dry and very aromatic white wine, typical of the Sauvignon grape variety.

Light, floral, and refreshing Italian white wine.

Chardonnay from Burgundy, balanced between freshness and creaminess.

Aromatic white wine (peach, apricot) with a round texture.

Simple and thirst-quenching rosé wine.

Classic Provence rosé, pale and elegant.

Still natural mineral water.

Sparkling natural mineral water.

Prestigious sparkling wine from the Champagne region. Served by the glass (flute) or in a 'piscine' (large glass with ice cubes).

Full bottle of Brut Champagne.

Pastis, a typically French anise-flavored aperitif. Drunk diluted with fresh water.

Mixture of white wine and cassis cream.

Version of Kir where white wine is replaced by Champagne.

Kir Royal flavored with elderflower liqueur instead of cassis.

Portuguese fortified wine, sweet and rich.

Wine-based aperitifs (Lillet) or Italian bitters (Campari). Served chilled.

Selection of vermouths (Martini) or gentian bitters (Suze).

Light blonde beer served on tap.

Belgian white abbey beer, slightly spicy and fruity.

Parisian India Pale Ale, with a pronounced bitterness and citrus notes.

Light Mexican beer, often served with a lime wedge.

Classic blonde beer in a non-alcoholic version.