La Bonne Adresse

A balanced lunch set menu including a main course accompanied by either a starter or a dessert, finished with a coffee. Ideal for a complete midday meal.

The complete lunch set menu with starter, main course, and dessert, followed by a coffee. Perfect for gourmands who want to enjoy the entire menu.

A traditional continental breakfast. Includes a hot drink, fresh fruit juice, and a pastry or bread.

A hearty savory breakfast in the English style. Includes scrambled eggs, grilled bacon, and toast, accompanied by drinks.

The most complete version combining sweet and savory elements. Ideal for brunch or a very big appetite.

Marinated fish fillet, often served with onions and oily potatoes. A classic bistro starter with a pronounced flavor.

A simple and effective French classic. Hard-boiled eggs topped with a creamy homemade mayonnaise.

A slice of country pâté or terrine prepared according to the day's inspiration. Served with bread and pickles.

Slices of fresh tomatoes alternated with mozzarella. Simply seasoned with olive oil and herbs.

A special starter changed daily according to the market and the chef's mood. Ask your server for details.

A large, fresh composed salad with seafood flavors. Combines smoked salmon and shrimp with raw vegetables.

A rich and gourmet salad typical of southwestern France. Highlights duck in various forms: foie gras, magret, and gizzards.

The classic Parisian brasserie salad. A simple yet hearty mix of white ham, cheese, egg, and vegetables.

A salad with Mediterranean flavors. The salty cured ham pairs well with Parmesan and the sweetness of confit tomatoes.

An unmissable salad with warm, melted goat cheese toasts. The hot-cold contrast is delicious.

A composed salad centered around chicken. Simple and nourishing with corn and egg.

A main course version of the caprese salad. Freshness of tomato and creaminess of mozzarella with a flavorful marinade.

Tender pieces of lamb threaded onto a skewer and grilled. Offers a characteristic roasted meat flavor.

A ground beef steak topped with a fried egg. The runny yolk serves as a natural sauce for the meat.

Fresh fish of the day, prepared according to the chef's inspiration. A light option that changes regularly.

A quarter of quality chicken slow-roasted. Served with its flavorful cooking juices.

A piece of beef chosen by the butcher for its tenderness. Grilled or pan-fried according to your preferred cooking.

The famous French hot sandwich with ham and melted cheese. Crispy on the outside and melting on the inside.

Like the Croque-Monsieur, but topped with a fried egg. The egg adds richness and creaminess.

A marbled and flavorful piece of beef, grilled. A prime choice for red meat lovers.

A very large piece of beef served on the bone for maximum flavor. Ideal for very big appetites or to share.

The traditional burger with its essential toppings. Simple and effective with candied onions for a sweet touch.

The cheeseburger version of the classic. The melted cheese adds creaminess to the whole.

A burger enhanced by slices of spicy chorizo. Adds a Spanish and piquant touch.

An alternative to beef with a chicken steak. Lighter but just as gourmet.

A burger enriched with an egg. Reminiscent of steak and eggs in a sandwich format.

For very big appetites: twice the meat and cheese. A gourmet challenge.

The most complete signature burger on the menu. Combines a double portion with crispy bacon.

The basic Italian pizza, simple and delicious. Tomato sauce, mozzarella, and oregano.

A classic pizza topped with ham and mushrooms. A perfect balance of flavors.

Folded pizza in a turnover, trapping the filling and aromas. Often topped with ham, egg, and cheese.

Tuna pizza. The flavor of the sea combined with tomato sauce and cheese.

Pizza topped with ground beef. Rich and filling.

Meatless pizza topped with various seasonal vegetables. Fresh and light.

Pizza featuring buffalo mozzarella, creamier and more flavorful. Often accompanied by sun-dried tomatoes.

Pizza topped with dried Parma ham and fresh arugula after cooking. A mix of hot and cold, salty and peppery.

Salmon pizza, often smoked or fresh. A refined seafood variation.

Steamed wheat semolina served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). No meat.

Couscous served with a grilled meat skewer and a spicy merguez sausage. Accompanied by vegetables and semolina.

Couscous topped with a piece of farm chicken and a merguez. A popular classic.

Couscous accompanied by stewed or grilled beef and a merguez. Robust and flavorful.

Couscous served with lamb slow-roasted on a spit or in the oven. The meat is particularly tender and confit.

The most generous version of couscous with an assortment of all meats (skewer, merguez, chicken, beef, lamb). A feast to share or for big appetites.

Assortment of cold cuts (salami, ham, pâté) served on a wooden board. Ideal for an aperitif.

Combination of various cold cuts and cheeses. Offers the best of both worlds for snacking.

Whole Camembert baked in the oven until melted, flavored with honey and herbs. To be enjoyed by dipping bread.

Flat Italian bread baked in the oven, drizzled with olive oil and often sprinkled with herbs. Soft and crispy.

Portion of homemade french fries. Crispy and golden.

Fruit tart or other flavor prepared by the chef. The variety depends on the day's produce.

Airy and rich chocolate dessert. Light and creamy texture.

Creamy Italian dessert made with mascarpone and soaked biscuits. Available in classic coffee or fruity versions.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Fresh and light dairy product drizzled with sweet honey. A simple and digestive dessert.

Mixture of fresh fruits cut into pieces. Refreshing and vitamin-rich.