La Bonne Bière

Raw beef coarsely chopped by hand, seasoned with condiments (capers, onions, sauce). Tender and fresh texture. Traditional brasserie dish served with fries.

Large mixed salad with Mediterranean flavors, grilled vegetables, creamy fresh cheese (stracciatella), and pistachios. Fresh and vegetarian.

Short pasta served with a rich Comté cheese sauce, diced ham, and truffle. A comforting and gourmet dish reminiscent of childhood flavors but sophisticated.

Burger with a patty smashed on the cooking surface for a crispy exterior and juicy interior. Served in a brioche bun with melted cheese and classic condiments.

Romaine lettuce topped with breaded chicken, parmesan shavings, runny yolk egg, and croutons. Dressed with a creamy anchovy and garlic sauce.

High-quality Italian long pasta served with a creamy artichoke sauce, aged parmesan, and spicy Italian cured meat.

Very tender beef cut pan-seared, topped with a creamy sauce flavored with crushed peppercorns. French cuisine classic.

Fresh salad with Asian inspiration, spicy shrimp, crunchy vegetables, and fresh herbs. Tangy and fragrant flavors.

Fish grilled on a griddle, served with glazed vegetables and a light sauce based on olive oil and citrus. Tender flesh and crispy skin.

Raw salmon diced, marinated in a sweet Japanese soy sauce with avocado. Fresh and melt-in-your-mouth.

Very large beef cut for sharing, grilled to your liking. Marbled and flavorful meat, served with an emulsified tarragon sauce.

Argentinian beef cut renowned for its tenderness and intense flavor. Grilled and served with fries and béarnaise sauce.

Layered Italian dessert with coffee biscuits and mascarpone cream, here flavored with orange blossom water. Sweet and creamy.

Chocolate cake, cooked on the outside and molten on the inside. Served hot with a scoop of vanilla ice cream for a hot-cold contrast.

Thick slice of brioche soaked and pan-fried, topped with caramel and served with ice cream. Rich and moist dessert.

A glass of champagne served with an assortment of small miniature desserts.

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

A portion of aged cheese selected by a renowned cheesemonger.

Thin sweet pastry galette cooked to order, served hot.

An espresso coffee accompanied by several small miniature desserts. Ideal for tasting everything.

Mixture of seasonal fruits cut into pieces. Light and natural dessert.

A scoop of vanilla ice cream over which hot espresso is poured. Hot-cold mixture with a coffee cream flavor.

High-quality artisanal ice cream. Choice of flavor.

Plain yogurt produced on the farm, creamy texture and authentic taste.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. Classic French dessert.

Creamy heart of burrata (Italian fresh cheese) served with tomatoes. Very creamy and mild.

Italian dry-cured ham aged for 18 months, thinly sliced. Salty and delicate flavor.

Small fried cod and shrimp fritters, spiced and served with a tangy sauce. Island specialty.

Snails served in their shells with parsley and garlic butter. Iconic French dish.

Flat and soft Italian bread baked with olive oil, flavored with herbs.

Chickpea purée with sesame (tahini), lemon, and garlic. Eaten with bread.

High-quality dry-cured pork sausage, served sliced.

Dried and smoked beef from Spain. Similar to dry-cured ham but made with beef.

Spicy and long-aged Spanish sausage. Intense and slightly piquant taste.

Typical Corsican charcuterie, dry-cured ham with a distinctive flavor.

Salted and dried pork loin, specialty of the island of Corsica.

Fried calamari rings, served with garlic, parsley, and a herb mayonnaise sauce.

Small roasted potatoes served with a spicy sauce and garlic mayonnaise.

Thin slices of chicken coated in crispy breadcrumbs, lightly spiced with Basque pepper.

Assortment of Mediterranean spreads (eggplant, chickpea, olive) served with toasted bread. Ideal for sharing.

Smoked eggplant caviar mixed with sesame cream. Creamy texture and smoky taste.

Assortment of sausages, hams, and dried meats on a wooden board.

Selection of aged cheeses from a "Meilleur Ouvrier de France" cheesemonger.

Assortment combining cheeses and cured meats.

Whole cheese baked until melted, flavored with honey and herbs. Eaten hot by dipping bread into it.

Whole baked Camembert cheese, flavored with truffle for a luxurious taste.

Quality sardine box preserved in organic olive oil.

Mussels prepared in a can with tomato and onion sauce (Galician sauce).

The fattiest and most tender part of the tuna, preserved in oil. Melts in your mouth.

Revisited hot gratinéed sandwich with brioche bread, truffle, and aged Comté cheese.

The classic gratinéed ham and cheese sandwich. The 'Madame' version is topped with a fried egg.

Runny or well-cooked omelet with your choice of fillings. Served with salad.

Children's menu including a simple dish (meat and fries) and a dessert.

Large bottle of mineral water, still or sparkling.