La Brasserie de l'Isle Saint-Louis

The starter of the day, which changes daily based on market availability and the chef's inspiration. Check the board for details.

A fresh and light salad made of avocado slices, tomatoes, and red onions. Simply dressed to highlight the vegetables.

A classic bistro salad with crisp curly lettuce and warm smoked lardons. A mix of textures and savory flavors.

Simple salad of fresh tomatoes, often served with a light vinaigrette. Refreshing and ideal to start the meal.

Mix of fresh salad leaves dressed with vinaigrette. A light side or a simple starter.

Steamed leeks served cold with a mustard vinaigrette. A classic French bistro starter.

Marinated herring fillets served with warm or cold potatoes in oil. A rustic starter with iodized and tangy flavors.

Smoked sausage with a firm texture and pronounced flavor, typical of Eastern France. Often served alone or with a small salad.

Chef's homemade country pâté. Rich and flavorful, served with bread and pickles.

Salad made with slices of cervelas (pork sausage) and potatoes in oil. A simple and hearty dish.

High-quality dry pork sausage from Lyon. Finely sliced, it is flavorful and slightly fatty.

Savory tart filled with caramelized onions and lardons. Similar to a quiche but with a dominant sweet, caramelized onion flavor.

Snails cooked in their shells with garlic and parsley butter. Served hot, it's a delicate dish emblematic of French gastronomy.

Assortment of cured meats and pâtés (ham, salami, terrine). Perfect for sharing as an aperitif or starter.

Rich dish of toasted bread topped with melted cheddar cheese with beer and mustard, then gratinated. Served only in winter for its comforting consistency.

Organic fried eggs served with slices of grilled bacon.

Fluffy omelet made with organic eggs and flavored with fresh herbs (chives, parsley, tarragon).

Classic omelet filled with diced ham.

Rich omelet with melted cheese inside.

Complete omelet filled with both ham and cheese.

Extra side dish to complete your egg dish.

High-quality farm chicken roasted to perfection. Crispy skin and tender meat.

Gourmet burger with a Limousin beef steak, grilled bacon, and melting cheese. Served with fries or salad.

Marbled and tender beef cut, grilled to your liking. Served with a rich and creamy béarnaise sauce.

Raw beef, minced and seasoned with capers, onions, and condiments. A brasserie classic served fresh.

Very tender and lean beef cut, from the Blonde d'Aquitaine breed. Served with béarnaise sauce.

Pan-fried veal liver slice, often served with grilled bacon. Tender meat with a delicate, slightly ferrous taste.

Offal simmered for a long time in a Riesling white wine sauce. A traditional dish with a unique, melting texture.

Pan-seared cod fillet until golden brown. Served with a flavorful basil sauce.

Poached skate wing served with warm brown butter (beurre noisette) and capers. The flesh is flaky and tender.

Whole sole, floured and pan-fried in butter. Served with lemon and parsley. A noble fish with fine flesh.

Children's menu including a well-done chopped steak and homemade fries.

Extra portion of side dish (vegetables, fries, etc.)

Traditional Alsatian dish made of sauerkraut cooked in white wine, served with an assortment of charcuterie (sausages, bacon, smoked meat).

Generous sauerkraut for two, including a large pork knuckle in addition to the usual accompaniments.

Rich and hearty stew originating from the Southwest, made with white beans, duck confit, and sausages.

Roasted pork shank with crispy skin and melting meat. Served with a sweet apple compote for contrast.

Pork shank served with a choice of classic side: stewed lentils or sauerkraut.

Soft-ripened Alsatian cheese, known for its powerful aroma and strong taste. Often served with cumin.

Cooked pressed cheese, mild and fruity, with its characteristic holes.

Normandy cheese with a white bloomy rind and creamy paste. A must-have on the French cheese board.

Auvergne pressed cheese, aged for a few months. Frank taste and slightly crumbly texture.

Blue sheep's milk cheese, strong and salty, with a creamy texture.

Goat cheese in a log shape, with a ashed rind and a white, fresh center.

Selection of several aged cheeses, ideal for tasting different varieties.

Airy and rich chocolate cake, prepared on-site. Light texture and intense chocolate flavor.

Caramelized upside-down apple tart, served warm with a spoonful of thick crème fraîche to soften the taste.

The classic Tarte Tatin served warm, accompanied by a scoop of vanilla ice cream from the famous Berthillon ice cream maker.

Whole baked apple, melting and sweet. A simple and comforting dessert served in the winter season.

Egg custard topped with liquid caramel. Smooth and silky texture, vanilla flavor.

Dessert made of chestnut cream, whipped cream, and vanilla ice cream. A sweet and creamy delight.

The dessert or tart of the day prepared by the chef. Check the board for today's flavor.

Artisanal ice creams and sorbets from the famous Berthillon house. Choose your flavors from a wide selection of fruity or creamy options.

Refreshing dessert and digestif made of lime sorbet drizzled with iced vodka.

Large iced coffee or chocolate sundae, topped with a generous dollop of whipped cream.

Addition of sweetened whipped cream to your dessert.