La cantine diderot

Traditional country pâté from the Basque Country. Rich and rustic flavor based on pork and mild spices. To be enjoyed spread on fresh bread.

Burgundy snails served hot in their shells. Prepared with a very fragrant garlic and parsley butter. Tender texture, to be eaten with bread for the butter.

Creamy soup made with blended seasonal vegetables. Smooth and creamy texture, comforting taste. Served hot as a light starter.

Slices of aged and salted cured ham. Firm and melting texture with a cured meat taste. Served simply with acidic gherkins for contrast.

Slices of aged dry pork sausage. Salty and peppery taste with a firm texture. Classic French aperitif, served with gherkins.

Light starter made with pumpkin and eggs. Silky texture and slightly sweet-savory. A mild and vegetarian preparation.

Poached leeks served warm or cold. Dressed with a tangy mustard vinaigrette. A simple and fresh bistro classic.

Spreadable preparation based on flaked fish and cream or fresh cheese. Creamy texture and delicate marine taste. To be enjoyed on toast.

Hard-boiled eggs served with a creamy homemade mayonnaise. The white is firm and the yolk creamy, topped with rich sauce. The essential starter in Parisian bistros.

Smoked and oil-marinated fish fillets, served with warm potatoes. Pronounced smoky and salty flavor. Melting and oily texture.

A portion of golden and crispy fries. Salty and served hot. Ideal for snacking or as a side.

Chicken thigh roasted until the skin is golden and crispy. Tender and juicy meat. Served with classic fries.

Traditional pork blood sausage with spices, without a crispy skin but with a melting interior. Rich and characteristic ferrous taste. Served with mashed potatoes and a flavorful sauce.

Beef stew slow-cooked in red wine with carrots and onions. The meat is very tender and the sauce is thick and rich. Served with small elbow macaroni.

Vegetarian version of croque-monsieur with roasted squash, feta cheese, and pesto. Toasted and crispy bread. Served with a fresh green salad.

Coarsely ground pork sausage (knife-cut), grilled. Meaty and juicy texture. Served with homemade mashed potatoes.

Poached salmon fillet, served on a bed of tangy sauerkraut. Topped with a creamy white butter sauce. A flavorful land-and-sea combination.

Beef cut with long fibers, grilled rare or medium. Chewy texture and intense flavor. Served with melting maître d'hôtel butter and fries.

Raw beef, minced and seasoned (capers, onions, sauce). Fresh and melting texture. Also available pan-seared (lightly cooked on the surface) for those who prefer.

Assorted vegetables baked with cream and topped with melted cheese. Hot, vegetarian, and comforting dish. Melting texture.

Hot ham and cheese sandwich, grilled and gratinéed. Crispy bread and melting interior. Served with fries.

Cod (salted cod) puree emulsified with olive oil and potatoes. Creamy texture and typical southern salted fish taste. Gratinéed in the oven.

Veal stew simmered in a creamy white sauce with mushrooms and small onions. Very tender meat, mild and delicate taste. Served with white rice.

Simple grilled ground beef steak. Juicy and flavorful. The classic dish for children and lovers of simple meat.

Tiny square pasta stuffed with cheese and herbs. Served gratinéed in the oven with cream. Rich, melting, and very indulgent dish.

A changing specialty according to the chef's inspiration and market products. Ask your server for details.

Supplement to replace the planned side dish with another.

Portion of soft-ripened cow's milk cheese with a bloomy rind. Creamy and strong in flavor. Eaten with bread.

Selection of three different cheeses depending on availability. Perfect for tasting several varieties.

Auvergne pressed cheese, medium-aged (between-two). Fruity taste and firm yet melting texture.

Small round and creamy goat cheese. Mild goat flavor. Often served warm or at room temperature.

Poached meringue floats on a liquid vanilla custard. Airy and soft texture. Sprinkled with caramel or almonds.

Slice of thin apple tart baked in the oven. Crispy crust and melting fruit. A simple and classic dessert.

Chou pastry filled with vanilla ice cream and topped with hot chocolate sauce. Delicious hot-cold contrast.

Scoop of vanilla ice cream drizzled with hot chocolate sauce and topped with whipped cream. A great classic of frozen desserts.

Rustic cake with a flan-like texture, baked with pieces of pear. Moist and fruity.

Slice of homemade moist chocolate cake. Rich in cocoa.

Vanilla custard baked in the oven and covered with a layer of crunchy caramelized sugar. You have to break the crust with a spoon to reach the creamy custard.

Addition of whipped cream.

Fresh and creamy dairy product, similar to yogurt but milder. Served chilled with sugar or honey of your choice.

Airy and light dark chocolate mousse. Rich foamy texture with air bubbles.

A scoop of vanilla ice cream.

Classic aperitif cocktail based on white wine and cassis cream (black fruit liqueur).

Pastis de Marseille, anise-flavored drink. Served with a carafe of water to dilute. Becomes cloudy and milky with water.

Choice of bitter aperitifs: Martini (vermouth) or Suze (gentian liqueur).

Distilled spirit aged in barrels. Served neat or with ice.

Venetian cocktail based on Prosecco, Aperol (orange bitter) and sparkling water. Bright and refreshing orange.

Bright green peppermint liqueur. Very fresh and sweet taste. Digestif.

Very sweet and alcoholic Italian lemon liqueur. Served chilled.

Norman apple brandy. Fruity and powerful taste. Digestif.

Italian bitter almond liqueur. Sweet taste reminiscent of marzipan.

Renowned grape brandy. Complex, woody, and warm. After-dinner digestif.

Williams pear brandy. Very pure and intense fruit aroma.

Plum brandy. Strong and fruity.

Light and golden lager-style beer. Refreshing with a slight bitterness.

Wheat beer, cloudy and pale. Notes of citrus and spices (coriander). Smooth and not very bitter.

Mix of blonde beer and lemonade. Very sweet and low in alcohol. Summer drink.

Fermented apple drink. Sparkling, fruity, and dry (brut). Less sweet than sweet cider.

Blonde beer mixed with Picon (orange and herbal bitter). Typical sweet-bitter caramelized taste from the Northeast.

India Pale Ale. Very hoppy beer with a pronounced bitterness and floral or citrus aromas.

Beer cocktail, lemonade, and grenadine syrup. Pink, sweet, and low in alcohol.

Sweetened cold-infused tea, flavored with peach or lemon. Refreshing and non-carbonated.

Sweet sparkling lemon soda. Fizzy and transparent.

Lemonade mixed with a syrup of your choice (often mint, grenadine, strawberry). Very sweet and colorful.

Still water with syrup. Choice of various flavors. Simple and hydrating drink.

Fruit juices served by the glass or in a pitcher. Natural fruity taste.

Classic cola soda, fizzy and caffeinated. Served by the glass.

Sugar-free version of cola soda.

Still mineral water (Evian) or sparkling water (San Pellegrino). Served by the bottle.

Selection of classic hot drinks: short or long black coffee, coffee with milk, hot chocolate, or herbal teas.