LA GAULOISE PARIS

Fresh radishes served simply with unsalted butter and salt. A crunchy and light classic to start the meal.

Assortment of charcuterie and/or cheeses to share. Ideal to accompany a glass of wine at the start of the meal.

Special menu for children under 10 years old, including a suitable main course and dessert.

A large bone-in beef cut, grilled and served rare or medium. Tender and juicy, ideal for sharing.

Noble whole flatfish, roasted. White, firm, and delicate flesh.

Set menu allowing you to choose a starter and a main course from the à la carte selection.

Complete set menu including a starter, a main course, and a dessert of your choice.

Set menu allowing you to choose a main course and a dessert.

Duck foie gras cooked in a terrine, served cold with a smooth and rich texture. Often accompanied by toast.

Rustic homemade country pâté made from pork and herbs.

Soup made from caramelized onions and beef broth, topped with bread and melted cheese.

Japanese-style breaded (panko) and fried shrimp, served with a sweet and savory mango sauce.

Burgundy snails served in their shells with garlic parsley butter.

Raw fish marinated in citrus juice, served fresh with pomegranate seeds for a tangy touch.

Salad made with fresh green beans, served with pan-fried poultry offal.

Iconic French dish: pieces of rooster slow-cooked in red wine with bacon, onions, and mushrooms.

Tender free-range chicken breast served with truffle-infused mashed potatoes.

Grilled white fish fillet, served with creamy risotto and an olive oil and herb sauce.

Lamb shank cooked very slowly until tender and falling off the bone, served with garlic and parsley potatoes.

Tender and lean beef fillet, served with your choice of creamy tarragon (Béarnaise) or pepper sauce.

Duck leg slow-cooked in its own fat, crispy skin and melting flesh, served with garlic and parsley potatoes.

Whole flatfish pan-fried with butter and lemon. Fine and delicate flesh.

Mussels cooked in a white wine, shallot, and parsley broth, served with French fries.

Tubular pasta served with a spicy tomato sauce, peppers, and Italian cheese.

Dish made from offal (kidneys, liver, tripe...) that changes according to the day's market.

Platter of three classic French cheeses: soft, blue, and pressed cooked cheese.

Light and rich dark chocolate dessert, traditionally served with a spoon.

Yeast cake soaked in rum syrup, often served with whipped cream.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar.

Three scoops of ice cream or sorbet in your choice of flavors.

Dessert made of crunchy meringue, whipped cream, and fresh red berries.

Fresh dessert combining the sweetness of fig, the tanginess of yogurt, and the crunch of crumble.

Crêpes served with a sauce made of butter, sugar, orange juice, and Grand Marnier liqueur, often flambéed.

Thin crêpes coated in chocolate sauce.

Coffee served with a selection of several small miniature desserts.

Lime sorbet with iced vodka. Refreshing and digestive.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Variation of Irish Coffee, usually using Cognac or Brandy instead of whiskey.

Cold cocktail with coffee, vodka, and coffee liqueur, served dry in a martini glass.

Short, strong black coffee, or its decaffeinated version.

Espresso with a drop of milk (hazelnut) or diluted with hot water (long).

Large café au lait or double espresso.

Coffee with milk foam or hot cocoa drink.

Hot chocolate topped with whipped cream.

Selection of teas or herbal infusions.