La Gazette Batignolles

Fried chickpea purée flavored with coriander and lemon. Creamy texture and fresh flavors. To be enjoyed with bread.

A French bistro classic made with hard-boiled eggs served with homemade mayonnaise. Simple and tasty.

Slices of cured ham from Tarn. Served with crunchy gherkins and creamy Isigny butter.

Homemade country pâté made from pork. Served cold with gherkins.

Breaded and fried camembert balls, melting inside. Served with a small salad.

Fried calamari rings until golden and crispy. Served with a creamy tartar sauce.

Marinated fish fillets served cold with oil-poached potatoes. A traditional bistro starter.

Premium salmon smoked on-site. Delicate flavor and melting texture.

Portion of crispy fries served with a seasoned cream.

Selection of three aged cheeses. Ideal to end the meal or accompany a glass of wine.

Assortment of oven-roasted seasonal vegetables. Healthy and flavorful.

Large assortment of cured meats and various cheeses. Perfect for sharing as an appetizer.

Melting glazed eggplant with a sweet and savory Japanese miso sauce. Served with hummus, smoked potatoes, and goat cheese.

Normandy raw beef cut by hand and seasoned. Served with fries.

Gently cooked white fish to remain tender. Served with a risotto of small Sardinian pasta, parmesan cream, and olive crumble.

Plancha-grilled octopus pieces. Served with black rice (Venus rice) stir-fry and garlic cream.

Grilled beef steak served with a confit shallot sauce. Accompanied by romaine lettuce and fries.

Low-temperature cooked chicken breast for optimal tenderness, served with tarragon jus and homemade fries.

Classic burger with beef patty, cheddar cheese, caramelized onions, and cocktail sauce. Served with fries.

Large salad with lettuce, breaded chicken, parmesan cheese, croutons, and hard-boiled egg, dressed with Caesar sauce.

Comforting dish consisting of an Aveyron sausage, served with creamy mashed potatoes and a mustard sauce.

Complete menu for children including a main course (pasta or fish), an ice cream, and a drink.

Creamy traditional dessert made with rice and milk, served warm with salted butter caramel and crispy buckwheat.

Poached pears covered with a crispy crumble topping, served with chocolate sauce and a scoop of vanilla ice cream.

Dark chocolate cake with a molten center, served with a crème anglaise flavored with peanut butter.

Slice of soaked and pan-fried brioche, served with a sweet pastry cream with dulce de leche.

Moist cake soaked in Calvados (apple brandy), served with Isigny cream.

Selection of three aged cheeses.

Coffee accompanied by a selection of small desserts prepared by the chef.

Refreshing frozen dessert made of lemon sorbet drizzled with vodka.

Classic ice cream coupe with vanilla ice cream, hot chocolate sauce, whipped cream, and almonds.

Scoops of ice cream or sorbet. Several flavors available.

Draft cider, a sparkling drink made from fermented apples. Sweet and fruity.

Selection of classic alcoholic cocktails at reduced prices.

Refreshing non-alcoholic cocktails.

Large glass (50cl) of draft blonde or white beer.

Large glass (50cl) of draft Abbey beer or IPA.

Large glass (50cl) of draft cider.

Glass of sparkling Champagne. Dry (brut) and elegant.