La Mascotte

The chef's special dish of the day, varying according to market availability. Ask your server for today's composition.

Lunch formula including two dishes of your choice (starter and main or main and dessert). An economical option for a complete meal.

Complete menu including a starter, a main course, and a dessert. Ideal for discovering the house's cuisine.

Classic anise aperitif, served with fresh water. Refreshing and typically French.

Sweetened Portuguese fortified wine (Porto) or gentian-based aperitif (Suze). To be enjoyed chilled.

Spirit distilled from cereals. Served neat or with ice.

Small dose of whiskey, ideal for a light aperitif.

Traditional French cocktail made with white wine and fruit cream. Sweet and fruity.

Sparkling variation of Kir prepared with Champagne and crème de cassis. Elegant and festive.

Aromatic Italian vermouth. Enjoyed on ice, often with a slice of lemon or an olive.

Refreshing cocktail based on gin and tonic water, served with ice cubes and a slice of lemon or cucumber.

Cocktail mixing Martini vermouth and gin. A powerful and aromatic classic.

Simple and popular mix of vodka and orange juice (Screwdriver). Fruity and alcoholic.

French orange-flavored carbonated drink with orange pulp. Sweet and fizzy.

Sweet and refreshing iced tea, usually flavored with peach or lemon.

Bitter (Tonic) or citrus-flavored carbonated drink. Perfect for quenching your thirst.

French naturally sparkling mineral water, known for its large bubbles.

World-famous cola soda. Sweetened and caffeinated.

Classic pale lager beers. Light and thirst-quenching.

Premium French lager beer with light notes of citrus and hops.

Short and strong black coffee, or its decaffeinated version. Served hot.

Half bottle of mineral water. Vittel is still water, Badoit is fine sparkling water.

Italian naturally sparkling mineral water, slightly salty and very fizzy.

Large bottle of still (Vittel) or sparkling (Badoit) mineral water.

Large bottle of Italian sparkling mineral water.

Assorted fruit juices of your choice. Natural and vitamin-rich.

Green tea infused with fresh mint leaves and sugar. A traditional hot drink from the Maghreb, digestive and fragrant.

Mint tea variation with pine nuts floating on top, adding a delicate nutty flavor.

Tender palm hearts served chilled, often with a light vinaigrette. Mild flavor and crunchy texture.

Crumbled canned tuna mixed with mayonnaise. Served with bread or on a bed of lettuce.

Tender artichoke hearts, served chilled with a vinaigrette.

Mackerel fillets marinated in white wine with aromatics (onions, carrots, pepper). Tangy and fishy flavor.

French bistro classic. Hard-boiled eggs topped with creamy mayonnaise.

Fresh sliced tomatoes, seasoned with oil, vinegar, and sometimes onions or herbs.

Sardines preserved in oil, served whole. Rich in flavor and tender.

Herring fillets marinated in oil, often served with onions and warm potatoes.

Tunisian specialty. Thin and crispy fried brick pastry, filled with a runny egg. To be eaten hot, often with fingers.

Crispy pastry triangle filled with tuna, parsley, and capers, then fried.

Crispy brick pastry filled with shrimp filling.

Fried brick pastry filled with seasoned minced meat.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper.

Melting omelette garnished with grated cheese (often Emmental or Gruyère).

Omelette garnished with sautéed button mushrooms.

Omelette garnished with diced cooked ham.

Omelette garnished with potatoes, inspired by family cooking.

Omelette with various ingredients of your choice according to your preferences.

Complete salad from the South of France with tuna, anchovies, hard-boiled eggs, and fresh vegetables.

Gourmet salad with diced ham, cheese, and vegetables.

Plate of assorted fresh raw vegetables (grated carrots, cucumbers, tomatoes, etc.).

Fresh salad with seafood (shrimp) and palm hearts.

Rustic salad mixing raw vegetables and slices of cold beef.

Spicy grilled beef and lamb sausages, served with garnish.

Roasted or grilled chicken piece, served with a side.

Marinated and grilled lamb pieces on a skewer.

Small grilled lamb chops, tender and flavorful.

Grilled minced beef steak, topped with a fried egg (sunny-side up).

Thin slice of poultry, served either breaded and crispy, or with a cream sauce.

Slow-roasted lamb on a spit, very tender and flavorful meat.

Prime beef steak, marbled and juicy, grilled to your liking.

Traditional French sausage made from pork intestines, with a strong aroma and taste.

Tender veal slice served with a cream and mushroom sauce (Normande).

Duck leg slow-cooked in its own fat. The skin is crispy and the meat is tender.

Steamed wheat semolina served with a rich vegetable broth (carrots, zucchini, turnips, chickpeas). No meat.

Couscous garnished with spicy grilled merguez sausages.

Couscous served with tender chicken pieces.

Couscous served with simmered beef pieces.

Traditional couscous with flavorful lamb meat.

Couscous served with grilled lamb skewers.

Couscous served with grilled lamb chops.

Gourmet combination with skewer and another meat.

Couscous served with roasted lamb (mechoui).

Generous plate for lamb lovers, with skewer, chops, and merguez.

The ultimate complete couscous, featuring four different types of meat.

Extra portion of couscous semolina.

Fig eau-de-vie originating from Tunisia. Powerful and fruity taste.

White spirit distilled from pears, very fragrant.

Sweet and refreshing anise liqueur.

Peppermint liqueurs, served very cold.

Renowned oak-aged wine eau-de-vie.

Gascony eau-de-vie, rich and complex.

Apple eau-de-vie from Normandy, made from cider apples.

Coconut-flavored liqueur based on rum.

Creamy and sweet Irish whiskey liqueur.