La Mascotte

Refreshing aniseed liqueur with notes of licorice and herbs. Consumed diluted with a large volume of cold water and ice, it then takes on a milky appearance. A French aperitif classic.

Sparkling cocktail based on sparkling white wine (Prosecco), bitters (Aperol or Campari type), and sparkling water. Sweet and bitter taste with notes of orange. Served very cold with an orange slice.

Gentian-based aperitif, offering a characteristic bitter and golden flavor. Drunk neat on ice or with tonic or orange juice.

Italian vermouth, fortified wine flavored with herbs. White is sweet and vanilla-like, red is richer and slightly bitter. Served chilled as an aperitif.

Portuguese fortified wine, rich in alcohol and sugar. Red has aromas of red fruits and spices, white is fresher with citrus notes. Velvety texture.

Traditional mix of dry white wine and crème de cassis. Sweet and fruity flavor balanced by the wine's acidity. Also called Kir.

Elegant variation of Kir made with Champagne instead of white wine. Sparkling, festive, and fruity thanks to the cassis liqueur.

Classic cocktail made with Campari, red vermouth, and sparkling water. Sweet and sour, herbaceous flavor. Served on ice with an orange slice.

Classic blended Scotch whisky. Light and balanced taste with notes of vanilla and fruit. Drunk neat, on ice, or with a mixer.

Selection of premium whiskies. Jack Daniel's is a Tennessee whiskey with notes of caramel and burnt wood. Chivas is a smooth and fruity blended Scotch.

Fresh salad composed of tomato slices and mozzarella cheese. Dressed with olive oil and often basil. A light and simple starter.

Marinated herring fillets served with warm potatoes in oil. Distinct flavor of marinated fish contrasting with the sweetness of the potatoes. A bistro classic.

Very thin slices of raw beef, generally seasoned with olive oil, lemon juice, and Parmesan shavings. Tender and melting texture.

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and comforting traditional French starter.

Slices of cured and smoked salmon fillet. Orange, fatty, and fragrant flesh. Served chilled, often with toast and butter or lemon.

Generous dish of steamed wheat semolina accompanied by vegetables simmered in a spicy broth. Served with merguez (spicy red sausages).

Fine semolina and melting vegetables served with grilled meat skewers. The broth flavored with spices (cumin, coriander) binds everything together.

Traditional couscous served with spicy ground beef meatballs. Mix of textures between the grainy semolina and the tender meatballs.

Vegetarian version of couscous, featuring a variety of vegetables (carrots, zucchini, turnips, chickpeas) simmered in a flavorful broth.

Festive couscous accompanied by a piece of slowly roasted lamb (mechoui), with very tender and confit meat.

Couscous served with pieces of cooked chicken, often simmered with vegetables or roasted. Mild and familiar flavor.

The complete couscous experience with an assortment of all meats: chicken, merguez, skewer, and meatballs. Ideal for hearty appetites.

Thick piece of salmon fillet, cooked (grilled or pan-fried). Pink flesh, tender and flavorful. Melting texture that flakes easily.

White fish with fine flesh, cooked whole or as a fillet in the oven. Delicate and refined flavor, firm yet tender flesh.

Additional side dishes of your choice. Classic starches or green vegetables to complete your dish.

Economical lunch menu offering a choice between two dishes (Starter+Main or Main+Dessert). A selection of classic bistro dishes.

Menu specially designed for children, including a drink, a suitable main course (with fries), and ice cream for dessert.

Piece of lamb from the leg, cooked slowly until confit. The meat is extremely tender and falls off the bone. Rich and melting flavor.

Marinated beef pieces grilled on a skewer, often interspersed with vegetables (peppers, onions). Seared and juicy meat.

Marbled beef (intramuscular fat) steak grilled. Known for its intense flavor and juiciness. A classic for red meat lovers.

The most tender cut of beef, very lean. Melting texture in the mouth, delicate taste. Often served rare.

Raw beef, minced by hand or machine, seasoned with capers, onions, mustard, and egg yolk. Fresh and zesty dish.

Spicy red sausages made from beef and lamb, grilled. Served here with fries. Piquant and flavorful taste.

Ground beef formed into a patty, cooked in a pan or grilled. Simple and juicy, served with fries.

Soft-ripened cheese with a bloomy rind, from Normandy. Creamy texture and pronounced, sometimes earthy, taste.

Goat's milk cheese. Can be fresh and mild or aged and stronger. Texture ranging from creamy to dry.

Assortment of several varied cheeses, allowing you to taste different textures and intensities.

Classic dessert of poached meringue floating on vanilla custard, drizzled with caramel.

Rich vanilla cream baked in the oven, covered with a thin layer of crunchy caramelized sugar under the spoon.

Italian dessert layering coffee-soaked biscuits and creamy mascarpone cream, dusted with cocoa.

Airy and intense chocolate dessert, made with eggs and dark chocolate. Light and melting texture.

Sweet tart prepared daily according to the chef's inspiration, often with seasonal fruits.

Assortment of three scoops of ice cream. Choose from available classic flavors.

Water and fruit-based sorbet, dairy-free. Intense fruit flavor, very refreshing.

Dessert composed of a poached peach in syrup, vanilla ice cream, and raspberry coulis. Served with whipped cream.

Gourmet ice cream sundae with coffee or chocolate, topped with sauce and a generous dollop of whipped cream.

Classic ice cream sundae combining vanilla ice cream and hot chocolate sauce, topped with whipped cream.

Poached pear served with vanilla ice cream and topped with hot chocolate. A delicious hot and cold mix.

Banana cut in half surrounding three scoops of ice cream (vanilla, strawberry, chocolate), topped with chocolate sauce and whipped cream.

Lemon sorbet with vodka. Very refreshing and digestive, often served at the end of a meal.

The house specialty: an exotic and fresh sundae with coconut, passion fruit, and lemon flavors.