La Parisienne

Popular Brazilian teardrop-shaped fritters, stuffed with shredded chicken and spices. The dough is crispy on the outside and soft on the inside. Usually eaten with fingers.

Breaded and fried shrimp. Crispy texture and tender flesh. Served as an appetizer.

Grilled marinated chicken skewers, served with a peanut-based satay sauce. Savory, slightly sweet, and nutty flavor.

Small Spanish-style fried croquettes, filled with thick béchamel and pieces of ham. Creamy inside and golden outside.

Fried broccoli bites seasoned with fresh cilantro and tangy sumac. A flavorful and aromatic vegetarian option.

Assortment served on a board, consisting of either various cured meats (salami, cured ham) or aged cheeses. Ideal for sharing as an aperitif.

Large board combining a selection of cured meats and cheeses. Offers a variety of textures and flavors for an aperitif.

Assortment of small tapas-style portions. Allows you to taste several house specialties in one plate.

Creamy butternut squash velouté enhanced by the earthy aroma of truffle oil. Garnished with croutons for crunch.

Original preparation highlighting onion in different textures, layered. Sweet and confit flavor.

Rich and melting foie gras terrine, seasoned with a blend of warm spices. Served with a sweet and savory chutney to balance the richness.

Slow-cooked egg for a creamy yolk and tender white. Accompanied by fresh green beans and parmesan.

Country pâté or meat terrine prepared according to the chef's inspiration. Served cold with bread, rustic and flavorful texture.

Classic composed salad with very tender chicken, crisp lettuce, salty bacon, and parmesan. Dressed with a creamy sauce.

Large slice of toasted bread topped with sweet confit onions and melted Cantal cheese. Served warm with a salad.

Salmon fillet cooked pink with a flavorful glaze. Accompanied by fragrant rice and a crunchy, tangy cabbage salad.

Breaded and fried turkey cutlet, stuffed with ham and melted cheese. Comforting dish served with creamy mashed potatoes and a rich sauce.

Soft homemade pasta dumplings, served in a mild squash sauce with pieces of roasted pumpkin.

Tender and juicy beef cut with a pronounced flavor. Accompanied by a pearl barley risotto and a zesty mustard sauce.

High-quality chicken breast with skin, cooked to be tender. Served with small roasted potatoes and sweet shallots.

Raw minced beef, seasoned (capers, onions, sauces). Served fresh with hot, crispy fries.

Hot sandwich with a choice of ground steak, chicken, or vegetable patty, served in a brioche bun.

Tiny square pasta filled with Comté cheese and parsley. Served with a creamy parmesan sauce.

Pork shoulder slow-cooked until meltingly tender. Accompanied by sweet potato and a slightly spicy sauce.

Leavened cake soaked in a syrup flavored with pineapple, cinnamon, and vanilla. Served with whipped cream.

Sweet tart filled with a creamy pumpkin filling and drizzled with caramel. Sweet autumn flavors.

Crispy coconut biscuit base topped with a rich and smooth chocolate ganache.

Dense and fudgy chocolate cake with crunchy nuts, served with a peanut butter frosting.

A coffee (usually espresso) served with an assortment of several mini desserts from the menu.

Tangy and creamy lemon cream topped with a crumbly, crispy crumble topping.