La Piscine Saint-Louis

Crispy fried rolls filled with shrimp and fish. Served with fresh lettuce leaves, mint, and a slightly spicy sweet and sour sauce. To be enjoyed by wrapping the spring roll in lettuce.

Creamy mix of flaked tuna and fresh cheese. Creamy texture and mild sea flavor. To be generously spread on the provided slices of toasted bread.

Classic bistro starter revisited with a mayonnaise enhanced with Japanese horseradish (wasabi). Eggs are hard-boiled and topped with a creamy and spicy sauce.

Deep-fried battered squid rings until golden. Crispy texture on the outside and tender on the inside. Served with a sweet and sour Asian sauce.

Creamy Italian fresh cheese with a melting center, served with tangy tomatoes. Balsamic vinegar syrup adds a sweet and intense touch. Very melting texture.

Breaded and fried creamy rice balls (arancini). Melting cheese center, served with a rich cheddar sauce. Delicious and comforting.

Cold soup of blended summer vegetables, served with a scoop of savory tomato and basil ice cream. Very refreshing with intense vegetable flavors.

Fried white fish in a crispy batter served with fries. Served with a creamy herb sauce. A popular and hearty dish.

Duck leg slow-cooked in its own fat until very tender, served in a casserole dish. Accompanied by melting sweet potatoes. Rich and rustic flavor.

Grilled beef cut, known for its tenderness and marbled flavor. Served with a mild Basque chili-flavored butter. Rare cooking recommended.

Traditional pork sausage from the Auvergne region, served with homemade mashed potatoes. Drizzled with a reduced meat jus.

Beef cut with long fibers and intense flavor. Served with an emulsified butter and tarragon sauce, as well as crispy fries.

Stir-fried wok dish with shrimp, finely cut vegetables, and crunchy peanuts. Served with jasmine rice. Balanced Asian flavors.

Rolled wheat wrap filled with chicken, grilled bacon, and melted cheese. Served hot with fries. A gourmet sandwich-style dish.

Small square pasta filled with cheese and herbs, a specialty from Dauphiné. Served in a rich cream and Parmesan sauce.

Fresh fish of the day, species varies according to catch. Pan-fried and served with sautéed fresh vegetables. Ask your server for the fish of the day.

Italian rice cooked slowly in broth until creamy. Enhanced with small pieces of seasonal vegetables. A comforting vegetarian dish.

Hot ham and melted cheese sandwich, made with renowned Poilâne country bread. Served with fries and green salad.

Version of the croque-monsieur topped with a fried egg (à cheval). Toasted country bread filled with ham and cheese. Served with fries and salad.

Thick, brioche-like waffle with caramelized pearl sugar grains. Topped with chocolate-hazelnut spread.

Thick slice of brioche dipped in an egg and milk mixture then pan-fried in butter. Served warm with a scoop of salted caramel ice cream.

Soft cake soaked in a rum syrup. Served with a creamy homemade whipped cream.

Individual chocolate cake with a molten center. Prepared without wheat flour. The tartness of the raspberry sorbet contrasts with the richness of the chocolate.

Cream cheese cake on a biscuit base. Dense and creamy texture, served with a tangy red fruit sauce.

Mix of seasonal fruits cut into pieces. Served with a small traditional French shell-shaped cake, served warm.

Caramelized apple tart baked upside down with the pastry on top. Served warm with thick Norman fresh cream (Isigny).

An espresso coffee served with a wide selection of miniature desserts. Ideal for tasting several sweets at once.

Hot drink of your choice (hot chocolate, tea, or cream coffee) accompanied by a selection of petit fours and mini-desserts.

High-quality artisanal ice creams made by a local master ice cream maker. Choice of classic and fruity flavors.

Still natural mineral water from the French Alps.

Naturally sparkling mineral water, finely carbonated.

Sweet American cola-flavored soda. Available in classic or sugar-free versions.

French carbonated drink made from orange juice and pulp.

Cold-infused tea prepared on-site, refreshing and often lightly sweetened.

Sweet carbonated drink with a lemon flavor.

Mix of lemonade and syrup (mint, grenadine, strawberry, etc.).

Fresh fruit juices pressed to order to preserve all vitamins.

Ginger ale, sweet and sparkling. Premium brand.

Fermented ginger drink, non-alcoholic. More pronounced and spicier ginger taste than Ginger Ale.

Bitter tonic water with quinine, often used to lengthen gin but also drunk on its own.

Sparkling alcoholic beverage made from fermented apple juice. Certified organic.

Typical aniseed aperitif from the South of France. Drunk diluted with plenty of fresh water.

Italian vermouth (herbal-infused wine). Red or white, sweet or dry.

Bitter aperitifs. Campari is an Italian red bitter, Suze is a French yellow gentian liqueur.

Sweet fortified Portuguese wine. Red (Ruby/Tawny) or White.

Burgundian aperitif cocktail made with Aligoté white wine and crème de cassis.

Variation of Kir prepared with Chablis (a more prestigious white wine) instead of ordinary white wine.

Classic cocktail made with Campari, Red Vermouth, and soda water. Bitter and refreshing.

Popular Venetian cocktail made with Prosecco (sparkling wine), Aperol or Campari (bitter), and soda water.

World-renowned French sparkling wine, a symbol of celebration.

Luxurious version of Kir where white wine is replaced by Champagne.