La place Longchamp

Classic Italian vermouth based on flavored wine. Sweet-bitter and herbaceous flavor, fluid texture. Enjoy chilled, neat or on ice, often with a lemon slice or an olive.

Bright red Italian liqueur made by infusing herbs and fruits. Intense bitter and sweet taste with notes of orange peel. Usually served as an aperitif with ice or soda.

Dry French vermouth from the South of France. Floral and fruity aromas with a chamomile finish. Ideal to enjoy chilled to whet the appetite.

Marseille pastis made from star anise and licorice. Very pronounced anise flavor that turns cloudy when water is added. Drunk very cold, diluted with plenty of water and ice.

Traditional French cocktail made with Aligoté white wine and crème de cassis. Fruity and slightly sweet flavor balancing the wine's acidity. A classic Burgundy aperitif.

Aperitif based on Bordeaux wine and fruit liqueurs. Fruity and sweet flavor with notes of candied citrus. Served very chilled, often with a slice of orange or lime.

Naturally sweet wine with intense aromas of fresh grapes and flowers. Sweet and fruity taste, slightly syrupy texture. Enjoy chilled as an aperitif.

Portuguese fortified wine. Red is rich and fruity with berry notes, white is drier or sweeter with nutty notes. Generally drunk at room temperature or slightly chilled.

Spirit based on absinthe, anise, and fennel. Powerful herbaceous and aniseed flavor with a slight bitterness. Traditionally served by pouring ice water over a sugar cube placed on a slotted spoon.

Classic cocktail made with Campari, red vermouth, and soda water. Refreshing bittersweet flavor with citrus notes. Served on ice with an orange slice.

Prestigious sparkling wine from the Champagne region. Fine bubbles, crisp and elegant taste with notes of brioche or white fruits. A symbol of celebration, served very chilled.

Variation of the Kir made with Champagne instead of white wine. Sparkling mix of crème de cassis and sparkling wine. A festive, sweet, and fruity drink.

Venetian cocktail made with Prosecco, bitters (like Aperol or Campari), and soda water. Sparkling, slightly bitter, and orangey taste. Very refreshing, served with plenty of ice.

Cuban cocktail made with white rum, sugar, lime, fresh mint, and soda water. Sweet, tart, and minty flavor. A very popular and thirst-quenching drink.

Mexican cocktail made with tequila, orange liqueur, and lime juice. Tart and strong flavor, often served with a salt-rimmed glass. Balanced between the strength of the alcohol and the freshness of the citrus.

Cocktail made with vodka, tomato juice, and spices (Tabasco, Worcestershire sauce, celery salt). Salty, spicy, and umami flavor, reminiscent of a cold soup. Often consumed as a remedy or at brunch.

Classic cocktail made with gin, lemon juice, sugar, and soda water. Light, tart, and sparkling taste. A simple and elegant drink, very refreshing.

Luxurious version of the Mojito where soda water is replaced by Champagne. A mix of mint, lime, rum, and fine bubbles. More festive and slightly more alcoholic than the original.

Italian naturally sparkling mineral water. Fine and persistent bubbles, characteristic mineral taste. Ideal for accompanying meals and refreshing the palate.

Still natural mineral water from the French Alps. Neutral, soft, and very pure taste. Perfect for daily hydration.

Naturally sparkling mineral water, known as Louis XIV's favorite water. Very fine bubbles and delicate taste. A premium table water, often served in fine dining restaurants.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple, rich, and flavorful, often accompanied by a little salad.

Crisp lettuce hearts seasoned with a truffle-infused vinaigrette. Garnished with savory parmesan shavings. A fresh starter combining the crunch of lettuce with the richness of truffle and cheese.

Small firm black lentils, served with a runny egg yolk. Original seasoning with smoked sesame oil, which adds a woody note. A blend of earthy and creamy textures.

Creamy chickpea purée seasoned with spices. Smooth and rich texture, served with flatbread for dipping. A shareable Mediterranean-inspired starter.

Tender grilled leeks served with a cold herb sauce, capers, and gherkins (gribiche) and a poached egg. The mild flavor of the vegetable is contrasted by the tangy sauce. An elegant twist on leek vinaigrette.

Whole artichoke served with a creamy Italian fresh cheese. Dressed with a truffle vinaigrette for a luxurious touch. Eaten by peeling the artichoke leaves and dipping them in the cheese.

Thin slices of organic smoked salmon served on toast. Silky texture and delicate smoky flavor. Often served with lemon, butter, or crème fraîche.

Quality snails traditionally prepared with garlic and parsley butter. Served hot in their shells. Tender texture, rich flavor of herbs and garlic, to be enjoyed by dipping bread in the butter.

Chef-prepared foie gras, melting texture and rich, buttery flavor. Accompanied by a sweet and savory fruit condiment (chutney) to balance the richness. To be enjoyed on brioche or toast.

Half lobster served cold with a salad of small diced vegetables bound with mayonnaise. Fine and briny crustacean meat. A classic, fresh, and elegant dish.

Raw salmon cut into small cubes, seasoned and served with pickled cucumbers. Tender and melting texture, fresh and tangy taste. A light Scandinavian-inspired starter.

Raw tuna cubes marinated in a Thai-inspired sauce (chili, lime, fish sauce, cilantro). Bright, spicy, and tangy flavors. An exotic and fragrant starter.

Raw fish (sea bream) marinated in citrus juice which lightly 'cooks' the flesh. Firm and fresh texture, very lemony and invigorating taste. Often garnished with red onions and cilantro.

Mixed salad topped with small goat cheeses (Cabécou) served warm on toasted bread. A mix of sweet (apple) and savory flavors, with a crunch (walnuts). A complete and gourmet dish.

Fresh salad made with quinoa seeds prepared like tabbouleh with herbs. Garnished with shrimp, pomegranate seeds for acidity, and cilantro. A light, healthy, and fragrant dish.

Asian-inspired salad with crunchy vegetables and fresh herbs. Typical dressing with lemongrass, mint, and cilantro. Fresh, slightly spicy, and very aromatic.

Version of the famous Caesar salad with lettuce, croutons, parmesan, and creamy dressing. Choice of grilled chicken or smoked salmon. A hearty and classic dish.

Veal stew slowly simmered in a creamy white sauce. Very tender meat accompanied by small onions and mushrooms. A pillar of French family cooking, mild and comforting.

Long pasta (linguine) served with a spicy tomato sauce and pieces of lobster. A blend of the crustacean's sweetness and the sauce's tang. A luxurious pasta dish.

Pasta served with bottarga (cured and salted mullet roe), grated or in slices. Garnished with candied lemon for acidity. Intense, salty, and iodized marine flavor, typical of the Mediterranean.

Creamy rice slowly cooked with broth, flavored with truffle. Smooth and rich texture, powerful earthy aroma. A refined and flavorful Italian dish.

Whole lobster cooked with a rich sauce (béchamel, mustard, cheese), then gratinated. Served with seasonal vegetables. A gastronomic, rich, and spectacular dish.

Long-fibered beef cut, known for its intense flavor. Served rare or medium with a smoky and sweet barbecue sauce. Accompanied by fries. Tender meat but with a good chew.

Hot sandwich with a ground beef patty, melted cheese, and toppings in a round bun. Served with homemade fries. A juicy and satisfying classic.

Raw Charolais beef, coarsely cut by hand (not machine-ground). Seasoned with condiments (capers, onions, sauces). Firm texture and pure beef flavor. Served fresh with fries.

Marbled beef steak (with intramuscular fat), simply seasoned with quality sea salt. Juicy and very flavorful meat. Guérande salt enhances the natural taste of the beef.

The most tender cut of beef, served with a Sichuan pepper sauce (fragrant and slightly lemony). Accompanied by a potato and mushroom gratin. A refined and melting dish.

White poultry sausage, homemade with truffle, then gratinated. Tender texture and delicate poultry and truffle flavor. Served with a light salad.

Roasted duck foie gras fillet, lacquered with honey for a caramelized skin. Served pink. Accompanied by crispy parmesan polenta (cornmeal). A rich and flavorful sweet and savory combination.

Grilled salmon fillet, crispy skin and tender flesh. Served with cooked spinach. A healthy dish, rich in omega-3, with simple and natural flavors.

Tuna, likely quickly seared or raw, coated in sesame seeds, presented in a visually appealing way. Served with lightly fried vegetable fritters (tempura) and a spicy sauce. Fusion Japanese inspiration.

White fish fillet with fine flesh, seared on a hot plate (plancha). Served with creamy lemon-scented risotto. Delicate flavor and melting texture.

Thick piece of cod, healthily steamed to preserve its flaky texture. Served on a bed of black lentils. A balanced, tender, and comforting dish.

Pan-seared scallops served with a Grenobloise sauce (brown butter, capers, lemon, croutons). Accompanied by a creamy purée. Sweet scallop flavor contrasted by the sauce's acidity.

Classic airy and chocolatey dessert. Light texture and air bubbles, intense cocoa flavor. Served cold.

Espresso coffee served with a selection of several small desserts (petit fours). Ideal for tasting everything without having a full dessert.

Creamy baked custard flavored with praline (caramelized hazelnut/almond), topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Famous caramelized apple tart baked upside down (pastry on top). The apples are melting and infused with caramel. Served warm, often with cream or ice cream.

Shortcrust pastry base filled with lemon cream (lemon curd). Perfect balance between the lemon's acidity and the sugar. Creamy texture and crunchy crust.

Sophisticated version of chocolate mousse, accompanied by mandarin sorbet and a touch of liqueur. The chocolate-citrus combination is a refined classic.

Chocolate cake, cooked on the outside but with a molten center. Served warm with a fresh sorbet. Melting texture and intense chocolate flavor.

Diced or sliced fresh mango, simply enhanced with lime zest. A light, fruity, and exotic dessert, perfect for finishing a hearty meal.

Whole pear poached in red wine flavored with spices (cinnamon, cloves) and citrus. The flesh is tender and colored by the wine. A traditional autumn or winter dessert.

Small cork-shaped cake, soaked in aged rum syrup (Don Papa). Spongy and very moist texture. Sweet and alcoholic taste, often served with whipped cream.

Prunes macerated in Armagnac (South-West brandy). Candied fruits soaked in alcohol. A gourmet digestif.

Thin pancakes cooked in a pan, served with various sweet toppings (sugar, jam, chocolate). See daily suggestions.

Thin, flat pasta served with a simple tomato sauce. A classic accompaniment.

Potatoes cut into sticks and fried. Crispy on the outside and tender on the inside.

Potatoes mashed with butter and milk or cream. Smooth and comforting texture.

Cornmeal cooked and then likely fried or roasted to achieve a crispy texture.

Fresh spinach quickly sautéed with a little fat. Melting texture, vegetal taste.

Green beans steamed or boiled, then sautéed in butter. Crunchy and healthy.

An individual portion of French cheese of your choice from the selection. Served with bread.

Tasting platter featuring three cheeses selected by you. Ideal for discovering different textures and intensities.

Quality artisanal ice cream. Choose your favorite flavor. Served by the scoop in a bowl.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream. The hot-cold contrast is delicious.

Coffee ice cream sundae with sweetened cold coffee, topped with whipped cream. A rich and caffeinated dessert.

Ice cream sundae with chocolate ice cream and chocolate sauce, topped with whipped cream. For chocolate lovers.

Banana cut in half served with three scoops of ice cream (vanilla, chocolate, strawberry), drizzled with chocolate sauce and whipped cream. A very indulgent and generous dessert.

Lime sorbet with a shot of vodka. A fresh and tangy digestive dessert, often served at the end of a meal.