LA SORBONNE

A starter prepared according to the chef's daily inspiration. Ingredients vary daily to ensure freshness.

Whole Camembert baked until melted. Served drizzled with sweet honey and sprinkled with crunchy walnuts. Ideal for sharing or enjoying with bread.

Crispy brick pastry filled with a savory mixture, often based on egg, tuna, or minced meat and spices. Fried until golden.

A hearty mixed salad with marinated chicken, fresh vegetables, and Italian cheese. Dressed with a creamy Caesar dressing.

The chef's special salad creation. Fresh and seasonal composition.

Mixed salad topped with toasted goat cheese gratinated with honey. Sweet and savory mix with crunchy vegetables and nuts.

Lamb leg (bottom part of the leg) cooked very slowly. The meat is melting and flavored with Provençal herbs.

Selected tender beef cut, grilled to your preference. Served with a house sauce.

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

Raw minced and seasoned beef prepared by the chef. Served fresh, usually with fries.

Fresh fish from the market, prepared according to the day's inspiration.

Pasta dish served with a rich cream sauce, bacon, and cheese. A gourmet version of the Italian classic.

Large slice of toasted bread topped with various ingredients (tomatoes, cheese, cold cuts...). Served as a complete meal.

Chicken fillet cooked with a cream and mushroom sauce, typical of Normandy.

Signature burger with ground beef, melted cheese, bacon, and marinated vegetables. A mix of classic and Mediterranean flavors.

Hearty Alpine-inspired burger with melted raclette cheese and a crispy potato pancake.

Breaded chicken breast escalope marinated in spices. Served with cheese and raw vegetables for a rich and textured taste.

Vegetarian burger without meat, replacing the steak with a potato pancake and plenty of cheese and vegetables.

Traditional Maghreb dish consisting of steamed wheat semolina and a rich broth with various vegetables and spices.

Couscous served with spicy grilled sausages (merguez). Spicy flavor.

Couscous served with a tender roasted chicken thigh.

Couscous served with a piece of beef simmered until tender.

Couscous served with grilled and marinated lamb skewers.

Royal version of couscous with a whole or large piece of confit lamb shoulder, very fragrant.

Combination of merguez and another meat for variety.

The complete couscous with an assortment of all meats: merguez, chicken, skewer, and beef.

Extra portion of meat to enhance your couscous.

Extra portion of meat to enhance your couscous.

Classic Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa powder.

Light and airy dessert with intense dark chocolate.

Vanilla cream dessert with a thin layer of crunchy caramelized sugar.

Italian gelatinous cream dessert served with a sweet and tangy red fruit sauce.

Selection of aged cheeses served on a slate, often with bread.

Coffee or tea served with an assortment of miniature desserts.

Complete meal formula adapted for children.

Classic continental breakfast including a hot drink (coffee, tea...), a pastry, and fresh fruit juice.

Classic Belgian lager blonde beer, fresh and thirst-quenching.

Strong Belgian blonde beer with fruity and spicy aromas.

Special beer on temporary rotation.

Mix of blonde beer and Picon (orange bitter), popular in northern and eastern France.

Refreshing mix of beer and lemonade.

Beer, lemonade, and grenadine syrup cocktail. Sweet and colorful.

Classic, very refreshing Cuban cocktail based on rum, lime, and mint.

Brazilian cocktail based on Cachaça (sugar cane brandy) and crushed lime.

Exotic and powerful Tiki cocktail with almond and citrus flavors.

Variation of the Caïpirinha, replacing Cachaça with Vodka.

Creamy and tropical cocktail with pineapple and coconut.

Fruity and visually appealing cocktail mimicking a sunrise.

Sparkling and slightly bitter Italian aperitif, very popular.

Floral variation of the Spritz using St-Germain liqueur.

Bitter and refreshing long drink with gentian.

Signature house cocktail, fruity and tangy.

Spicy and fresh cocktail traditionally served in a copper mug.

Classic, simple, and refreshing gin cocktail.

Traditional aperitif from the Antilles, strong and aromatic.

Rum punch rich in fruits.

Mojito revisited with the floral touch of St-Germain liqueur.

Fruity and sweet cocktail very popular in the 80s.

Sweet and exotic drink reminiscent of Piña Colada but without alcohol.

Vitamin-rich citrus blend.

Floral and sparkling mocktail.

Non-alcoholic version of the house cocktail, fruity.

Spicy mocktail with a hint of ginger.

Sweet and colorful drink flavored with violet.

Classic exotic fruit cocktail.

Sparkling and sweet strawberry drink.

Italian vermouth, served chilled or on ice.

Typical anise liqueur from Marseille, drunk diluted with fresh water.

White wine mixed with fruit cream.

Elegant version of Kir made with champagne instead of white wine.

Pastis with orgeat syrup.

Italian aperitif based on Campari, Red Vermouth, and sparkling water.

Bitter and powerful cocktail: Gin, Campari, and Red Vermouth.

Sweet fortified Portuguese wine.

Bitter aperitif based on gentian.

Bright red and bitter Italian liqueur.

Renowned French grape brandy.

Traditional French brandies (grape for Armagnac, apple for Calvados).

Sweet Italian lemon liqueur, served chilled.

Cognac and bitter orange liqueur.

Sweet liqueurs (orange for Cointreau, almond for Amaretto).

Strong, very aromatic fruit brandy.

Italian anise liqueur.

Herbal liqueurs, digestive and mentholated.

Aged plum brandy.

Peppermint liqueur.

Irish cream whiskey.

Mexican agave spirit.

Glass of champagne.

Italian sparkling wine.