La Tête à Toto

Fresh bouchot mussels cooked in a white wine and herb broth. Served with homemade fries. A convivial dish to eat with your fingers.

Guinea fowl thigh (guinea fowl) slow-cooked until tender (confit), served with cabbage. Rustic flavor and savory meat.

Tender grilled beef steak, topped with a robust blue cheese sauce. Served with a melting vegetable flan.

Savory tart filled with an egg and cream mixture and today's ingredients, served with green salad. Light and classic dish.

Chef's special dessert for today.

Traditional North African dish with semolina, stewed vegetables, and meats. Flavored with mild spices.

Lunch menu allowing choice of two dishes. Classic French brasserie cuisine.

Complete lunch menu with three dishes. Ideal for a traditional French meal.

Bistro classic: hard-boiled eggs served cold with homemade mayonnaise. Simple and tasty.

Whole Camembert cheese baked until melted, seasoned with sweet honey and thyme. Served warm, ideal for spreading.

Snails cooked in their shells with garlic and parsley butter. An iconic French specialty.

Hot soup with caramelized onions, served with bread and topped with melted Reblochon cheese.

Fresh salad with mild mozzarella cheese and basil, likely with tomatoes.

Slices of smoked salmon served with toast.

Grilled minced beef, served with fries. A simple and popular dish.

Marinated and grilled chicken pieces on a skewer. Served with curry sauce, fries, and salad.

Raw minced and seasoned beef (prepared). Served cold with fries and salad.

Traditional French sausage made from pork tripe. 5A label guarantees quality. Strong and distinctive flavor, served grilled.

Beef cut chosen by the butcher (often a tender cut like flank or onglet). Served with a rich and creamy béarnaise sauce.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with sautéed potatoes.

Breaded and fried cod fillet, served with fries. British-inspired dish.

Thick grilled salmon fillet, served with rice and green salad.

Small pasta pockets filled with cheese, baked with grated cheese (gratinated). Rich and comforting dish.

Mussels cooked in a broth of white wine, shallots, and parsley. Classic and light.

Mussels cooked with fresh cream. Creamy and rich sauce.

Mixed salad with warm goat cheese on toast, honey, and cured ham.

Seafood salad with smoked salmon and shrimp. Fresh and complete.

Salad with Italian flavors with mozzarella, cured ham, and basil.

Caesar salad version with crispy chicken and parmesan.

Classic salad with simple ingredients: white ham, cheese, and eggs.

Meatless salad, likely composed of seasonal vegetables.

Classic beef and cheddar cheese burger.

Burger with a choice of strong-flavored French cheeses.

Burger inspired by the Alps with Reblochon cheese and bacon.

Very hearty burger with two patties.

Meatless burger with a vegetable patty.

Crispy breaded chicken burger.

Simple pizza with tomato and cheese.

Pizza with fresh tomato slices.

Classic ham and mushroom pizza (also called Reine).

Spicy pizza with merguez sausages and peppers.

Folded pizza (calzone), filled with ham and cheese.

Slightly spicy pizza with chorizo.

Rich pizza with minced meat.

4 Seasons pizza, with various ingredients separated by sections.

Grilled vegetable pizza.

Pizza with raw Parma ham added after cooking.

Pizza for lovers of various cheeses.

Sweet and savory pizza with goat cheese and honey on a cream base.

Rustic pizza with cream, lardons or bacon, and onions.

Smoked salmon pizza on a cream base.

Addition of an extra ingredient on the pizza.

Bordeaux red wine. Tannic and fruity.