La Tour de Nesle

A complete French breakfast including pastries and bread. Includes a hot drink, fresh fruit juice, a croissant, and bread with spread. Ideal for a great start to the day.

A simple omelette made with fresh beaten eggs, pan-cooked. Soft and light texture. Served with a green salad for freshness.

Omelette filled with your choice of melted cheese or ham. Served with a green salad. A classic savory breakfast.

Omelette filled with both ham and cheese. Rich and flavorful with a melting texture. Served with a green salad.

Pan-fried eggs with runny yolks. Simple and tasty. Served with green salad.

Fried eggs served with ham or grilled bacon. A protein-rich dish. Served with salad.

Organic soft-boiled eggs in their shells. Served with soldiers (buttered breadsticks) for dipping in the yolk. A nostalgic and delicate treat.

Layered sandwich with chicken, lettuce, tomato, and mayonnaise. Crispy toasted bread. Served with fries.

Club sandwich variation with smoked salmon. Delicate marine flavor between slices of toasted bread. Served with fries.

Hot ham and cheese sandwich, gratinated in the oven. Crispy bread and melted cheese. Served with fries and salad.

Like a croque-monsieur, but topped with a fried egg. The runny yolk adds richness. Served with fries and salad.

Omelette flavored with fresh herbs (chives, parsley, etc.). Light and aromatic flavor. Served with fries and salad for a complete meal.

Complete menu for children including a drink, a main course, and a dessert. Choices adapted to younger tastes.

Soft potato pasta, served with a morel mushroom sauce. Rich and earthy dish.

Traditional onion soup topped with bread and gratinated cheese. Hot, savory, and comforting. The cheese forms a golden crust on top.

A French bistro classic: hard-boiled eggs served with homemade mayonnaise. Simple yet delicious. Creamy and smooth texture.

Fresh preparation based on Greek yogurt, cucumber, garlic, and herbs. Creamy and refreshing. Ideal for spreading or eating as is.

Chickpea puree with tahini (sesame paste), lemon and garlic. Smooth texture and nutty flavor. Usually served with bread.

Marinated fish fillets in oil, served with warm potatoes. Characteristic salty and smoky flavor. A traditional brasserie dish.

Spread made from crushed sardines, often mixed with fresh cheese or butter and herbs. Iodized taste and creamy texture.

Slices of homemade smoked salmon. Silky texture and delicate smoky flavor. Served with toast.

Land snails cooked in their shells with parsley-garlic butter. Rich, herbaceous, and garlicky flavor with a tender texture. Eaten hot using a small fork.

Oven-baked meat pâté, prepared according to the chef's recipe. Rustic and flavorful. Served cold with bread and pickles.

Pork meat cooked for a long time in its fat until it shreds. Very melting texture and rich flavor. For spreading on bread.

Assortment of high-quality Spanish cured meats (ham, chorizo, etc.). Ideal for sharing as an aperitif. Intense flavors and varied textures.

Mixed board combining charcuterie and cheeses. Offers a variety of flavors to please everyone. Perfect for sharing.

Fresh composed salad combining homemade smoked salmon and avocado in guacamole. Rich and creamy. A light yet gourmet meal.

Fresh vegetable salad with creamy burrata cheese, crunchy green beans, and tomatoes. Freshness and contrasting textures.

Classic large brasserie salad with ham, cheese cubes, hard-boiled egg, and raw vegetables. Hearty and varied.

Romaine lettuce salad with chicken, golden croutons, and parmesan shavings. Dressed with the famous creamy Caesar dressing.

Salad with warm, breaded Saint-Marcellin cheese (or in a brick). Garnished with bacon and a touch of sweet and savory honey.

Salad with goat cheese (often on toast or in a brick), flavored with mint. Accompanied by small potatoes.

Butcher's cut of beef, grilled to your liking. Served simply with fries and salad. For red meat lovers.

Marbled and flavorful beef cut from Argentina. Served with small grenaille potatoes and salad.

Raw beef cut coarsely with a knife and seasoned (capers, onions, sauce). Served fresh with fries and salad.

Chicken pieces marinated in tandoori spices (Indian) and grilled on skewers. Spicy and colorful flavor. Served with fragrant rice.

Burger topped with a chicken fillet (breaded or grilled). Served in a bun with classic toppings. Accompanied by fries.

Classic beef burger with melted cheese, with optional crispy bacon. Served with fries and salad.

Salmon fillet cooked (pan-fried or roasted). Served with a fine carrot puree with a hint of ginger. Light and fragrant dish.

Large grilled prawns served with artichokes prepared in the Italian style and small sweet peppers (piquillos). Mediterranean flavors.

White fish fillet fried in a crispy batter. Served with a creamy tartar sauce, fries, and salad.

Fish fillet burger, breaded. A seafood alternative to the classic burger. Served with fries and salad.

Main dish of small cheese-filled pasta, coated in chive cream. Comforting and generous.

Soft potato pasta, served with a morel mushroom sauce. Rich and earthy dish.

Soft-ripened cheese with a bloomy rind from Normandy. Pronounced flavor and creamy texture.

Small goat cheese, can be fresh or aged. Characteristic goat flavor.

Aged blue cheese from the Auvergne region. Earthy flavor with nutty and cellar notes.

Jura cooked pressed cheese. Fruity aromas and firm texture.

Small creamy soft-ripened cheese from the Dauphiné region. Often runny and very mild.

Cow's milk blue cheese. Strong flavor and buttery texture.

Selection of several aged cheeses served on a board. Ideal for tasting different varieties.

Natural mineral water from the Arcachon basin. Available in still or sparkling.

Classic French mineral waters. Evian (still) or Badoit (lightly sparkling).

Refreshing Cuban cocktail based on rum, lime, mint, and sparkling water. Perfect balance of sweet, sour, and minty.

Fruity version of the classic Mojito with mango puree. Tropical and sweet touch added to the classic.

Colorful variation of the Mojito, likely incorporating red fruits for pink color and fruity flavor.

Popular modern cocktail based on vanilla vodka and passion fruit. Served with a shot of champagne on the side.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Rich, dark, and creamy.

Brazil's national cocktail made with cachaça (cane spirit), lime, and sugar. Potent and tangy.

Elegant cocktail with vodka, orange liqueur, and cranberry juice. Characteristic pink color and tart fruity taste.

Italian bitter and dry sparkling cocktail made with prosecco wine and a bitter (like Aperol). Refreshing and slightly bitter.

Timeless classic cocktail with whiskey, sugar, and bitters. Served on ice. Strong and aromatic.

Variations of the Moscow Mule (vodka, ginger beer, lime). Each city corresponds to a different spirit (Gin for London, Tequila for Mexico, etc.). Spicy and fresh.

Family of cocktails balancing a base spirit, lemon juice, and sugar. Often creamy texture (sometimes with egg white).

Cocktail based on gin and fresh smashed fruits. Fruity and herbaceous thanks to the gin.

Sophisticated cocktail combining gin, lemon, and sparkling wine. Sparkling, lively, and festive.

Italian bitter and dry aperitif, made with equal parts gin, red vermouth, and Campari. Deep red color.

Very cool and thirst-quenching drink based on cucumber and mint. Non-alcoholic.

Non-alcoholic exotic cocktail with tropical pineapple and passion fruit flavors. Sweet and fruity.

Non-alcoholic version of the Piña Colada. Creamy blend of pineapple and coconut.

Non-alcoholic version of the famous Mojito. Lime, mint, and bubbles for total refreshment.

Refreshing frozen dessert with red fruits served with a creamy mascarpone cream. Balanced sweetness and acidity.

Mixture of seasonal fruits cut into pieces. Light, vitamin-rich, and refreshing.

Caramelized apple tart baked upside down. Served warm, often with cream or ice cream. A great classic.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served warm with a scoop of vanilla ice cream.

Light and rich chocolate dessert. Mousse-like texture and intense cocoa flavor.

Chocolate cake with a molten center. Served warm with the contrasting cold of vanilla ice cream.

Italian dessert with coffee, biscuits, mascarpone, and cocoa. Creamy and fragrant.

Baked vanilla cream, topped with a thin layer of caramelized sugar. Contrast between the warm crunch and the cold creaminess.

Coffee served with an assortment of small pastries or mini-desserts. Also called "Café Gourmand".

Tea served with an assortment of small pastries or mini-desserts.

Thin French crepe sprinkled with sugar. Simple and classic.

Crepe filled with fruit jam.

Crepe richly topped with vanilla ice cream, chocolate-hazelnut spread, and whipped cream.

Crepe drizzled with alcohol and flambéed at the time of serving. Spectacular and fragrant.

Crepe filled with chocolate-hazelnut spread.

Crepe drizzled with liquid honey.

Quality artisanal ice creams. Choose from a variety of classic and fruity flavors.

Ice cream sundae with chocolate and vanilla ice cream, chocolate sauce, and whipped cream.

Classic vanilla ice cream sundae drizzled with hot chocolate sauce and topped with whipped cream.

Ice cream sundae with various flavors: coconut, rum-raisin, and vanilla, with whipped cream.

Iced coffee sundae with coffee and vanilla, drizzled with sweetened coffee extract and topped with whipped cream.

Ice cream sundae with dried fruits (pistachio, hazelnut) and vanilla, with whipped cream.

Ice cream sundae with fruity and exotic flavors (mango, yuzu, raspberry), drizzled with coulis.

Refreshing frozen dessert with yuzu (Japanese citrus) drizzled with lemon liqueur (limoncello).

Pear sorbet served with pear eau-de-vie or liqueur. Very fragrant.

A variation of the classic Colonel, replacing lemon with yuzu, drizzled with vodka.

Rum raisin ice cream drizzled with an extra shot of old rum.

Small format still mineral water.

Very sparkling French mineral water.

Quality fruit juices. Classic choices available.

Creamy and flavorful fruit nectars.

Industrial iced tea with peach flavor.

Tonic or citrus soda, slightly bitter.

Fermented ginger soda, spicy and non-alcoholic.

Traditional French artisanal lemonade, lightly sweetened and sparkling.

French orange soda with pulp.

Famous cola soda, classic or sugar-free version.

Infused tea, cooled on-site, served fresh.

Iced coffee, often shaken with ice to become frothy.

Freshly squeezed fruit juices made to order. Vitamins guaranteed.

Creamy drink made from blended milk and ice.