L'Aller Retour Marais

Snails served in their shells with garlic and parsley butter. Rich, herbaceous flavor, tender texture. A classic French starter.

Blood sausage served with cooked apples. Mix of savory and sweet flavors, moist and melting texture.

Rustic seasoned pork pâté. Classic charcuterie flavor, granular texture. Usually eaten with bread.

Roasted bone marrow served directly in the bone. Gelatinous and very fatty texture, rich and savory flavor. To be spread on toast with a pinch of salt.

Fresh Italian cheese with a creamy center, served with salad and tomatoes. Mild, milky flavor, smooth and refreshing texture.

Coarsely hand-chopped raw beef, seasoned. Fresh and tender texture. Iconic bistro dish served cold.

Cut of beef from the flank, known for its strong, bloody flavor. Fibrous and juicy texture, recommended rare.

Thick cut of Angus beef. Tender meat with good marbling that gives it flavor.

Center cut of ribeye from Argentina. Meat renowned for its tenderness and savory flavor.

Tenderest cut of beef (tenderloin), very lean. Melts in your mouth like butter and has a delicate flavor.

Large bone-in ribeye steak to share. Very marbled, juicy, and flavorful meat thanks to bone-in cooking.

Grilled veal cut. White meat, milder and more delicate than beef, tender texture.

Traditional sausage made from pork intestines (tripe). Very pronounced and characteristic smell and taste. Firm and granular texture.

Large composed vegetarian salad with seasonal ingredients. Fresh, light, and varied dish.

Selection of aged cheeses. Salty and varied flavors depending on the types of cheeses offered.

Chocolate cake served warm with a molten center. Intense cocoa flavor, moist and rich texture.

Tartlet filled with lemon cream. Perfect balance between sweet and fruity acidity.

Cake composed of a layer of sweet cream cheese on a base of crushed biscuits. Creamy, dense, and smooth texture.