Le Babylone

A French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. A simple, rich, and comforting starter.

Traditional soup made from caramelized onions and beef broth, served with bread and gratinated cheese on top. Savory and very hot.

Whole Camembert baked until melting, drizzled with sweet honey and crunchy pistachios. To be enjoyed by dipping bread.

Finely chopped and seasoned artichoke hearts. A fresh and light vegetarian option with a tender texture.

Crispy green bean salad & mushrooms

Small stuffed pasta, covered in cream and Parmesan, then baked. A rich, creamy, and melting dish.

Fried spring rolls of Asian inspiration, filled with meat or vegetables. Crispy on the outside, served with a dipping sauce.

Fresh Italian pasta filata with a creamy center, served with ripe tomatoes. A classic, fresh, and milky combination.

Thin slices of smoked salmon served with small thick pancakes (blinis). A delicate dish with a smoky and salty taste.

Fresh raw salmon cubes mixed with avocado. Creamy texture and fresh taste, usually seasoned with lemon and herbs.

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

Salad made of crisp romaine lettuce, chicken, Parmesan cheese, and croutons, bound with a creamy dressing. A complete and classic meal.

Mixed salad with hot goat cheese, often served on toast. A mix of fresh flavors and the distinct taste of melted cheese.

Large fresh salad combining smoked salmon with the acidity of grapefruit and the sweetness of marinated vegetables. Light and sophisticated.

Assortment of cured meats and charcuterie (ham, sausage, terrine) served on a wooden board. Ideal for sharing as an aperitif.

Combination of various charcuterie and cheeses on a board. Offers a complete tasting of local products.

Selection of three aged cheeses. Perfect to finish the meal or accompany a glass of wine.

Hot ham and cheese sandwich, grilled and gratinated. Served here with a green salad and fries. A Parisian café staple.

Variation of Croque Monsieur topped with a fried egg. The runny yolk adds creaminess to the gratinated sandwich.

Smaller or cut version of the Croque Monsieur, designed to be shared or eaten with fingers as an appetizer.

Generous and hearty omelette, served with sides. A classic and satisfying egg dish.

Soft Italian bread (focaccia) topped with mashed avocado and salmon. A modern, healthy, and tasty dish.

Layered sandwich on toasted white bread, filled with chicken, raw vegetables, and mayonnaise. Served cut into triangles with fries.

Club sandwich variation replacing poultry with smoked salmon for a fresh, Nordic touch.

Breaded and fried chicken cutlet, served with pasta in a creamy mushroom sauce. A comforting and rich dish.

Tubular pasta served with a simple tomato sauce flavored with fresh basil and Italian cheese. A classic vegetarian dish.

Beef stew slow-cooked in red wine with vegetables. The meat is very tender and the sauce is rich in flavor.

Raw minced beef seasoned (capers, onions, sauce). Served fresh, it's a staple of French brasseries.

Variation of beef tartare seasoned with Italian flavors (basil, cheese, olive oil) for a sunnier taste.

Thick piece of grilled beef, served with a herbed emulsified sauce (Béarnaise). A dish for red meat lovers.

Beef burger with melted cheese in a small bun, served with fries. An international standard.

Complete meat-free dish composed of Asian specialties (spring rolls, fried rice). Varied and tasty.

Very thin slices of marinated raw beef, served as a cold dish. Delicate texture and fresh flavors.

Seared tuna (quickly seared on the outside, raw on the inside) served with sautéed vegetables. A healthy dish with Japanese influences.

Grilled or pan-seared salmon fillet piece, served with fragrant rice. Simple and effective.

Additional portion of side dish (fries, salad, vegetables) to complete your meal.

Complete meal deal adapted for children with a main course, dessert, and drink.

Dessert made of crispy meringue, whipped cream, and fresh red berries. Light and sweet.

New York cheesecake on a biscuit base, served with raspberries. Rich, creamy, and tangy.

Caramelized upside-down apple tart, served warm with cream. A French classic.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Hot/cold and hard/soft texture contrast.

Slices of brioche bread dipped in a milk-egg mixture then pan-fried, drizzled with caramel. A very indulgent dessert.

Individual chocolate cake with a molten center. Intense chocolate flavor, served warm.

An espresso coffee served with a selection of petits fours (mini-desserts). Ideal for tasting everything.

Tea served with an assortment of mini-desserts.

Hot chocolate served with an assortment of mini-desserts.

A scoop of ice cream or sorbet from the famous Parisian house Berthillon.

Thin crêpe served with ice cream, hot chocolate, and whipped cream. A hearty and sweet dessert.

Classic crêpe simply sprinkled with sugar. Simple and light.

Crêpe filled with chocolate sauce or hazelnut spread.

Crêpe filled with melted chocolate and banana slices. A fruity and indulgent combination.

Crêpe drizzled with salted butter caramel sauce. A highly appreciated Breton specialty.

Crêpe filled with fruit jam.

Crêpe flavored with Grand Marnier orange liqueur, sometimes flambéed.

Crêpe filled with a sweet chestnut paste. Sweet and autumnal flavor.

Additional ingredients to add to your crêpe.

Sparkling alcoholic beverage made from fermented apples. Traditional accompaniment to crêpes.

Artisanal ice creams served in scoops with a dry almond biscuit.

Extra sweet topping for your ice cream.

A single scoop of ice cream served as an addition to another dessert.

Creamy drink made from blended milk and ice.

Large ice cream composition with toppings (sauces, fruits, cream).

Extras to enhance ice cream sundaes.

Cola soda, classic or sugar-free version.

French orange soda with pulp.

Tonic or citrus soda, slightly bitter.

Sweet, fizzy lemon-flavored soda.

Refreshing peach-flavored tea drink.

Chocolate milk drink served very cold.

Cold milk flavored with syrup (strawberry, vanilla, etc.).

Blended drink with fresh fruit and ice. Thick and vitamin-rich texture.

Freshly squeezed citrus juices made to order.

Quality bottled fruit juices.

Sweet and pulpy peach drink.

French mineral water, still (Evian) or sparkling (Badoit).

Short and strong black coffee, or its decaffeinated version.

Double shot black coffee.

Large coffee with frothy hot milk.

Espresso topped with creamy milk foam, often sprinkled with cocoa.

Rich and thick hot chocolate, made with real melted chocolate.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Heated and spiced red wine. A typical comforting winter drink.

Sweetened hot milk with honey or flavored with vanilla.

Fresh lemon juice mixed with hot water, often served with honey or sugar.

Hot coffee-based cocktail with whiskey (Irish) or cognac/brandy (French), and cream.

Hot drink based on rum, hot water, lemon, and sugar.

French breakfast classics: buttery puff pastries or buttered bread.

Selection of teas from the prestigious French house Dammann Frères.

Herbal infusions without caffeine, soothing and fragrant.

Bitter and sparkling Italian aperitif cocktail based on Aperol and sparkling wine.

Floral variation of the Spritz using elderflower liqueur.

Refreshing Cuban cocktail based on rum, fresh mint, lime, and sparkling water.

Luxurious version of the Mojito where sparkling water is replaced by Champagne.

Energizing cocktail based on coffee and vodka, served cold with a creamy foam.

Creamy tropical cocktail with pineapple and coconut.

Muddled Brazilian cocktail with lime and sugar, based on cachaça or vodka.

Spicy and fresh cocktail based on vodka, ginger beer, and lime.

Cocktails based on champagne mixed with peach purée (Bellini) or orange juice (Mimosa).

Refreshing and fruity alcohol-free creations.

Classic French lager blonde beer, light and thirst-quenching.

Special draft beers: citrus white beer or richer abbey beer.

Selection of international bottled beers.

Apple cider or non-alcoholic beer.

An elegant and festive glass of brut Champagne.

Aperitif cocktail with Champagne and cassis cream.

Dry and fruity Italian sparkling wine.

Traditional aperitif with white wine and cassis cream.

Pastis de Marseille, an anise-flavored aperitif to be diluted with fresh water.

Fortified or sweet wines, sweet and aromatic.

Italian sweet or bitter fortified wine.

Bitter aperitif cocktail based on Campari, red vermouth, and sparkling water.

Soda added to your aperitif (for a long drink).

Selection of classic spirits and liqueurs.

Fruit liqueurs or creams, often consumed as a digestif.

Norman apple brandy.

Prestigious French grape brandies, aged in barrels.

Very fragrant fruit brandies (pear, plum).

Supplement for mixing your alcohol with a soda.

Irish and American whiskies.

Aged blended Scotch whiskies.

High-quality single malt Scotch whiskies, often peaty.