Le Bistro du Parisien

A classic French soup made from beef broth and caramelized onions, served hot. It is topped with gratinéed cheese and crispy croutons. Flavorful and comforting.

Smoked salmon slices smoked on-site with beechwood, offering a delicate smoky flavor. Accompanied by a lightly lemoned fresh cream to balance the richness of the fish.

A fresh starter made of diced avocado and tomatoes mixed with crab meat. Seasoned with a sweet and sour sauce for a light and fragrant flavor.

Tiny pasta filled with cheese (Dauphiné specialty), served in a creamy sauce infused with basil. A tender dish rich in herbaceous flavors.

A sweet and savory colorful salad combining shrimp, creamy avocado, sweet mango, and tangy grapefruit. Very refreshing and light.

Snails served hot in a small dish, cooked in garlic parsley butter. An essential French specialty, to be enjoyed by dipping bread in the butter.

Roasted bone marrow served with coarse sea salt and grilled country bread. The marrow is fatty, melting, and can be spread on bread.

Homemade duck foie gras terrine, served with sweet candied figs. Creamy texture and rich flavor, ideal with toast.

Small roasted goat cheese served warm on a slice of bread or directly on the salad, drizzled with honey and accompanied by apples. A classic hot-cold and sweet-savory combination.

Poached egg served in a red wine sauce with bacon, onions, and mushrooms. A rich and flavorful traditional Burgundy dish.

A tender grilled beef cut, served with bone marrow to be eaten with a spoon or on bread. Accompanied by sea salt to enhance the flavors.

Thick seared beef cut, served with pepper sauce and flambéed with Armagnac (grape brandy). Full-bodied flavor and juicy meat.

Pan-seared duck breast, served pink with a spicy green peppercorn sauce. Accompanied by sautéed potatoes.

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

Raw minced beef, seasoned (capers, onions, sauce). Served fresh, it's a tender dish highly appreciated by red meat lovers.

Roasted lamb chops with herbs, served with melted Reblochon (Savoie cheese) and potatoes. A rich and hearty mountain dish.

Thick piece of white cod cooked with a touch of honey and a yellow saffron sauce. Served with roughly mashed potatoes.

Scallops sautéed with garlic, tomatoes, and herbs, served with pasta. Delicate sea flavor enhanced by southern herbs.

Grilled fish fillet on a hot plate, served with an olive oil, lemon, and herb sauce, accompanied by vegetables. Light and healthy.

Revisited Alsatian dish where sauerkraut (fermented cabbage) is served with an assortment of fish and a creamy white butter sauce, instead of charcuterie.

Small, moist cake soaked in rum syrup, served with homemade whipped cream. An alcoholic, sweet, and airy dessert.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. Break with a spoon to mix the textures.

Dessert composed of crunchy meringue, ice cream, and whipped cream, drizzled with coulis. Fresh and sweet.

Small choux buns filled with ice cream or cream, generously topped with hot chocolate sauce. A great classic dessert.

Caramelized apple tart baked upside down, served warm with cream or vanilla ice cream. Melting and sweet.

Honey ice cream with dried fruits (almonds, pistachios) imitating nougat, served with a tangy raspberry sauce.

Rich chocolate cake with a molten center, served with pieces of sweet, caramelized pears.

Scoop of honey-flavored ice cream served on an assortment of cut seasonal fruits. Light and refreshing.

Red berries covered with a foamy Champagne cream and briefly baked to a golden brown. A warm and elegant dessert.

Poached egg whites floating on vanilla crème anglaise, sprinkled with caramel and crunchy dried fruits.

Pastry made of layers of crispy puff pastry alternated with a rich mascarpone cream and fresh raspberries.

Prunes macerated in Armagnac (brandy). A simple dessert, high in alcohol and very digestive.

An espresso coffee served with an assortment of mini-desserts. Ideal for tasting several sweets at the end of the meal.

Selection of several aged French cheeses, served with a salad to refresh the palate.

Portion of AOC quality Brie (soft-ripened cheese with bloomy rind), creamy and fragrant.

Fresh curd cheese served in its small basket (faisselle), to be enjoyed plain or with a sweet fruit coulis. Fresh and light texture.

Fresh oysters from Brittany, known for their iodine taste and fine flesh. Served raw on ice, usually with lemon or shallot vinegar.

Portion of cold pink shrimp, served with freshly made mayonnaise. To be peeled by yourself.

Sea snails cooked in court-bouillon and served cold. Firm flesh to be extracted from the shell with a pick, delicious with mayonnaise.

Individual assortment of fresh seafood (oysters, shrimp, whelks, crab). Ideal for tasting everything.

Set menu including a starter and a main course of your choice. An economical option for a partial meal.

Set menu including a main course and a dessert of your choice. Ideal for those who prefer a sweet ending.

Full 3-course menu. Allows you to enjoy a complete traditional French meal at a fixed price.