Le Bistrot de la Tour

Thin Breton crêpe filled with cooked ham. Tender texture and crispy edges. Served hot as a light main course.

Savory crêpe filled with melted cheese. Rich and creamy flavor. A simple and comforting classic.

Classic combination of ham and melted cheese in a crêpe. Flavorful and balanced. The quintessential crêperie dish.

A complete crêpe filled with ham, cheese, and an egg (often sunny-side up). Rich and nourishing. Ideal for a full meal.

Crêpe filled with tuna and melted cheese. Savory mix of sea and land. Served hot.

Meat-free crêpe filled with a mix of vegetables and cheese. Fresh and light. Perfect for vegetarians.

Crêpe filled with chicken pieces and cheese. Mild and protein-rich flavor. A substantial dish.

Spicy crêpe with chorizo and melted cheese. Spicy taste and fatty texture from the chorizo. For those who like spicy flavors.

Elegant crêpe with salmon (often smoked) and cheese. Delicate marine flavor. Served hot.

Beaten eggs cooked simply in a pan, without filling. Soft texture and pure egg flavor. A light classic.

Omelette filled with melting cheese. Creamy and rich. Served hot, often with salad.

Omelette filled with diced ham. Tasty and simple. A traditional bistro dish.

Omelette with fresh tomato pieces. Juicy and slightly tangy. A lighter option.

Omelette filled with a mix of seasonal vegetables. Colorful and vitamin-rich. Suitable for vegetarians.

Omelette filled with sautéed mushrooms. Earthy flavor and tender texture. Highly appreciated in autumn or year-round.

Hearty omelette with tuna, often with tomatoes and onions. Pronounced flavor. Rich in protein.

The full version with ham and cheese. Very indulgent and stringy. A favorite for lunch.

Omelette filled with chicken pieces. Rich and filling. A protein-rich variation of the classic omelette.

Spicy omelette filled with sucuk (oriental dry sausage with garlic and spices). Intense and spicy flavor. Very popular.

Baguette sandwich with butter and cooked ham. The classic French 'Jambon-Beurre'. Simple and effective.

Baguette sandwich with slices of cheese (often emmental or camembert). Vegetarian and tasty.

Baguette with butter and slices of dry sausage. Rustic and very popular in France. Firm texture of the sausage.

Sandwich combining ham and cheese. A balanced and satisfying on-the-go meal.

Cold chicken sandwich with mayonnaise and crunchy vegetables (lettuce, tomato). Fresh and creamy.

Baguette with cured Serrano ham. Salty and delicate flavor. A Spanish touch.

Tuna-mayonnaise mix sandwich with raw vegetables. Rich and creamy. Very popular for lunch.

Fresh sandwich inspired by Caprese salad. Slices of mozzarella and tomato. Light and vegetarian.

Half avocado served with vinaigrette in the center. Simple, fresh, and creamy. Eaten with a spoon.

Hard-boiled eggs served with mayonnaise. A French bistro classic. Rich and creamy.

Grilled or fried chicken wings. Eaten with fingers. Usually served hot and crispy.

Dozen snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor. A French specialty.

Half dozen snails with parsley butter. Ideal for tasting this specialty without taking a full portion.

Sautéed frog legs, often with garlic and parsley. The meat is tender and reminiscent of chicken. A delicate specialty.

Thin slices of pressed duck or goose foie gras. Melting texture and rich flavor. Served with toast or toasted bread.

Hot soup made with seasonal vegetables, pureed or in pieces. Healthy and comforting.

Traditional caramelized onion soup, topped with bread and melted cheese. Hot, savory, and very nourishing.

Rich and fragrant soup made from various fish and aromatics. Often served with rouille and croutons. Intense marine flavor.

Plate of dry French sausage slices. Firm texture and peppery or garlicky taste. Perfect as an aperitif.

Hot and creamy tomato soup. Mild and slightly tangy taste. Classic and simple.

Thin slices of smoked salmon. Silky texture and delicate smoky flavor. Often served with lemon and toast.

Thin slices of cured Serrano-style ham. Salty and flavorful. Enjoyed as is or with bread.

Assortment of cured meats (sausage, ham, terrine) served on a board. Accompanied by hot bread, cheese, and salad. Ideal for sharing.

Platter combining various cured meats and cheeses. Served with bread and salad. A convivial meal or a large appetizer.

Toasted bread generously topped with avocado, smoked salmon, mozzarella, and egg. Modern and gourmet dish.

Toasted bread rubbed with garlic and topped with diced fresh tomatoes, olive oil, and basil. Crispy and fresh.

Toasted and buttered bread slices with garlic. Tasty and crispy. Perfect accompaniment.

Portion of golden and crispy fried potatoes. Salty and served hot. The classic 'French Fries'.

Simple lettuce or mixed greens salad with vinaigrette. Fresh and light. Ideal accompaniment.

Mix of green salad and fresh tomatoes. Simple and refreshing.

Plate of sliced tomatoes, often seasoned with oil, vinegar, and herbs. Focus on the freshness of the fruit.

Caprese salad: slices of fresh tomatoes and mozzarella, flavored with basil. A fresh Italian classic.

Large typical Niçoise salad. Contains tuna, anchovies, hard-boiled egg, tomatoes, and sometimes rice or green beans. A complete meal.

Salad with diced ham, emmental cheese, and raw vegetables. Indulgent and a Parisian classic.

Fresh salad with smoked salmon and crunchy vegetables. Refined marine flavor.

Meal salad with chicken breast, egg, and various vegetables. High in protein and balanced.

Caesar salad variation with smoked chicken, croutons, parmesan, and the famous creamy dressing. Crunchy texture and rich flavor.

Salad served with warm goat cheese toasts. Delicious hot-cold contrast. Very popular in France.

Sweet and savory variation of warm goat cheese salad, drizzled with honey. Sweetness and creaminess.

Salad for cheese lovers, combining several varieties (goat cheese, camembert, emmental). Very rich and indulgent.

Caesar salad revisited, replacing chicken with smoked salmon. Combination of creamy dressing and smoked fish.

Sweet and savory exotic salad with pineapple, citrus, and avocado. Very fresh and fruity.

The quintessential classic pizza: tomato sauce, mozzarella, and oregano. Simple, effective, and loved by all.

Pizza topped with chicken pieces and cheese. Mild flavor and tender texture.

A French classic: ham, mushrooms, and cheese. Balanced and tasty. A bistro staple.

Folded pizza, filled with ham and cheese. Melting center and crispy crust outside.

Pizza topped with salmon. Rich and marine flavor.

Tuna pizza with onions and egg. Pronounced and salty flavor, enhanced by olives.

Flavorful pizza with salty anchovies and tangy capers. Intense flavor.

Pizza for cheese lovers, blending four melting and full-bodied varieties.

Rustic pizza with smoked bacon and an egg (often fried on top). Rich and flavorful.

Pizza divided into four parts or mixed, with various vegetables, ham, and artichokes. Colorful and diverse.

Pizza for charcuterie lovers, combining three types of ham and salami. Very rich in flavor.

The famous sweet and savory pizza with ham and pineapple chunks. Controversial but appreciated.

Spicy pizza topped with chorizo slices. Spicy and oily paprika flavor.

Meat-free pizza generously topped with various vegetables. Fresh and light.

Spicy pizza with sucuk sausage and vegetables. Spicy Mediterranean flavors.

Pizza highlighting the freshness of tomatoes and basil on a cheese base. Simple and aromatic.

Sweet and savory pizza with goat cheese and honey. A very popular sweet and creamy combination.

Simple pizza with Paris mushrooms. Mild, earthy flavor.

Pizza topped with a seafood mix and flavored with garlic. Marine flavor.

Premium pizza with creamy buffalo mozzarella, quality cured ham, and fresh arugula. Refined.

Optional extra ingredient to add to your pizza.

Simple crêpe sprinkled with sugar. The most traditional way to enjoy a sweet crêpe.

Crêpe drizzled with liquid honey. Sweet and fragrant.

Crêpe drizzled with caramel sauce (often salted butter). Rich and indulgent.

Crêpe filled with fruit jam (strawberry, apricot, etc.). Fruity and sweet.

The children's favorite: crêpe spread with hazelnut-cocoa spread. Very sweet and chocolatey.

Crêpe with melted chocolate sauce. Classic and delicious.

Indulgent combination of Nutella and fresh banana slices. Rich and filling.

Nutella crêpe sprinkled with grated coconut. Exotic touch.

The ultra-indulgent trio: chocolate, fruit, and coconut. An explosion of sugar.

Alcoholic crêpe flavored with Grand Marnier orange liqueur. Often flambéed. Adult and sophisticated flavor.

Liège or Brussels waffle, crispy on the outside and soft on the inside, just sweet.

Waffle generously topped with whipped cream. Airy and sweet.

Waffle topped with Nutella. A very popular snack.

Waffle topped with Nutella, served with vanilla ice cream or sauce.

Waffle with chocolate and banana. Classic duo.

Gourmet waffle with Nutella, banana, and grated coconut.

Waffle topped with hot chocolate sauce.

Waffle served with strawberries (seasonal) and sugar.

Waffle topped with fruit jam.

Waffle with flowing caramel.

Waffle drizzled with honey and sprinkled with powdered sugar. Delicate and sweet.

Italian dessert with coffee, mascarpone, and ladyfingers. Creamy and fragrant.

Indulgent variation of tiramisu with a touch of Nutella.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar to be broken with a spoon.

Light and airy dark chocolate mousse. Intense cocoa.

Chocolate cake with a molten center. Served warm, very chocolatey.

Coffee served with an assortment of mini-desserts (mousse, crème brûlée, etc.). Perfect for tasting everything.

Iced drink made with milk and blended ice. Creamy and refreshing.

A very large portion of milkshake for big thirsts or to share.

Assortment of ice cream scoops in classic and creamy flavors.

Assortment of fruity sorbets without milk. Light and refreshing.

Classic iced dessert with a banana cut in half, three scoops of ice cream, chocolate sauce, and whipped cream.

Vanilla ice cream sundae drizzled with hot chocolate sauce and often whipped cream.

Large ice cream sundae flavored with coffee (or chocolate) with matching sauce and plenty of whipped cream.

Lemon sorbet drizzled with vodka. Both a digestif and a fresh dessert.

Iced composition, likely with specific flavors or alcohols (e.g., coffee/tequila or spicy chocolate).

Lemon sorbet drizzled with champagne. Elegant and sparkling.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. A hot-cold delight.

Fresh Italian stretched-curd cheese. Mild and milky. Often served with tomato and olive oil.

Hard-ripened Swiss cheese with holes. Fruity and mild taste.

Warm goat cheese served on toast.

Soft-ripened Norman cheese with a bloomy rind. Strong and creamy flavor.

Selection of several cheeses served with bread. Ideal for finishing the meal.

French sparkling wine from the Champagne region. Festive and refined.

Major Champagne house. Balanced and consistent style.

Iconic cuvée from the Mumm house. Fresh and intense.

Elegant and lively Champagne. A recognized major brand.

Prestigious Champagne house, known for the finesse of its bubbles and its round bottles.

Small, strong, black coffee.

Espresso coffee with steamed milk foam.

Medium portion of coffee with milk.

Coffee or hot chocolate topped with whipped cream.

Medium portion of Viennese drink.

Espresso coffee topped with creamy milk foam.

Larger portion of cappuccino.

Hot drink with milk and cocoa. Sweet and comforting.

Large cup of hot chocolate.

Espresso with just a drop of milk.

Espresso coffee diluted with hot water (Americano). Milder than an espresso.

Tea leaf infusion. Served as you like it.

Herbal tea without caffeine (verbena, chamomile, etc.).

Red wine heated with spices (cinnamon, cloves) and sugar. Ideal in winter.

Hot drink made with rum, hot water, lemon, and sugar. Warming.

Two shots of espresso in a large cup. For a boost.

Traditional French fruit or wine brandies. High in alcohol.

Selection of various spirits and liqueurs for after the meal.

Digestive liqueurs based on mint or orange.

Anise or herbal liqueurs.

Italian digestifs: grape marc or anise liqueur.

Sweet and very cold Italian lemon liqueur.

Italian bitters or sweet almond liqueur.

Herbal bitters, very digestive.

Hot cocktail made with coffee, whisky, sugar, and cream.

Hot cocktail with coffee and rum.

Hot cocktail with coffee and Amaretto.

Hot cocktail with coffee and Cognac.

Dose of premium brand spirit.