Le Bistrot de Paris

A classic Italian cocktail based on Campari, red vermouth, and soda water. It offers a bitter and sophisticated taste with notes of herbs and citrus. Served over ice, often with an orange peel, ideal for whetting the appetite.

A refreshing cocktail based on vodka, spicy ginger beer, and lime juice. The taste is sharp, tangy, and fizzy. Served very cold, traditionally in a copper mug.

A popular Mexican cocktail made with tequila, triple sec, and lime juice. It has a perfect balance of acidity, sweetness, and alcohol strength. Usually served with a salted rim.

An energizing cocktail mixing vodka, coffee liqueur, and fresh espresso. It has a creamy texture and a rich, intense coffee flavor. Served chilled in a martini glass.

A Pastis de Marseille, a typically French aniseed liqueur. It has a pronounced licorice and anise flavor. Drunk diluted with fresh water and ice cubes.

A wine-based aperitif with red wine and fruit liqueurs. Fruity and slightly tannic flavors with notes of orange. Best enjoyed very cold.

A Bordeaux aperitif based on white wine and citrus fruits. Sweet, floral, and honeyed. Ideally served chilled with a slice of orange or cucumber.

A rosé version of the Lillet aperitif, blending wines and red berries. Fresh, light, and delicately fruity. Perfect for summer, served very chilled.

A glass of organic rosé wine from Provence. Light, dry, and aromatic with notes of summer fruits. Perfectly accompanies aperitifs or light starters.

A classic French aperitif cocktail made with dry white wine and crème de cassis. Sweet and fruity. Best enjoyed chilled before a meal.

A classic bittersweet cocktail based on Campari, red vermouth, and soda water. Refreshing with notes of citrus and herbs. Served over ice with an orange slice.

A savory cocktail based on vodka and tomato juice, enhanced with spices like Tabasco and Worcestershire sauce. Complex, spicy, and salty taste. Often garnished with a celery stalk.

A quality glass of champagne from a renowned house. Fine bubbles, elegant and brioche taste. The ideal drink to celebrate or start a refined meal.

A prestigious version of Kir, made with champagne instead of white wine, and crème de cassis. Sparkling, sweet, and festive. Perfect for special occasions.

An entire bottle of Ruinart Brut champagne. Known for its freshness and white fruit aromas. Ideal for sharing and accompanying the entire meal.

High-quality artisanal dry sausage. Finely sliced, it offers a firm texture and a savory cured meat flavor. Perfect for snacking with bread and a glass of wine.

Preparation of meat (usually pork or duck) slow-cooked in its own fat then shredded. Melting texture and rich flavor. Generously spread on bread or toast.

A creamy spread made from fish roe (cod or mullet), oil, and breadcrumbs. Delicate marine flavor and smooth texture. Enjoyed on blinis or toast.

A French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple, comforting, and tasty. Eaten cold as a starter.

Grated celeriac mixed with a remoulade sauce (mustard mayonnaise), enhanced with green apple for freshness. Crunchy and creamy at the same time. A fresh and tangy starter.

Smoked herring fillets served with warm, oil-dressed potatoes. The smoky flavor of the fish contrasts with the sweetness of the potatoes. A traditional and rustic bistro dish.

Beef bone cooked to contain the tender, fatty marrow. Very rich flavor and buttery texture. Enjoy by spreading the warm marrow on toast with fleur de sel.

Whole Saint-Marcellin cheese roasted in the oven until melting, served on toast. Accompanied by a green salad to balance the richness of the cheese. Hot, runny, and delicious.

Mélange of sun-kissed vegetables (zucchini, eggplant, peppers, tomatoes) stewed, served with an egg. Sweet and candied Provençal flavors. Can be served hot or warm.

Artichoke hearts or leaves served cold with a vinaigrette sauce, accompanied by fresh mushrooms and green beans. A fresh and light vegetable dish. Dip the leaves in the sauce before eating.

A salad composed of crisp endives, Roquefort blue cheese, walnuts, and pear pieces. Sweet and savory mix with varied textures. A fresh and gourmet starter.

Burgundy snails cooked in their shells with garlic and parsley butter. Tender and slightly chewy texture, very garlicky and herbaceous flavor. Use the provided tongs to extract the snail and sop up the butter with bread.

Thin slices of quality smoked salmon, served with a light cream and small thick pancakes (blinis). The salmon is melt-in-your-mouth and slightly salty. Assemble everything for a perfect bite.

High-quality raw beef, knife-cut and seasoned to order. Tender and fresh texture, enhanced by condiments (capers, onions, mustard). Usually served with fries and salad.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Rich and savory flavor. A great classic from the Southwest of France.

High-quality farm-raised chicken roasted, served with a flavorful meat jus. The meat is firm and tasty. A family-style and comforting dish.

Very tender piece of beef slow-cooked in a red wine sauce with vegetables. The meat melts in your mouth. A rich and hearty stew.

Thick salmon fillet grilled or pan-fried, seasoned with a tangy candied lemon vinaigrette. The fish is rich and fatty, balanced by the acidity of the sauce. Served hot.

Gently cooked smoked haddock fillets, served with an egg (often poached) and a lemon-butter sauce. Distinct smoky flavor and flaky texture.

Pan-seared veal liver slice, tender and pink inside. Served with sweet and tangy shallots. A meat with a characteristic ferrous taste and a very fine texture.

Prime sirloin steak grilled, served with thyme-infused butter. Flavorful meat with a bit of fat for taste. Ideal for red meat lovers.

Thick slice of tender veal served with a creamy morel mushroom sauce (wild mushrooms). The delicate flavor of the meat is enhanced by the earthy taste of the mushrooms.

The most tender cut of beef (tenderloin), thick and lean. Grilled to your liking. Exceptional melting texture, subtle flavor.

A large, shareable bone-in rib of beef, served with gratinated bone marrow. Marbled, juicy, and very flavorful meat. A feast for true meat lovers.

Hot emulsified sauce made with clarified butter, egg yolk, shallots, and tarragon. Rich and creamy.

Creamy and spicy peppercorn sauce. Piquant and fragrant, a classic with red meat.

Sauce made from melted Roquefort blue cheese. Strong and salty flavor.

The house's signature sauce. Likely a secret sauce based on herbs or butter.

Macaroni pasta served with a rich cream sauce. A mild and comforting side dish.

Mix of fresh seasonal vegetables, steamed or sautéed. Light and healthy.

Mashed potatoes, often with butter and milk. Smooth or rustic texture.

Potatoes cut into sticks and fried until golden and crispy.

Small green salad with tender, nutty leaves, served with a vinaigrette.

Order an extra portion of your chosen side dish.

Selection of high-quality ice creams (creamy) and sorbets (fruity, dairy-free). Perfect for finishing the meal on a fresh and sweet note.

Freshly prepared tart based on the day's inspiration, often with seasonal fruits. Ask your server for the flavor of the day.

Airy and intense dark chocolate dessert, generously served with a ladle from a large bowl. Light and mousse-like texture.

A twist on the Paris-Brest: choux pastry filled with a creamy hazelnut and almond praline cream. Indulgent and crunchy.

A large choux pastry filled with vanilla ice cream, covered with hot chocolate sauce served at the table. The hot-cold contrast is delicious.

Moist cake soaked in old rum syrup. Served very moist, often with whipped cream. An alcoholic and very fragrant dessert.