Le Bistrot d'Eléonore et Maxence

Classic French bistro starter. Hard-boiled eggs served with a creamy mayonnaise, often with mustard.

Salad made with romaine lettuce, croutons, parmesan, and creamy Caesar dressing. A fresh and crunchy starter.

Raw fish cut into small cubes, marinated with citrus and herbs. A fresh and light dish.

Mix of three types of quinoa served as a salad. Crunchy texture and nutty flavor, a healthy and nutritious dish.

Raw minced beef, seasoned. Served fresh with a tender texture. Traditional brasserie dish.

Burger topped with melted cheese, served in a brioche bun. Served with fries or salad.

Red tuna lightly seared on the outside and raw on the inside. Finely sliced and served with a salad with Japanese flavors.

Cut of beef selected for its tenderness and flavor. Grilled to your desired doneness.

Thin slice of breaded and fried meat, golden and crispy. Served with roasted vegetables.

White fish fillet with fine flesh, pan-fried or oven-baked. Delicate flavor.

Slices of hot pineapple roasted with a blend of sweet spices (cinnamon, cloves, nutmeg, ginger). A fruity and fragrant dessert.

Rich chocolate cake with a warm liquid center. Served with salted butter caramel. Requires a cooking time of minutes.

Creamy vanilla dessert topped with a layer of crunchy caramelized sugar.

Classic dessert made with a pastry filled with baked apples. Sweet and comforting.

Complete menu for children including a main course (fish or meat), a dessert, and a drink.

Glass of French sparkling wine from the Champagne region. Festive and elegant.

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

Bitter and sparkling Italian aperitif, based on sparkling wine (Prosecco), bitters (Aperol), and sparkling water.

A variation of the Mojito where sparkling water is replaced by champagne for added refinement.

Savory cocktail based on vodka, tomato juice, and spices (Tabasco, Worcestershire sauce).

Brazilian cocktail based on Cachaça (sugarcane eau-de-vie), lime, and sugar.

Variation of the Caipirinha where Cachaça is replaced by Vodka.

Non-alcoholic version of the Mojito. Refreshing mint and lime drink.

Blonde (light and golden) or white (cloudy and tart) beer.

Mix of beer, lemonade, and grenadine syrup. Sweet and low-alcohol drink.

Cereal eau-de-vie aged in oak barrels.

Renowned French wine brandies, aged in barrels. Rich and complex flavors.

Sugarcane eau-de-vie.

Traditional aperitif made with cassis cream and white wine (Chardonnay).

Selection of classic aperitifs: anise-flavored (Ricard), gentian-based (Suze), or vermouths (Martini, Campari).

Classic white spirits, often served neat or on ice.

Fruity digestifs: fruit brandies (pear, plum, apple) or lemon liqueur.

Single or decaffeinated espresso.

Espresso lengthened with hot milk.

Selection of teas or herbal infusions.

Hot cocoa and milk drink.

Espresso with hot milk and milk foam.

Double shot of espresso.