Le Borromée

A quintessential French bistro classic. Hard-boiled eggs served cold, coated in a rich, creamy homemade mayonnaise. Simple, creamy, and flavorful.

The creamy, molten center of burrata, here with an original smoky note. Served with cherry tomatoes for freshness. Very melt-in-your-mouth texture and delicate milky taste.

A traditional rustic pâté made from coarsely ground, seasoned pork. Rich, charcuterie flavor. Typically enjoyed spread on bread, often with pickles.

A fresh, vegetable-based starter with diced avocado, seasoned with organic seaweed. Tender and creamy texture with an oceanic hint. Light and healthy.

Raw beef, minced and seasoned (capers, onions, sauces). Meaty flavor and tender texture. Served fresh with hot and crispy homemade fries.

Artisanal sausage with coarsely hand-chopped meat and parsley. Authentic texture and savory flavor. Accompanied by homemade mashed potatoes.

Long-fibered beef cut, known for its juiciness and pronounced flavor. Served with a zesty black pepper sauce and fries. Chewy yet tender texture.

Freshwater fish with fine, delicate white flesh. Topped with a creamy, slightly tangy beurre blanc sauce. Served with a side of green vegetables.

Selection of aged cheeses. Allows tasting of different varieties and textures (soft, hard, goat, etc.). Traditionally eaten with bread before or instead of a sweet dessert.

Small choux buns filled with ice cream or cream, topped with a warm chocolate sauce. A decadent dessert playing on the hot-cold contrast and crispy-melty texture.

A light version of the classic dessert, served with coffee. Includes a chou (profiterole) to accompany the espresso. Ideal for a quick sweet treat.

Tender and airy cake baked with fruity and tart red plums. Served warm with a scoop of vanilla ice cream for a delicious temperature contrast.

Rich vanilla custard, topped with a thin layer of crunchy caramelized sugar. Crack the crust with a spoon to reach the smooth cream underneath.