Le Bouquet des Archives

A classic French hot sandwich made of bread, ham, and cheese, grilled until crispy. The Madame version is served with a fried egg on top. · Rich flavor and melting texture with gratinated cheese. · Eaten with cutlery, served with fries and salad.

A variation of the croque-monsieur, replacing ham with smoked salmon. · The salty and smoky flavor of salmon pairs well with melted cheese and toasted bread. · A hot and comforting meal.

A grilled sandwich with Italian flavors, featuring melted mozzarella, basil pesto, and tomatoes. · Crispy on the outside and soft on the inside, with herbaceous notes. · A flavorful vegetarian option.

Long, flat pasta served with a rich truffle cream sauce and cured country ham. · A very aromatic dish with the earthy taste of truffle and the saltiness of ham. · To be enjoyed hot by twirling the pasta around the fork.

Seafood pasta, mixing salmon pieces and shrimp. · Tender texture of pasta with pieces of fish and shellfish. · A hearty main course.

Pasta dish served with a variety of seasonal vegetables. · Light and healthy, without meat or fish. · Suitable for vegetarian diets.

Layers of pasta interspersed with vegetables and sauce, gratinated in the oven with cheese. · Melting and rich in cooked vegetable flavors. · Served hot in an individual dish.

Pasta served with a classic minced meat and tomato sauce. · Flavorful and hearty, with a thick sauce that coats the pasta well. · A classic of family cuisine.

Simple omelette prepared only with beaten and seasoned eggs. · Soft and light texture. · A simple and effective dish for lunch.

Omelette with diced ham and melted cheese. · The cheese adds creaminess to the inside of the omelette. · A great classic of French bistros.

Omelette flavored with fresh herbs (chives, parsley) and tomato pieces. · Fresh and slightly tangy taste thanks to the tomato. · A lighter option.

Omelette with melted mozzarella and tomatoes. · Recalls the flavors of a Caprese salad but in a warm version. · Melting texture thanks to the cheese.

Green salad with chicken, croutons, parmesan, and creamy Caesar dressing. · Crispy and rich in flavor thanks to the sauce and cheese. · A complete and fresh meal.

Summer salad combining creamy fresh cheese (burrata) with sweet fruits (melon, peach) and salty cured ham. · A sweet and savory balance that is very refreshing with a creamy texture. · Perfect for warm days.

Original composed salad with smoked salmon, avocado, citrus fruits, and an Asian touch with shrimp spring rolls. · A mix of crunchy and melting textures, with a creamy cocktail sauce. · Fresh and full of varied flavors.

Vegetarian salad based on quinoa seeds and crunchy fresh vegetables, served with hummus. · Nutritious and healthy, with varied textures. · A balanced and fresh choice.

Traditional salad from the South of France with tuna, olives, hard-boiled eggs, anchovies, and raw vegetables. · Very colorful and flavorful, seasoned with olive oil. · A Mediterranean classic.

Greek-inspired pasta salad with feta, olives, and sun-dried vegetables. · Hearty thanks to the pasta, but fresh with vegetables and cheese. · Flavorful and aromatic.

Raw minced beef, seasoned in a classic way. · Tender texture and pure meat flavor. · Served cold, to be mixed according to your taste.

Beef tartare with the surface briefly seared in a pan (quick sear). · Hot and grilled on the outside, but remains raw and tender inside. · An alternative for those who prefer lightly cooked meat.

Raw beef tartare seasoned with ginger, chili, and basil. · Exotic, fresh, and slightly spicy flavors. · Adds zest to the traditional recipe.

Beef tartare with parmesan and hazelnut pieces or oil. · Rich and umami flavor thanks to the cheese, with a hint of crunchiness. · A gourmet version of tartare.

Beef piece slowly simmered until very tender, served with its cooking juices and potatoes. · Melting and flavorful meat. · A traditional comforting dish.

Veal ragout in a creamy white sauce with small vegetables, served with rice. · Tenderness of the sauce and the meat. · One of the most emblematic dishes of French cuisine.

Burger topped with Reblochon, a Savoyard mountain cheese with a washed rind. · The melted cheese adds a powerful and creamy flavor to the meat. · Served with crispy fries.

Grilled, marbled, and juicy beef steak, served with a herb-infused Béarnaise sauce. · Tender meat with a pronounced flavor. · Served with fries and peppery arugula salad.

Pasta dish served with chicken pieces and assorted vegetables. · Simple, balanced, and flavorful. · A complete dish for lunch.

Sweet tart filled with oven-baked apple slices. · Crispy crust and melting fruits. · A classic and light dessert.