Le Bouquet du Nord

A classic hot sandwich from French bistros, made with sandwich bread, ham, and melted cheese, all gratinated. Crispy and tasty.

A variation of the croque-monsieur topped with a fried egg (à cheval). Rich and hearty.

Sweet and savory version with raw ham, goat cheese, and honey. A mix of sweet and robust flavors.

The house specialty with Italian flavors, topped with chicken, tomatoes, and basil sauce.

Beaten eggs cooked in a pan, simply seasoned. Soft texture and delicate taste.

Omelet filled with melted Emmental cheese. Rich and stringy.

Omelet filled with cooked ham and cheese. A complete and satisfying classic.

Omelet with sautéed Paris mushrooms. Woody flavor and tender texture.

Platter inspired by Auvergne with Cantal cheese and cured meats. Served with fries and salad for a complete meal.

Seafood platter with salmon, shrimp, and tuna. Fresh and light, served with fresh herb cheese.

Selection of Italian cured meats and cheeses with fresh touches of tomatoes and fruit. Mediterranean flavors.

Typically French anise-flavored liqueur, served diluted with fresh water. Very popular in the south.

Gentian-based aperitif, with a bitter and herbaceous taste.

Traditional cocktail made with white wine and crème de cassis.

Glass of sparkling wine from the Champagne region.

Portuguese fortified wine (Port) or Italian red bitter (Campari).

Italian vermouth, available in red (sweet) or white (dry) versions.

Classic cocktail based on Campari, red vermouth, and soda water.

Elegant version of Kir prepared with Champagne instead of white wine.

Full bottle of Champagne, ideal for celebrating.

Fresh and fruity Italian sparkling wine.

Blended Scotch whisky, smooth and accessible.

Selection of whiskies: Bourbon (Four Roses), Scotch (Chivas), or Irish (Jameson).

Japanese whisky renowned for its finesse and balance.

American Tennessee whiskey, with notes of caramel and vanilla.

Blended malt Scotch whisky, rich and smooth.

Cooked salmon fillet, served with a fresh herb sauce and pasta.

Battered and fried fish, crispy, served with fries.

Duck leg slow-cooked in its own fat, tender meat and crispy skin. Served with parsley potatoes.

Chicken strips in a creamy sauce (cream, mushrooms, cider or calvados), served with pasta.

Traditional pork tripe sausage. Very strong taste and unique texture. The AAAAA label guarantees superior quality.

Raw minced beef, seasoned with capers, onions, and condiments. Served fresh.

Thin slices of marinated raw beef (olive oil, lemon), often served with Parmesan.

Breaded and fried veal or poultry cutlet, served with pasta.

Marbled and juicy beef cut, grilled.

Large, very flavorful and generous bone-in beef cut.

Portion of homemade fries.

Breaded and fried mozzarella cheese sticks.

Fried onion rings in batter.

Chicken skewers marinated in satay spices.

Fried squid rings.

Assortment of fried snacks to share.

Selection of various French cheeses.

Assortment of cold cuts and cured meats, served with pickles.

Reduced version of the cheese platter.

Cola soda.

Lemonade mixed with syrup (usually mint or grenadine).

Bitter tonic soda.

Juice served by the glass.

Freshly squeezed citrus juices.

Sweet iced tea.

Sweet lemon-flavored carbonated drink.

French orange soda with pulp.

Still natural mineral water.

Sparkling natural mineral water.

Italian sparkling mineral water.

Supplement of sweet syrup to add to water or beer.

Classic French lager blonde beer, light and refreshing.

Wheat beer, cloudy, often with notes of citrus and spices.

Refreshing mix of blonde beer and lemonade.

Cocktail based on beer, lemonade, and grenadine syrup. Sweet and sugary.

Beer mixed with Picon, a bitter orange liqueur. A traditional aperitif from the North.

India Pale Ale from the Parisian brewery Demory. Bitter and aromatic.

Belgian abbey beer, round and malty.

Strong amber beer from Northern France, with character.