Le Cépage Montmartrois

Traditional soup made with sweet Roscoff onions and a flavorful beef broth. Served gratinated with emmental cheese melted and browned on top. A warm and comforting dish.

Hard-boiled egg served cold, topped with a creamy homemade mayonnaise. A classic, simple, and delicious bistro starter.

Fresh mushrooms sautéed with garlic and parsley, accompanied by a piece of melting pan-seared foie gras. A rich blend of earthy and buttery flavors.

Tender leeks steamed and served cold with a mustard vinaigrette. A light and vegetable-based starter.

Raw salmon cubes marinated in citrus juice (lemon, orange) with herbs. Fresh, tangy, and tender.

Burgundy snails served in their shells with garlic parsley butter. Tender texture and rich herb and garlic flavor. To be enjoyed hot.

Thin slices of smoked raw ham (Speck). Melting texture and slightly salty and smoky taste. Ideal for snacking.

Creamy burrata heart (fresh Italian cheese) served with olive oil and pepper. Very creamy and milky texture.

Corsican pork liver sausage, grilled on a plancha. Strong and distinctive flavor, firm and juicy texture.

Chickpea puree with tahini (sesame paste), enhanced with lemony sumac spices. Smooth texture and nutty flavor.

Quality sardines preserved in organic olive oil. Served whole, they are rich and melt-in-your-mouth.

Flat Italian bread baked in the oven, flavored with rosemary and garlic. Soft texture with a slightly crispy crust.

Diced and fried potatoes, served with garlic mayonnaise (aïoli). Crispy on the outside and tender on the inside.

Thin slices of chicken breaded with crunchy cereals, enhanced with a hint of mild chili. Tender and crispy.

Whole Camembert baked until melted, seasoned with honey and thyme. Served with green salad for freshness.

Camembert baked with truffle cream. A very rich and fragrant dish, served hot and runny with salad.

Assortment of charcuterie (ham, sausage, terrine) or mixed with cheeses. Served on a board, ideal for sharing.

Complete meal package for children including a main course with fries and a dessert of your choice.

Classic burger with a juicy French beef patty, melted cheddar cheese, and condiments, served in a homemade brioche bun.

Raw minced beef seasoned in a traditional way (capers, onions, sauce). Served fresh with fries.

Long-fibered beef cut, grilled and served with a candied shallot sauce. Flavorful meat accompanied by fries.

Hot ham and cheese sandwich, gratinated with aged Comté cheese on top. Rich and crispy.

Croque Monsieur version topped with a fried egg. The runny yolk adds creaminess to the gratinated sandwich.

Fluffy omelette prepared with two fillings of your choice. Served hot with a side dish.

Large salad with lettuce, breaded chicken, parmesan, and croutons, dressed with a creamy Caesar sauce. A complete and fresh meal.

Asian-inspired salad with fragrant beef, crunchy vegetables, and fresh herbs. Exotic and light flavors.

Gourmet salad with Corsican flavors, combining charcuterie (figatellu), sheep's cheese, and a sweet and savory touch with figs and honey.

Cooked salmon fillet topped with a creamy sorrel sauce (tangy herb). Served with melting potatoes.

Seared tuna steak with sesame crust, served medium-rare, accompanied by stir-fried vegetables with Thai flavors.

Raw salmon cut with a knife and seasoned with a sweet and savory marinade. Served with creamy avocado and fries.

Scallops cooked Breton style (often with butter, onions, and breadcrumbs), served with rice.

Generous and marbled Angus beef steak, grilled to your liking. Served with a rich and creamy Béarnaise sauce.

The most tender cut of beef, served with an aromatic pepper sauce. Melting texture and refined taste.

Chicken cooked in a cream and mushroom sauce (sometimes with cider). A traditional creamy dish served with rice.

Coarsely ground artisanal pork sausage, served with a thyme-infused meat jus. Rustic and flavorful.

Beef stew slow-cooked in red wine with carrots, onions, and bacon. The meat is very tender and the sauce is rich.

Quality spaghetti served with an intense tomato sauce, creamy stracciatella cheese, and fresh basil.

Small stuffed pasta served in a rich sauce with truffle and aged Parmesan. A very fragrant and gourmet dish.

Risotto-style rice, bound with Cantal cheese, with sautéed mushrooms. Creamy and melting texture.

Classic side dishes available as an extra.

Various vegetables quickly stir-fried to remain crunchy.

Green beans sautéed in a pan with garlic and parsley.

Selection of French cheeses aged by a Meilleur Ouvrier de France. Variety of textures and flavors.

Corsican sheep's milk cheese, pressed paste. Mild and distinctive flavor.

Light and airy fresh cheese cake, flavored with exotic mango and vanilla.

Cream puffs filled with vanilla ice cream and topped with an intense hot chocolate sauce.

An espresso coffee served with a selection of mignardises (mini desserts).

Upside-down caramelized apple tart, served warm with thick vanilla crème fraîche.

High-quality artisanal ice cream scoop. Various flavors to choose from.

Digestive dessert consisting of lime sorbet doused with iced vodka.

Chocolate cake cooked on the outside and molten on the inside. Served warm with a scoop of vanilla ice cream.

Thin crêpe served hot, drizzled with orange liqueur (Grand Marnier) and flambéed.

Freshly prepared crêpe with your choice of sweet topping.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Artisanal plain yogurt, creamy and smooth.

Coffee served with brandied fruits (sour cherries or prunes).

Brioche dipped in an egg and milk mixture, pan-fried and caramelized. Served warm with ice cream.

Espresso served with a selection of small pastries (mini desserts).

Sparkling cocktail based on Prosecco and a local aperitif, topped with sparkling water.

Refreshing cocktail with vodka, lime, and spicy ginger beer.

Fruity and sophisticated cocktail with vodka and passion fruit, served with a shot of champagne.

Elegant classic cocktail based on gin and champagne, with a touch of lemon.

Long drink with dark rum and ginger beer, enhanced with a few drops of bitters.

Corsican variation of the fruity cocktail, using local myrtle liqueur.

Exotic and fruity rum punch, mixed with tropical juices and ginger.

Non-alcoholic cocktail with tropical flavors of mango and mint.

Fruity and floral non-alcoholic drink, with a beautiful red color.

Non-alcoholic version of the famous cocktail, with notes of passion fruit and vanilla.

Bitter Italian aperitif based on Campari, red vermouth, and sparkling water.

White wine mixed with a fruit cream (blackcurrant, peach, or blackberry). A French classic.

Bright red Italian liqueur, with a bitter taste of herbs and citrus fruits.

Marseille Pastis, anise-flavored aperitif served diluted with fresh water.

Portuguese fortified wine, sweet and rich.

Italian vermouth, flavored with herbs. White (sweet) or Red (fuller-bodied).

Herbal absinthe spirit, with a powerful anise flavor.

Venetian cocktail with Prosecco and bitters (mild Aperol or bitter Campari).

Sparkling Italian white wine, dry and fruity.

Bordeaux aperitif based on wine and fruit, served with tonic.