Le Carré Élysée

Traditional soup made with caramelized onions and beef broth, served with toast and melted cheese on top. Rich and umami flavor. Eaten hot with a spoon.

Thin slices of French dry sausage served cold with butter and small pickled gherkins. A simple and classic starter to share, salty and flavorful.

Fresh tomatoes diced and seasoned, served with stracciatella (creamy center of burrata). A fresh, light, and creamy dish.

Crispy fried spring rolls, stuffed with warm goat cheese. Seasoned with sweet honey and fresh mint for a sweet and savory balance.

Half hard-boiled eggs with the yolk mixed with mayonnaise and truffle, then put back into the white. Creamy, rich, and flavorful.

Snails cooked in their shells with parsley and garlic butter. Tender, slightly rubbery texture. Use special utensils to extract the meat and dip bread in the hot butter.

Steamed Asian dumplings stuffed with shrimp. Thin and tender dough. Served with a sweet and sour sauce.

Roasted beef bone served hot. The marrow inside is fatty, rich, and gelatinous. To be spread on toast with sea salt.

Very thin slices of cooked octopus, served cold with avocado purée. Tender texture and light marine flavor.

Sautéed frog legs in butter, garlic, and parsley. The meat is white, tender, and reminiscent of chicken or white fish.

Semi-cooked duck foie gras, rich, creamy, and buttery. Served cold with a sweet onion jam for contrast. Enjoyed on brioche or toast.

Romaine lettuce with crispy breaded chicken, parmesan cheese, and croutons, coated in a creamy garlic and anchovy dressing.

A hearty bistro salad with classic Parisian ingredients: ham, cheese, potatoes, and hard-boiled eggs.

Salad served with warm goat cheese on toast drizzled with honey (chèvre chaud), accompanied by vegetable fritters.

Fresh Greek salad with crunchy vegetables, salty feta cheese, and black olives, seasoned with olive oil and lemon.

Healthy and colorful bowl composed of a fragrant rice base and various fresh, crunchy vegetables. Choose your protein or the vegetarian version.

Butter croissant filled with ham and melted cheese. Served hot with accompaniments.

Hot sandwich with toasted bread, ham, and cheese (often with béchamel). The 'Madame' is topped with a fried egg.

Gourmet version of the classic croque-monsieur with a truffle-scented cream for an earthy and luxurious flavor.

Classic scrambled egg omelet, topped with diced ham and melted cheese.

Savory tart made with eggs and cream (migaine). The Lorraine contains smoked bacon; the vegetarian contains vegetables and cheese.

Sausage served in a soft bun, accompanied by sauces and toppings.

Rolled wheat pancake containing chicken, melted cheddar cheese, and crispy bacon.

Traditional beef stew slow-cooked in red wine with pearl onions, mushrooms, and bacon. Very tender meat and rich sauce.

Chicken breast marinated in tandoori (Indian) spices and roasted. Served with a grated potato pancake and peanut sauce.

Duck leg slow-cooked in its own fat until meltingly tender inside and crispy outside. A rich and flavorful French classic.

Hot sausage, a specialty of Lyon containing whole pistachios. Served in thick slices with potatoes.

Lamb shank braised for a very long time until the meat falls off the bone. Sweet and savory flavors of honey and herbs.

Luxurious dish composed of hot pan-seared foie gras (crispy outside, melting inside) served on brioche.

Surf and turf dish combining a tender beef steak and half a lobster, served with thick fries and béarnaise sauce.

Oven-baked salmon fillet, tender and pink flesh, served with fragrant rice with Asian notes.

White fish with fine and delicate flesh. Served with a virgin sauce (olive oil, lemon, tomatoes) and stewed vegetables.

Creamy Italian rice cooked slowly, served with large shrimp.

American-style sandwich in a soft brioche bun, generously filled with fish or lobster with sauce.

Large grilled octopus tentacle, firm yet tender texture, with a smoky flavor. Original sweet and savory accompaniments.

Sea scallops seared at high heat, golden on the outside and pearly on the inside. Sweet flavor and delicate texture.

Whole lobster prepared with Thai flavors (Tom Yam: spicy and lemony).

Tasting of high-quality caviar, sturgeon eggs with an iodized taste and explosive texture, served with refined accompaniments.

Whole camembert cheese baked until runny. Served hot with honey and fruit for a sweet and savory mix.

Half roasted eggplant stuffed with vegetables and melted cheese, flavors of the South of France.

Creamy Italian risotto cooked with fresh asparagus and plenty of parmesan.

Omelet made only with egg whites (lighter) and flavorful ceps mushrooms.

Long, flat pasta served with a simple and classic tomato sauce, fresh basil, and cheese.

Layers of pasta, minced beef in tomato sauce, and béchamel, baked in the oven.

Very small square pasta stuffed with fresh cheese and parsley, a specialty of the Dauphiné region.

Shell-shaped pasta served with a rich creamy truffle sauce and pieces of ham.

Long pasta served in a creamy seafood sauce.

The most classic pizza: tomato base, mozzarella cheese, and basil.

White or tomato pizza topped with a blend of four melted cheeses.

Popular pizza in France topped with ham, mushrooms, and cheese.

Pizza topped with slices of spicy sausage (pepperoni) and peppers.

Rich pizza topped with minced beef, barbecue sauce, and cheddar cheese.