Le Comptoir

Very creamy Italian fresh cheese (small burrata) served with small, sweet, and juicy tomatoes. Creamy texture and milky flavor. Ideal with fresh bread.

Thin slices of smoked trout. Tender flesh with a delicately woody and salty taste. Similar to smoked salmon but often finer.

Seasoned avocado purée served with crispy corn chips. Creamy texture and fresh taste. Perfect for an aperitif.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then replaced in the white. A French bistro classic, melting and flavorful.

Raw fish marinated in lime juice (cooked by acid) with red onions. Very fresh, tangy, and zesty taste. Firm texture.

Flaked fish preparation mixed with fresh herbs and a creamy binder. Spreadable texture. Enjoyed on toast.

Oysters raised in claires (clay ponds), medium size (N°3). Balanced marine flavor and fine flesh. Eaten raw, plain, or with a squeeze of lemon.

Very tender grilled beef steak, served with a South American herb sauce (chimichurri) and roughly mashed potatoes. Rich and flavorful dish.

Raw veal meat cut with a knife and seasoned with olives. Served with small roasted potatoes. Fresh and aromatic.

Fresh fish of the day depending on market availability. Prepared according to the chef's inspiration. Ask your server for details.

Twisted pasta served with tomato sauce and melted mozzarella cheese. A simple and comforting vegetarian dish.

Selection of three different aged cheeses. Usually served with bread.

Light or semi-liquid fresh dessert made from a mix of red berries (strawberries, raspberries, etc.). Sweet and slightly tart taste.

Small tart with a shortcrust pastry base filled with a rich chocolate ganache and dulce de leche. Indulgent and sweet.

Light and airy mousse flavored with vanilla, served with exotic fruits (like mango or passion fruit). Sweet and fresh.

Two scoops of ice cream or sorbet. Flavor choice based on availability.

Italian dessert consisting of a scoop of vanilla ice cream topped with hot espresso. A delicious hot-and-cold combination.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures.

Classic espresso. Small, strong, and concentrated black coffee.

Espresso with a drop of hot milk.

Large coffee with hot milk and milk foam.

Hot drink made with chocolate and milk.

Tea infusion in hot water.

Herbal tea (verbena, mint, etc.) without caffeine.

Hot drink made with rum, hot water, lemon, and sugar. Warming.

Bottled fruit juice from the Granini brand.

Freshly squeezed citrus juice (usually orange or lemon).

Classic sparkling cola soda.

Classic sugar-free cola soda.

Sparkling tonic water, slightly bitter.

Sweet sparkling lemon-flavored soda.

Sparkling orange drink with pulp.

French natural sparkling mineral water.

Light and refreshing Czech Pilsner-style blonde beer with a distinct bitterness.

Light Mexican blonde beer. Often served with a lime wedge.

Strong Belgian blonde beer. Fruity and hoppy taste with a generous foam.

Belgian Trappist beer. Rich and complex.

Abbey beer served on tap. Round and malty taste.

Standard draft beer. Refreshing and thirst-quenching.

Light and cloudy Belgian blonde beer (often white). Citrus and coriander notes.

Typical aniseed aperitif from the South of France. Drunk diluted with fresh water.

Corsican pastis brand. Aniseed flavor.

Aniseed aperitif originating from Pontarlier (thujone-free absinthe).

Aniseed liqueur.

Fortified and flavored wine. Can be red (sweet) or white (dry).

Sweet and rich Portuguese fortified wine. Red fruit aromas.

White version of Port, often served chilled as an aperitif.

Pear eau-de-vie from Williams pear.

Plum eau-de-vie aged in barrels.

Calvados, apple eau-de-vie from Normandy.

Eau-de-vie from the southwest of France, renowned for its finesse.

Mint liqueur (Get 27 or 31). Fresh and peppery.

Alpine herbal liqueur. Floral and herbaceous flavor.

Single malt Scotch whisky from Islay. Very peaty and smoky.

Japanese whisky. Often balanced and refined.

Scottish gin infused with cucumber and rose.

Scotch whisky from the West Highlands. Fruity with a hint of smoke.

Polish bison grass vodka. Light notes of almond and vanilla.

High-quality tequila, 100% agave.

Aged agricultural rum from Martinique. Woody and spicy.

Rich and sweet Venezuelan rum. Notes of caramel and vanilla.

Japanese blended whisky (Hibiki). Complex and floral.

Very prestigious and rare Japanese whisky. Great finesse.

High-end tequila brand.

Cuban cocktail made with rum, mint, lime, sugar, and sparkling water.

Variation of the Mojito, likely with premium ingredients or added fruits.

Brazilian cocktail made with cachaça, lime, and sugar.

Cocktail made with tequila, orange juice, and grenadine syrup.

Italian cocktail made with Prosecco, bitters (Aperol or Campari), and sparkling water.

Cocktails based on vodka and coffee liqueur (Black), with added cream or milk (White).

Ti-Punch. Traditional Antillean drink with agricultural rum, lime, and sugar.

Savory cocktail based on vodka, tomato juice, and spices.

Small shot of strong alcohol to be drunk in one go.

Red wine from Burgundy. Elegant with red fruit notes.

Red wine from Burgundy. Structured and fruity.

Red wine from Burgundy, Pinot Noir grape variety. Fresh and light.

Prestigious red wine from Burgundy. Powerful, tannic, and long-aging.

Red wine from the Rhône Valley. Sunny, spicy, and warm.

Red wine from the Rhône Valley. Approachable and fruity.

Red wine from the Northern Rhône Valley (Syrah). Notes of black fruit and spices.

Red wine from the Southern Rhône Valley. Powerful and generous.

Red wine from the southern Rhône Valley. Fruity and smooth.

Red wine from the Loire (Cabernet Franc). Fresh with notes of red berries and bell pepper.

Red wine from the Loire. Fine tannins and fruity aromas.

Light red wine from the Loire, blend of Pinot Noir and Gamay. Easy to drink.

Red wine, Pinot Noir grape variety, produced in Languedoc. Light and fruity.

Red wine from Languedoc. Often rich and woody.

Red wine from Languedoc.

Renowned red wine from Languedoc. Aromatic (garrigue), spicy, and full-bodied.

Red wine from Languedoc on schist soils. Mineral and powerful.

Red wine from Languedoc, blend of Atlantic and Mediterranean grape varieties. Balanced.

Red wine from the Southwest. Distinctive and original.

Cru from Beaujolais. Fruity and structured red wine.

The most prestigious cru of Beaujolais. Complex red wine that can age.

White wine from Burgundy (Chardonnay). Fresh, floral, and slightly fruity.

White wine from Burgundy. Mineral and elegant.

Great white wine from Burgundy. Rich, buttery, and complex.

White wine from the Rhône Valley. Aromatic and full-bodied.

Dry white wine from the Loire. Lively with citrus notes.

Dry white wine from the Loire, Romorantin grape variety. Original and mineral.

Dry white wine from the Loire, close to Sancerre. Fresh and aromatic.

Dry white wine from the Loire (Sauvignon). Lively and fruity.

White wine from the Loire with strong minerality (flinty taste).

White wine, Chardonnay grape variety, from the South of France. Round and fruity.

White wine from Languedoc. Often barrel-aged, rich.

Dry and aromatic white wine from the Southwest.

White wine from Languedoc. Light and pleasant.

Rosé wine from Provence. Pale, dry, and very refreshing.

Light and convivial rosé wine.

Prestigious sparkling wine from the Champagne region. Dry and elegant.