Le Consulat

Traditional French onion soup made with caramelized onions and beef broth. It is served gratinated with croutons and melted cheese. A comforting and flavorful dish.

Cooked land snails served in their shells with parsley and garlic butter (snail butter). Firm texture and rich herbal taste. Eaten with a small special fork and bread.

A dozen land snails served hot in their shells with garlic and parsley butter. A great classic of French gastronomy to be enjoyed with bread to dip in the butter.

Slices of Norwegian smoked salmon, served cold. Melting texture and delicately smoked flavor. Accompanied by toasted bread and often butter or lemon.

Thin slices of aged Spanish cured ham. Salty and intense flavor with a silky texture. Ideal as a starter or for sharing.

Frog legs, generally prepared sautéed with garlic and parsley. The meat is tender and delicate, reminiscent of chicken. Often eaten with fingers.

Fresh mussels cooked in a broth of white wine, shallots, and parsley. Served with crispy fries. A convivial and essential brasserie dish.

Tender poultry pieces coated in a creamy tarragon-flavored sauce. Served with basmati rice. Mild and herbaceous flavors.

Thick and tender beef steak, grilled to your desired doneness. Topped with a creamy, peppery sauce. Served with fries and green salad.

Long Italian pasta served with a creamy basil and mushroom sauce. A rich and fragrant dish.

Grilled duck fillet, usually served pink, with a pepper sauce. The meat is tender with a pronounced flavor, typical of French cuisine.

Duck thigh cooked slowly in its fat until tender, then roasted to make the skin crispy. Specialty from the Southwest served with fries and salad.

Fresh stuffed pasta, served in a rich parmesan and spinach sauce. Creamy and vegetarian dish.

Fried potato sticks, golden and crispy. A classic French side dish.

Fresh salad leaves dressed with a light vinaigrette. Adds freshness to the meal.

Slices of fresh tomatoes, often served with a drizzle of oil or vinaigrette.

Long-grain white rice, steamed. A neutral and light accompaniment.

Large salad composed of fresh raw vegetables. A light, crunchy, and healthy meal.

Meal salad combining the freshness of vegetables with the richness of smoked salmon and potatoes. Delicious and filling.

Signature salad composed of Italian cured meats, egg, and cheese. A delicious mix of textures and flavors.

Salad combining the salty taste of Spanish ham and the sweetness of goat cheese (often served warm on toast).

Hot ham and cheese sandwich, oven-baked. Served with a portion of fries. A classic Parisian bistro dish.

Hot ham and cheese sandwich, oven-baked. Served with a green salad for a lighter option.

A variation of Croque Monsieur topped with a fried egg (the "hat"). Served hot and crispy with fries.

Variation of Croque Monsieur topped with a fried egg. Served with a green salad.

Omelette with filling, usually ham and cheese. Served with fries. A simple and quick dish.

Fresh egg omelette with vegetables and cheese. Served hot.

Platter of Italian specialties: cured meats, cheeses, and marinated vegetables. Ideal for sharing as an appetizer or starter.

Selection of three French cheeses with varied flavors (soft cheese, blue cheese). Served with bread to finish the meal.