Le Départ Saint-Michel

Classic soup made of caramelized onions in a savory broth, served with bread and a thick layer of gratinated cheese. Rich, sweet, and comforting taste. Eaten hot with a spoon.

Soup made with fresh seasonal vegetables. The texture is usually velvety and the taste varies depending on the vegetables used (squash, leek, carrot, etc.).

Small ball of fresh Italian cheese (mozzarella with a creamy center), served with tomatoes and olive oil. Very creamy texture and delicate milky taste.

Land snails cooked and served in their shells with parsley and garlic butter. Herbal flavor and tender texture. Enjoy with bread to soak up the butter.

Classic bistro starter of hard-boiled eggs topped with creamy mayonnaise. Simple, rich, and tasty.

Rustic pork meat terrine from Auvergne. Coarse texture and authentic seasoned meat taste. Eaten with bread and pickles.

Pork meat slow-cooked in its own fat then shredded. Melts in your mouth and spreadable texture, very tasty on toast.

Festive dish made of fattened duck liver prepared as a terrine. Buttery texture and rich, delicate taste. Served with toasted country bread.

Assortment of cold meats and cured meats (salami, cured ham, terrines). Ideal for sharing as an appetizer or as a light meal with bread.

Selection of aged French cheeses. Offers a variety of textures (hard, soft) and tastes (mild to strong). Usually served with bread.

Combination of cold cuts and cheeses on the same platter. Allows tasting a wide variety of savory and dairy flavors.

Hot sandwich on sandwich bread, with ham and cheese, often topped with béchamel and gratinated. Crispy on the outside and melting on the inside.

French version of croque-madame topped with a fried egg (the yolk resembles a lady's eye). Rich and hearty.

Hot gratinated sandwich without meat, with cheese and tomatoes. Lighter and fresher taste.

Hot gratinated sandwich where ham is replaced by chicken. Tender and tasty.

Rustic version of croque-madame made with country bread (denser and tastier) instead of sandwich bread, topped with an egg.

Savory pie made with eggs, fresh cream, and smoked bacon. Firm and melting texture, smoky and creamy taste.

Layered sandwich served cold or warm, cut into triangles. Filled with chicken, salad, and mayonnaise. An international classic.

Large slice of toasted country bread topped with melted hot goat cheese. Typical goat flavor, crispy and soft.

Toasted bread slice topped with fresh Italian cheese (burratina) and tomatoes. Fresh and sunny.

Thick and tender beef cut, grilled and topped with a creamy pepper sauce. Piquant flavor.

Traditional French sausage made from pork chitterlings (intestines). Very strong smell and taste, unique texture. A dish for discerning amateurs.

Marbled beef steak (with intramuscular fat), grilled. Juicy and very tasty.

Flank steak (long-fibered cut) grilled, served with a pepper sauce. Flavorful meat that requires chewing.

Classic burger with a ground beef patty, melted cheese, and salad in a soft bun.

Grilled ground beef steak, served without bread, topped with a fried egg.

Grilled flank steak served with a confit shallot sauce. The sweetness of the shallot complements the taste of the meat.

Iconic French dish: beef pieces slow-cooked in red wine sauce with mushrooms and bacon. Served with potatoes.

Thin slice of breaded and fried veal, golden and crispy. Served with tomato pasta.

Duck leg slow-cooked in its own fat until very tender, then roasted until the skin is crispy. Rich and savory flavor.

Quality roasted chicken breast, served with a spicy curry sauce and rice.

Raw beef, minced and seasoned (capers, onions, mustard, egg yolk). Fresh and tender texture. Served cold with hot fries.

Cooked salmon fillet served with a curry sauce and Provençal vegetables (tomatoes, zucchini, peppers).

Layered pasta dish alternating lasagna sheets, beef meat sauce (bolognese), béchamel, and gratinated cheese.

Spaghetti pasta served with a simple tomato sauce with herbs.

Spaghetti pasta served with a rich beef and tomato sauce.

Spaghetti pasta served with a creamy sauce with smoked bacon and egg. Note: this version contains cream (French style).

Spaghetti pasta served with salmon pieces in a cream sauce flavored with dill.

Vegetarian pasta dish with assorted vegetables and a curry sauce.

Simple omelette prepared with beaten eggs, cooked in a pan.

Omelette with pieces of ham and melted cheese.

Short and strong coffee, served in a small cup. Intense aroma.

Choice of: an espresso with a drop of milk (hazelnut) or an espresso diluted with hot water (long black).

Two shots of espresso in a cup. For a stronger boost.

Black coffee diluted with hot water, similar to filter coffee but made with espresso.

Hot sweet drink with milk and cocoa.

Large, smooth, and creamy coffee with milk.

Espresso coffee topped with a creamy milk foam.

Gourmet drink (hot chocolate or coffee) topped with a generous layer of whipped cream.

Selection of classic black teas.

Selection of green teas, plain or flavored.

Mixture of flavored teas (often with citrus and spices) from Kusmi Tea.

Herbal teas without caffeine.

Hot cocktail based on coffee, Irish whisky, and sugar, topped with fresh cream. Comforting and alcoholic.

Hot coffee mixed with Irish cream liqueur (Baileys), served with whipped cream.

French version of Irish coffee using Cognac instead of whisky.

Selection of alcoholic or non-alcoholic cocktails.

Sparkling aperitif cocktail of Italian origin. Mix of sparkling wine (Prosecco), sparkling water, and a bitter or floral alcohol. Fresh and slightly bitter.