Le Drugstore

A Japanese-inspired sandwich made with breaded and fried Wagyu beef, served between two slices of soft brioche. The meat is exceptionally tender and marbled. Enjoy with your hands to appreciate the contrast of textures.

Corn kernels coated in a light batter and fried until golden. They are seasoned with tandoori spice salt for a warm and fragrant touch. A crispy sweet and savory bite, ideal for sharing.

A creamy spread made from premium quality salmon, enhanced by the mild acidity of candied lemon. Served fresh with toast. Delicate marine flavors and a melt-in-your-mouth texture.

A colorful variation of classic hummus, made with red lentils for a milder flavor. Seasoned with za'atar (a blend of oriental herbs) and chili oil. Creamy texture for dipping with bread.

An assortment of fresh, crunchy raw vegetables, selected according to the season. Accompanied by anchoïade, a Provençal sauce with anchovies, garlic, and olive oil. A healthy and refreshing choice.

Crispy tempura fried shrimp, coated in a spicy garlic and chili sauce. The combination is flavorful, slightly spicy, and very indulgent. Eat hot for maximum crispiness.

Toasted bread slices topped with homemade foie gras, accompanied by a fruity chutney for a sweet and tangy note. Rich and melt-in-your-mouth. A classic of French gastronomy.

Traditional Jewish braided brioche bread, served with a fresh Lebanese cheese (labneh) and a spicy squash condiment. Soft texture and Mediterranean flavors. Ideal for breaking bread together.

Prestigious French caviar from Sologne. Classically served with small thick pancakes (blinis) and crème fraîche. Delicate pearls with an iodized and nutty taste.

A cooked salad of grilled vegetables (peppers, tomatoes, onions) typical of the Maghreb, flavored with cumin. Served with pita bread for dipping. Smoky and mildly spicy flavors.

Sushi on a crispy rice base, topped with spicy salmon tartare and trout roe. An interesting play on textures between the crispy fried rice and the tender fish. Umami and slightly spicy flavor.

Large fish-free sushi rolls, stuffed with crunchy vegetables and flavorful mushrooms. The marinated daikon adds a tangy note. Fresh and healthy.

Vinegared rice bowl topped with slices of raw tuna, mushrooms, and cucumber. Flavored with shiso leaf, which gives a unique herbaceous and minty taste. A complete and light meal.

Thin slices of raw tuna and salmon served without rice. The quality of the fish is highlighted. To be enjoyed with a little soy sauce and wasabi.

White fish with a fine texture marinated in a Japanese citrus sauce (Ponzu). Garnished with fresh ginger and herbs. Tangy, fresh, and delicate taste.

The traditional Parisian onion soup with caramelized onions and beef broth. Served gratinated with cheese and bread. Comforting, hot, and flavorful.

Burgundy snails served in their shells with garlic and parsley butter. A classic of French bistro cuisine. Eat with bread to soak up the butter.

Salt-marinated raw salmon, sugar and dill, served with a spicy horseradish sauce. Garnished with fish roe (avruga) and buckwheat for crunch. A fresh and Nordic starter.

Diced raw tuna seasoned in an Asian style with soy and coriander, accompanied by a spicy avocado purée. Fresh, tender, and slightly spicy.

Raw fish 'cooked' in a marinade of lime juice and chili (leche de tigre). Green apple and celery add crunch and freshness. Very tangy and flavorful.

Low-cooked egg for a creamy yolk, served with sautéed mushrooms and a rich, foamy sauce with bacon and Jura wine. A warm, rich, and gastronomic starter.

Small fried artichokes until crispy, served with mint-scented confit tomatoes and fresh yogurt. A mix of hot-cold textures and Mediterranean flavors.

Brioche sandwich filled with lobster meat, avocado, and cucumber. Yuzu mayonnaise (a Japanese citrus) adds a unique tangy touch. Luxurious and indulgent.

The creamy heart of burrata (stracciatella) served with sweet yellow tomatoes and fresh watermelon. Seasoned with bay leaf-infused oil. Very fresh and summery.

A cold Spanish soup made from almonds and garlic, served with melon for sweetness. Accompanied by bread rubbed with tomato. A refreshing and original starter.

Long pasta served with pieces of noble lobster and a rich, slightly spicy tomato sauce. A luxurious and generous pasta dish.

The gourmet version of macaroni and cheese gratin. Prepared with a blend of melting Swiss cheeses and a crispy aged parmesan crust. Ultra comforting.

A fresh Thai-inspired salad with rice vermicelli, crunchy vegetables, and a tangy and spicy Tom-Yum sauce. Peanuts add crunch.

Fine-textured cod fillet steamed, served in a fragrant Asian sesame broth. Accompanied by crunchy preserved vegetables. A light and refined dish.

Lightly seared scallops, served with soft gnocchi and salsify. The truffle vinaigrette adds a woody and elegant note.

Premium quality salmon grilled on a griddle, cooked to remain tender (pearlescent) inside. Served with a lemon-scented mashed potato purée. Classic and expertly prepared.

The classic layered sandwich with chicken, lettuce, tomato, and mayonnaise. Served with crispy fries and salad. Hearty and timeless.

An indulgent burger with a juicy ground beef patty, melted cheese, and classic toppings. Served with fries. A signature dish of the house.

Fried fish in batter, served with a Greek yogurt and cucumber sauce (tzatziki) instead of the classic tartar sauce. A touch of original minty freshness.

A very high-end version of the croque-monsieur. Artisanal Paris ham, fruity mountain cheese (Beaufort), and truffle butter for an intense and luxurious flavor.

Chicken breasts with an ultra-crispy coating made of cereals and peanuts. Served with a spicy American sauce. A comforting and flavorful dish.

Romaine lettuce, grilled chicken, croutons and shavings of aged parmesan, bound by a creamy Caesar dressing. A great balanced classic.

Tender chicken breast coated in a creamy sauce with morel mushrooms and Jura yellow wine. A very elegant combination of terroir flavors.

Coarsely knife-cut raw beef (not minced) for a better chew. Seasoned with piquant condiments. Served with fries and salad.

Tender pork ribs, coated in a caramelized and sticky barbecue sauce. Served with Spanish-style sautéed potatoes. To be eaten with your hands.

Beef cheek slow-cooked until extremely tender, lacquered with miso for a deep umami flavor. Accompanied by a fine celery purée.

A beautiful piece of marbled beef (300g), tender and flavorful. Enhanced by an original sauce with citrus and mild chili. Served with a smooth purée.

The pinnacle of Japanese beef, classified A5 for its exceptional marbling. The meat literally melts in your mouth. Served simply to appreciate its rare quality.

Additional toppings of your choice to accompany your dish.

A tasting platter featuring five varieties of aged French cheeses. Ideal for ending the meal or pairing with wine.

An individual portion of a specific cheese to choose from the selection offered (hard, soft, goat, or blue).

The house's signature dessert. A refined entremet combining the sweetness of vanilla with the tangy freshness of yuzu.

Three layers of caramelized puff pastry alternated with a light vanilla cream. Served with a gourmet liquid caramel.

A revisited Tatin tart with confit apples, served on a crispy croissant-like puff pastry base. Accompanied by a rustic thick cream.

A chocolate dessert playing on textures: creamy, crunchy, frozen. Intense and sophisticated for cocoa lovers.

Original presentation with a crunchy meringue shell encasing pineapple prepared in various ways, enhanced by lime. Fresh and exotic.

A very indulgent dessert inspired by English pastry. Melting bananas, rich caramel sauce, and pecans for crunch.

A giant meringue (whipped egg white), light as a cloud, floating on vanilla custard and drizzled with caramel. A French classic in a generous size.

A dessert featuring Tahitian vanilla, renowned for its floral and powerful aroma. Likely in the form of ice cream or cream.

A selection of individual pastries presented on a platter. Choose your favorite from the day's creations.

An espresso coffee served with a selection of mignardises (mini-desserts). Perfect for tasting a little bit of everything.

Elaborate and generously topped ice cream coupes, with different ice cream flavors, sauces, fruits, and crunchy toppings (biscuits, nuts). Available in individual or giant sharing sizes.

A fruity and light coupe highlighting red berries in sorbet and fresh form. Garnished with meringue and whipped cream.

The classic Liégeois: coffee or chocolate ice cream, topped with sauce and a generous dollop of whipped cream.

A fun small coupe for children with classic flavors and candies.

A creamy drink made from milk and ice cream, blended. Rich, cold, and creamy, available in several indulgent flavors.

A sparkling and sophisticated cocktail based on cognac and champagne, with a note of bitter orange.

A very popular modern cocktail, fruity and sweet, based on passion fruit and vanilla.

The classic Italian aperitif. Bitter, sweet, and sparkling, with a beautiful orange color.

A revitalizing and healthy mocktail, combining the acidity of lemon, the spiciness of ginger, and the sweetness of honey.

Hot or cold drink made with Japanese green tea powder and oat milk. Vegetable-based, smooth, and rich in benefits.

The house's emblematic champagne, balanced and fruity. Ideal for celebrating.

Dry white wine from Burgundy, mineral and fresh, from old vines for more complexity.

Elegant and structured Bordeaux red wine, with aromas of black fruits and spices.

Classic Rosé de Provence, pale, fresh and fruity. Perfect for summer.