Le Felix Faure Paris

Matured beef sirloin, marinated then smoked. Tender meat with deep, woody aromas. Served in thin slices, ideal for an aperitif.

Small fried frog legs seasoned with garlic and parsley. The meat is delicate, similar to chicken, with a crispy texture. A classic of French gastronomy.

Small whole fried fish served golden and crispy. Eaten with fingers, often with lemon. Light sea flavor and crunchy texture.

Pâté en croûte made with a meat and pistachio filling in puff or shortcrust pastry. Savory and rich, served cold in slices.

Whole breaded and fried camembert cheese, served hot and runny with a touch of sweet honey. The contrast between the crispy crust and the melting center is delicious.

Assortment of marinated vegetables (peppers, artichokes, etc.) served with a creamy goat cheese spread. Fresh and perfect to start the meal.

The chef's special starter of the day, based on inspiration and market products. Ask your server for details.

Bone cut lengthwise and roasted, served with fleur de sel. The marrow is fatty, rich, and melting, to be spread on toast.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then replaced in the white. A classic cold starter, creamy and flavorful.

Snails served in their shells with garlic and parsley butter. Tender texture and rich herb and butter flavor.

Creamy soup made with seasonal vegetables. Comforting and mild, ideal as a starter.

Fresh Italian cheese with a creamy center, served with basil sauce (pesto). Very smooth texture and fresh milky taste.

Gourmet burger with a ground beef patty, melted Cantal cheese, and candied onions. The mustard-honey sauce adds a sweet and savory touch.

Burger with shredded duck confit instead of steak. Rich in flavor, served with Cantal cheese and a mild sauce.

Tender grilled octopus served with an olive oil and herb sauce, accompanied by Niçoise-style vegetables. Fresh Mediterranean flavors.

Veal chop on the bone, tender and juicy, topped with a creamy porcini mushroom sauce. A rich and flavorful dish.

Traditional coarse-ground sausage, served with aligot (mashed potatoes with stretchy tomme cheese). A rustic and very hearty dish.

Lamb shank slow-cooked until tender, with a sweet touch of apricots. Served with small roasted potatoes.

High-quality chicken breast, gently cooked to remain very tender. Served with a mix of Mediterranean vegetables.

Caramelized pork ribs with soy and honey sauce. The meat is sticky and flavorful, served with fries.

Asian-inspired dish with noodles and a variety of stir-fried vegetables in a wok. Fresh, colorful, and crunchy.

Fish of the day according to availability. Preparation varies depending on the fish.

A large mixed salad with fresh ingredients of the day. Light and balanced.

Very tender and lean cut of beef. Grilled to your liking, it's a noble cut appreciated for its fineness.

Angus beef bavette, known for its rich flavor and fibrous texture. Juicy and tasty when seared.

Simmental beef ribeye, matured for tenderness and flavor. Marbled and tasty, ideal for meat lovers.

A complete menu adapted for children, including a main course with a side, a dessert, and a drink. Various choices to please the little ones.

Selection of aged cheeses served with bread. Ideal to finish the meal on a traditional savory note.

Crispy dessert in the form of spring rolls filled with sweet pear, served with a hot chocolate sauce.

Chocolate cake baked on the outside with a molten, flowing center. Intense chocolate flavor.

Crispy meringue topped with fruit and whipped cream. A light, sweet, and airy dessert.

Cream puff filled with vanilla ice cream and generously drizzled with hot chocolate sauce. A decadent classic.

The chef's sweet creation of the day.

Short and strong black coffee, or diluted with hot water.

Espresso with a small touch of hot milk.

Double shot of espresso for more intensity.

Large coffee with milk.

Steamed milk, simple and comforting.

Hot drink made with cocoa and milk.

Selection of teas or herbal infusions.

Espresso topped with a creamy milk foam.

Black coffee topped with whipped cream.

Hot cocktail made with coffee, whiskey, sugar, and cream.

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

Cola soda, classic or sugar-free version.

Natural sparkling mineral water.

Tonic or citrus soda.

Orange soda with pulp.

Sweet lemon-flavored carbonated drink.

Lemonade mixed with flavored syrup (mint, grenadine, etc.).

Refreshing iced tea made in-house, flavored with peach or lemon.

Coffee or chocolate drink served iced and shaken.

Freshly squeezed fruit juice.

Assorted fruit juices.

Blonde draft beer.

India Pale Ale, hoppy beer with citrus notes and a pronounced bitterness.

Strong high-fermentation beer, rich in flavor and alcohol.

Light and refreshing wheat beer, often cloudy, with notes of citrus and spices.

Mix of beer, lemonade, and grenadine syrup. Sweet and low in alcohol.

Mix of beer and lemonade. Refreshing and light.

Beer mixed with Picon, an orange-flavored aperitif. Distinctive bittersweet flavor.

Draft beer with a dash of syrup (often lemon, peach, or grenadine).

Craft beer in a bottle.

Non-alcoholic alternative to classic beer.