Le Gymnase Montparnasse

Assortment of cured meats (such as saucisson, cured ham, pâté) served on a wooden board. Usually accompanied by bread and pickles. Ideal for an aperitif.

Selection of various French cheeses served on a board. May include soft, hard, or blue cheeses. Enjoyed with bread.

Combination of cured meats and cheeses on the same board. Offers a variety of savory and dairy flavors. Perfect for a light meal or sharing.

Hot ham and cheese sandwich, grilled or pan-fried. The bread is crispy and the cheese is melted. Served with homemade fries.

Variation of the croque-monsieur topped with a fried egg (sunny-side up). Consists of ham, cheese, and toasted bread. Served with homemade fries.

Smoked pork sausages, boiled or grilled. Served simply with homemade fries. A simple and popular dish.

Portion of homemade fried potatoes. Crispy and golden. Served hot as a snack or side dish.

Hot sausage served in a soft long bun. Often topped with sauces like mustard or ketchup. Served with homemade fries.

Meal formula designed for children. Includes a main course (meat and fries) and a dessert. Portions adapted for younger diners.

Simple omelet prepared with beaten eggs and pan-fried. Soft texture. Served with homemade fries and green salad.

Omelet filled with pieces of cooked ham. Flavorful and classic. Served with fries and salad.

Omelet with melted cheese (often emmental or gruyère). Rich and creamy. Served with sides.

Omelet filled with both ham and cheese. Combines the saltiness of ham and the creaminess of cheese. Complete dish served with fries and salad.

Classic French sandwich in a baguette. Choice of a single filling from traditional cured meats.

Baguette sandwich filled with either country-cured ham or Cantal cheese. Authentic local ingredients.

Mixed sandwich combining cured ham and Cantal cheese. A classic combination of French regional flavors.

Marinated herring fillets served with warm potatoes and onions/carrots. Dressed with oil and vinegar. A classic of Parisian bistros.

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple, traditional, and very popular starter in France.

Rustic meat pâté (pork, liver, herbs) baked in the oven. Coarse texture and savory taste. Served with bread and pickles.

Cooked leeks served cold with a mustard vinaigrette. A light and typical vegetable starter.

Thin slices of fresh tomatoes seasoned with olive oil and herbs. Fresh and light.

Snails cooked in their shells with parsley and garlic butter. Served hot. A famous French gastronomic specialty.

Salad made with romaine lettuce, chicken, parmesan, and croutons. Dressed with a creamy sauce. An international classic.

Asian-inspired salad with beef and crunchy raw vegetables. The Thai sauce adds sweet, savory, and tangy notes.

Colorful mix of seasonal vegetables. Fresh and healthy, without meat or fish.

Rustic and hearty salad from Auvergne. Contains Cantal cheese, cured meats, and potatoes. Rich in flavor.

Salad with Mediterranean flavors with grilled vegetables and feta cheese. Light and sunny.

Fish fillet coated in crispy batter. Served with fries. A very popular dish of British origin.

Delicate white fish cooked gently. Served with a creamy white butter and wine sauce (beurre blanc) and vegetables.

Long Italian pasta mixed with a homemade pesto sauce (basil, garlic, pine nuts, parmesan, olive oil). Aromatic and vegetarian.

Prime cut of beef, aged for tenderness and flavor. Grilled to your preference. Renowned breed of beef.

Cut of the day's beef, chosen by the chef. Generally grilled or pan-fried. Served with a side dish.

High-quality pork tripe sausage (AAAAA label). Strong flavor and unique texture. French specialty for offal lovers.

Raw minced and seasoned beef (capers, onions, sauces). Can be requested pan-seared (briefly cooked) if preferred. Served with fries.

Gourmet burger with a minced steak and melted Cantal cheese. The Cantal adds a fruity and full-bodied flavor. Served with fries.

Classic burger with crispy grilled bacon and cheddar. Rich and flavorful. Served with homemade fries.

Chef's special dish of the day based on market availability. See the blackboard or ask your server for details and price.

Platter allowing you to choose two cheeses from a selection of French AOP cheeses. Served with bread.

A coffee (espresso) served with an assortment of several miniature desserts. Perfect for tasting everything.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Rich vanilla cream baked in the oven, covered with a layer of caramelized sugar torched with a blowtorch. Hot/cold and soft/crunchy contrast.

Tart made daily with seasonal fruits. Ask for the flavor of the day.

Light and airy dessert with intense dark chocolate. Mousse-like and melt-in-your-mouth texture.

Mix of fresh seasonal fruit pieces. Light and vitamin-rich dessert.

Ice cream or sorbet cups. Refreshing at the end of the meal.