LE HAVANE

Complete set menu including a starter, a main course, and a dessert of your choice from the day's suggestions. A complete and balanced meal.

Lunch formula allowing you to choose two dishes: either a starter and a main course, or a main course and a dessert. Ideal for a lighter lunch.

The main dish of the day alone. A quick and efficient option for lunch.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with golden sautéed potatoes. Rich and flavorful.

Traditional French dish composed of poached veal head pieces, with a gelatinous and tender texture. Accompanied by a gribiche sauce (mayonnaise with hard-boiled eggs, capers, and herbs).

Veal stew simmered in a creamy white sauce with carrots and onions. Served with white rice. A mild and comforting dish.

Selected cut of grilled beef known for its tenderness. Served with crispy homemade fries and a béarnaise sauce (butter, egg yolk, tarragon). Juicy and rich.

Bistro classic consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, fresh, and creamy.

Marinated herring fillets in oil, served with warm potatoes. Salty marine flavor contrasting with the sweetness of the potatoes.

Rustic pork pâté with a coarse texture, seasoned with herbs and spices. Served cold, usually with bread and pickles. Meaty and flavorful taste.

Creamy soup made from blended seasonal vegetables. Hot, smooth, and comforting.

Sausage made from pork blood, pan-fried to be crispy on the outside and melting on the inside. Served with sweet and savory caramelized onions.

Layered pasta with beef sauce, tomato sauce, and béchamel, gratinated with cheese. Rich and hearty.

Beef tongue slices simmered to extreme tenderness. Served in a brown sauce enhanced with vinegar and pickles.

Thin slice of poultry cooked in a fresh cream sauce, often with mushrooms. Tender and creamy, typical of the Normandy region.

Rich and vanilla-infused custard dessert, covered with a layer of hardened caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Airy and light dessert with intense dark chocolate. Mousse-like and melting texture.

Shortcrust pastry filled with oven-baked apples. A classic dessert, fruity and lightly sweet.

Creamy dessert flavored with speculoos (cinnamon and brown sugar biscuit). Spicy and sweet flavor.

Jellied Italian cream dessert, very smooth and milky, served with a tangy red berry sauce.

Hearty dish based on wheat semolina, served with a mix of meats (often lamb, chicken, merguez), vegetables, and a spicy broth.

Semolina served with roasted lamb (mechoui) and a spicy sausage (merguez), accompanied by vegetables and broth.

Couscous garnished with a grilled beef skewer and a spicy merguez sausage, served with semolina and vegetables.

Couscous accompanied by simmered beef and a merguez sausage. A complete and fragrant dish.

Fine semolina served with tender chicken and a merguez sausage, in a vegetable broth.

Simple couscous garnished with several spicy sausages (merguez), with semolina and vegetables.

Wheat semolina served with a variety of vegetables simmered in a spicy broth, without meat. Light and flavorful.