Le Mabillon - Paris

A coffee accompanied by a selection of petit fours and mini-desserts. Ideal for tasting several sweets at the end of the meal. Enjoy by alternating sips of coffee and bites of sweets.

A wheel-shaped pastry made of choux dough filled with praline mousseline cream and topped with slivered almonds. Crispy on the outside and creamy on the inside. A great classic of French pastry.

Poached egg whites floating on vanilla custard, often drizzled with caramel. A very light and airy texture. Eat with a spoon to mix the meringue and the cream.

An upside-down apple tart with caramelized apples. The apples are melting and infused with butter caramel. Served warm, often with fresh cream or vanilla ice cream.

A vanilla custard cream covered with a thin layer of crunchy caramelized sugar. The contrast between the hot, brittle top and the cold, creamy custard is characteristic. Break the crust with a spoon before eating.

An individual chocolate cake with a molten, warm center. Served with a scoop of vanilla ice cream for a hot-cold contrast. Rich in cocoa and very indulgent.

A dessert made of meringue, crispy on the outside and soft on the inside, filled with whipped cream and fresh raspberries. Light, sweet, and tangy. Best enjoyed chilled.

An elongated choux pastry filled with salted butter caramel pastry cream and glazed on top. A savory mix of sweet and salty with a soft texture.

Choux buns filled with vanilla ice cream and generously drizzled with hot chocolate sauce. A classic and comforting dessert. Eat quickly before the ice cream melts too much.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. An essential French bistro starter, simple and tasty.

Thin slices of fresh avocado served with a classic vinaigrette sauce. A light and fresh vegetarian starter.

Poached eggs served in a red wine sauce (meurette sauce) with bacon, onions, and mushrooms. A flavor-rich Burgundian dish.

A slice of semi-cooked duck foie gras, served with toast. Melting texture and rich, buttery flavor. Enjoy by gently spreading on the toast.

A hot soup based on caramelized onions and beef broth, served with a slice of bread covered with melted and gratinated cheese. Savory and comforting.

Six large snails served in their shells with garlic and parsley butter. Firm texture and garlicky herbaceous flavor. Use the provided utensils to extract the snail.

A salad made of romaine lettuce, chicken, crispy bacon, croutons, and parmesan, dressed with creamy Caesar dressing. A complete and fresh meal.

An assortment of colorful beets served with fresh goat cheese. The earthy and sweet taste of the beet pairs well with the tangy freshness of the cheese.

A ball of fresh Italian cheese with a creamy center (burrata), served with tomatoes and basil. Creamy, fresh, and simple. Ideal with a drizzle of olive oil.

A salad with warm goat cheese toasts drizzled with honey, with olives and tomatoes. The sweet-savory and hot-cold combination is highly appreciated.

A thin grilled chicken cutlet, often marinated in lemon. The meat is tender and light. Served with a side dish of your choice.

A duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes sautéed in duck fat and garlic (sarladaise style). A rich and traditional dish.

A breaded cutlet of meat, stuffed with ham and melted cheese. Served here with a rich cream and morel (wild mushroom) sauce.

A very tender and gelatinous cut of beef, slow-cooked. Accompanied by small onions and mushrooms. A flavorful stewed dish.

A gourmet burger with a beef patty, melted cheese, and toppings in a brioche bun. Served with a side dish of your choice.

Raw beef meat, chopped and seasoned (capers, onions, sauce) directly at your table. Tender texture and strong flavor.

A marbled and juicy cut of beef (Ribeye), served with a butter and tarragon emulsion sauce (béarnaise).

The classic brasserie dish: a grilled beef steak served with fries and a creamy pepper sauce. Simple and effective.

A very tender and lean cut of beef. Choose your sauce (pepper or morel). Served with a side dish of your choice.

A runny omelette filled with fruity, melted Comté cheese. Served with a green salad for freshness.

Tubular pasta served with a creamy wild mushroom (morel) sauce. A rich dish with an earthy flavor.

Long pasta served with a simple and spicy sauce made from tomatoes, garlic, and chili.

A hot sandwich made with white bread, ham, and cheese, gratinated in the oven. Crispy and melty.

A grilled salmon fillet on a plancha, seasoned with fresh herbs and lemon. Served with a side dish of your choice.

Breaded and fried sole fillets in stick shape. Served with an herb and caper mayonnaise sauce (tartare).

Round rice cooked slowly in broth until creamy, topped with shrimp. A comforting Italian dish.

Diced raw salmon mixed with avocado and herbs. Fresh and light.

A seasoned avocado mash prepared on-site, served with crispy chips for dipping. Perfect for an aperitif.

Breaded and fried shrimp, seasoned with spices. Crispy on the outside and tender on the inside.

A creamy spread made from fish roe (usually cod), served with toast and lemon. Marine and salty flavor.

Fried spring rolls filled with shrimp and vegetables. Crispy and usually served with a sweet and sour sauce.

A whole camembert cheese baked with honey until runny. Served hot with bread for dipping. Very indulgent.

Breaded and fried squid rings, served with a creamy and spicy sauce.

An assorted board of high-quality cured meats and sausages. Ideal for sharing over a drink.

An assorted platter of French cheeses (soft, hard, blue). Allows tasting different regional flavors.

The best of both worlds: a mix of charcuterie and cheeses on the same board.

A classic, fresh, and lively brut champagne. Perfect for celebrations or as an aperitif.

A rosé champagne with red fruit notes. Elegant and fruity.

A prestigious vintage champagne. Complex and refined.

A very dry champagne (ultra brut), with no added sugar. Pure and mineral.

An exceptional cuvée blending several vintages. Rich and harmonious.

A champagne made exclusively from Chardonnay grapes. Finesse and aromatic freshness.

A luxury champagne recognizable by its golden bottle. Prestige and quality.