Le Marly

Classic bistro starter made of hard-boiled eggs topped with a creamy homemade mayonnaise. Rich flavor and creamy texture. Eaten cold, ideally with fresh bread.

Rustic charcuterie served sliced or in a pot. Meaty and seasoned flavor, coarse texture for terrine or shredded for rillettes. To be spread on country bread.

Smoked fish fillets served with warm potatoes in oil. Smoky and salty flavor of herring contrasting with the sweetness of the potatoes. A brasserie classic.

Snails served in their shells with garlic and parsley butter. Strong herbaceous and garlicky flavor. Eaten hot, dipping the butter with bread.

Dozen snails served in their shells with parsley-garlic butter. Rich and garlicky flavor. To be enjoyed hot.

Homemade duck or goose foie gras, served with sweet fig jam. Melting texture and rich, delicate taste. Enjoyed on toast or brioche.

Slices of premium smoked salmon. Silky texture and delicate smoky flavor. Served chilled with crispy toast and often lemon or cream.

Fresh salad composed of tomatoes and a ball of creamy Italian fresh cheese (burrata). Mild milky flavor and freshness of tomatoes. Seasoned with olive oil and basil.

Hearty composed salad with ham, cheese, and sautéed potatoes. Mix of fresh and warm textures. A complete meal in a plate.

Crisp romaine lettuce with breaded chicken, parmesan, and croutons, tossed in a creamy anchovy and garlic dressing. Rich flavor and varied texture.

Gourmet salad with warm goat cheese on toast and bacon. Combination of melting warm goat cheese and fresh salad. Rustic and tasty flavors.

Hot sandwich with ham and melted cheese, served with fries and salad. Crispy on the outside and melting on the inside. A Parisian café staple.

Variation of the Croque-Monsieur topped with a fried egg. The runny yolk adds richness to the melted sandwich. Served with fries and salad.

Fluffy omelet made with three eggs and your choice of filling. Tender and airy texture. Served hot with sides.

Hearty assortment of cured meats and cold cuts (salami, cured ham, terrine). Ideal for aperitif. To be shared convivially with bread and pickles.

Assortment of aged French cheeses. Offers a palette of flavors and textures, from mild to full-bodied. Perfect to share with wine.

The best of both worlds: a combination of charcuterie and cheeses. Ideal for tasting everything. To share with friends.

Sharing version of the croque-monsieur, cut into bites, served with fries and a creamy cocktail sauce.

Fried spring rolls filled with chicken and vegetables. Crispy and tasty. Usually served with a sweet and sour sauce.

White fish fillet cooked on a hot plate. Served with a rich white butter sauce and rice. Delicate flavor and tender flesh.

Oven-baked salmon fillet, served with vegetables and an herb emulsion sauce. Fatty and flavorful fish, creamy sauce.

Long pasta served with a mixture of cooked and smoked salmon in a creamy sauce. Rich and comforting, sprinkled with cheese.

Marbled and juicy beef cut, served with a strong blue cheese sauce and creamy potato gratin. Rich dish for meat lovers.

Tender and lean beef cut, served with a spicy pepper sauce and fries. A French brasserie classic.

Raw minced and seasoned beef (capers, onions, sauces). Fresh and tender texture. Served cold with hot fries.

Gourmet burger with a quality ground beef patty, melted cheese, and classic toppings. Served with fries. Hearty and tasty.

Chicken burger (usually breaded or grilled) served in a brioche bun with fries. Alternative to beef, often crispier.

Premium roasted chicken, served with a fragrant herb jus and fries. Firm and flavorful meat.

Duck leg slow-cooked in its fat until tender, crispy skin. Served with potatoes with garlic and parsley. Traditional dish from the Southwest.

Option to change the side dish of your main course.

Extra portion of your choice of side dish.

Complete meal formula for children under 10 years old, including main course, drink, and dessert.

A portion of French cheese of your choice from the selection. Usually served with bread.

Tasting of three different cheeses. Ideal to finish the meal.

Fresh and creamy dairy dessert, served here with a sweet red fruit sauce. Light and fresh dessert.

Chocolate cake with a molten center, served warm with a scoop of cold vanilla ice cream. Contrast of temperatures and textures.

Classic apple tart. Crispy crust and tender fruit.

Sweet tart filled with almond cream and pears. Sweet and fragrant.

Caramelized upside-down apple pie. Served warm with vanilla ice cream.

Espresso coffee served with a selection of mini-desserts (petit fours). Ideal for tasting several sweets.

Tea served with an assortment of mini-desserts.

Creamy vanilla custard dessert topped with a layer of crunchy caramelized sugar. To be broken with a spoon.

Airy and intense chocolate dessert. Light and foamy texture.

Thin pan-cooked batter crepes, served with a sweet topping of your choice.

Refreshing mix of seasonal fruits cut into pieces.

Sweetened whipped cream to accompany your dessert.

Two scoops of artisanal ice cream or sorbet of your choice.

Three scoops of ice cream or artisanal sorbet of your choice.

Add whipped cream to your ice cream sundae.

Alcoholic iced dessert made of lemon sorbet with vodka. Fresh and digestive.

Ice cream sundae with exotic flavors reminiscent of a candy bar: coconut and chocolate.

Classic dish made with vanilla ice cream, hot chocolate topping, and whipped cream.

Generous and alcoholic ice cream sundae with rum-raisin and vanilla ice cream.

Fruity variation of peach Melba, with red fruit sorbets and coulis.

Coffee or chocolate ice cream sundae, topped with whipped cream. A cold and indulgent dessert.

Sparkling or still mineral water.

Classic cola sodas.

Flavored iced tea.

Lemon-lime sodas or traditional lemonade.

Bitter or citrus sodas.

Orange soda with pulp.

Energy drink.

Iced tea or coffee drink.

Freshly squeezed orange juice.

Freshly squeezed lemon juice, served with water and sugar on the side.

Assorted bottled fruit juices.

Bitter aperitif cocktail based on Campari, red vermouth, and soda.

Typically French aniseed aperitif, served with fresh water.

Mixture of white wine and cassis cream.

Luxurious version of Kir made with Champagne instead of white wine.

Selection of classic fortified wines or aperitif bitters.

French bitter aperitifs made with gentian.

Blended Scotch whisky.

Premium whiskies (Single Malt, Bourbon, aged Blend).

Premium Scottish whiskies.

Scotch whisky.

Add mixer for your whisky.

Standard vodka.

Premium Polish vodka.

Simple cocktail mixing vodka and energy drink.

Classic white rum for cocktails.

Venezuelan aged rum, smooth and vanilla-scented.

Rum from the Philippines, very aromatic and sweet.

Classic London Dry Gin.

Aromatic premium gin in its distinctive blue bottle.

Complex German gin with 47 botanicals.

Mexican tequila.

Cognac eau-de-vie.

Renowned brand-name Cognac.

Gascony wine eau-de-vie, rustic and fragrant.

Norman apple eau-de-vie.

Artisanal plum eau-de-vie.

Orange liqueurs.

Fruit eau-de-vie or Italian almond liqueur.

Assorted digestive liqueurs: mint, cream of whisky, green apple, lemon.

Bottled still water.

Large bottle of still water.

Finely sparkling mineral water.

Large bottle of sparkling water.

Classic black coffee, short or long.

Double shot of espresso coffee.

Espresso with a drop of milk.

Large café au lait.

Coffee with milk foam.

Hot drink topped with whipped cream.

Separate milk for your coffee.

Rich and creamy hot chocolate.

Cup of plain hot milk.

Coffee with petit fours.

Tea with petit fours.

Hot coffee cocktail with whisky and cream.

Selection of teas from Dammann Frères.

Herbal teas without caffeine.