Le Paris Montparnasse

Slice of toasted country bread topped with homemade mashed avocado. Garnished with hard-boiled egg and pomegranate for freshness. A healthy and tasty dish.

Thin slices of smoked salmon served cold. Accompanied by a fresh herb cream and toast. A classic and refined starter.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A classic Parisian bistro dish. Simple and comforting.

Assortment of cured meats (ham, sausage) and possibly cheeses. Served on a sharing board. Eaten with bread and pickles.

Rich beef broth with caramelized onions. Gratinéed with melted cheese and croutons. Served very hot.

Snails cooked in their shells with garlic and parsley butter. Tender texture and intense herbaceous taste. Use the small fork to extract the meat.

Whole camembert cheese baked until melted. Flavored with sweet honey and thyme. To be enjoyed by dipping bread into it.

Rich and creamy duck foie gras terrine. Served with lightly sweetened brioche bread and fig jam. A luxurious starter.

Classic French breakfast formula. Includes a hot drink, a juice, and pastries. Ideal for a light start to the day.

A hearty breakfast including the continental menu plus eggs. You can choose how the eggs are prepared. Perfect for big appetites.

Classic carbonated sodas or sparkling water.

Refreshing fruit drinks or iced tea.

Sparkling soda with citrus flavors.

Various fruit juices served by the glass. Sweet and fruity.

Freshly squeezed fruit juices made to order. Rich in vitamins.

Buttery puff pastry shaped like a croissant. Crispy on the outside, soft on the inside.

Slice of fresh baguette served with butter and jam.

Thin pancake cooked in a pan, sprinkled with sugar.

Thin crepe filled with fruit jam.

Thin crepe filled with chocolate and hazelnut spread.

Slice of brioche dipped in a milk-egg mixture then pan-fried. Served warm with caramel and ice cream. A very indulgent dessert.

English version of French toast.

Butter croissant filled with ham and melted cheese.

Hot sandwich made with sliced bread, ham and cheese, often gratinéed.

Like the Croque-Monsieur, but topped with a fried egg.

Beaten eggs cooked in a pan, simply seasoned.

Omelette filled with diced ham.

Omelette filled with melted cheese.

Omelette with ham and cheese.

Eggs cooked in a pan without being beaten, the yolk remains liquid.

Fried eggs served with grilled ham.