Le Porte-Pot

A selection of cured meats such as ham, salami, and sausage. Salty, savory, and rich in flavor. Typically shared as an appetizer with bread.

An assortment of French cheeses ranging from creamy to hard and sharp. Offers a variety of textures and savory dairy flavors. Served with bread for sharing.

A combination platter featuring both cured meats and cheeses. Provides a balance of salty meats and rich dairy flavors. Ideal for sharing.

A shared platter featuring smoked fish and savory spreads. Includes smoky salmon, tender artichokes, olive tapenade, and creamy hummus. Eat with bread or toast.

Whole Camembert cheese baked until gooey and melting. Served with a salad containing grilled pork and toasted bread for dipping. Rich, creamy, and indulgent.

Traditional French escargots cooked in garlic and herb butter. Chewy texture with a rich, aromatic garlic flavor. Use the provided pick to pull the meat from the shells.

An egg dish baked with cream and curry spices. Soft, rich texture with warming aromatic notes. Spoon it up while hot.

Roasted beef bone marrow served in the bone. Extremely rich, fatty, and spreadable like butter. Scoop out and spread on toasted bread with a pinch of salt.

A fresh salad made with shredded green papaya. Crisp and crunchy texture. Typically dressed with a tangy, savory, and slightly spicy sauce.

Pan-seared duck liver served warm with gingerbread. A luxurious starter with a buttery, melt-in-the-mouth texture and sweet-spicy notes. Rich and savory.

Classic French soup made with caramelized onions and beef broth, topped with melted cheese and croutons. Sweet, savory, and comforting. Eat with a spoon.

Seared duck breast (magret) served with mashed potatoes and mushroom sauce. The meat is rich and flavorful like red meat, often served pink. Hearty and savory.

Tender pork tenderloin served with a sharp mustard sauce and sweet potato mash. Savory meat balanced by the piquancy of mustard and sweetness of the potatoes.

A burger featuring a chicken fillet patty, topped with avocado, cheese, and onions. Savory and filling. Served in a bun, typically eaten with hands.

A main course selection of vegetarian dishes. Likely includes grilled vegetables, grains, or plant-based preparations. Light and varied.

A grilled cut of beef skirt steak (bavette), known for its robust flavor and fibrous texture. Chewy and savory. Served with french fries.

A hearty meal salad featuring smoked duck breast and ham. Fresh greens combined with rich, salty cured meats. refreshing yet filling.

Breaded meat cutlet (usually chicken or veal) wrapped around ham and melted cheese. Crispy on the outside with a gooey, savory center. Comfort food.

Fillet of cod fish served over slowly cooked, creamy leeks. The fish is mild and flaky, paired with the sweet and savory flavor of melted leeks.

A refreshing cocktail made with white rum, sugar, lime juice, soda water, and mint. Sweet, citrusy, and herbaceous. Served over ice.

An Italian wine-based cocktail, commonly served as an aperitif. Made with Prosecco, a bitter liqueur like Aperol or Campari, and soda water. Bubbly and bittersweet.

A classic cocktail consisting of tequila, orange liqueur, and lime juice. Tart, tangy, and strong. Often served with salt on the rim of the glass.

A cocktail made with rum, citrus juice (usually lime), and sugar or other sweetener. Sweet and sour balance. Typically shaken and served chilled.

Brazil's national cocktail, made with cachaça (sugarcane spirit), sugar, and lime. Similar to a Mojito but stronger and without mint. Sweet and tangy.

A non-alcoholic version of the Mojito. Made with fresh mint, lime, sugar, and soda water. Refreshing and sweet.