Le Quotidien

Shrimp fritters fried in a light and crispy batter. Served hot. To be dipped in a sweet and sour sauce for a mix of flavors.

Breaded and fried cheese balls. The exterior is golden and crispy, the interior contains melted cheese. A tasty appetizer.

A Sicilian dish of simmered eggplants with tomatoes, celery, and herbs. Characteristic sweet and sour flavor. Usually enjoyed warm or cold with bread.

Elongated shellfish cooked on the griddle with garlic and parsley. Enhanced by a touch of citrus. Firm texture and iodized flavor.

Pastry turnovers stuffed with spinach, ricotta cheese, and mint. Baked or fried. Served hot as an appetizer or for sharing.

A selection of quality pork charcuterie. Usually includes salami, cured ham, and other specialties. Served on a board, ideal for sharing.

A selection of various aged cheeses. May include soft, hard, or blue cheeses. Served with bread for tasting.

A mixed platter combining charcuterie and cheeses. Offers a variety of flavors and textures. Perfect for an aperitif with a group.

A selection of grilled beef, varying according to availability. Served with a sauce, light fried potatoes, and sweet shallots. Tender and flavorful meat.

Raw salmon cut into small cubes and marinated with Asian and fresh flavors. Accompanied by fennel and apple for crunch. Served fresh with fries and salad.

Raw beef cut with a knife, seasoned Basque-style with Espelette pepper and spicy condiments. Served with fries and salad. Tender texture and spicy taste.

A hearty burger with a Black Angus beef steak, cheddar cheese, and grilled bacon. Topped with fresh vegetables and crispy onions. Served with fries.

A large slice of toasted bread topped like a croque-monsieur (ham, cheese, béchamel). The 'Madame' version is topped with a fried egg. A classic and comforting bistro dish.

A coffee (or tea) served with a selection of mini-desserts. Allows you to taste several small sweet treats at the end of the meal.

A dessert based on rich vanilla cream covered with a layer of crunchy caramelized sugar. A contrast between hot/cold and creamy/crunchy.

A creamy cheesecake on a biscuit base, enhanced with pieces of cookies. Topped with salted butter caramel. Rich and creamy.

A refreshing mix of fresh cut seasonal fruits. Served with a small, moist almond cake. Light and fruity.

A thin, warm crepe served with chocolate-hazelnut spread or jam. A simple and sweet dessert.

Artisanally made ice cream or sorbet. Classic flavors available such as vanilla, chocolate, or coffee. Refreshing at the end of a meal.

A dessert combining fresh red fruits with pistachio ice cream and crunchy crumble pastry crumbs. A mix of textures.

An extra portion of sweetened whipped cream. To add to desserts or hot drinks.

Short, strong black coffee, served in a small cup. Rich in aroma with a fine golden foam (crema).

Decaffeinated espresso coffee. The taste of coffee without the caffeine.

An espresso with a small touch of hot milk or milk foam. Its color resembles that of a hazelnut.

Two shots of espresso served in a large cup. For those who want more coffee.

Large coffee with milk, usually prepared with an espresso and plenty of frothy hot milk.

Italian coffee made with one-third espresso, one-third hot milk, and one-third milk foam. Often sprinkled with cocoa.

Rich and creamy hot drink made from melted chocolate and milk. Homemade for extra flavor.

Coffee or hot chocolate topped with a generous layer of whipped cream. A gourmet and sweet drink.

A cup of steamed milk. Simple and comforting, can be sweetened or flavored.

Hot coffee mixed with a spirit (Whiskey, Cognac, or Amaretto) and topped with cream. A warm digestif cocktail.

Selection of quality black or green teas. Served with hot water. Choose your preferred variety.

Herbal teas made from dried plants. Soothing and digestive.

Selection of various digestif liqueurs and spirits. To be enjoyed neat or on ice after the meal.

Aged French brandies. Calvados is apple-based, Cognac is grape-based. Classic digestifs.

Eau-de-vie from the southwest of France. Rich and aromatic, served as a digestif.

Colorless fruit eau-de-vie with a strong pear aroma. Served very cold, often in a frosted glass.

Aged plum eau-de-vie aged in oak barrels. Fruity and woody flavor.

Herbal liqueur made by monks. Very aromatic, herbaceous, and high in alcohol.

Still natural mineral water in a bottle.

Natural sparkling mineral water. Bubbly and refreshing.

Venetian cocktail based on Prosecco, sparkling water, and a bitter (Aperol, milder and orangey, or Campari, more bitter and red). Served on ice with an orange slice.

Variation of the Spritz using Italian lemon liqueur (Limoncello) instead of bitter. Fresh and lemony.

Spritz made with grapefruit liqueur (Pampelle). Sweet and bitter citrus flavor.

Fresh cocktail based on Lillet Rosé (wine aperitif) and tonic or sparkling water. Fruity and floral notes.

Alcohol-free version of the Spritz. Uses an Italian non-alcoholic spirit, topped with sparkling water with a floral touch.

Non-alcoholic cocktail with gin (juniper) and ginger flavors. Spicy and refreshing.