Le Reveil

A complete set meal including three courses. Ideal for a full traditional French meal.

A two-course set meal allowing you to choose between a starter or a dessert to accompany the main course.

The main course served alone, without a starter or dessert.

Affordable full set meal including all three courses.

Lighter lunch set with two courses to choose from.

The dish of the day served alone.

Artichoke heart filled with a tuna mixture. Fresh and flavorful, tender and creamy texture.

Traditional composed salad of potatoes, tomatoes, hard-boiled eggs, and pickles bound with mayonnaise. Creamy and crunchy texture.

Hard-boiled eggs served cold, topped with mayonnaise. A French bistro classic, simple and delicious.

Slices of tomatoes and fresh mozzarella cheese seasoned with basil sauce. A fresh and light starter.

Marinated fish with firm flesh and a pronounced flavor, often served with onions or potatoes in oil.

Charcuterie specialty from Burgundy made of ham pieces set in a parsley-flavored jelly. Firm and tender texture.

Green salad with sheep's cheese. Salty and distinctive cheese flavor contrasting with the freshness of the salad.

Fish fillet with a distinct flavor, served with a herb and spice sauce. Accompanied by melting potatoes.

Pieces of duck slow-cooked in their own fat until tender. Crispy skin and flavorful meat.

Italian pasta dish topped with a rich sauce of eggs, cheese, and bacon. Creamy and comforting.

Crispy phyllo pastry rolls stuffed with a mixture of meat and cheese. Crunchy on the outside and soft on the inside.

Thick piece of grilled salmon served with an emulsified butter and tarragon sauce. Rich and creamy.

Selected beef cut, grilled and topped with a pepper sauce. Served with crispy homemade fries.

High-quality pork tripe sausage (5A label). Very pronounced taste and unique texture, enhanced by a spicy mustard sauce.

Large composed salad with duck specialties (gizzards, duck breast). A rich and flavorful complete dish.

Charolais beef rib, renowned for its tenderness, simply grilled and seasoned with fleur de sel to enhance the meat's flavor.

Raw beef, coarsely chopped by hand and seasoned. Tender texture and fresh flavor.

Duck leg slow-cooked in its own fat, typical of the Southwest. The skin is golden and the meat falls off easily.

5A-labeled tripe sausage, grilled and served with a mustard sauce. A dish with character for enthusiasts.

Gourmet burger with a creamy and strong-flavored blue cheese, served in a soft bun.

Hearty burger with two stacked homemade beef patties. Very filling and juicy.

The classic version of the burger with one patty and a light brioche bun.

Chicken burger (usually breaded) served with a tartar sauce with herbs and capers.

Burger topped with a homemade breaded cod fillet. A crispy seafood alternative.

Salmon cooked on one side (skin side) to keep the top medium-rare and tender, with crispy skin.

Thick slice of tuna or swordfish seared in a pan or grilled. Firm flesh reminiscent of meat.