Le Royal

A varied assortment of bite-sized appetizers to share, including crispy items and dips. Flavors range from truffle to cheese, ideal for an aperitif. Eaten with fingers, convivially.

A traditional selection of French cured meats and cheeses. Offers a mix of savory and creamy textures with rustic flavors. Perfect for sharing with bread and a glass of wine.

A platter of four aged cheeses accompanied by black cherry jam. The cheeses range from mild and creamy to strong and pungent. Usually enjoyed with bread.

A French bistro classic consisting of hard-boiled eggs served with homemade mayonnaise. The texture is firm and creamy, coated in a rich and smooth sauce. Eaten cold as a starter.

A slice of pâté surrounded by shortcrust pastry, stuffed with poultry, rich foie gras, and mushrooms. It's a rustic dish with complex, earthy flavors. Enjoyed cold or warm, often with gherkins.

Breaded and fried fritters made from aligot (mashed potatoes and fresh tomme cheese) flavored with truffle. The outside is crispy and the inside is stringy and fragrant. Served hot as a gourmet starter.

A traditional soup made from caramelized onions and beef broth, topped with bread and gratinated cheese. It's a hot, comforting, and flavorful dish. Be careful, it's served very hot.

Thin slices of smoked salmon served with a fresh herb cream. The smoky and salty taste of the fish is balanced by the sweetness of the cream. Eaten fresh, often on toast.

Rich and creamy duck foie gras terrine, accompanied by a sweet cherry note. The texture is smooth and melts like butter. Gently spread on the provided toast.

Snails cooked in their shells with garlic and parsley butter. The meat is tender with a strong herb and garlic flavor. Use the special small fork to extract the snail and sop up the butter with bread.

Fresh oysters served on ice, known for their iodized taste and delicate flesh. They are eaten raw with a squeeze of lemon or shallot vinegar. Slippery texture and marine flavor.

Traditional beef stew slow-cooked in red wine with garnishes. The meat is very tender and the sauce is rich and flavorful. Served hot with steamed potatoes.

A juicy and marbled thick cut of grilled beef, served with a creamy tarragon sauce. The meat has a tender texture and a pronounced flavor. Accompanied by small roasted potatoes.

Thick piece of grilled lean beef topped with a creamy pepper sauce. The meat is firm but tender, enhanced by the spiciness of the pepper. Served with a creamy potato gratin.

Breaded chicken cutlet stuffed with ham and melted cheese. The outside is crispy and the inside is runny and flavorful. Served with pasta in tomato sauce.

A comforting and nostalgic pasta dish with ham and a gratinated cheese sauce. It's creamy, rich, and very filling. Ideal for those looking for a simple and familiar dish.

Gently cooked chicken breast served with a creamy mushroom sauce. The meat is tender and the sauce is creamy. Accompanied by homemade mashed potatoes.

Duck leg slow-cooked in its own fat until tender, then roasted to make the skin crispy. Rich and savory flavor typical of the Southwest. Served with sautéed potatoes.

Delicate white fish fillet, simply grilled to preserve its subtle flavor. The texture is flaky and light. Served with a medley of sautéed Mediterranean vegetables.

Cod pieces coated in batter and served golden and crispy. The fish remains tender inside. Served with fries and a creamy tartar sauce.

A gourmet hamburger with a ground beef steak, melted cheese, and classic toppings. It's juicy, hearty, and rich in flavor. Usually eaten with hands.

Crispy breaded chicken burger topped with cheese and fresh vegetables. The tartar sauce adds a tangy and creamy note. A substantial and casual dish.

A vegetable stew simmered with oriental spices, served in a terracotta dish. The flavors are sweet and fragrant, with melting vegetables. Meatless dish, rich and aromatic.

Raw minced beef seasoned with condiments (capers, onions, sauce). It's a fresh dish with a unique tender texture. Served cold with hot fries.

A hearty composed salad with warm blue cheese, potatoes, and bacon bits. A mix of hot and cold, with savory and rustic flavors. Can serve as a main course.

Crispy romaine lettuce topped with breaded chicken, parmesan shavings, and croutons. Dressed with a creamy anchovy and garlic sauce. A fresh and satisfying international classic.

Green salad topped with warm goat cheese toasts drizzled with honey. The sweet and savory combination is the signature of this dish. The cheese is melted and the salad adds freshness.

Two-tiered sandwich on toasted white bread, filled with chicken, hard-boiled egg, and raw vegetables. Held together by skewers, it's a complete meal served with fries. Crispy and soft at the same time.

A variation of the club sandwich with smoked salmon and fresh mozzarella. Offers fresher and lighter flavors than the chicken version. Served with fries.

Savory tart filled with an egg and cream mixture, with a daily changing flavor. The crust is crispy and the filling is soft. Served warm with a salad.

Slice of toast topped with mashed or sliced avocado, with smoked salmon and feta. It's fresh, creamy, and flavorful. A light and modern dish.

Hot ham and grilled cheese sandwich, often gratinated on top. The bread is crispy and the cheese is melted. A classic of French fast food.

Luxurious version of the Croque Monsieur flavored with summer truffle. The truffle flavors blend with the melted cheese for a refined taste. Served hot with salad.

Menu for children under 12 years old. Offers a choice between crispy chicken or a ground beef steak. Served with fries, a side dish appreciated by the younger ones.