Le Saut du Crapaud

A spicy tomato soup inspired by Mexico, garnished with chorizo, pieces of fried corn tortilla, and a slow-cooked egg. Flavorful, comforting, and slightly spicy. To be enjoyed hot by mixing the garnishes.

A traditional Basque black pudding, pan-fried to be crispy outside and melting inside. It is served with honey-caramelized onions for a sweet and savory touch. Rich in flavor and very creamy.

A breaded and fried croquette, filled with a creamy crab meat mixture. The outside is golden and crispy, the inside is tender. Served with a fresh herb sauce for dipping.

A taco filled with fried pork belly pieces (chicharron), offering a contrast between the melting fat and the crispy skin. Served on a tortilla with Mexican sauces. Eaten with hands.

A dish of raw shrimp marinated in a spicy mix of lime, chili, and cilantro, served with cucumber. It's fresh, tangy, and spicy. Similar to ceviche but often more intense.

Diced raw salmon mixed with creamy avocado and sweet mango. Seasoned with a sweet and sour sauce that balances the flavors. A fresh and fruity dish with a melting texture.

Six snails served in a typical Mexican black sauce, rich and aromatic. An original fusion of French tradition and Mexican flavors. Tender texture and coating sauce.

White fish (lean) marinated in lime juice, served on a bed of mashed avocado (guacamole). The acidity of the fish contrasts with the sweetness of the avocado. Fresh and light.

Oven-baked sea bass fillet, topped with a spicy red 'diabla' sauce. Served with semolina prepared with Mexican spices and vegetables. Tender fish and intense flavors.

A grilled beef cut (hanger steak), tender and juicy. Served with chimichurri sauce made with fresh herbs, garlic, and vinegar, and homemade fries. A bistro classic with an Argentine touch.

A burger topped with pulled pork (cochinita pibil) marinated in mild Yucatan spices and achiote. Served with fries. Mild, slightly earthy, and very tender flavors.

Raw sea bass fillets marinated in a green sauce made from fresh herbs (cilantro, parsley) and lime juice. Fresh, vegetal, and tangy. A light dish typical of the Mexican coast.

Swordfish ceviche, a firm-fleshed fish, prepared according to a Baja California recipe. Marinated in lemon with crunchy vegetables. Iodic flavor and meaty texture.

Grilled octopus tentacles, tender inside and crispy outside, seasoned with Mexican spices. Served with a fresh cherry tomato salad. Smoky and slightly spicy flavor.

Quickly seared red tuna steak (medium-rare), remaining raw in the center. Topped with a caramelized sweet and sour sauce and served with vegetables. A mix of textures and sweet-savory flavors.

Raw beef, hand-chopped, seasoned with lime juice and fresh cilantro for an exotic touch. Fresh and tangy, a change from classic tartare.

Veal sweetbreads (delicate offal) roasted to be golden and crispy outside, melting inside. Served with a sweet and sour jus and vegetables. A refined dish with a creamy texture.

A marbled beef cut (ribeye steak) aged for tenderness and flavor. Grilled and served with homemade fries. Intense meat flavor and juicy texture.

A very large bone-in beef steak (about 1kg), aged and grilled, to share between two. Offers rich, fatty, and very flavorful meat. Ideal for red meat lovers.

Roasted pineapple slices flambéed with tequila, drizzled with caramel. Served warm with a scoop of ice cream for a hot-cold contrast. Fruity and indulgent.

Cream puffs filled with ice cream or cream, covered with a rich dark chocolate sauce (72% cocoa). An indulgent and chocolatey French classic.

A creamy cheesecake with a biscuit base, flavored with lime. Topped with a tangy passion fruit coulis. Fresh and creamy.

Brioche soaked in a mixture of eggs and milk then pan-fried in butter. Served with salted butter caramel and a scoop of ice cream. Soft, warm, and very comforting.

A dessert made of meringue, crispy on the outside and soft on the inside, filled with whipped cream and fresh red fruits. Light and sweet.

A light and airy mousse made with intense dark chocolate. Rich in cocoa, it melts in the mouth. For true chocolate lovers.

A small cow's milk cheese with a soft paste and bloomy rind, typical of the Dauphiné region. Served whole, it is creamy, even runny, with a nutty and earthy flavor.

A complete menu including a starter, a main course, and a dessert. Choices are made from dishes marked with a specific logo on the menu.

Lunch menu available only at lunchtime. Includes two dishes of your choice (starter/main or main/dessert) from the daily specials shown on the slate.

Full lunch menu available only at lunchtime. Includes starter, main, and dessert to choose from the daily specials on the slate.

Brunch service available on Sundays. Combines breakfast and lunch dishes in a relaxed atmosphere.

Italian cocktail based on Prosecco, bitter aperitif (Aperol/Campari), and soda water. Bitter and refreshing.

Spanish drink based on red wine, macerated fruits, spices, and sometimes a little strong alcohol or lemonade. Fruity and sweet.

Classic French aperitif made with white wine and cassis cream.

Cuban cocktail with white rum, lime, fresh mint, sugar, and soda water. Very refreshing.

Fruity variation of the Mojito with raspberry and passion fruit flavors.

Brazilian cocktail based on cachaça (cane alcohol), lime, and sugar. Strong and tangy.

Mexican cocktail based on tequila, orange liqueur, and lime juice, often served with salt on the rim of the glass.

South American cocktail based on Pisco (grape brandy), lime, syrup, and egg white for a foamy texture.

A signature Gin Tonic prepared with artisanal cucumber gin. Very fresh and vegetal.

Mezcal cocktail combining the acidity of lime, the freshness of mint, and a touch of beer.

Floral and herbaceous Mezcal cocktail with hibiscus, honey for sweetness, and rosemary.

Exotic and fruity Mezcal cocktail, mixing pineapple and passion fruit.

Very green and thirst-quenching Mezcal cocktail, with cucumber, apple, and lime.

Mezcal cocktail with a red color, mixing the bitterness of grapefruit and the sweetness of strawberry.

Tasting of artisanal Mezcal (Espadin variety) sweetened with flavored agave syrup.

Alcohol-free cocktail option on request (current creation).

Imported artisanal Mexican beer, available in blonde (light) or brown (more malty).

Light Mexican blonde beer, often served with a lime wedge.

Belgian white beer with notes of citrus and coriander. Cloudy and refreshing.

Beer served on tap (from the keg).

Supplement to turn a draft beer into a Monaco (beer, lemonade, grenadine syrup).

Syrup supplement (e.g., lemon, peach) to add to beer.

Homemade refreshing drink made from lemon juice, water, and sugar.

Artisanal fruit juice (flavors depending on availability).

Classic cola sodas.

Natural sparkling mineral water.

Naturally sparkling mineral water.

Still natural mineral water.

Classic or decaffeinated espresso.

Double shot of espresso.

Coffee with milk or hot chocolate.

Frothy cappuccino, or selection of teas and infusions.

Tequila-flavored coffee.

Whisky-flavored coffee (simplified Irish coffee).