Le Sully

Traditional French soup made with beef broth and caramelized onions. It is gratinated with melted Cantal cheese and croutons. Rich, savory, and comforting flavor.

Assortment of various cured meats, typical of French bistros. Usually includes salami, cured ham, or pâté. Ideal for snacking with bread.

Marinated herring fillets served with warm potatoes dressed with oil. A bistro classic, offering a smoky and tangy taste.

Snails served in their shells with parsley and garlic butter. Tender texture and pronounced herbaceous taste. To be enjoyed hot by removing the meat from the shell.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. A creamy and classic cold starter.

High-quality smoked salmon slices from Scotland. Silky texture and delicately smoky flavor. Served with green beans.

Roasted lamb meat, tender and flavorful. Served with a mix of pan-fried seasonal vegetables. A traditional and hearty dish.

Layered pasta filled with organic salmon, spinach, and feta cheese. A gratinated, creamy, and flavorful dish.

Grilled beef steak (sirloin), served with a spicy pepper sauce. Accompanied by crispy fries. Tender and juicy texture.

Raw minced beef seasoned with capers, onions, and sauces. Fresh and melt-in-your-mouth texture. Served cold with fries.

A variation of tartare where the minced meat is briefly seared in a pan (back and forth). The inside remains raw or rare while the outside is cooked.

Grilled minced beef steak topped with a fried egg. The runny yolk mixes with the meat. Served with fries and salad.

Gourmet burger with an Aubrac beef steak, melted Cantal cheese, and grilled bacon. Served in a soft bun.

Mixed salad topped with warm goat cheese served on toast. Accompanied by marinated vegetables. A savory hot and cold mix.

Savory tart filled with an egg and cream mixture, with zucchini, ham, and mushrooms. Soft texture, baked golden brown.

Hot ham and cheese sandwich, oven-baked. The Croque Madame is topped with a fried egg. Served with fries and salad.

Selection of aged French cheese of the day. Served at room temperature, usually with bread.

Frozen dessert composed of red berries, vanilla ice cream from the famous Berthillon house, and often whipped cream. Fresh and sweet.

Upside-down apple tart where the fruit is caramelized in butter and sugar before baking. Served warm with a crispy crust.

Version of Tarte Tatin drizzled with Calvados (apple brandy) and flambéed at the time of serving. Adds an alcoholic and warm note.

Thin pancakes cooked in a pan. Served folded with sugar or chocolate-hazelnut spread.

Crêpes drizzled with orange liqueur (Grand Marnier) and flambéed. Bitter and sweet orange flavor with a hint of alcohol.

Light and airy dessert made from melted dark chocolate and whipped egg whites. Intense chocolate flavor.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures between creamy and crunchy.

Artisanal ice creams and sorbets from the famous Parisian house Berthillon. Varied and intense flavors.

An espresso coffee served with a selection of several miniature desserts (mignardises). Ideal for tasting a bit of everything.

Lunch menu served on weekdays. Allows you to choose two dishes (starter/main or main/dessert) from a daily selection.

Complete menu offering a selection of refined dishes from the à la carte menu. Available in 2 or 3 courses. Some premium dishes have a supplement.