Le Village à Neuilly

A revisited classic of French bistro cuisine. It consists of a hard-boiled egg served with creamy mayonnaise and a seasoned leek salad. The texture is tender and creamy, enhanced by the acidity of the pickles.

Raw salmon diced and mixed with avocado and sweet mango. It's a fresh and light dish, offering a balance between the saltiness of the fish and the sweetness of the fruit. Served cold as a starter.

Pieces of fried squid in a golden breading. They are crispy on the outside and tender on the inside. Served with a sweet and spicy dipping sauce.

Slices of smoked salmon prepared on-site, served with small thick pancakes (blinis) and cream. The smoky and salty taste of the fish pairs well with the sweetness of the cream.

An assortment of cured meats and various cheeses, served on a board with salad. Ideal for sharing or tasting different regional flavors. Usually eaten with bread.

Fried spring rolls of Asian inspiration stuffed with chicken. The pastry is crispy and hot. They are often wrapped in a lettuce leaf with mint for added freshness.

A creamy spread made from flaked tuna, served with toasted bread with olive tapenade. Accompanied by a spicy tomato sauce (rougail). A mix of creamy and crunchy textures.

Warm goat cheese served on or in a crispy pastry, drizzled with sweet honey. Accompanied by nuts and salad. The hot-cold and sweet-salty combination is highly appreciated.

Tender pieces of shredded beef, enhanced by rich and melting foie gras. Served with onion jam for a sweet and sour touch. A rich and flavorful dish.

A complete set menu including a starter, a main course, and a dessert of your choice from a selection. An excellent option to discover several of the restaurant's dishes.

A child-friendly dish with a beef patty and fries. The meal ends with two scoops of ice cream of your choice.

A child's portion of battered fried fish served with fries. The meal includes two scoops of ice cream for dessert.

A fillet of fish (sea bass) cooked on a hot plate. Served with Grenoble-style sauce (butter, lemon, capers) and spinach. The flesh is delicate and flavorful.

Red tuna, seared on the outside and raw on the inside, coated with sesame seeds. Accompanied by vegetables cooked with Asian flavors. Melting texture and umami taste.

A whole grilled fish served with summer vegetables (zucchini, tomatoes). The vierge sauce is based on olive oil and herbs. A light and Mediterranean dish.

Cod cooked with a herb-crusted coating, served with garlic sauce (aïoli) and ancient root vegetables. A traditional Provençal dish rich in flavors.

A main course version of salmon tartare, served with fries. The raw fish is diced and seasoned, accompanied by fresh fruits and vegetables.

A thick slice of veal pan-fried and deglazed with vinegar for a tangy touch. Served with creamy mashed potatoes. Tender meat with a pronounced flavor.

A piece of long-fibered beef, grilled and served with sweet shallots. Accompanied by fries and salad. A classic of French brasseries.

The most tender cut of beef, served with a creamy potato gratin. Topped with a creamy, slightly spicy pepper sauce.

A homemade burger with a beef patty, cheese, and toppings in a soft bun. Served with fries and salad. Hearty and satisfying.

A thick slice of veal pan-fried with a morel mushroom sauce. Accompanied by gratinéed pasta. Tender and refined white meat.

Raw minced and seasoned beef. Can be served completely raw (minute) or very briefly seared (aller-retour). Served fresh with fries.

A roasted chicken breast served with sautéed mushrooms and two purées of sweet root vegetables. A comforting dish with autumnal flavors.

A specialty from Aubrac: a mashed potato mixture blended with fresh cheese that stretches considerably. Served with an artisanal sausage. Very rich and hearty.

A hot grilled sandwich using focaccia bread instead of sliced bread. Filled with Italian ham, melted cheeses, and salad. Crispy and flavorful.

A large salad made with romaine lettuce, chicken, parmesan cheese, and croutons. Dressed with a creamy sauce. A complete and fresh meal.

A colorful and healthy bowl composed of rice or grains, fresh and marinated vegetables, and fruit. Available in vegetarian or raw fish versions.

Cod fried in a crispy batter, served with fries. A popular dish of British origin, served hot with lemon.

An Italian rice dish cooked slowly until creamy, flavored with basil and forest mushrooms. Rich and vegetarian.

A rich vanilla custard dessert covered with a layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard underneath.

A small tart filled with high-quality chocolate ganache and dulce de leche. Very indulgent and sweet.

A dessert made of crispy meringue and ice cream, garnished with fruit. Offers a light, crispy, and melting texture combination.

Small choux buns filled with ice cream or cream, topped with a high-quality hot chocolate sauce. A French dessert classic.

A slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with a scoop of vanilla ice cream. Soft and comforting.

A small, spongy cake soaked in rum syrup. Served with rum and raisin ice cream. A dessert reserved for adults due to the alcohol.

An assembly of three layers of crispy puff pastry alternated with two layers of vanilla pastry cream. Assembled to order to ensure crispiness.

A mix of fresh tropical fruits cut into pieces, served with coconut sorbet. A fresh, light, and fragrant dessert.

Artisanally made scoops of ice cream or sorbet, served with a thin almond biscuit. Refreshing and simple.

Two pieces of aged cheese served with a small green salad. Ideal for those who prefer a savory end to their meal.

An espresso coffee served with three assorted miniature desserts. Perfect for tasting several sweets without having a full dessert.