Le Village d'Auteuil

Steamed leek whites served warm or cold. Dressed with a classic mustard vinaigrette. A simple, tender, and flavorful French bistro starter.

Traditional soup made with caramelized onions and beef broth. Served gratinated with melted cheese and croutons. A rich, hot, and comforting dish.

Hard-boiled eggs served with a creamy homemade mayonnaise. Often accompanied by a little salad. A classic bistro dish.

Sautéed frog legs, usually with garlic and parsley. The meat is tender, reminiscent of a mix between chicken and white fish. Often eaten with fingers.

Snails served in their shells, stuffed with garlic and parsley butter. Firm texture and rich herbal flavor. To be enjoyed hot with bread to soak up the butter.

Spreadable preparation made from flaked and seasoned tuna. Served with slices of crispy toast. A fresh and light starter.

Slice of fresh terrine made from various pressed vegetables. Served cold with toast. A light and colorful option.

Fried spring rolls filled with chicken and vegetables. The rice paper is crispy and golden. Usually served with a sweet and sour sauce.

Small pasta stuffed with porcini mushrooms. Served in a creamy sauce flavored with summer truffle. A dish with intense forest floor flavors.

Assortment of cold cuts and cheeses on a sharing board. Served with bread, butter, and pickles. Ideal for an aperitif or a convivial starter.

Classic salad with lettuce, grilled chicken, parmesan, and croutons. Dressed with a creamy garlic and anchovy sauce. A complete and popular meal.

Salad combining fresh vegetables and gourmet warm goat cheese on toast. Enhanced with honey and walnuts for a sweet and savory balance.

Salad with Mediterranean flavors, featuring cured ham and creamy burrata cheese. Enhanced by a pesto sauce (basil) and crunchy pine nuts.

Complete bowl of Hawaiian inspiration with a base of rice and marinated raw fish. Garnished with many fresh and crunchy vegetables. A healthy, fresh, and colorful dish.

Traditional French sausage made from pork tripe, 5A certified (high quality). Very pronounced taste and unique texture. Served with a tangy mustard sauce.

Tender and flavorful beef cut, grilled or pan-seared. Topped with a creamy black pepper sauce. Served with homemade fries.

Large marbled beef cut (approx. 300g), juicy and rich in flavor. Served with an intense blue cheese sauce and small potatoes.

Raw minced beef, seasoned (capers, onions, sauce). Tender and fresh texture. Served cold with hot fries.

Pan-seared duck breast, served pink with crispy skin. Accompanied by a sweet and savory orange and honey sauce.

Sautéed veal offal, with a firm texture and characteristic taste. Served with pasta and a creamy mustard sauce.

Thin grilled chicken escalope. Light and protein-rich dish. Served with crunchy green beans.

Grilled fresh sausage served with aligot. Aligot is a mashed potato dish mixed with fresh tomme cheese, very elastic and stringy.

Beef stew slow-cooked in red wine with carrots, onions, and bacon. The meat is very tender and the sauce is rich in flavor.

Classic burger with beef, crispy bacon, and melted cheddar cheese. Served in an artisanal bun with homemade fries.

Regional burger highlighting Bleu d'Auvergne, a powerful, blue-veined cheese. Served with onion confit for sweetness.

Chicken burger (usually breaded or grilled) with melted cheddar and raw vegetables. An alternative to red meat, served with fries.

Delicate white fish fillet. Served with virgin sauce (olive oil, lemon, herbs, tomatoes) and vegetables.

Dense and meaty tuna steak, with a texture similar to steak. Served with ratatouille (Provençal vegetable stew) and a pepper sauce.

Fish fillet coated in crispy batter. Served hot with fries. A popular and hearty dish.

Comforting and gourmet pasta dish. Shell pasta coated in a rich truffle-flavored cream. Creamy texture and luxurious taste.

Tubular pasta served with a spicy tomato sauce (arrabbiata). Topped with a ball of creamy burrata cheese to soften the spice.

Still mineral water served in a glass bottle.

Very sparkling natural carbonated mineral water. Served chilled with a slice of lemon, usually.

Sparkling lemon-flavored soda, served on tap. Refreshing and fizzy.

Lemonade mixed with a fruit syrup of your choice. Sweet and sugary drink, popular in France.

Cola soda, classic or sugar-free version.

French orange soda with orange pulp. Fruity and slightly sparkling taste. Shake before drinking.

Premium sodas, bitter tonic, or spicy ginger beer. Often used in cocktails or drunk on their own.

Iced tea, a refreshing drink.

Homemade iced tea flavored with elderflower. Floral and delicate taste, very refreshing.

Fresh lemon juice, water, and sugar. Tart and thirst-quenching drink.

Sparkling energy drink containing caffeine.

Iced coffee or chocolate drink, blended with ice.

Glass of plain cold milk.

Freshly squeezed fruit juice made to order, full of vitamins.

High-end tasting fruit juices. Velvety texture and intense fruit flavor.

Large bottle of still or sparkling mineral water to share.

Japanese-style shrimp fritters, light and crispy batter. Served as 5 pieces.

Fried camembert bites. The center is melted and the crust is golden.

Fried bites filled with melted cheese and mild peppers. Slightly spicy.

Portion of homemade fries served in a cone. Ideal for snacking.

Large sharing platter including cold cuts, cheeses, and various fried items (tapas).

Fried chicken spring rolls, crispy.

Breaded and fried mozzarella cheese sticks. Served hot and stringy.

House draft beer.

Strong lager-style blonde beer. Malty and powerful taste.

Blonde abbey beer, round and fruity with spicy notes.

Refreshing wheat beer, light, with notes of citrus and coriander.

Parisian artisanal India Pale Ale. Pronounced bitterness and hoppy aromas.

Beer-based cocktails. Panaché (beer + lemonade) or Monaco (beer + lemonade + grenadine).

Blonde beer mixed with Picon, a bitter orange and herbal liqueur. Popular aperitif in the North and East.

Classic international lager beer, blonde and light.

Non-alcoholic version of Heineken.

Light Mexican beer, often served with a lime wedge.

Sparkling alcoholic drink made from fermented apples. Fruity and dry taste.

Corsican chestnut beer. Amber color, malty taste with a subtle hint of chestnut.

Belgian Kriek beer (cherry). Red, fruity, and sweet-tart.

Strong Belgian blonde beer. Spicy, fruity, and slightly hoppy.

French sparkling wine from Champagne. Brut means dry (low sugar).

Champagne from a major house, known for its finesse and floral notes.

Fruity and exotic cocktail based on vodka and passion fruit. Served with a shot of champagne on the side.

Energizing coffee and vodka cocktail. Creamy texture and intense coffee flavor.

Refreshing long drink mixing tequila, fruity cassis, and spicy ginger.

Surprising and refreshing mix of coffee and sparkling tonic.

The famous bright orange Italian aperitif. Bitter-sweet and sparkling.

Floral variation of the Spritz with elderflower liqueur.

A lemony variation of the Spritz, very fresh.

Exotic rum and pineapple cocktail, creamy thanks to egg white.

Sweet and sour cocktail with almond (Amaretto) and whiskey flavors.

The classic whiskey cocktail. Strong, dry, and aromatic.

Pounded Brazilian cocktail, tart and strong.

Variation of the Caipirinha with vodka instead of cachaça.

Long drink cocktail served with Ginger Beer and lime. The base alcohol varies depending on the version (Vodka, Cognac/Vodka, Gin, Rum).

Non-alcoholic version of the Mojito. Fresh mint, lime, sugar, and sparkling water.

Non-alcoholic version of the Moscow Mule. Ginger beer and lime.

Non-alcoholic version of the Spritz, with a bitter orange syrup.