Le vrai Paris

Friendly assortment to share. Includes a selection of aged cheeses and artisanal charcuterie, or a mix of both. Ideal with fresh bread and a glass of wine.

Oven-roasted cauliflower served with creamy burrata. The nutty flavor of the cauliflower complements the milky freshness of the Italian cheese.

Squid rings coated in a light batter and fried until golden. Served with a creamy tartar sauce with herbs.

Grilled Japanese dumplings filled with duck and shiitake mushrooms. Served with a savory soy dipping sauce.

Whole Camembert baked until melted, flavored with truffle. Enhanced with sweet honey and crunchy walnuts.

Fresh oysters from the Marennes-Oléron region, known for their fine flesh and balanced iodized taste. Served raw on ice.

Homemade foie gras terrine. Rich and buttery texture with a delicate flavor. Traditionally enjoyed with toast.

Thin slices of French dry sausage. A classic aperitif, salty and flavorful.

Large shrimp coated in a light batter and fried. Crispy on the outside and tender on the inside.

Assortment of small assorted bites to share. Flavors and ingredients vary according to the chef's inspiration.

Pieces of Comté, a French pressed-cooked cheese. Fruity flavor and firm texture.

Pan-fried frog legs with butter, garlic, and parsley. Tender flesh reminiscent of chicken, with a herbaceous and garlicky taste.

Light low-fermentation blonde beer. Refreshing with moderate bitterness.

White wheat beer. Cloudy, with notes of citrus and spices (often coriander).

Highly hopped India Pale Ale. Offers floral and fruity aromas with a pronounced bitterness.

Rich and malty abbey beer. Complex flavors of ripe fruit, caramel, and spices.

Classic blonde beer. Golden, balanced, and easy to drink.

Sparkling artisanal cider made from fermented apples. Available in Brut (dry), IPA (hoppy), or Rosé (fruity) versions.

Large pint of blonde beer offered at a reduced price during happy hour.

Alcoholic cocktail of your choice from the house selection, at a preferential rate.

Festive cocktail based on Champagne, served at a reduced price.

Non-alcoholic cocktail, creative mix of fruit juices and syrups.

Selection of classic French aperitifs. Pastis and Ricard are anise-flavored, Porto is a sweet fortified wine.

Bitter (Campari) or sweet (Cinzano) Italian aperitifs. Served chilled.

Traditional French cocktail made with Chardonnay white wine and cassis cream.

Luxurious version of Kir, made with Moët & Chandon Champagne instead of white wine.

Refreshing long drink based on gin, fresh fruits, cucumber, and lemonade.

Prestigious extra old Cognac served on ice. Rich, complex with woody and spicy notes.

A variation of the Spritz using Campari for a more bitter touch and a bright red color.

Classic cocktail made with Campari, red vermouth, and soda water. Bitter and refreshing.

Powerful and bitter cocktail made with gin, red vermouth, and Campari, in equal parts.

Aubrac breed beef burger with melted cheese. Served with hand-cut and fried fries.

Chicken burger with creamy avocado and spicy grilled chorizo slices.

Ground beef prepared in-house, topped with a fried egg. Served with homemade fries.

Tender chicken breast served with a rich brown sauce and creamy mashed potatoes.

Duck leg slow-cooked in its fat until tender, served with small roasted potatoes.

Thai-inspired dish. Marinated and grilled beef, sliced, served with a spicy sauce and stir-fried vegetables.

Noble cut of beef, tender and lean, grilled and served with a creamy peppercorn sauce.

Traditional beef stew slow-cooked in red wine with carrots, onions, and bacon.

Artisanal sausage served with aligot, a specialty from Aubrac made of mashed potatoes and melting fresh tome cheese.

Raw ground beef, seasoned. Can be ordered 'poêlée' (lightly cooked). Served with fries.

Thin slice of breaded and fried meat. Served with peppery arugula salad and parmesan shavings.

Large piece of beef to share (often a rib steak), grilled to your preference.

Additional side dishes of your choice: fries, roasted new potatoes, mashed potatoes, salad, or vegetables.

Weekday lunch menu offering two dishes to choose from the daily specials board.

Organic short coffee, rich and full-bodied.

Decaffeinated coffee.

Double shot of espresso.

Espresso topped with hot milk and a creamy milk foam.

Large coffee with milk or hot chocolate.

Coffee or hot chocolate topped with whipped cream.

Cup of hot milk flavored with honey or vanilla.

Coffee served cold on ice.

Selection of organic and fair-trade teas.

Herbal infusions without caffeine or delicate white tea.

Blend of herbs and spices for infusion.

Addition of sweetened whipped cream.