Le Wepler

Hard-boiled eggs served with a creamy homemade mayonnaise. An essential, simple, and tasty bistro starter. Enjoyed cold, often with a little bread.

Steamed leeks served cold with a mustard vinaigrette. Melting texture and mild flavor enhanced by the sauce's acidity. A light and classic starter.

Rich and flavorful onion soup, topped with bread and cheese, gratinated in the oven. Hot and comforting with caramelized notes. Be careful, it's very hot when it comes out of the oven.

Poached eggs served in a red wine sauce with lardons and pearl onions. The runny yolk blends with the rich and flavorful sauce. A traditional Burgundian dish.

Saint-Marcellin cheese, whole, baked until melted, served with confit sun-dried tomatoes in rosemary oil. Creamy and intense. Ideal for spreading on crusty bread.

Fresh mix of avocado, shrimp, and grapefruit segments, coated with a creamy cocktail sauce. A balanced starter between sweetness, acidity, and marine flavors. Served cold.

Velvety soup made with various rock fish, served with a garlicky rouille sauce and croutons. Intense sea flavor. Spread the rouille on the croutons before adding them to the soup.

Roasted bone marrow with Guérande sea salt. The marrow is fatty, melting, and very rich in flavor. To be spread on slices of toasted country bread.

Snails cooked in the oven in their shells with parsley and garlic butter. Tender texture and strong herbaceous flavor. Enjoyed hot using pliers and a small fork.

Raw salmon, hand-cut, marinated with ginger and lime for an Asian and fresh touch. Accompanied by crunchy marinated fennel. A light and fragrant starter.

Fish fillet coated in crispy batter, served with fries. Accompanied by a creamy tartar sauce with capers and pickles. A popular and generous dish.

Soft dumpling made from pike flesh, coated in a rich shellfish sauce. Served with rice. Very tender and airy texture, typical of Lyonnaise cuisine.

Whole roasted fish, served with mashed potatoes. The flesh is white, firm, and delicate. Watch out for bones when eating.

Marine variation of Alsatian sauerkraut, with fish and seafood on a bed of fermented cabbage. Coated with a creamy white butter sauce. An original mix of tangy and marine flavors.

Scallops just seared on a hot plate, served with butter sauce and caramelized endives. Tender texture and delicate flavor of the scallops. A refined dish.

Whole sole prepared either 'meunière' (floured and fried in lemon butter) or grilled on a plancha. Served with steamed potatoes. A noble fish with very fine flesh.

Small square pasta stuffed with cheese and herbs, served in a creamy chive sauce. A rich and comforting vegetarian dish. Specialty of the Dauphiné region.

Lunch set menu including a main course, a dessert, and a coffee. An economical option for a complete weekday lunch. Various choices of traditional dishes.

Large, meaty mussels served cold, usually with a simple accompaniment. Sweet flavor and firm texture. Served by 6.

Shellfish with thick, smooth shells, firm and crunchy flesh. Sweet almond and iodized flavor. Served raw on ice.

Small grey shrimps typical of the northern coasts. Very fragrant and salty taste. Eaten whole (often hand-peeled) as an appetizer.

Burrowing shellfish with firm, iodized flesh. Served raw, they are highly appreciated for their concentrated marine flavor. To be enjoyed with a squeeze of lemon.

Sea snails cooked in an aromatic broth. Firm and slightly chewy flesh (in a good way). Served cold with mayonnaise.

Cooked pink shrimps, served cold. Tender and sweet flesh. To be peeled and dipped in mayonnaise or butter.

Large crab served whole, cooked in court-bouillon. White, delicate, and flaky flesh. Requires the use of pliers and a pick to extract the meat.

Crustaceans with very fine and slightly sweet flesh, considered a delicacy. Served cold. To be carefully shelled.

Whole lobster, cooked and served cold. Firm, dense, and flavorful flesh. A luxurious dish served with mayonnaise or cocktail sauce.

Duck thigh cooked slowly in its fat until tender, with crispy skin. Served with small roasted potatoes. A rich and traditional dish from the Southwest.

Pork tripe sausage with a very strong smell and taste (AAAAA label, a guarantee of quality). Served grilled with a mustard sauce. For offal lovers only.

Raw minced beef, seasoned (capers, onions, sauces). 'Aller-retour' means it is very briefly seared on each side but remains raw inside. Served with fries.

Fat duck breast magret, served pink. The vinegar sauce provides an acidity that balances the fat of the meat. Accompanied by potatoes sautéed with garlic and parsley.

Simple and flavorful roasted chicken, served with its cooking juices. Accompanied by creamy mashed potatoes. The quintessential Sunday dish.

Veal kidney prepared with a creamy Dijon mustard sauce. Firm texture and distinctive taste. A brasserie classic.

Very tender and gelatinous piece of beef, slow-cooked in sauce. The meat melts in your mouth. Served with a classic garnish (vegetables, potatoes).

Pan-fried liver slice, served pink. The sweet and sour seasoning (balsamic and raisins) complements the liver's iron flavor. Very tender texture.

Thick and tender cut of beef, grilled and coated with a creamy and spicy pepper sauce. A must-have for red meat lovers.

Grilled beef steak served with béarnaise sauce (butter, egg yolk, shallot, tarragon). The sauce is rich and creamy.

Large piece of pork (shank) slow-cooked until tender, served on fermented cabbage. A rustic and very hearty dish.

The classic garnished sauerkraut with an assortment of sausages (Frankfurt, Morteau) and pork meats (neck, belly). The acidic cabbage balances the fat of the charcuterie.

Marine version of sauerkraut, replacing meat with fish and seafood. White butter sauce. Lighter than the classic version but just as flavorful.

The most gargantuan version of sauerkraut, including all the classic meats plus a half shank. Reserved for very big appetites.

Very complete all-inclusive menu: aperitif, starter, main course, dessert, coffee, and drinks. An excellent way to discover French brasserie cuisine without any surprises on the bill.

Assortment of aged French cheeses. Served with a glass of Port wine to accompany the Roquefort, a powerful blue cheese. Perfect to finish the meal before dessert.

Whipped egg whites poached, floating on a fluid vanilla custard. Sprinkled with crunchy almonds and often caramel. A very light and airy dessert.

Light and airy mousse made with high-quality chocolate. Intense cocoa flavor. An timeless classic.

Rich baked vanilla cream, topped with a layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Upside-down apple tart, where the apples are caramelized in butter and sugar before baking. Served warm with fresh cream to soften the taste.

Choux pastry in a wheel shape, filled with praline mousseline cream and sprinkled with almonds. A rich and gourmet dessert with a good hazelnut flavor.

Three layers of crispy puff pastry alternated with pastry cream. Drizzled with salted butter caramel. A play of textures between crisp and creamy.

Brioche cake soaked in amber rum syrup. Very moist and fragrant. Often served with whipped cream. A dessert for adults.

Crêpes served in a butter, sugar, and orange sauce, then flambéed with orange liqueur (Grand Marnier). Spectacular and delicious.

Choux buns filled with vanilla ice cream and topped with hot chocolate sauce when served. The hot-cold contrast is the key to this dessert.

Prunes steeped in Armagnac eau-de-vie. A very strong and sweet digestive dessert.

Artisanal ice cream or sorbet scoops. Refreshing and light to finish the meal. Choose your flavors from the selection.

Signature ice cream sundae mixing caramel and pear, with crunch (meringue) and creaminess (whipped cream). Gourmet and sweet.

Classic ice cream sundae: ice cream (coffee or chocolate) topped with abundant whipped cream. To be drunk and eaten with a spoon.

Vanilla ice cream sundae drizzled with hot chocolate sauce, with whipped cream and meringue. The perfect vanilla-chocolate combination.

Lime sorbet with vodka. Very refreshing and digestive. Ideal after a hearty meal.

Pear sorbet served with pear eau-de-vie. Intense fruity and alcoholic taste.

Apple sorbet drizzled with Calvados (apple eau-de-vie). Traditionally served in the middle of the meal to stimulate the appetite, or as a dessert.

Blackcurrant sorbet with blackcurrant liqueur. Tart and sweet red fruit flavor.

Children's menu with simple dishes they enjoy (sausages, breaded fish) and a dessert.