Le Willi's Wine Bar

Complete lunch set menu. Generally includes an appetizer, a main course, and a dessert. An ideal option for a balanced and tasty meal.

Reduced set menu allowing you to choose two dishes. Ideal for a lighter or quicker lunch.

A daily special served with a glass of selected wine ('Jaja' is a familiar term for wine). A friendly and authentic option.

Full menu served for dinner. Offers a selection of refined seasonal dishes for an evening gastronomic experience.

Thin slices of high-quality Iberian ham, from acorn-fed pigs. Melting texture and intense nutty flavor. Ideal for sharing as an aperitif.

Assortment of spicy and dried Spanish cured meats. Rich and slightly peppery flavors. Enjoyed with bread.

Assortment of Iberian cured meats. Offers a palette of flavors and textures, from melting to dry. Perfect to accompany a glass of red wine.

Quality sardines preserved in olive oil, served with toasted bread and butter. A simple and iodized classic, rich in marine flavors.

Savory version of crumble with onion fondue and sun-dried tomatoes under a crispy pastry. Flavorful and textured sweet and savory mix.

A revisited croque-monsieur with strong Swiss Appenzeller cheese and smoked ham. Melting, crispy, and very flavorful.

Small thin pizza topped with chickpea purée, olives, and tomatoes. A flavorful and light vegetarian option.

Rabbit terrine set in rosemary-infused jelly. Fresh and tender texture, delicate flavor of white meat and herbs.

Artisanal sardines in olive oil. Served simply with bread and butter to appreciate the quality of the fish.

Fresh salad composed of young shoots, Greek cheese, and crunchy vegetables. Dressed with a sweet and sour sauce. Light and refreshing.

Grilled giant prawns served with fragrant black rice and a rich crustacean sauce. Elegant dish with intense marine flavors.

Savory tart topped with roasted tomatoes, herbs, and cheese. Crispy crust and juicy, flavorful filling.

Marinated anchovies served with oven-roasted sweet peppers. Classic combination of salty and sweet flavors, typical of the south.

Rich vegetable Provençal soup, flavored with basil and garlic. Comforting and full of vegetable flavors.

Gourmet salad with beans, bacon, runny yolk egg, and toast. A complete and rustic dish inspired by the Beaujolais region.

Small sautéed squid accompanied by small sweet green peppers and black rice. Dish with Spanish influences, iodized and slightly peppery.

Small roasted bird opened flat, served with sweet grapes. Delicate and juicy meat with a sweet and savory touch.

Savory tart with mushrooms and roasted squash, flavored with tarragon. Woody and sweet autumn flavors.

Creamy squash velouté served with crispy garlic bread. Mild, warm, and comforting.

Seared tuna steak, served rare to medium-rare with an original chef's accompaniment. Firm and flavorful flesh, similar to meat.

Lamb stew simmered with mild spices, dried fruits, and legumes. Moroccan-inspired dish, very fragrant and tender.

Traditional Savoy pork sausage, smoked and served with crushed mashed potatoes. Rustic and hearty dish.

Thin slices of cold veal coated in a creamy tuna sauce. Classic Italian, fresh and flavorful, served with peppery salad.

Italian long pasta served with a sauce of basil, confit tomatoes, and pine nuts. Fragrant and satisfying vegetarian dish.

Pan-seared scallops served on a smooth and colorful purée. Tender texture and delicate sea flavor.

Assorted fish stew quickly cooked in a saffron-infused aromatic broth. Dish rich in southern flavors.

Braised artichokes in white wine served with spiced bulgur wheat. Sophisticated vegetarian dish with Provençal and oriental notes.

Quality farm chicken served with a tangy sauce and mild vegetables. Tender meat and crispy skin.

High-quality French beef cut, served rare or medium with a flavorful sauce. Accompanied by a creamy purée.

Selection of three cheeses aged by Jean-Yves Bordier. Ideal for discovering different cheese families at the end of a meal.

Large assortment of cheeses served with fresh fruit for contrast. Perfect for sharing among several people.

Warm figs in red wine syrup served with a small moist cake. Fruity and comforting dessert.

Textured dessert based on dried fruits and caramelized sugar. Rich, sweet, and very crunchy.

Creamy Italian dessert served with cooked red berries. Smooth and creamy with a hint of tartness.

Small tangy lemon cream tartlet topped with fresh raspberries. Fresh and zesty dessert.

Signature dessert, dense and melting with intense dark chocolate. For true cocoa lovers.

Whole roasted apple served with a touch of salted butter caramel. Simple, melting, and indulgent.

Coffee cream dessert topped with a warm chocolate sauce. Classic coffee-chocolate pairing.

High-quality Grand Cru Champagne in Magnum format. Dry, crisp, and elegant with fine bubbles. Perfect for celebrations.

Complex and structured Champagne from a renowned house. Notes of ripe fruit and brioche. A gastronomic wine.

100% Chardonnay Champagne with no dosage (added sugar). Very pure, mineral, and direct. Reflects the terroir.

Complex blended Champagne from a Solera method. Rich and deep in aromas.

Sparkling Loire wine made from Chenin Blanc, aged for 7 years. Fine bubbles, aromas of quince and honey, no added sugar.

Very dry and saline Sherry wine, bottled unfiltered. Notes of almond and iodine. Ideal as an aperitif.

12-year-old Sherry, amber in color. Complex flavors of hazelnut and wood. Dry and powerful on the palate.

Rhône Valley white wine (Viognier grape). Very aromatic with notes of apricot and white flowers. Creamy texture.

Dry and spicy Austrian white wine. Notes of white pepper and citrus. Fresh and mineral.

Dry white wine from the Loire (Chenin Blanc). Crisp with aromas of green apple and flowers. Good acidity.

Dry white wine from Provence. Very dry, iodized, and floral. Perfect with seafood or fish.

Austrian Pinot Blanc. Light, fruity, and accessible wine. Notes of pear and fresh nuts.

Powerful and tannic red wine from Provence, aged for several years. Aromas of black fruits, spices, and leather.

Red wine from the Basque Country. Rustic, with character, present tannins, and notes of wild red fruits.

Elegant and refined Burgundy red wine (Pinot Noir). Aromas of cherry and raspberry. Silky texture.

Portuguese red wine from the Douro Valley. Full-bodied, warm, and fruity, with floral notes (violet).

Red wine from the Loire (Gamay Saint-Romain) aged in amphora. Fresh, spicy, and very digestible. Served here in Magnum format.

Red wine from the South of France. Fruity, round, and sun-drenched. Easy to drink and delicious.

Still micro-filtered water.

Sparkling micro-filtered water.

Local craft beer (Chevreuse Valley). Fresh and flavorful.

Classic espresso.