Le Zinc d'Honoré

Hard-boiled eggs served with creamy mayonnaise and salad. A classic and simple bistro starter. Creamy texture and mild taste.

Rustic pork pâté served with toasted bread. Rich meaty flavor and coarse texture. Enjoy spread on toast.

Toasted bread bruschetta rubbed with garlic and topped with fresh tomatoes and basil. Crispy and refreshing. Mediterranean flavors.

Warm caramelized onion soup topped with melted cheese and croutons. Savory and sweet-salty taste. Comforting.

Creamy Italian fresh cheese served with tomatoes and balsamic vinegar. Very smooth texture and mild milky taste.

Toasted bread slices topped with mashed avocado and smoked salmon. Rich and flavorful mix. Creamy and tender texture.

Duck foie gras served cold with a sweet onion jam. Melting texture and rich, buttery taste. Eaten on toast.

Slices of smoked salmon served with herb cream. Smoky and salty taste. Fresh and light.

Assortment of fried Asian appetizers (spring rolls and filled triangles). Crispy and flavorful. Served with mint and lettuce to wrap.

Snails cooked in their shells with plenty of butter, garlic, and parsley. Tender texture and strong herbaceous taste. Use the bread to soak up the butter.

Bowl composed of various fresh and raw vegetables. Fresh, crunchy, and healthy. No meat or fish.

Classic composed salad with ham, cheese, and egg. Complete and balanced meal. Familiar flavors.

Romaine salad with chicken, parmesan, and creamy anchovy dressing. Rich and flavorful. Crunchy texture.

Salad topped with warm goat cheese toasts drizzled with honey. Delicious hot-cold sweet and savory mix. Crunchy thanks to the walnuts.

Salad with Italian flavors with raw ham, creamy cheese and pesto. Rich and fragrant. Evokes the Mediterranean.

Asian-inspired salad with spicy beef and crunchy vegetables. Fresh, spicy, and umami flavors.

Bowl of rice with raw fish (salmon) and fresh vegetables. Healthy, light, and rich in marine flavors.

Short pasta served with a creamy sauce blending three cheeses. Very rich and comforting. Creamy texture.

Pasta served with fresh and smoked salmon, often in a cream sauce. Pronounced marine taste and tender texture.

Pasta with a truffle-flavored sauce. Earthy and luxurious mushroom taste. Refined dish.

Chicken cooked with an anise-flavored aromatic herb (tarragon). Served with whole black rice. Mild and fragrant flavor.

Grilled beef flank steak served with a spicy and tangy Thai sauce. The meat is tender and the sauce very fragrant.

Traditional French sausage made from pork tripe. Very strong and characteristic smell and taste. Gritty texture. For offal lovers.

Duck leg cooked slowly in its fat until very tender. Crispy skin and melting meat. Served with creamed potatoes.

Seasoned raw minced beef, served raw (traditional) or pan-seared (quickly cooked). Tender and fresh texture.

Raw beef tartare with spicy chorizo and olives. A spicy and Mediterranean variation of the classic.

Raw beef tartare prepared with parmesan and pesto. Basil and cheese flavors. Fresh and aromatic.

Large piece of grilled beef (rib steak), marbled and juicy. Served with herb butter or a sauce. Very tender.

The most tender cut of beef, served with a creamy pepper sauce. Accompanied by vegetables and potatoes.

Huge piece of beef to share between two, served on the bone. Rich, fatty, and very flavorful meat. The ultimate dish for meat lovers.

Extra sauce to accompany your meat.

Additional side dish (vegetables or starches).

Delicate white fish fillet served with an olive oil and herb sauce. Light and refined.

Raw salmon cubes marinated in dill. Fresh and creamy. Served with a classic bistro accompaniment.

Fresh fish selected according to the market. Preparation varies daily.

Classic burger with beef, melted cheese, and traditional toppings. Flavorful and juicy.

Upgraded version of the cheeseburger with grilled bacon or spicy sausage (chorizo) for more flavor.

Burger with chicken fillet instead of beef. Lighter but just as delicious with cheese.

Burger without meat, with a vegetable patty. Suitable for vegetarians.

Additional ingredient to add to your burger.

Hot ham and cheese sandwich grilled in the oven. Crispy and melting. A French café classic.

Like a croque-monsieur, but topped with a fried egg. Even richer.

Croque-monsieur with added tomatoes for a touch of freshness and acidity.

Beaten eggs cooked in a pan, served plain. Simple and light.

Omelette filled with either ham or melted cheese.

Complete omelette with ham and cheese. Simple and efficient meal.

Platter of various dried meats and pâtés. Ideal for an aperitif with friends.

Assortment of various French cheeses (mild, strong, goat, cow). Served with bread.

Large platter combining charcuterie and cheeses. The best of both worlds to share.

French version of the hot dog in a crispy baguette with melted cheese. Served with fries.

Light fried fritters, likely shrimp or vegetables. Crispy and golden.

Soft cheese portion from Normandy. Strong flavor and runny texture.

Choice of cheese portion: Cantal (hard cheese), Goat cheese, or Blue cheese (veined).

Semi-firm raw milk cheese from Auvergne. Nutty and terroir flavor.

Two scoops of ice cream or sorbet of your choice.

One scoop of ice cream or sorbet of your choice.

Coffee iced dessert with whipped cream. Intense and sweet.

All-chocolate iced dessert with whipped cream. For cocoa lovers.

Iced dessert with fruit (usually peach), vanilla ice cream, and red fruit coulis.

Lemon sorbet with vodka. Digestif and refreshing.

Pear sorbet with pear liqueur. Very fragrant.

Vanilla ice cream cup with hot chocolate sauce and whipped cream. A classic.

Whole banana served with three scoops of ice cream, chocolate sauce, and whipped cream. Very generous dessert.

Creamy fresh cheese served cold with a sweet coulis or honey. Light and fresh.

Rich vanilla cream covered with a layer of crunchy caramelized sugar. Hot-cold texture contrast.

Airy chocolate dessert. Light texture and intense cocoa flavor.

Italian dessert with mascarpone, coffee, and biscuits. The flavor varies according to the chef's mood (fruit, classic, etc.).

Espresso served with an assortment of three small desserts. Ideal for tasting everything.

Hot drink (tea or cappuccino) with several small desserts.

Tapioca dessert (pearls) cooked in milk, often coconut. Unique and soft texture.

Caramelized apple tart served warm, flipped during baking. Melting and sweet.

Italian-origin jellied cream dessert. Silky texture and vanilla flavor, often served with a coulis.

Complete menu for children under 12 years old including drink, main course, and dessert.

Lunch formula including two dishes of your choice from the daily specials board.

Complete lunch menu with starter, main course, and dessert of the day.

Red wine from the Bordeaux region. Balanced and tannic.

Prestigious red wine from Médoc. Full-bodied and elegant.

Rhône Valley wine. Fruity, spicy, and generous.