Les 2 Pianos

Creamy preparation based on mashed sardines, often seasoned with herbs and spices. Spreadable texture and marine flavor. Ideal for sharing on toast as an appetizer.

Small rolls wrapped in a thin wheat tortilla, filled with salmon or chicken with sauce and raw vegetables. Fresh and easy to eat with your fingers.

Small puff pastry or shortcrust pastry pockets stuffed with spiced beef. Crispy on the outside and soft on the inside. A Latin specialty served hot.

Thin slices of sweet potato fried until crispy, served with seasoned avocado puree. A sweet and savory mix and a colorful alternative to classic chips.

Potato sticks fried until crispy, prepared on-site. Golden and crunchy, served hot and salted. An essential classic.

Assortment of dried meats and various cured meats presented on a wooden board. Usually includes different pork textures and flavors. To be enjoyed with bread and pickles.

Selection of French cheeses with various milks and aging. Offers a palette of tastes from mild to full-bodied. Pairs perfectly with wine.

The best of both worlds: a combination of fine cured meats and aged cheeses. Ideal for tasting a bit of everything during a friendly aperitif.

Classic espresso, short and intense.

Espresso with a small touch of hot milk or milk foam.

Large coffee with hot milk.

Coffee topped with a generous layer of whipped cream.

Creamy hot chocolate served with whipped cream.

Espresso coffee topped with a creamy milk foam.

Hot drink with cocoa and milk.

Iced coffee, beaten to be frothy and refreshing.

Coffee with milk served cold with ice cubes.

Infusion of tea served iced, thirst-quenching.

Selection of hot teas.

Herbal hot drink without caffeine.

Still mineral water mixed with a syrup of your choice (strawberry, grenadine, mint, etc.).

Sparkling lemonade mixed with syrup.

Nectar or fruit juice served by the glass.

Famous cola soda, available in classic or sugar-free version.

Citrus or tonic flavored sparkling drink.

French orange-flavored soda with pulp.

Peach-flavored iced tea, sweet and refreshing.

Sweet, fizzy lemon-flavored soda.

Naturally sparkling mineral water, very fizzy.

Italian sparkling mineral water with fine bubbles.

Still natural mineral water.

Traditional French cocktail mixing white wine and crème de cassis (or blackberry, peach).

Elegant version of Kir prepared with Champagne instead of white wine.

Portuguese fortified wine, rich and sweet, served as an aperitif.

Variations of Pastis with syrup: orgeat (Mauresque), grenadine (Tomate) or mint (Perroquet).

Typical anise aperitif from the south of France, served with fresh water.

Gentian-based aperitif, with a bitter and vegetal taste.

Aromatic Italian vermouth, available in sweet (white) or fuller-bodied (red) versions.

Bitter and sweet cocktail based on Campari, red Vermouth, and sparkling water.

Classic Cuban cocktail: rum, lime, fresh mint, sugar, and sparkling water. Very refreshing.

Bitter and sparkling Italian aperitif based on Prosecco, bitters (like Aperol or Campari), and sparkling water.

Shot of herbal liqueur dropped into a glass of energy drink.

Brazilian cocktail based on cachaça, lime, and sugar.

Variation of the Caipirinha prepared with vodka instead of cachaça.

Traditional drink from the Antilles: agricultural rum, lime and cane syrup.

Cocktail based on vodka, spicy ginger beer, and lime juice.

Variation of the Mule using Jamaican rum instead of vodka.

Variation of the Mule using gin.

Classic and simple mix of gin and tonic water.

Mix of vodka and tonic water.

Long drink mixing whisky and cola.

Cocktail based on rum, cola, and lime juice.

Spanish cold soup made from blended raw vegetables. Refreshing and vitamin-rich.

Fresh Italian cheese with spun paste and creamy center, served with tomatoes.

Grilled Japanese dumplings, here revisited with a sophisticated mushroom and truffle filling.

Tender asparagus wrapped in grilled bacon, served with a creamy sauce of butter and tarragon.

Thin slices of grilled beef served rare on a salad. A light Italian-inspired dish.

Fresh salad combining the richness of salmon and avocado with the acidity of citrus fruits.

Generous plate offering three pasta preparations with different sauces.

Large grilled shrimp, served with an original side dish and peanut sauce.

White fish with a delicate flesh, cooked on the skin, served with rice and simmered sun-kissed vegetables.

Raw minced and seasoned beef (capers, onions, sauce), served fresh.

Gourmet burger with mountain cheese (Tomme de Savoie) and homemade toppings.

Long-fibered beef cut, flavorful and juicy, typical of French bistros.

Beautiful grilled beef cut topped with parsley butter, served with cream-gratin potatoes.

Lamb confit for seven hours at low temperature, very tender and melting.

Tender chicken breast cooked with the skin on, served with green beans.

Selection of three classic French cheeses.

Fresh and light dairy dessert, topped with a red fruit sauce.

Slice of brioche bread dipped in a milk-egg mixture then pan-fried in butter. Served warm with vanilla cream.

Cream puffs filled with vanilla ice cream and topped with hot chocolate.

Italian coffee dessert with mascarpone and soaked biscuits.

Fresh dessert made of very thin slices of marinated pineapple.

Sweet tart that changes according to the day's inspiration.

Coffee accompanied by an assortment of miniature desserts.

Scoops of ice cream or sorbet of your choice.

Hearty sweet and savory meal served on Sundays, all-you-can-eat formula.

Lunch menu offering two dishes to choose from a selection.

Complete lunch menu with three courses.

Menu adapted for children including a main course, a dessert, and a drink.