Les Antiquaires

A French bistro classic of hard-boiled eggs topped with a creamy house-made mayonnaise. Rich and melting texture.

Traditional soup made with caramelized onions and beef broth, served with toast and gratinéed with cheese. Flavorful and comforting.

Half avocado filled with cold shrimp and topped with a creamy cocktail sauce (mayonnaise and ketchup). Fresh and mild.

Slice of duck foie gras seared in a pan, served warm with spiced pears. A rich balance between melting fat and sweet-spicy notes.

A pâté en croûte made of marinated and minced meats baked in shortcrust pastry. Firm texture and complex meaty flavor.

Small pasta filled with porcini mushrooms, served in a creamy sauce flavored with truffle. Rich, creamy, and very aromatic.

Snails served in their shells, stuffed with garlic and parsley butter. Tender texture and intense herbaceous flavor. To be enjoyed with bread.

Frog legs sautéed with garlic and parsley. The meat is tender and delicate, reminiscent of chicken.

Raw salmon cut into small cubes and seasoned with fresh herbs. Fresh, light, and tender.

Duck foie gras cooked in a terrine, served cold with a sweet fig jam. Creamy texture and rich, buttery taste.

Salad with warm goat cheese on toast, honey, and herbs. A mix of sweet and savory flavors with a crispy and creamy texture.

Crispy romaine lettuce with fried breaded chicken, parmesan, croutons, and a creamy anchovy-garlic dressing.

Hearty American salad arranged in rows with chicken, avocado, blue cheese, egg, and bacon. Rich and varied in textures.

Fresh salad with southern flavors, tender octopus, crunchy vegetables, and olives. Light and fragrant.

Small, high-quality oysters, fleshy and with the characteristic nutty flavor of the Gillardeau house. Served raw on ice.

Wild oysters from Normandy, iodized and invigorating. Served raw on ice.

Medium-sized oysters, fleshy and sweet, from the historic beaches of Normandy.

Oysters matured in 'claires' (clay ponds), less fleshy but with a balanced marine taste.

Large, very fleshy oysters, renowned for their exceptional quality and long finish.

Flat oysters famous for their unique nutty flavor and firm flesh. Highly prized by connoisseurs.

Shellfish with firm, crunchy flesh, served raw. Sweet and iodized flavor.

Small shrimp with intense flavor, served whole with their shells.

Large cooked shrimp, served cold with mayonnaise. Firm and sweet flesh.

Sea snails cooked in an aromatic broth. Pleasant chewy texture, to be extracted with a pick and eaten with mayonnaise.

Spiny rock crab with delicate, flaky white meat. Served cold with nutcrackers.

Lobster-like crustaceans with fine, sweet flesh. Served cold.

Spiny shellfish whose orange coral inside is consumed. Very powerful marine flavor and creamy texture.

Half lobster served cold with mayonnaise. Luxurious, firm, and sweet flesh.

Hand-chopped and seasoned raw salmon, served as a main course with fries.

Raw sea bream marinated in citrus juice (

Grilled white fish, served with a Mediterranean garnish of artichokes and olives.

Cooked salmon fillet, served with a tangy butter sauce and slightly bitter and sweet vegetables.

Grilled octopus on a hot plate, served with a spicy red curry sauce and vegetables.

Large grilled shrimp served with a creamy exotic sauce and rice.

Traditional beef stew, slow-cooked in red wine with vegetables. Meltingly tender meat and rich sauce.

Duck thigh slow-cooked in its own fat until very tender, with crispy skin.

Raw beef, minced and seasoned to order (capers, onions, sauce). Served fresh with fries.

Traditional roasted chicken served with creamy mashed potatoes. A comforting family dish.

Thick grilled beef cut, from a renowned breed. Served with sauce and fries.

Lamb shoulder slow-cooked at low temperature, very tender and shredded.

Grilled duck fillet (pink) with crispy skin, served with a sweet and spicy sauce and potato gratin.

A large, marbled, and juicy cut of beef, grilled and served with fries.

The most tender cut of beef, lean and melt-in-your-mouth. Served with a creamy pepper sauce.

Rich gastronomic dish combining tender beef fillet and a slice of warm foie gras, all coated in a truffle sauce.

Classic burger with beef, cheese, and artisanal bread. Served with fries.

Burger topped with melted cheese and slices of grilled bacon.

Signature burger with a mild blue cheese (Fourme d'Ambert) and bacon.

Tubular pasta served with a rich truffle sauce and Spanish cured ham.

Long pasta with clams, cooked with white wine and garlic. Light and marine dish.

Sun vegetable stew (eggplant, peppers...) Sicilian style (sweet and sour), served with rice.

Meatless pasta with a creamy and fragrant truffle sauce.

Side dishes of your choice.

Finely cut fried potatoes.

Cooked green vegetables.

Selection of aged French cheeses, served with accompaniments.

Large tasting platter including all the cheeses on the menu.

Thin crêpe served simply with sugar.

Classic sweet crêpe.

Crêpe filled with hazelnut and cocoa spread.

Gourmet crêpe with hot chocolate and a scoop of ice cream.

Crêpe served with a butter, sugar, and orange sauce, flambéed with orange liqueur.

Add whipped or custard cream.

Artisanally made ice creams and sorbets.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Slice of brioche dipped in an egg-milk mixture then pan-fried. Soft and served with ice cream and caramel.

Individual chocolate cake with a liquid, warm center.

Large choux pastry filled with vanilla ice cream and topped with hot chocolate.

Sweet tart filled with fresh raspberries.

Upside-down apple tart, with apples caramelized in butter and sugar.

Crêpes with orange liqueur, flambéed.

Coffee served with an assortment of mini-desserts.

Tea served with an assortment of mini-desserts.

Coffee cocktail served as a gourmet dessert.

Refreshing cocktails based on rum, mint, and lime.

Sparkling cocktails based on sparkling wine and bitters or liqueur.

Selection of classic and timeless international cocktails.

Original house creations.

Fruity and refreshing cocktails.

Light and fruity red Burgundy wine, from the Pinot Noir grape.

Elegant Burgundy red wine.

Challonais Côte red wine, full-bodied and fruity.

Refined red wine with aromas of red fruits and spices.

Great Burgundy wine, powerful and complex.

Restaurant's selected rosé wine.

Classic Provençal rosé, pale and fruity.

Elegant organic rosé with mineral and fruity notes.

Dry and round white wine, with notes of white-fleshed fruits.

Aromatic white wine (apricot, peach) from the South of France.

Fresh and floral white wine.

Very aromatic (lychee, rose) and slightly spicy Alsatian white wine.

Burgundy white wine (Maconnais), dry and mineral.

Dry, flinty white wine from the Loire (Sauvignon Blanc).

Classic Burgundy white wine.

Dry and fruity white wine from the Loire, highly renowned.

Dry, very mineral and fresh white wine, from the Chardonnay grape.

Great Burgundy white wine, rich, creamy, and buttery.

Prestigious white wine, complex and mineral.