Les Fils à Maman Grands-Boulevards

A sparkling cocktail revisiting the Cosmopolitan with Prosecco. Fruity and refreshing.

A signature cocktail based on French gin. Fresh and herbaceous thanks to basil and lime.

The emblematic aniseed aperitif from Marseille. Served with fresh water and ice cubes.

An artisanal IPA (India Pale Ale) beer. It offers hoppy notes and a slight bitterness.

A fruity and sparkling mocktail. The strawberry-basil combination brings a gourmet and fresh touch.

Homemade iced tea flavored with peach and lemon. Refreshing and thirst-quenching.

An original homemade lemonade with a floral touch of elderflower and the zing of ginger.

Crispy goat cheese and honey bites. A classic sweet and savory combination.

Soft vegetable and Italian cheese fritters. Served with a mild pepper sauce.

The famous small round cheese, breaded and fried. Melty inside and crispy outside.

Cold summer vegetable soup with a runny fried egg and crispy bacon.

Breaded and fried meatballs topped with spicy chorizo. Tasty and flavorful.

Oven-baked egg with chorizo-flavored cream. To be enjoyed by dipping toasted breadsticks.

Thin and elongated Catalan dry sausage. Ideal for an aperitif.

A large assortment of the best starters to share. Perfect for tasting everything.

The dish of the day, changing daily according to the blackboard.

Lunch formula including a starter and the main course of the day.

Lunch formula including a main course and the dessert of the day.

The complete lunch menu with starter, main course, and dessert.

Tender piece of pork cooked in a crust, served with a creamy pasta risotto and chorizo.

A gourmet classic revisited: breaded chicken topped with raclette cheese and smoked bacon.

Salmon fillet with a fragrant sweet and savory crust, served with melting leeks.

Whole cheese baked in puff pastry, molten center. Served with a rich vegetable garnish.

Traditional dish from Aubrac: grilled sausage served with mashed potatoes with fresh tomme cheese, stringy and creamy.

Marbled and flavorful beef cut, grilled and served with a classic pepper sauce.

Fresh composed salad with salmon marinated in salt and sugar (gravlax) and crunchy vegetables.

Generous homemade burger with choice of melting cheese and classic toppings.

Revisited grilled hot sandwich with confit duck and a fried egg on top.

The daily special, see the blackboard for details and price.

Comforting dish of pasta baked with melted raclette cheese and bacon.

Beef stew simmered in beer, inspired by Flemish cuisine, served with pasta.

Small stuffed pasta gratinated with a Comté cheese cream and leeks.

Pork meat slow-cooked to be tender, served with sautéed potatoes.

Mussels cooked with spicy chorizo, served with fries.

A hybrid and gourmet dessert: a cookie base topped with a chocolate flan.

Breaded and fried rice pudding balls, with coconut and spiced biscuit flavors.

The classic Italian dessert revisited with the chocolatey and milky taste of Kinder.

Apple dessert with a buttery, caramelized crust reminiscent of the Breton specialty.

A rich and decadent cake using the ingredients of the chocolate bar: peanuts, caramel, and chocolate.

A coffee (or tea) accompanied by a selection of three miniature desserts.

A humorous option for those who don't have dessert.

Sunday brunch formula.

Selection of brunch dishes available individually.