Les Frères Laumière

Hand-cut beef tartare, seasoned with a South American chimichurri sauce (herbs, garlic, vinegar). Fresh and zesty flavor. Served cold.

Creamy Italian pasta filata cheese, served with fresh tomatoes and a black garlic-flavored pesto. Creamy texture and mild milky taste. Ideal as a light starter.

Raw white fish marinated in citrus juice (

Tender asparagus served with hard-boiled eggs whose yolks have been mixed with mayonnaise and herbs. A classic French starter.

Lamb meat cooked very slowly for a melt-in-your-mouth texture, accompanied by a chickpea purée with oriental spices (za'atar). Rich and flavorful dish.

Breaded chicken cutlet topped with ham and melted Comté cheese. Served with a smooth sweet potato purée. Crispy on the outside and tender on the inside.

Selected beef cut (flank steak, onglet, or other) grilled or pan-seared. Served simply with homemade fries and green salad. For red meat lovers.

Classic beef burger with melted cheddar cheese, sweet onions, and a sweet and savory touch of honey mustard. Served in a brioche bun.

Chicken burger with fresh avocado, cheddar, and caramelized onions. Enhanced by a spicy curry and cumin sauce.

Fried pollock fish burger in a light batter (tempura), served with a yogurt sauce (tzatziki) and an original black mayonnaise. Marine flavors and crispy texture.

Vegetarian burger made with a vegetable tian (layered roasted vegetables), cheddar, and an avocado preparation. Hearty and meat-free.

Generous mixed salad with fried chicken, creamy avocado, egg, and cheese. Dressed with a spicy 'dynamite' sauce.

Warm salad featuring tender grilled octopus and small potatoes. Freshness provided by the yogurt and cucumber sauce (tzatziki).

Salad with Mediterranean flavors with creamy cheese, marinated vegetables, and Italian cured meats. Flavored with pesto.

Fillets of white fish coated in a light batter and fried. Served like 'Fish and Chips' with fries and homemade mayonnaise.

Fresh fish of the day (depending on availability) carefully cooked. Accompanied by orange-braised fennel and a fresh mint sauce.

Octopus quickly seared over high heat to remain tender. Served with a chopped mushroom preparation and a creamy sauce.

Layered pasta filled with sun-kissed vegetables and melting Italian cheeses, with a touch of truffle. A gratinated and comforting dish.

Fruit baked with honey to caramelize, served on a crumbly thyme-flavored biscuit. A fruity and aromatic dessert.

Creamy and airy chocolate mousse, sprinkled with dried black olives for an original sweet and savory contrast.

Traditional dessert made with rice cooked in sweetened milk, flavored with toasted hazelnuts and a fruity caramel.

A hot drink (coffee or tea) served with an assortment of miniature versions of desserts from the menu.

Selection of refreshing ice creams, creams, and fruit sorbets.

The special dish offered by the chef for lunch, changing daily based on market availability.

Lunch formula including the dish of the day and a choice between a starter or a dessert.

A meal adapted for children with a choice of meat or fish and a side dish.