Les Ondes

Hot sandwich made of bread, ham, and cheese (usually emmental or gruyère), all grilled. The bread is crispy and the cheese is melted. Eaten hot, often served with a salad.

Version of croque-monsieur topped with a fried egg. The runny yolk adds richness to the grilled ham and cheese sandwich. Tasty and hearty.

Layered sandwich served on toasted white bread, filled with chicken, bacon, vegetables, and mayonnaise. Served cut into triangles, usually with fries.

Slice of toast topped with mashed or diced avocado and other fresh ingredients. A healthy and modern dish, combining the creaminess of avocado with the crispiness of toast.

Beaten eggs cooked in a pan, filled with ham and melted cheese. Soft texture and mild flavor. A simple and classic dish.

Fried spring rolls of Vietnamese inspiration, stuffed with chicken and vegetables. Crispy outside and tender inside. Served with a sweet and sour nuoc-mâm sauce.

Assortment of cured meats (salami, ham) and cheeses on a sharing platter. Ideal for an aperitif, enjoyed with bread.

Assortment of fried or steamed Asian bites. Mix of varied flavors and textures, served with a sweet and spicy sauce.

Selection of Italian specialties including creamy cheeses and fine cured meats. Served with Italian bread (focaccia). Fresh and flavorful.

Potatoes cut into sticks and fried, served hot and crispy with homemade mayonnaise.

Duck foie gras prepared as a terrine, rich and smooth. Served with a sweet and savory accompaniment (chutney) and toast. A delicate and refined dish.

Snails cooked in their shells with parsley and garlic butter. Traditional French dish with herb and garlic flavors. Firm texture and earthy taste.

Savory soup made from caramelized onions and beef broth, topped with bread and cheese gratinated in the oven. Hot, comforting, and rich.

Fresh starter composed of diced avocado and smoked salmon, seasoned with cilantro. Melting texture and delicate flavors.

Egg cooked with a runny yolk, served with red wine sauce, bacon, and onions (meurette sauce). A classic of Burgundian cuisine.

Creamy butternut squash soup, garnished with chestnut pieces. Sweet and autumnal flavor, velvety texture.

Rustic homemade meat pâté, served with caramelized onions for a sweet touch. Enjoy spread on toast.

Leeks cooked slowly until tender, served with a colorful vinaigrette and herbs. A sweet and flavorful vegetable starter.

Diced salmon briefly pan-fried with Asian aromatics. Served with a flavorful sauce and rice. A fusion dish with exotic flavors.

Pan-fried veal liver slice, tender and rich in iron, with a tangy touch of lemon. Served with melting potatoes.

Duck leg cooked slowly in its own fat until very tender with crispy skin. Served with sautéed potatoes. A classic from the Southwest.

Lamb shank cooked very slowly at low heat for a melting texture that falls off the bone. Served with stewed vegetables in mild spices.

Gourmet burger with a quality ground beef patty, flavorful cheese (Comté) and tasty toppings in a soft bun. Served with fries.

Pieces of beef slow-cooked in red wine sauce with bacon, onions, and mushrooms. Tender meat and rich sauce. Served with potatoes.

Raw minced and seasoned beef. The 'Italian' style often includes parmesan and pesto. Can be served completely raw or quickly seared ('aller-retour').

Argentine beef cut known for its tenderness and flavor, grilled to your preference. Served with a creamy tarragon sauce (béarnaise) and fries.

Seared tuna (seared outside, raw inside) cut into thin slices. Served with creamy mushroom risotto. A refined dish blending textures and flavors.

Bow-tie shaped pasta served with a creamy basil sauce, topped with Italian cheese and peppery arugula. A gourmet vegetarian dish.

Layers of eggplant baked with tomato sauce and cheese. Similar to 'Melanzane alla Parmigiana'. Melting and flavorful.

Thin slices of sautéed chicken, served with a vegetable tatin (vegetables cooked and caramelized under pastry) and basil sauce.

Thin slice of breaded and fried veal, golden and crispy. Served with long pasta in tomato sauce. An Italian cuisine classic.

25cl bottle of still mineral water.

Classic sodas or sparkling mineral water.

Ginger beer or traditional lemonade.

Popular French drink made of lemonade mixed with syrup.

Various sodas: orange, iced tea, or tonic.

Freshly squeezed fruit juices made to order for maximum vitamins.

Fruit juices served by the glass.

Non-alcoholic version of the famous Italian cocktail, blending bitterness and sparkling sweetness.

Refreshing cocktail with mint and lime, no rum. Sweet and tangy.

Fruity version of the non-alcoholic Mojito, with apple juice.

Original cocktail mixing the tartness of lemon and apple with the sweetness of vanilla and herbaceous notes of basil.

Fruity and colorful cocktail reminiscent of 'Sex on the Beach', but non-alcoholic. Sweet and tangy.

Freshly pressed detox juice, blending fruits and vegetables with a hint of ginger.

Cold drink with matcha green tea and milk, creamy and energizing.