The Parisiennes

Veal stew simmered for a long time in a creamy white sauce (supreme sauce). Served with white rice. A great classic of French family cuisine, mild and comforting.

Very tender pork cut (the cheek) cooked slowly (confit) with herbs. The texture is melting, served with a creamy mashed potato.

Duck thigh cooked slowly in its own fat until the skin is crispy and the meat is melting. Served with sautéed potatoes with garlic and parsley (pommes sarladaises).

Roasted lamb leg, tender and flavorful meat from the Corrèze region. Served with golden potatoes.

Fresh fish fillet cooked on a hot plate (plancha) for crispy skin and tender flesh. Served with seasonal vegetables.

High-quality roasted chicken. The 'grand-mère' sauce is typically a rich sauce with mushrooms, bacon, and small onions. Served with fries.

Prestigious French sparkling wine, served by the glass.

Alcohol-free alternative to sparkling wine. Organic and vegan, with floral and fresh notes.

Classic French aperitif cocktail made with cassis cream (cassis liqueur) topped with Champagne.

Aperitif cocktail made with cassis cream and dry white wine (Sauvignon).

Aniseed Pastis. Drunk diluted with a large volume of fresh water. Very popular in the South of France.

Portuguese fortified wine, sweet and rich.

Italian Vermouth. Rosso is sweet, herbaceous, and caramel; Bianco is sweet and vanilla-flavored.

Bitter liqueurs served on ice. Campari is Italian and red; Suze and Salers are French, made from gentian.

Dry white wine from Burgundy. Mineral, lively and fresh, ideal with seafood or fish.

Red wine from Bordeaux. Structured, with present tannins and black fruit aromas.

Red wine from Languedoc. Warm, spicy and fruity.

Very pale and elegant rosé wine from Provence. Notes of citrus and flowers, very refreshing.

Sparkling cocktail based on Prosecco (Italian white wine), sparkling water and a liqueur of your choice.

Classic bitter cocktail based on gin, red vermouth and Campari.

Still natural mineral water.

Italian sparkling natural mineral water.

High-end naturally sparkling mineral water, known as Louis XIV's favorite water.

Fresh sauce made with Greek yogurt, cucumber, and garlic. Served here with herbs and crunchy vegetables for dipping.

Toasted bread topped with mashed or sliced avocado, feta cheese, and pomegranate seeds.

Traditional French soup made with caramelized onions and beef broth, served with bread and a layer of melted cheese on top.

Creamy spread made from smoked fish roe (cod). From the Petrossian house, famous for its caviar.

Classic bistro starter: hard-boiled eggs served cold with homemade mayonnaise.

Small fried spring rolls stuffed with chicken.

Creamy and smooth squash soup (potimarron) with chestnut pieces. Sweet and autumnal flavor.

Snails cooked in their shells with garlic and parsley butter. A French specialty.

Assortment of cured meats (ham, sausage) and cheeses to share.

High-quality sturgeon eggs. Iodine, buttery and nutty flavor. Luxury food.

Large composed salad with breaded chicken, a runny egg yolk, Italian cheese, and a creamy sauce.

Asian-inspired salad with large prawns, noodles, and plenty of fresh herbs. Fragrant sesame and soy dressing.

Healthy and complete meat-free salad, based on quinoa, feta cheese and plenty of vegetables.

Classic beef burger with crispy bacon and cheddar cheese. Served with fries.

Small elbow pasta served in a very creamy sauce flavored with luxurious black truffle, with pieces of ham. A comforting and gourmet dish.

Brunch dish consisting of English muffin bread, poached eggs, and rich hollandaise sauce (butter and lemon).

Hot ham and cheese sandwich, oven-baked. This version is very rich with mascarpone cream.

Traditional beef stew cooked in red wine with garnishes (bacon, onions, mushrooms).

Marbled and flavorful beef cut, grilled. Served with a spicy pepper sauce.

Beef cut with long fibers, very tender and flavorful (butcher's cut). Served with a South American herb sauce.

Tender chicken breast, served with a light citrus sauce and purée.

High-quality beef steak, hand-chopped and seasoned. Served raw or very lightly seared.

Thick and juicy pork chop, served with purée.

Fresh market fish, grilled.

Pan-seared scallops (tender and sweet flesh), served with a squash purée.

Breaded and fried cod fillet, served with fries and a herb mayonnaise sauce.

Extra portion of your choice of side dish.

Simple beef patty for children, with fries.

Breaded fish for children, with fries.

French pressed-cooked cheese, made from raw cow's milk. Aged for 18 months, giving a fruity and intense flavor.

Crumbly, buttery shortbread topped with lemon cream and fresh clementines.

Light dessert with rich cocoa chocolate. Large portion designed for two people.

Light frozen yogurt served with fruit.

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

Assortment of fresh cut fruits.

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

A strong espresso served with a selection of several mini-desserts.

Famous Parisian artisanal ice cream.

Famous Parisian artisanal ice cream.

Complete breakfast menu including hot drink, eggs, pastry or toast, and fruit juice.