Les Tomettes

A soup prepared daily according to market ingredients. The recipe changes every day. Ask the staff for today's flavor.

Small creamy cow's cheese served warm and melted, drizzled with sweet honey. Garnished with crunchy walnuts and herbs. To be enjoyed spread on bread or with a fork.

Spicy minced chicken meatballs served on a creamy pea purée. Candied lemon adds a refreshing touch of acidity. A flavorful Mediterranean-inspired dish.

Tender pieces of octopus sautéed with potatoes and smoked spices. Firm but not rubbery texture, enhanced by paprika. Eaten warm like a tapenade or an appetizer.

Raw fish cut into small cubes, marinated with fresh citrus for a tangy flavor. Delicate and melting texture. A very fresh and light starter.

Low-temperature cooked egg for a creamy yolk and just-set white. Served on a smooth Jerusalem artichoke purée. Mix the egg with the purée and croutons to enjoy.

Thin slices of raw or cooked marinated beetroot, served cold. Accompanied by salty feta and hazelnuts for crunch. A light and colorful vegetarian starter.

Raw beef cut coarsely with a knife, seasoned with Italian ingredients like cheese and sundried tomatoes. Tender texture. Served fresh with a warm side dish.

Vegetarian dish centered on cauliflower, cooked to be tender inside and caramelized outside. Accompanied by a creamy tahini sauce. Oriental flavors and varied texture.

Premium quality chicken breast, cooked to remain juicy. Topped with a rich Italian cheese sauce. Served with fragrant rice.

Sweet roasted squash, served with fresh and tangy accompaniments. A mix of sweet squash flavors and salty feta. A hearty vegetarian dish.

Cabbage leaves rolled around a filling of veal. Slow-cooked to be very tender. Served with a flavorful meat jus. A comforting traditional dish.

Piece of lamb shank (the lower part of the leg) slow-cooked until the meat falls off the bone. Sweet and savory taste from the honey. Served with cracked wheat.

Thick piece of grilled tuna, usually served medium-rare (pink in the center). Enhanced by a slightly spicy pepper sauce. Served with a creamy purée.

Large mixed salad with cooked and raw vegetables, legumes, and cheese. Complete and balanced, with a runny egg yolk in the center. Fresh lemon dressing.

Layered pasta with a creamy filling of spinach and Italian cream cheese, topped with tomato sauce. Baked until golden. Rich and melting vegetarian dish.

Raw salmon cut into cubes, marinated with exotic fruits for a sweet and sour flavor. Very tender texture. Served fresh with a side of warm potatoes.

Selection of aged cheeses served with bread. Ideal for finishing the meal on a savory note before dessert or instead of it.

Classic Italian dessert made of coffee-soaked biscuits and a creamy mascarpone cream. Dusted with bitter cocoa. Mousse-like texture and pronounced coffee flavor.

Fresh cheesecake on a biscuit base, flavored with vanilla. Dense and creamy texture. Served with chocolate sauce.

Lemon-flavored custard cream, topped with a thin layer of crunchy caramelized sugar (like a crème brûlée). Silky texture contrasting with the crunchy sugar.

Whole pear gently cooked in a red hibiscus syrup. Served with a creamy almond-flavored cream and candied hazelnut pieces.

Chestnut cake with a slightly molten center. Sweet and autumnal flavor of candied chestnuts. Melting texture.

Popular French concept consisting of a hot drink (or liqueur) served with an assortment of three or four miniature desserts. Allows you to taste several desserts at once.

Short, strong black coffee, rich in aromas. Served in a small cup. It is the most common way to drink coffee in France after a meal.

An espresso with just a small drop of milk (cold or hot), giving it a hazelnut color. Slightly milder than black coffee.

Large coffee with milk, made with espresso and plenty of frothy hot milk. Mild and comforting.

Coffee made with espresso, hot milk, and a thick layer of milk foam on top. Often dusted with cocoa.

Drink based on Japanese green tea powder whisked with milk. Characteristic green color and mild vegetal taste.

Sweet hot drink made from cocoa and milk. Creamy and rich.

Infusion of tea leaves or plants (herbal tea). Served hot.

Also called 'Viennese Coffee' or 'Viennese Chocolate'. The hot drink is topped with a generous portion of whipped cream.

The 'Gourmet Coffee'. A drink accompanied by several mini desserts of the day.

Comforting hot drink based on rum, hot water, honey, and lemon. Often consumed in winter.

Hot coffee-based cocktails with a strong alcohol and topped with fresh cream. The name depends on the alcohol used.

Flavored iced tea, served cold. Refreshing and sweet.

Freshly pressed fruit and/or vegetable juices made to order.

Selection of classic sodas and carbonated drinks. Diabolo is lemonade with syrup.

Sparkling soft drinks. Lemonade is sweet and lemony, tonic is bitter.

Freshly squeezed orange or lemon juice.

Bottled fruit juices.

Light blonde draft beer. Refreshing with moderate bitterness.

India Pale Ale beer. More bitter and aromatic, with hoppy notes (citrus, fruit).

White, cloudy, and light beer. Often flavored with citrus or spices.

Classic beer-based mixes. Panaché (beer + lemonade), Monaco (beer + lemonade + grenadine), Picon (beer + bitter orange liqueur).

Non-alcoholic bottled beer.

Still natural mineral water.

Half-bottle of mineral water. Evian is still, Badoit is sparkling.

Large bottle of mineral water for the table.

Premium natural sparkling mineral water, known as King Louis XIV's favorite water. Fine bubbles.

Bright orange Italian Spritz cocktail made with Prosecco, Aperol (bitter-sweet), and soda water. Served with an orange slice.

Version of the Spritz using Campari instead of Aperol. More bitter taste and darker red color.

Floral or lemony variations of the Spritz. St Germain is elderflower, Limoncello is lemon.

Spritz cocktail made with Capo, an aperitif from Corsica.

Classic bitter Italian cocktails. Negroni contains gin, red vermouth, and Campari. Americano replaces gin with soda water.

Traditional French aperitif made with dry white wine and fruit cream (blackcurrant, blackberry, peach, raspberry).

Festive version of Kir where white wine is replaced by Champagne.

Italian vermouth, wine flavored with herbs. White (sweet) or Red (spicier and more bitter).

Sweetened Portuguese fortified wine. Served chilled as an aperitif.

Aniseed aperitifs. Water is added, making them cloudy and milky. Very popular in the South of France.

Herbal bitter liqueurs, aiding digestion.

Glass of prestigious sparkling wine from the Champagne region.

Full bottle of Champagne, ideal for celebrating with others.

Glass of Champagne accompanied by a selection of sweet petit fours. Called 'Gourmet Champagne'.

Sweet liqueurs served at the end of the meal. Mint (fresh), Amaretto (almond), Limoncello (lemon).

Belgian liqueur made from mandarins and cognac.

Italian grape marc eau-de-vie. Strong and dry taste.

Greek liqueur flavored with mastic tree resin. Unique, herbaceous, and fresh taste.

Renowned French grape marc eau-de-vie, aged in oak barrels. Complex and rich aromas.

Creamy version of almond liqueur. Smooth texture similar to Baileys.

Aged plum eau-de-vie. Fruity and woody flavor.