Numéro 41

Hot soup of the day prepared with seasonal ingredients. The recipe varies daily according to the chef's inspiration.

A French bistro classic: hard-boiled eggs served cold with a creamy homemade mayonnaise and crisp lettuce.

Fresh shrimp and vegetable tartare, accompanied by a rich seafood bisque.

Raw fish marinated in citrus juice, served with a sweet and tangy passion fruit vinaigrette.

A creamy goat cheese spread, served to spread on toasted bread with condiments to enhance the flavor.

Traditional French dish composed of tender veal head pieces, served with a tangy herb ravigote sauce and potatoes.

A composed salad with ratatouille (stewed vegetables) and cheese, likely served on a savory shortbread.

Spanish cured ham, thinly sliced. Salty flavor and melting texture.

Traditional Catalan dry sausage, sliced. Meaty and slightly peppery taste.

Spicy Spanish sausage with paprika, made from Iberian pork. Rich and aromatic.

Homemade country terrine, a mix of seasoned minced meats, served cold with bread.

Assortment of charcuterie (ham, sausage, terrine) to share.

Selection of aged French cheeses. Served with bread.

Large sharing board combining a selection of charcuterie and cheeses.

Full omelette with ham, cheese, and mushrooms. Served hot with a green salad.

Warm ham and cheese sandwich, grilled, prepared with Poujauran's soft bread.

Version of the Croque-Monsieur topped with a fried egg.

Large composed salads, served as a main course. Choose your recipe from the options.

Monday's Dish: Roast beef served with its juices, mashed potatoes, and salad.

Tuesday's Dish: Typical Niçoise salad with tuna, eggs, vegetables, and olives.

Wednesday's Dish: Tender confit pork served with simmered lentils.

Thursday's Dish: Pan-fried veal liver, deglazed with balsamic, served with sautéed potatoes.

Friday's Dish: Sea bass fillet served with butternut squash puree, vegetables, and thyme juice.

Saturday's Dish: Breaded veal cutlet (Milanese style) served with pasta.

Sunday's Dish: Thin slices of cold veal coated with a tuna and caper sauce.

Plancha-grilled sirloin steak, served with pepper or shallot sauce.

Thick and juicy ribeye steak, served with its cooking juices.

Traditional raw beef tartare.

Confit duck leg, crispy skin and melting flesh, served with sautéed potatoes.

Artisanal Basque black pudding from Christian Parra, served with mashed potatoes and roasted apple.

Beef quickly seared on the outside and raw on the inside, marinated and thinly sliced.

Marinated semi-cooked tuna, served with fresh vegetables and a yuzu vinaigrette.

Grilled sea bream fillet, served with tomato compote and mashed potatoes.

Grilled tuna steak, served with leeks and fried onions.

Additional side dish of your choice.

Plate of fries or green salad.

Portion of green beans.

Extra pepper or shallot sauce.

Kids menu with ground steak and a side dish.

Pot of dessert cream, chocolate or flavor of the moment.

Floating Island: poached meringue on crème anglaise, topped with caramel and hazelnuts.

Moist cake served with caramel, lime, and whipped cream.

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

Creamy goat cheese dessert topped with a layer of crunchy caramelized sugar, flavored with citrus.

Light and airy dark chocolate mousse, served with crumble.

Fresh fruit tart of the day, served with yogurt ice cream.

One scoop of ice cream or sorbet from the famous Berthillon house.

Two scoops of Berthillon ice cream or sorbet.

Three scoops of Berthillon ice cream or sorbet.

Extra whipped cream or chocolate sauce.

A small, strong, and intense black coffee.

Two shots of espresso served in a large cup.

Large café au lait served Parisian bistro style.

Espresso topped with a creamy milk foam.

Rich and creamy hot chocolate made with Valrhona chocolate.

Large coffee with a splash of milk foam.

Alternative to cow's milk.

Selection of teas from Maison Richard.

Herbal teas for relaxation or digestion.

Freshly squeezed orange juice.

Fresh grapefruit juice.

Fresh lemon juice.

Fresh carrot juice.

Cocktail of fresh juices (carrot, apple, orange) rich in vitamins.

Bottled fruit juices.

Complete breakfast formula including hot drink, fresh juice, pastry/bread, and eggs.

Portion of baguette and butter.

Toasted bread and butter.

Portion of jam or honey.

Slice of homemade cake.

Buttery puff pastry.

Puff pastry filled with chocolate.

Classic brut champagne, balanced and fine.

100% Chardonnay Champagne, elegant and fresh.

Dry and aromatic white wine from the South of France.

Rich and fruity white wine, Chardonnay varietal.

White Burgundy wine, elegant and mineral.

Dry white wine from the Loire Valley, Sauvignon varietal, with smoky notes.

Prestigious white Burgundy wine, complex and refined.

Friendly and easy-drinking table red wine.

Languedoc red wine, powerful and spicy.

Bourgogne Pinot Noir, fine and fruity.

Great Burgundy wine, powerful and tannic.

Rhône Valley wine, Syrah varietal, with notes of black fruit.

Classic French blonde lager beer.

Abbey beer, rich and malty.