Odette et Aimé

Snails prepared in a casserole with garlic butter and gratinated. A warm, rich, and fragrant starter, typical of French gastronomy.

Traditional onion soup topped with melted and gratinated Emmental cheese. A comforting dish with a flavorful broth and caramelized onions.

Toasts topped with marinated salmon (gravlax) and truffle-infused tarama. An elegant starter with refined marine flavors.

Breaded and fried goat cheese, served on a bed of salad with thyme and a sweet and savory honey vinaigrette. Crispy on the outside and melting on the inside.

The classic egg mayonnaise: hard-boiled eggs served with a creamy mayonnaise. A simple and popular bistro starter.

Homemade fried chickpea fritters, served with chickpea purée (hummus) and a drizzle of olive oil. A flavorful vegetarian option.

Frogs' legs sautéed with persillade (garlic and parsley). A delicate French specialty, with tender flesh reminiscent of chicken.

A beautiful piece of grilled beef (approx. 300g). Served with fries, vegetables, and a sauce of your choice. A hearty dish for meat lovers.

Beef skewer cooked on the griddle, served with sautéed potatoes. Tender and grilled meat.

Salmon fillet cooked on the griddle, served with sesame vegetables and a Thai-inspired sauce. A dish with exotic and light flavors.

Salers beef tartare, hand-cut, seasoned and served raw with fries and salad. A fresh raw meat specialty.

Thin slices of marinated raw beef, served with arugula, parmesan, and a zesty ravigote sauce. A light and fresh starter or main course.

Homemade duck confit thigh served with Sarladaise potatoes (cooked in duck fat). A traditional dish from the southwest of France.

Sea bass fillet cooked on the griddle, served with crunchy vegetables and olives. A fish with a fine and delicate flesh.

Grilled octopus served with an aromatic tarragon purée and chimichurri herb sauce. Tender and rich in flavor.

Linguine pasta served with a spicy tomato sauce (arrabiata), creamy stracciatella cheese, pesto, and eggplant. A vegetarian and gourmet pasta dish.

Revisited kebab with confit pork (slow-cooked) shredded. Likely served with bread and toppings.

Vegetarian version of the kebab with falafels, hummus, and fresh vegetables.

Gratinated croque-monsieur with ham and truffle béchamel sauce. Served with homemade fries. A bistro classic with a luxurious touch.

Burger with an Angus beef steak smashed on the griddle, served with homemade fries and salad. Crispy and juicy.

Chicken fillets cooked with lemon, served with pesto linguine (basil sauce). Fresh and fragrant.

Breaded and fried fish served with fries and tartar sauce. A classic crispy British dish.

A rich salad with Auvergne specialties: cured ham, cheeses (cantal, breaded goat cheese) and potatoes. Hearty and flavorful.

The famous Caesar salad with breaded chicken, parmesan, croutons, and its characteristic creamy sauce. Fresh and delicious.

Salad with Italian flavors with a ball of creamy burrata cheese, grilled vegetables, and parmesan.

Traditional Niçoise salad with tuna, anchovies, and fresh vegetables. Light and perfect for summer.

Assortment of various French cheeses, ideal for sharing.

Selection of charcuterie (salami, hams, pâtés) served on a board, perfect for an aperitif.

The best of both worlds: a mix of charcuterie and cheeses to share.

Assortment of various hot bites to share: chicken, breaded cheese, falafels, and fritters.

Mixture of fresh fruits served with a scoop of sorbet. A light and refreshing dessert.

Slice of soaked and pan-fried brioche, served warm with cream, walnuts, and ice cream. A very indulgent dessert.

A variation of the Italian tiramisu with Nutella spread and cinnamon Speculoos biscuits.

Dense and melting chocolate cake with walnuts, served with cream and caramel.

Cooked fruits under a crispy crumbled shortcrust pastry, served with vanilla ice cream.

Cheesecake on a biscuit base, topped with red fruit coulis.

An espresso coffee served with a selection of three mini desserts.

A tea or coffee with milk served with a selection of three mini desserts.

Selection of cheeses from the menu, according to your appetite.

Sweet carbonated cola soda.

Sugar-free cola soda.

French orange soda with pulp, lightly carbonated.

Bitter (Tonic) or citrus-flavored carbonated drink.

Natural mineral water (still or sparkling).

Fruit juice with no added sugar.

Glass of cold milk.

Sweet carbonated lemon drink, served on tap.

Lemonade mixed with flavored syrup (often mint, grenadine, or strawberry).

Freshly squeezed fruit juices on demand.

Iced and blended drink, based on coffee, tea, or chocolate.

A small, strong, black coffee.

Decaffeinated coffee.

Espresso coffee diluted with hot water.

Espresso coffee with a drop of milk.

Double shot of espresso.

Large coffee with milk.

Light black coffee, filter style.

Hot drink with cocoa and milk.

Glass of hot milk.

Selection of teas or herbal teas with hot water.

Espresso coffee topped with a creamy milk foam.

Hot coffee or chocolate topped with whipped cream.

Hot drink made with water, rum, lemon, and sugar.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Gourmet hot chocolate with brownie cake flavors.

Spiced black tea infused in hot milk.

Choice of plant-based milk (soy, almond, oat) as a replacement or supplement.

Classic thin crêpe with butter and sugar.

Crêpe with butter, sugar, and lemon juice.

Crêpe filled with hazelnut and chocolate spread.

Crêpe filled with fruit jam.

Crêpe filled with Speculoos biscuit spread (cinnamon).

Crêpe topped with salted butter caramel.

Crêpe filled with sweet chestnut cream.

Crêpe flambéed with orange liqueur (Grand Marnier) and sugar.

Dry Italian sparkling wine.

Prestigious French sparkling wine.

Cocktail made with Champagne and blackcurrant liqueur.

Typical aniseed liqueur from the South of France, served with fresh water.

Portuguese fortified wine (Porto) or gentian bitter aperitif (Suze).

Aromatic Italian vermouth.

Selection of aperitifs: Italian bitter (Campari), Bordeaux aperitif (Lillet) or sweet wine (Muscat).

Dry white wine mixed with fruit cream (blackcurrant, blackberry...).

Classic cocktail based on Campari, Red Vermouth, and soda.

Southwestern French marc de raisin eau-de-vie, aged in barrels.

Normandy apple eau-de-vie.

Aged plum eau-de-vie.

Very aromatic pear eau-de-vie.

Yellow plum eau-de-vie from Lorraine.

Raspberry eau-de-vie.

French liqueur based on Cognac and bitter orange.

Sweet Italian almond liqueur.

Irish cream liqueur.

Coconut and rum liqueur.

Clear orange liqueur.

Green apple flavored marc de raisin eau-de-vie.

Peppermint liqueur, served very cold.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.