Pain Vin Fromages

A classic French aperitif made with white wine and fruit liqueur (crème de cassis). Sweet, fruity, and refreshing. Typically enjoyed before a meal.

A sparkling variation of the Kir cocktail using champagne instead of white wine. Elegant, bubbly, and sweet with berry notes.

A glass of sparkling wine from the Champagne region of France. Crisp, bubbly, and celebratory.

A selection of classic aperitifs. Includes fortified wines and anise-flavored spirits, often served over ice or with water.

Standard distilled spirits. Clear or brown liquors usually ordered neat, on the rocks, or as a base for mixed drinks.

Spirits served with a soda mixer.

The house special cocktail featuring rum and apple flavors. Sweet and spiced with a warming character.

Popular European beer brands. Heineken is a pale lager, while Leffe is a Belgian abbey beer.

A blonde beer from Normandy, France. Light, crisp, and refreshing.

A refreshing wine-based cocktail made with Aperol, prosecco or champagne, and soda water. Bittersweet and bubbly with orange notes.

Assorted fruit juices. Sweet and refreshing non-alcoholic options.

Natural sparkling mineral water from France. Carbonated and crisp.

A bottle of carbonated mineral water.

A bottle of non-carbonated mineral water.

Classic cola soft drink.

Refreshing cold tea or bitter tonic water.

A simple salad of fresh leafy greens served with dressing. Light and palate-cleansing.

A salad featuring tangy goat cheese and fresh vegetables seasoned with cumin. Fresh and savory.

A mixed green salad topped with tomatoes and crunchy walnuts. A light starter.

A hearty salad containing cooked ham, Swiss cheese, and eggs. Rich in protein and texture.

A savory salad highlighting strong Roquefort blue cheese and cured ham. Salty, creamy, and nutty.

A Nordic-inspired salad with smoked salmon and creamy dressing. Fresh, cool, and tangy.

A warm salad from the Vosges region featuring potatoes and ham. Creamy, garlicky, and comforting.

Thinly sliced dried beef served with sheep's milk cheese from the Pyrenees. Salty, savory, and delicate.

A rich omelet made with cream, ham, and cheese. Fluffy, soft, and savory.

Warm goat cheese (Crottin de Chavignol) served on toasted bread with honey. A mix of sweet and savory flavors.

A whole baked Camembert cheese served warm and gooey. Intense, earthy flavor. Dip bread into the melted cheese.

Melted cheese toasts featuring three distinct varieties: goat, raclette, and blue cheese. Rich and diverse cheese flavors.

Slices of dry-cured ham (Jambon de Pays). Salty and flavorful with a firm texture.

Cooked ham (Jambon Blanc). Mild, tender, and moist.

Thinly sliced air-dried beef (Viande des Grisons or Bresaola). Lean with a concentrated savory flavor.

An assortment of cured meats including ham, beef, and dry sausage (Rosette). Perfect for sharing or tasting different charcuterie.

The classic Alpine cheese fondue made with a blend of three mountain cheeses and white wine. Rich, creamy, and savory. Dip bread into the shared pot.

A twist on the classic fondue with added yellow curry. Creamy cheese with aromatic spices.

Cheese fondue flavored with tomato and herbs. A Mediterranean variation of the mountain classic.

A fondue from Normandy using soft cheeses and apple brandy (Calvados). Stronger, earthier flavor than the classic version.

A fondue featuring goat cheese and spices. Tangy and distinct flavor profile.

A bold fondue made with blue Roquefort cheese. Intense, salty, and sharp flavor.

A meat fondue where cubes of raw beef are cooked by the diner in a pot of hot oil. Served with dipping sauces.

A variation of meat fondue where beef is cooked in seasoned hot red wine instead of oil. More flavorful and less greasy.

Traditional Raclette meal served with cured country ham. Melt the cheese and scrape it over potatoes and meat.

Raclette meal served with cooked white ham. Mild and tender meat pairing.

Raclette meal served with thin slices of dried beef. Lean and savory.

Raclette meal served with a generous assortment of mixed charcuterie.

Raclette meal served with bacon and dry sausage.

Vegetarian version of Raclette served without meat. Focuses purely on the melted cheese and potatoes.

Extra serving of potatoes.

Extra serving of Raclette cheese.

A variation using Morbier cheese, known for its layer of ash. Creamy with a slightly stronger flavor.

Toasted bread topped with bacon, tomato, and melted cheese. A hearty open-faced sandwich.

Toasted bread topped with ham, egg, and a creamy sauce. Rich and savory.

Toasted bread topped with smoked salmon and soft Camembert cheese. A unique fish and cheese pairing.

A massive toasted bread dish loaded with meats, vegetables, cheese, and egg. Very filling.

Toasted bread topped with spinach, bacon, and cream. A savory combination similar to a quiche flavor profile.

Meat-free toasted bread with vegetables and cream. Light and savory.

Toasted bread with cured ham and goat cheese. Salty and tangy.

A famous Savoyard gratin made with sliced potatoes, lardons, onions, and melted Reblochon cheese. Rich, creamy, and comforting.

A variation of Tartiflette using strong Munster cheese instead of Reblochon. Pungent and flavorful.

A whole Vacherin Mont d'Or cheese baked in its wooden box until gooey. Served with potatoes and charcuterie for dipping.

A complete meal set designed for children. Includes a drink, a kid-friendly main dish, and dessert.

Plain natural yogurt. Simple and creamy.

Yogurt dressed with honey, walnuts, and cinnamon. Sweet and textured.

A classic dessert featuring sweetened chestnut puree and whipped cream. Rich, nutty, and sweet.

A triple chocolate cake with a crunchy praline texture. Intense chocolate flavor.

Choux pastry puffs filled with cream and covered in warm chocolate sauce.

Warm caramelized apple tart served with cold ice cream. A contrast of temperatures and textures.

Fresh warm waffle topped with ice cream and chocolate. Sweet and comforting.

Melted warm chocolate served with fresh fruit for dipping. Sweet and interactive.

Creamy cheesecake served with a berry sauce. Rich and tangy.

Custard base topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat.

Fruit sorbet enhanced with a splash of matching liqueur. Refreshing and spirited.

A classic French dessert drink consisting of lemon sorbet served with vodka. icy and potent.

Fruity sorbet mix with liqueur. Sweet and tropical.

Coconut sorbet served with coconut rum. Creamy and tropical.

Mint sorbet with chocolate and mint liqueur (Get 27). Cool and refreshing.

Citrus sorbet with chocolate and liqueur. Zesty and sweet.

Two scoops of ice cream or sorbet in your choice of flavors. Served in a cup or dish.

Coffee sundae with liqueur. A strong coffee flavor.

A rich sundae combining coconut and vanilla flavors with chocolate. Sweet and creamy.