Paris Madère

Traditional dish of half-salted pork cooked for a long time with lentils. The meat is tender and flavorful, the lentils are melting and savory. A rustic and comforting winter dish.

A choice cut of lamb, the ribs are roasted together. The meat is pink, juicy, and very tender with a delicate flavor. Served hot, often with seasonal vegetables.

Alsatian specialty made from fermented cabbage, garnished with various cured meats (sausages, bacon, ham). Sweet and sour, smoky flavor. A hearty and convivial dish.

Beef boiled for a long time in an aromatic broth with winter vegetables (carrots, leeks, turnips). The meat is shredded and very tender. Enjoyed with mustard and pickles.

Thick cut from the beef tenderloin, wrapped in bacon fat. It is the most tender cut of beef, with a melt-in-your-mouth texture. Generally grilled or pan-seared.

Pan-seared beef tournedos topped with a slice of pan-seared foie gras. A rich and creamy gastronomic dish with intense meat and duck flavors. Often served with a truffle or wine sauce.

Boneless sirloin steak, known for its marbling and intense flavor. Firm yet juicy texture after cooking. A classic for grilled red meat lovers.

Assortment of dried and cooked pork meats. Offers a range of savory, smoked, and spicy flavors. Ideal for sharing as an appetizer with country bread.

Selection of French cheeses with varied textures and intensities (soft, hard, goat). Milky, creamy, or full-bodied flavors. Enjoyed with bread and sometimes butter.

Generous combination of cured meats and cheeses on the same platter. Allows you to taste everything, from the savory meat to the creamy cheese. Perfect for a convivial meal or a large appetizer.

Simple omelette seasoned with salt and pepper. Soft and light texture. A quick and protein-rich dish.

Omelette filled with your choice of diced ham or melted cheese. Classic and tasty.

Complete omelette filled with ham and cheese (often emmental or gruyère). The cheese melts inside for a creamy result.

Omelette with fresh tomato pieces. Adds a touch of freshness and acidity to the eggs.

Omelette with sautéed Paris mushrooms. Woody flavor and tender texture. A vegetarian classic.

Hot ham and cheese sandwich, topped with a fried egg. The runny yolk adds richness to the dish. Served with fries and salad.

The classic brasserie sandwich: white bread, ham, and cheese (often béchamel), grilled in the oven. Crispy and melty. Served with fries and salad.

Italian version of a croque-monsieur with melted mozzarella, cured ham, and pesto. Mediterranean flavors with a basil aroma.

A gourmet and rustic version with goat cheese and sun-dried tomatoes. Intense and herbaceous flavors thanks to the pesto and Provence herbs.

Rigatoni pasta served with a classic tomato and herb sauce. Simple, vegan, and tasty.

Pasta topped with a fresh cream sauce and garnished with strips of Serrano cured ham. Rich, creamy, and savory.

Pasta with a minced beef and tomato sauce. A hearty and flavorful family dish.

Pasta served with salmon, usually in a creamy sauce. The fish brings a delicate marine flavor that pairs well with cream.

Pasta with basil pesto. Fresh herbaceous flavor with garlic, olive oil, and cheese.

Buckwheat galette or savory crepe filled with white ham. Simple and effective.

Savory crepe filled with melted cheese (usually emmental). Melty and stringy.

The classic ham and cheese combination in a crepe. A light and universally appreciated meal.

The star of crêperies: ham, cheese, and a fried egg in the center. A complete and balanced dish.

Savory crepe filled with chicken pieces, often with a sauce or cheese.

Crepe without meat, rich in sautéed vegetables and cheese. Flavorful and colorful.

Crepe enhanced by the spiciness of Spanish chorizo, softened by melted cheese.

Crepe filled with salmon (smoked or cooked) and cheese. A more refined option with marine flavors.

Complete menu for children including a main course, an ice cream dessert, and a drink.

Famous Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa.

Sweet tart filled with fresh red berries on a shortcrust pastry. Fresh and tangy.

Airy and intense chocolate dessert. Light and mousse-like texture that melts in your mouth.

Fresh and creamy dairy product, served plain with a sweet topping of your choice. Simple and refreshing.

Caramelized apple tart baked upside down. The apples are melting and infused with butter caramel. Served warm.

Small French almond cookies, crispy on the outside and soft on the inside, sandwiched together with ganache. Various flavors.

Vanilla cream dessert covered with a thin layer of sugar caramelized with a torch. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Coffee served with an assortment of three miniature versions of the desserts on the menu. Perfect for tasting everything without choosing.

Classic thin crepe sprinkled with powdered sugar. Simple and delicious.

Sweet crepe filled with your choice of fruit jam or chocolate-hazelnut spread.

Gourmet crepe with banana slices and melted Nutella.

Crepe flavored with Grand Marnier orange liqueur. Often flambéed when served.

Ice cream cup with vanilla ice cream drizzled with hot chocolate sauce, often served with whipped cream.

A classic ice cream dessert: scoops of ice cream (coffee or chocolate) topped with the corresponding sauce and whipped cream.

Banana cut in half served with three scoops of ice cream (vanilla, strawberry, chocolate) and drizzled with chocolate sauce.

Two scoops of ice cream of your choice from classic flavors. Refreshing and light.

Assortment of fruit sorbets, dairy-free. Intense fruit flavor, very refreshing.

Digestive cup with lime sorbet drizzled with iced vodka. Fresh and alcoholic.

Sorbet cup (usually lemon) drizzled with Tequila. An exotic variation of the Colonel.

Lemon sorbet drizzled with Champagne. A sparkling and elegant dessert.