Paris Mon Amour Gourmet

Beef slow-cooked in red wine until tender and shredded. Served with creamy mashed potatoes. A rich, flavorful, and comforting dish.

Premium quality roasted chicken leg, served with classic mashed potatoes. The meat is juicy and the skin is golden.

Duck leg slow-cooked in its own fat, making the meat very tender and the skin crispy. Served with sautéed green beans. A classic from the Southwest of France.

Grilled salmon fillet topped with a creamy sorrel sauce, a slightly tangy herb. Served with basmati rice.

Selection of the day's grilled beef. Simply served with crispy fries and a green salad. Ideal for red meat lovers.

Layers of pasta, meat sauce, and cheese, baked according to a traditional recipe. A gratinated and hearty dish.

Pasta served with a creamy white sauce made with fresh cream and tender chicken pieces. Mild and creamy.

Classic pasta with a simple tomato and fresh basil sauce. A light and vegetarian dish.

Pasta prepared with fresh cream and grilled smoked lardons. A rich and gourmet version of carbonara.

Pasta coated in a slow-cooked sauce made from tomatoes and minced beef. Tasty and hearty.

Pasta flavored with black truffle, served with tapenade and fresh truffle shavings. A pronounced and luxurious earthy flavor.

Pasta stuffed with ricotta cheese and spinach, served with tomato sauce. Tender inside with a tangy sauce.

Children's meal deal including a main course (meat and fries) and a sweet drink.

Portion of crispy French fries.

Vinaigrette mixed greens.

Potatoes mashed with butter and milk. Smooth texture.

Steamed or sautéed green beans.

Fragrant long-grain white rice.

Truffle-flavored mashed potatoes.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy cream.

Individual chocolate cake with a molten, flowing center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Slice of brioche dipped in a mixture of eggs and milk then pan-fried in butter. Served with caramel and ice cream.

Large choux pastry filled with ice cream or cream, generously topped with hot chocolate sauce.

Small round almond cookies, crispy on the outside and soft on the inside, filled with ganache or jam. Various flavors.

Thin crepe served simply with sugar.

Thin crepe filled with fruit jam.

Thin crepe spread with hazelnut and cocoa paste.

Gourmet crepe with Nutella, fresh banana slices, and whipped cream.

Crepe served with a butter, sugar, and orange sauce, then flambéed with orange liqueur.

Dessert crepe filled with red berries, creamy mascarpone cheese, and a hint of basil.

Two scoops of artisanal ice cream or sorbet.

Italian dessert consisting of a scoop of vanilla ice cream topped with hot espresso.