PAUL

Small square pasta stuffed with cheese and herbs, gratinated with melted reblochon cheese. Rich, creamy, and flavorful dish.

Whole cheese baked until melted and gooey. Served hot with a small salad for freshness.

Rich and creamy duck liver terrine, served with a sweet fig jam to accompany it. To be enjoyed spread on bread.

Squid cooked and seasoned with mild Espelette pepper. Tender and slightly spicy texture.

Snails served in their shells with garlic and parsley butter. Classic herbaceous and garlicky flavor. To be eaten with bread to soak up the butter.

Raw fish marinated in lemon juice, served fresh with figs. Tangy and sweet-savory flavor.

Fresh salad mixing sweet melon, salty cheese, and dried beef. A mix of summer flavors.

Very creamy Italian fresh cheese flavored with truffle, served with tomatoes. Smooth texture and delicate truffle taste.

Cooked shrimp served cold to be peeled by yourself, accompanied by mayonnaise. Simple and fresh.

Sea snails cooked in broth, served cold with mayonnaise. Firm texture and iodized taste.

Raw oysters served on ice, renowned for their freshness and iodized taste. To be enjoyed with lemon or shallot vinegar.

Pan-seared scallops served on a creamy truffle-infused risotto. Refined dish with flavors of the sea and land.

Grilled white fish fillet served with an olive oil and herb sauce. Served with vegetables. Light and healthy.

Raw salmon cut into cubes and seasoned with Asian flavors (lemongrass, ginger, chili). Fresh and fragrant.

Long shells cooked on the griddle with garlic and parsley. Firm texture and pronounced marine flavor.

Grilled beef steak served with a creamy mustard sauce and fries. A hearty and flavorful bistro classic.

Long-fibered beef cut, very tender and flavorful, served with a strong blue cheese sauce.

Grilled duck breast served pink with a sweet honey sauce. Accompanied by potatoes sautéed in duck fat.

Raw tuna cut with a knife and seasoned Japanese style (soy, sesame). Served with fries.

Raw beef, coarsely chopped and seasoned (capers, onions, sauce). Served cold with hot fries.

Octopus tentacles grilled on the plancha, served with a smooth puree and a spicy sauce. Tender inside and crispy outside.

Large composed salad with smoked salmon and a runny poached egg. Light but complete meal.

Colorful salad mixing sweet and savory chicken, cheeses, and fruits (pomegranate). Fresh and varied in textures.

Vegan bowl rich in various vegetables, legumes, and fresh herbs. Very healthy and crunchy.

Reinterpretation of the classic Niçoise salad with lightly cooked tuna (tataki) instead of canned tuna. Rich in Mediterranean ingredients.

Exotic salad with shrimp and pineapple. Refreshing sweet and savory mix.

Gourmet salad with crispy fried chicken and curry sauce. Crunchy texture.

Salad with Italian antipasti flavors with cured ham, grilled vegetables, and creamy fresh cheese.

Meal salad with beef marinated in satay spices (peanut). Asian and hearty flavors.

Bistro classic: goat cheese melted on toast with honey, served on a bed of salad. A sweet and savory hot-cold mix.

Breaded fish burger, served in a brioche bun with fries.

Classic beef burger with melted cheese, served with fries.

Beef burger with slices of grilled bacon for a smoky flavor. Served with fries.

Vegetarian burger with a chickpea patty (falafel) with oriental spices. Served with fries.

Original burger with a strong blue cheese (roquefort) sauce. Served with fries.

Appetizer sharing platter. Choose either a selection of cured meats or a selection of cheeses.

Large assortment combining cured meats and cheeses. Ideal for sharing among several people.

Complete menu for children under 12 years old. Includes a main course with fries and a dessert or drink.

Pan-fried golden French toast, served with caramel sauce. A warm and soft dessert.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream for contrast.

Upside-down caramelized apple tart, served warm with fresh cream.

Italian dessert with coffee and mascarpone. Creamy and smooth.

Baked vanilla cream with a caramelized sugar crust on top. Here flavored with raspberry.

Cream cheese cake on a biscuit base, topped with mango sauce.

Light dark chocolate mousse, sprinkled with crunchy hazelnut pieces.

Small tart filled with fresh strawberries.

Creamy whipped fresh cheese served with red berries. Light and fresh dessert.

Thick American-style pancake, served with banana, pecans, and caramel. Very indulgent.

Thin classic French crepes, filled with your choice of sugar or chocolate-hazelnut spread.

Ice cream cup, flavors of your choice.

Selection of three aged cheeses.

Tea served with an assortment of small miniature desserts.

Espresso coffee served with an assortment of small miniature desserts.

Very short and strong espresso, intense in aroma.

The classic coffee, short and black.

Espresso with a dash of milk foam.

Two shots of espresso in a cup.

Espresso lengthened with hot water, similar to filter coffee but more aromatic.

Large hot latte, smooth and creamy.

Espresso topped with a creamy milk foam.

Latte coffee flavored with sweet caramel syrup.

Gourmet blend of coffee and chocolate, served with whipped cream.

Classic hot chocolate, creamy and rich in cocoa.

Cappuccino version of hot chocolate, with a beautiful milk foam.

Selection of black teas, green teas, or herbal and fruit infusions.