Restaurant, Bar , Café Brasserie La Tour, cuisine traditionnelle, Paris Gare De Lyon , Galerie Gamma

Fresh green asparagus served with a warm and creamy Hollandaise sauce. The sauce is an emulsion of butter, egg yolk, and lemon juice.

A French bistro classic consisting of hard-boiled eggs served with homemade mayonnaise. Simple, creamy, and flavorful.

A fresh salad of sliced tomatoes and mozzarella cheese, seasoned with pesto and fresh basil. A light dish with Italian flavors.

A savory upside-down tart with caramelized endives and goat cheese. The slightly bitter taste of the endives perfectly complements the sweetness of the cheese.

Warm goat cheese wrapped in crispy pastry (brick or filo). Served on a green salad with walnuts for crunch.

A soft-boiled egg with a runny yolk served with a rich parmesan cream. Accompanied by a green salad.

An upside-down tart with candied red onions and balsamic vinegar. A sweet and savory starter with a crispy crust.

A soft-boiled egg served on a bed of spinach, topped with a Mornay or béchamel sauce. A mild and comforting dish.

A selection of pork charcuterie from the Aveyron region. Ideal for sharing or as a rustic starter.

A specialty from the Aveyron region, a type of small baked pâté or terrine, often made with sausage meat and chard. A flavorful regional starter.

A grilled salmon fillet served with a white butter sauce (butter, vinegar, shallots). Accompanied by basmati rice.

A marbled and juicy piece of beef, served with a creamy herb Béarnaise sauce. Accompanied by fries and salad.

A grilled sirloin steak, tender and flavorful. Served with homemade fries and green salad.

A roasted young duck leg coated in a sweet and savory orange sauce. Served with sautéed potatoes.

A grilled duck fillet (medium-rare), glazed with honey and enhanced with a balsamic vinegar reduction. Served with homemade mashed potatoes.

A burger topped with melted cheddar cheese and a zesty pepper sauce. Served with fries and salad.

A hot sandwich with ham and melted cheese, topped with a fried egg. Served with homemade fries and salad.

Dried and spiced pork fillet (Lomo) from the Basque Country. Served with linguine pasta in a spicy tomato sauce.

Raw Charolais beef, finely chopped and seasoned (capers, onions, mustard). Served fresh with fries and salad.

A large vegetarian mixed salad with various seasonal vegetables. Fresh and healthy.

Thin slices of beef pan-fried with caramelized onions. Served with rice.

Layered pasta with beef sauce (bolognese), béchamel, and gratinated cheese. Served with a salad.

A typical grilled pork sausage from the Aveyron region. Served with Aligot, a mashed potato dish mixed with fresh 'tome' cheese, making it very stringy.

A traditional veal stew simmered in a creamy white sauce with vegetables (carrots, mushrooms). Served with basmati rice.

A gelatinous and tender piece of pork, cooked with parsley. Served with stewed green lentils.

A selection of three different aged cheeses. Usually served with bread.

A fresh cheese with a creamy texture, similar to yogurt but milder. Can be served plain, with sugar, or fruit coulis.

Thin wheat crêpes served hot. The Suzette version is with orange butter and Grand Marnier, the Nutella version is with chocolate-hazelnut.

A caramelized apple tart served warm, accompanied by a scoop of vanilla ice cream. The hot-cold contrast is delicious.

A rich chocolate cake with a molten center, blending two types of chocolate for extra flavor.

A variation of the classic Italian dessert, replacing ladyfingers with speculoos (cinnamon biscuits) for a spicy and crunchy touch.

A vanilla egg custard topped with liquid caramel sauce. Smooth and melt-in-your-mouth texture.

An espresso coffee served with a selection of several small miniature desserts (mignardises). Ideal for tasting everything.

A tea served with a selection of several small miniature desserts (mignardises).

A glass of champagne served with a selection of small miniature desserts. A festive end to the meal.

A puff pastry cake filled with frangipane (almond cream). Traditionally served in January for Epiphany.

A rich vanilla cream covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

A thick slice of tart filled with a firm, vanilla-flavored pastry cream, baked in the oven.

A French pastry classic: a base of puff pastry and choux pastry, filled with chiboust cream or whipped cream and topped with caramelized choux buns.

A fresh pressed fruit and vegetable juice. A mix of carrot, apple, cucumber, and ginger for a healthy and invigorating drink.

A vitamin-rich juice made from carrot, apple, orange, and a hint of ginger. Smooth and energizing.