Restaurant L'Avenir

A lunch formula including the special dish of the day and a tea. The dish changes daily according to the market.

Balanced lunch menu offering the dish of the day accompanied by either a starter or a dessert. A coffee or tea is offered with this meal.

Complete lunch formula including a starter, the dish of the day, and a dessert. Coffee or tea is included.

A thick slice of grilled beef served with a creamy pepper sauce. Tender and rich in flavor, enhanced by the spiciness of the pepper.

Marbled beef steak topped with a creamy Roquefort cheese sauce. A combination of intense flavors between grilled meat and blue cheese.

Marinated lamb pieces grilled on a skewer. The meat is juicy with a characteristic smoky grilled flavor.

Thin slice of pan-fried veal served with a Norman sauce made with cream and mushrooms. A mild and comforting dish.

Grilled lamb chops seasoned with a blend of aromatic herbs (thyme, rosemary, oregano). Flavors of the South of France.

Burger prepared with a 200g butcher-style ground beef patty. Served in a soft bun with classic toppings.

Salmon fillet cooked and served with a creamy sorrel sauce. The acidity of the herb perfectly balances the richness of the fish.

Delicate white fish, pan-fried for crispy skin. Fine and light flavor.

Iconic dish composed of wheat semolina, simmered vegetables, and a complete assortment of meats (lamb, chicken, merguez). Hearty and convivial.

The house's specialty version of traditional couscous, served with semolina, vegetable broth, and meats.

Couscous served with a choice of grilled meat skewer. A mix of textures between the soft semolina and the seared meat.

Couscous accompanied by grilled lamb chops. The pronounced flavor of lamb pairs perfectly with the spices of the broth.

Lighter version of couscous served with simmered or grilled chicken pieces.

Couscous served with spicy merguez sausages. Adds a spicy and rich touch to the dish.

Classic French cocktail made with white wine and crème de cassis. Fruity and slightly sweet taste.

Pastis from Marseille, an anise-flavored aperitif. Usually drunk diluted with fresh water, turning milky.

Italian vermouth flavored with herbs. Can be served red (sweet) or white (dry).

Portuguese fortified wine, rich and sweet. Often served as an aperitif or with dessert.

Anise-flavored spirit typical of the South of France. Refreshing with licorice aromas.

American Tennessee whisky. Notes of caramel, vanilla, and toasted wood.

Blended Scotch whisky. Balanced flavor with often a smoky touch.

Light and smooth blended Scotch whisky. Easy to drink, with fruity notes.

International lager blonde beer. Fresh taste, slightly bitter and malty.

Belgian abbey beer. Richer and more alcoholic, with notes of spices and fruits.

Portuguese blonde beer. Balanced taste, smooth and refreshing.

Classic French lager beer. Light with a slight bitterness.

Beer served from the tap (draft). Usually a standard lager, very fresh.

House wine selection, likely red or light red. Classic table wine.

Moroccan grey wine. Very pale, dry, and fruity, excellent with couscous.

Red wine from the Rhône Valley. Generous, spicy, and fruity.

Red wine from the Bordeaux region. Tannic and structured, pairs well with red meats.

Still natural mineral water.

Classic cola soda, sweet and fizzy.

Sugar-free version of cola soda.

Sugar-free cola soda, taste close to the original.

Orange fruit juice.

Mix of several fruit juices.

Apricot nectar or juice, smooth and velvety.

Sparkling natural mineral water.

French orange soda with pulp, lightly carbonated.

Classic espresso, strong and short.

Large coffee with hot milk (café au lait).

Green tea infused with fresh mint leaves and sugar. Traditional from the Maghreb.

Hot drink with milk and cocoa.

Norman apple eau-de-vie. Strong and fruity, drunk at the end of a meal.

Sweet and peppery fresh mint liqueur.

Irish whiskey and cream liqueur. Creamy and sweet.