Restaurant Maison Bréguet

Slices of Scottish smoked salmon served with blinis (small thick pancakes) and crème fraîche. A fresh and classic starter, to be enjoyed by assembling the ingredients.

A mix of fresh seasonal vegetables gently simmered in a casserole. A vegetarian dish that highlights the natural flavors of market produce.

Duck or goose foie gras prepared semi-cooked for a melt-in-your-mouth texture, served with a sweet and sour quince jam. Enjoy it spread on the toasted bread served alongside.

A homemade burger topped with melted cheddar cheese. Served hot in a soft bun, it's a rich and comforting dish.

Salad made of crisp romaine lettuce, parmesan, croutons, and creamy Caesar dressing. A fresh and flavorful classic.

Very thin pasta (capellini) served with a choice of sauce: vegetarian tomato, minced meat (bolognese), or simply with butter and cheese. A simple and popular pasta dish.

The chef's suggestion prepared with fresh ingredients of the day. The recipe changes daily according to the market.

A simply grilled ground beef steak, served with freshly made fries. A traditional and popular bistro dish.

Chicken pieces breaded with Japanese breadcrumbs (panko) for a very crispy result, served with fries. Golden texture on the outside and tender on the inside.

Selection of washed, peeled, and cut seasonal fruits. A light, healthy, and refreshing dessert.

An assortment of French cheeses aged to perfection. Traditionally enjoyed with bread to end the meal before or instead of a sweet dessert.

A creamy and airy chocolate mousse, enhanced with hazelnut praline for a touch of crunch and nutty sweetness. A very indulgent dessert.

Rich vanilla custard dessert covered with a layer of hardened caramelized sugar. The contrast between the crunchy crust and the creamy custard is characteristic.