Sacrée Fleur Montmartre

A traditional French delicacy consisting of amphibian legs, usually sautéed with garlic, butter, and parsley. The meat is tender and white, similar to chicken but with a more delicate texture. Eat the meat off the small bones.

Land snails (escargots) served in a rich, savory cream sauce. They have a firm, slightly chewy texture and an earthy flavor. Typically eaten with bread to soak up the sauce.

Raw beef minced and seasoned with onions, capers, and spices. It has a soft, cool texture and a savory, fresh meat flavor. Served as a starter portion.

A rustic loaf made from minced chicken liver and pork. It has a rich, savory flavor and smooth yet meaty texture. Served cold, usually with bread and pickles.

A coarse, creamy spread made from shredded smoked mackerel mixed with fat or crème fraîche. Smoky, salty, and savory. Best spread on bread or toast.

A hearty soup made with slowly caramelized onions in beef broth, topped with toasted bread and melted cheese. Sweet, savory, and warming.

A large bone-in rib steak meant to be shared between two people. Richly marbled, juicy, and flavorful. Served with fries and sauces.

A very large bone-in rib steak meant for three people. Offers intense beef flavor and juiciness due to the bone and fat content. Served with fries and sauces.

A ribeye steak, known for its marbling and rich flavor. Tender and juicy. Served with fresh fried potatoes and choice of sauces.

Beef tenderloin, the most tender cut of beef with a melt-in-the-mouth texture. Mild in flavor compared to other cuts. Served with fries and sauces.

Hanger steak, a flavorful butcher's cut with a coarser grain. It has a rich, beefy taste and is best cooked medium-rare to stay tender. Served with fries and sauces.

A main course portion of raw minced Charolais beef, seasoned and served cool. Soft texture and savory flavor. Accompanied by fries and sauces.

Sliced duck breast (magret) served with a sweet and tart blackcurrant sauce. The meat is rich and slightly gamey. Served with aromatic rosemary potatoes.

A tender veal chop served with a creamy sauce made from ceps (porcini mushrooms). Earthy, savory, and mild meat flavor.

Large grilled prawns (shrimp) served with roasted vegetables. The seafood is sweet and firm with a charred aroma. Shells are usually left on for flavor.

Thick slice of brioche bread soaked in egg custard and pan-fried. Sweet, buttery, and soft inside with a caramelized exterior. Served warm.

A classic French dessert with a rich vanilla custard base topped with a layer of hardened caramelized sugar. Crack the sugar crust to reach the creamy custard.

A rich chocolate cake, likely with a molten center (moelleux), served warm. Paired with a refreshing sorbet to balance the sweetness.

An upside-down caramelized apple tart served warm. Flavored with Calvados (apple brandy) and sweet caramel. Soft apples on a pastry base.

A traditional palate cleanser or dessert. Apple sorbet served in a glass with a pour of Calvados (apple brandy). Refreshing, icy, and strong.

A trio of ice cream or sorbet scoops. Refreshing and sweet. Flavors typically vary.

A cup of espresso served with a selection of miniature desserts. Perfect for tasting a variety of sweet treats with your coffee.

A cup of tea served with a selection of miniature desserts. A lighter alternative to coffee but with the same sweet variety.