Tabac Des Ecoles

A quick lunch formula including a main course accompanied by either a starter or a dessert. Ideal for a complete yet fast meal.

A complete menu composed of three courses: starter, main course, and dessert. Offers a varied choice of traditional dishes and specialties.

Fresh salad composed of tomatoes, cucumbers, olives, and Feta cheese. Dressed with olive oil and herbs.

A seafood variation of tabbouleh, mixing semolina, fresh vegetables, and an assortment of seafood such as shrimp, calamari, and mussels.

Thin slices of mortadella, a mild Italian cured meat, served as a light starter.

Tender piece of pork stuffed with leeks and gently cooked in milk for tenderness. Served with a creamy potato gratin.

Sunflower-shaped stuffed pasta, filled with ricotta and served with a rich mushroom sauce.

Classic Italian dessert made with coffee-soaked biscuits, mascarpone cream, and dusted with cocoa.

Selection of desserts varying according to the day's inspiration and seasonal produce.

Hearty Alsatian dish composed of fermented cabbage and a generous assortment of pork meats and charcuterie.

Tender beef steak marinated with a blend of five types of peppers and fragrant berries, then grilled.

Piece of lamb slow-cooked until tender, flavored with garlic and herbs de Provence.

Grilled pork chops coated in a sweet and savory honey and mustard sauce.

Large shrimp seared and flambéed with anise-flavored alcohol, served with a creamy sauce flavored with star anise.

Duck leg slow-cooked in its own fat for a melting texture, accompanied by a sweet Port wine and grape sauce.

Tender beef fillet topped with a pan-seared foie gras escalope, served with a rich meat jus. A classic of French gastronomy.

Pan-seared slice of veal liver, served with caramelized onions and an aromatic touch of truffle.

Gourmet burger topped with a generous minced steak and fresh cheese with herbs and garlic.

Classic burger with a large minced steak, enhanced by a creamy mustard sauce.