The New Yorker

A classic and hearty mixed salad. It combines the freshness of green salad with crispy breaded chicken and salty Parmesan. Served with creamy Caesar dressing.

A variation of Caesar salad replacing chicken with smoked salmon. The smoky and fatty taste of the fish pairs well with Parmesan. A fresh, protein-rich dish.

Simple and effective traditional French salad. It includes diced ham and fruity Comté cheese. Ideal for a light and typical lunch.

Indulgent American-inspired salad. The creaminess of the Burrata contrasts with the spicy flavor of the pastrami. A mix of creamy and crunchy textures.

A classic French brasserie dish. Melted goat cheese served on toasted bread, accompanied by salad. The hot-cold contrast and the distinct goat cheese flavor are highly appreciated.

Layered sandwich served with fries. Made with toasted bread, chicken fillet, crispy bacon, and mayonnaise. A comforting and substantial dish.

Layered sandwich filled with smoked and spicy beef (pastrami) and cheese. Served with homemade fries. A tasty alternative to the classic club sandwich.

Seafood version of the club sandwich with slices of smoked salmon. Served with crispy fries. Offers a delicate and slightly salty flavor.

A large slice of toasted bread topped with ham and melted cheese, like an open-faced Croque-Monsieur. Served with fries and salad. A simple and warm bistro dish.

Similar to the Tartine Monsieur but topped with a fried egg. The runny yolk adds creaminess to the toasted bread and cheese.

Toasted bread with Italian flavors (tomato, mozzarella, basil). Served hot with fries and salad. A light and flavorful meat-free option.

Traditional French beef stew slow-cooked in red wine with vegetables. The meat is very tender and the sauce is rich and flavorful. Served with potatoes.

A beautiful piece of grilled beef, juicy and marbled. Accompanied by a spicy pepper sauce and a creamy potato gratin. For red meat lovers.

Duck thigh slowly cooked in its own fat, making the meat tender and the skin crispy. Served with potatoes sautéed with garlic. A gastronomic specialty from the South-West of France.

Premium quality oven-roasted chicken, served with a creamy potato gratin. The meat is firm and flavorful. A classic family dish.

Salmon fillet grilled on a hot plate (plancha). Served with rice and Mediterranean vegetables. A healthy and tasty dish.

White fish fillet with fine flesh, served with a Thai-inspired sauce (often sweet and sour or spicy). Accompanied by rice and vegetables.

Raw beef tartare from Charolais cattle, knife-cut and seasoned. Tender texture and pronounced fresh meat flavor. Served cold with hot fries.

Fish fillet coated in crispy batter, served with fries. A very popular dish of British origin. Often eaten with a little lemon juice.

Classic Italian pizza with tomato sauce and mozzarella. Thin and crispy crust. Can be customized with various toppings.

Spiral-shaped pasta served with a simple tomato sauce, fresh basil, and grated Parmesan. A classic and tasty vegetarian dish.

Spiral pasta coated in a rich creamy sauce, with pieces of fresh and smoked salmon. Sprinkled with Parmesan. Intense flavor and creamy texture.

Whole wheat pasta mixing tender chicken and creamy tomato sauce. Flavored with basil.

Small filled pasta squares with cheese. Served with your choice of creamy sauce or tomato sauce.

Complete meal for children under 12 years old. Includes a hot dish with fries and ice cream for dessert.

Classic beef burger with melted cheddar cheese. Served with homemade sauce and fresh vegetables. Accompanied by fries.

Burger with a strong flavor thanks to Bleu d'Auvergne, a French blue cheese. Served with homemade fries.

Burger with crispy breaded chicken fillet. An alternative to beef, served with the same accompaniments.

Burger topped with a breaded fish fillet. Similar to a fish & chips sandwich.

Fully vegan burger with a plant-based patty. Suitable for meat-free diets.

Classic French cocktail made with white wine and fruit cream (blackcurrant, blackberry, etc.). Sweet and fruity, ideal as an aperitif.

Elegant variation of Kir where white wine is replaced by Champagne. Sparkling and festive.

Typical anise liqueur from the South of France. Drunk diluted with fresh water and ice. Refreshing licorice taste.

Italian vermouth (herbal-infused wine). Available in red (sweet and herbaceous) or white (drier) versions.

Fresh and powerful mint liqueur. Usually enjoyed chilled as a digestif or aperitif.

Renowned grape brandy, aged in oak barrels. Complex aromas of dried fruits and spices.

Norman eau-de-vie made from apples (or pears). Fruity and warm taste.

Very fragrant white fruit brandies. Captures the pure essence of the fruit (pear, raspberry, plum).

Herbal liqueur made by Carthusian monks. Natural green color, powerful herbaceous taste, and high alcohol content.

Digestive liqueur made from verbena. Very smooth lemony and herbaceous flavor.

Mexican agave alcohol, a cousin of tequila but with a characteristic smoky flavor.

Aperitif cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Italian sparkling white wine. Light, fruity, and floral.

Vibrant orange Italian aperitif cocktail. Mix of Aperol (bitter), Prosecco (sparkling wine), and sparkling water. Bitter-sweet and refreshing.

Very popular Cuban cocktail. Freshness of mint and lime mixed with rum and sugar.

Tangy Mexican cocktail based on tequila and lime juice. Often served with a salt-rimmed glass.

Spicy and fresh cocktail thanks to ginger beer and lime, mixed with vodka.

Brazil's national cocktail. Made with cachaça (sugarcane alcohol), muddled lime, and plenty of sugar.

Creamy and sweet tropical cocktail. Pronounced pineapple and coconut flavor.

Cocktail based on bourbon whiskey, smoked with rosemary for an aromatic touch. Strong and sophisticated.

Fruity and sweet cocktail mixing vodka, pineapple, and peach.

Moscow Mule variation using whiskey instead of vodka. Spicy and woody taste.

Non-alcoholic version of the mojito. Very refreshing with mint and lime.

Non-alcoholic tropical fruit cocktail with a touch of sweet grenadine.

Sparkling and fruity non-alcoholic drink with orange and strawberry flavors.

Creamy drink made from fresh blended fruits. Changes with the season.

Classic champagne, balanced and fine. Perfect for an aperitif.

Rosé champagne with red fruit notes. Gourmet and elegant.

Prestige cuvée from Duval Leroy. Great finesse and complexity.

Classic or sugar-free cola soda.

Refreshing tea-based drink.

Natural French sparkling mineral water.

Lemonade alone or with syrup (Diabolo).

Bitter soda with quinine.

Sparkling citrus-flavored soda.

French orange soda with pulp.

Energy drink.

Refreshing iced coffee.

Freshly squeezed orange or lemon juice.

Selection of bottled fruit juices.

Still (Evian) or sparkling (San Pellegrino) mineral waters.

Small, strong, black coffee.

Espresso with a drop of milk.

Espresso diluted with hot water.

Large, light black coffee.

Coffee with hot milk and milk foam.

Selection of teas or herbal infusions.

Hot chocolate and milk drink.

Hot coffee with whiskey, sugar, and cream.

Red wine heated with spices (cinnamon, cloves) and sugar.

Large coffee with milk.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Hot drink made with rum, hot water, lemon, and sugar. Comforting in winter.