Tonton

A traditional chicken stew from the Basque Country. The chicken is simmered with a piperade made of peppers, tomatoes, onions, and Espelette pepper.

Fresh fish of the day, prepared according to the chef's inspiration and market availability.

A spicy and flavorful chicken recipe, inspired by oriental flavors.

A comforting dish of very tender braised beef cheek, served with small pasta shells.

A bistro classic: fresh mussels cooked in an aromatic broth, served with crispy fries.

A complete lunch menu including either a starter and a main, or a main and a dessert, all accompanied by a coffee.

An essential bistro starter. Hard-boiled eggs coated in a creamy homemade mayonnaise, often with a touch of mustard.

A refreshing cold soup made from tomatoes, cucumbers, peppers, and garlic. Ideal in hot weather.

A homemade, rustic, and flavorful meat terrine, served with bread and pickles.

Slices of fresh, sweet melon, a light and fruity starter.

Assortment of seasonal vegetables grilled with olive oil.

Fresh Italian cow's milk cheese, with a firm rind and a creamy heart. Served whole, often with a drizzle of olive oil.

Crisp romaine lettuce with chicken, parmesan, croutons, and the famous creamy Caesar dressing.

Fresh salad composed of tomatoes, cucumbers, olives, red onions, and Feta cheese.

Green salad topped with melted goat cheese on toast, often drizzled with honey.

Southern specialty, creamy mixture of flaked cod (salted cod), olive oil, and sometimes mashed potatoes.

Squid (similar to calamari) cooked with tomatoes, garlic, and herbs de Provence. Tender and fragrant.

Salmon fillet served with a creamy, tangy sorrel sauce, an herb with a lemony flavor.

Fatty and flavorful cut of pork, usually slow-roasted to be tender inside and crispy outside.

Gratinated dish where pasta is layered with melting eggplant, tomato sauce, and cheese.

Beef Bourguignon: pieces of beef simmered for a long time in red wine with mushrooms, lardons, and small onions.

Hachis Parmentier: dish consisting of a layer of minced meat (beef or duck) topped with gratinated mashed potatoes.

Raw beef, hand-chopped and seasoned. Our house specialty.

Pieces of beef grilled on a spit, tender and rare.

Kidneys (offal) cooked in a creamy sauce with whole grain mustard.

A thick piece of grilled beef, served with a creamy sauce with crushed peppercorns.

Additional accompaniments for your dish.

Selection of aged cheeses served with bread.

Famous upside-down baked apple tart. Served warm, with a crispy crust.

Vanilla cream dessert, covered with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Rich chocolate cake with a warm, molten center.

Traditional dessert made of fruit (often cherries) covered with a thick flan batter and baked.

An espresso served with a selection of several mini-desserts.

Mix of fresh seasonal fruits cut into pieces.

Small, moist cake soaked in an alcoholic syrup (rum), often served with whipped cream.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Blanc de Blancs Champagne, made exclusively from white grapes (Chardonnay). Elegant and refined.

White wine from the Roussanne grape variety. Often rich, aromatic with notes of herbs and fruit.

White wine from the Loire, crisp and fruity, a typical blend of Sauvignon and Chardonnay.

Dry and very fresh white wine, with aromas of citrus and white flowers.

Red wine from the Rhône valley, generally fruity, spicy, and easy to drink.

Light and elegant red wine, with aromas of red fruits (cherry, raspberry). Low in tannins.

Prestigious red wine from the Northern Rhône. Powerful, with notes of black fruits and spices.

Bordeaux red wine. Round, structured, and full-bodied, based on Merlot.

Mineral water served by the bottle.

Sweet, fizzy lemon drink, organic.

Breton cola, a regional alternative to the famous American soda.

High-end fruit juice, known for the quality of its fruits and its authentic taste.

Light Mexican blonde beer, often served with a lime wedge.

Artisanal Parisian IPA beer, with a pronounced bitterness and citrus notes.

Light and cloudy wheat beer, smooth and refreshing.

Blonde beer from Northern France, golden and flavorful, served on tap.

Selection of classic cocktails.

A classic espresso.

Hot beverage made from steeped tea leaves or herbs.

Two shots of espresso in one cup for more intensity.

Strong alcohols served at the end of the meal to aid digestion (Cognac, Armagnac, Calvados, etc.).

Prestigious Champagne 100% Chardonnay.

Champagne from a family estate.

Rosé Champagne.

Classic brut Champagne.

Rosé Champagne.

Brut Champagne.

Champagne 100% Chardonnay.

Champagne 100% Chardonnay.

Winemaker's Champagne.

Special vintage Champagne cuvée.

Vintage Champagne 2004.

Magnum of Champagne.

Premier Cru Champagne.

Magnum of Champagne.

Magnum of vintage Champagne.

Magnum of vintage Champagne.

Vintage prestige cuvée.

Magnum of vintage Champagne.

Magnum of very prestigious Champagne.

Rosé wine from Provence, fresh and fruity.