Valois

Seasoned mashed avocado, served with crispy chips. Creamy texture and fresh taste. Ideal for an aperitif.

Rings of squid coated in batter and fried. Crispy on the outside and tender on the inside. Dip in spicy mayonnaise.

Semi-cooked duck foie gras, rich and melt-in-your-mouth. Delicate and buttery flavor. To be spread on toast.

Creamy preparation based on fish roe. Salty and iodized taste. Served with warm toast.

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and tasty bistro classic.

Rustic country pâté made from meat. Granular texture and charcuterie flavor. Eaten with bread and pickles.

Green beans cooked 'al dente' with raw mushroom slivers. Fresh and crunchy.

Assortment of marinated beetroots with a shallot vinaigrette. Sweet and earthy flavor with a tangy note.

Rich broth with caramelized onions, topped with bread and gratinated melted cheese. Savory and comforting.

Breaded and fried camembert fritters. Molten cheese center and golden crust.

Large snails cooked in their shells with garlic and parsley butter. Tender and fragrant. Use bread to soak up the sauce.

Thin slices of smoked salmon served with fresh cream. Smoky flavor and melting texture.

Tender grilled beef cut, served on Mondays. Accompanied by melting potatoes and a peppery sauce.

Beef stewed for a long time until very tender. Served with small pasta.

Cabbage leaves filled with a meat mixture, topped with a truffle-scented jus.

Grilled beef flank steak topped with candied shallots. Fibrous texture and pronounced flavor. Served with fries.

Cod fillet served on a bed of spinach with a creamy hollandaise sauce.

Impressive bone-in beef cut, grilled and ideal for sharing. Juicy and marbled meat.

Classic omelet filled with ham and melted cheese. Simple and tasty for brunch.

Poached egg served on a muffin or toast, topped with hollandaise sauce. Choice of bacon or smoked salmon.

Green salad served with warm goat cheese on toast. A savory hot and cold mix.

Creamy Italian fresh cheese served with warm eggplant. Seasoned with olive oil and basil.

Prepared beets served with fresh goat cheese. A light and balanced starter.

Romaine lettuce, croutons, parmesan, roasted chicken and creamy Caesar dressing. A hearty classic.

Raw minced beef seasoned with capers, onions, and condiments. Fresh and zesty.

Premium quality chicken served with a creamy morel mushroom sauce.

Grilled Argentinian beef entrecôte, rich in flavor. Served with an tarragon béarnaise sauce.

Grilled duck fillet, served pink with a green peppercorn sauce.

Veal escalope cooked in cream and mushrooms, Normandy style.

Beef cheeseburger with melted cheese, served in a brioche bun. Served with fries.

Tender and flavorful beef cut, served with a South American herb sauce.

Coquillettes pasta cooked like risotto, with ham and truffle. A revisited childhood dish.

Very large beef cut to share, grilled to perfection. Served with your choice of sides.

Roasted free-range chicken served with its juices. Firm meat and authentic taste.

High-quality pork tripe sausage (5A label), roasted with mustard sauce. Strong flavor.

Very tender and lean cut of beef, served with a classic pepper sauce.

Breaded veal escalope stuffed with ham and cheese, served with a creamy mushroom sauce.

Thick beef fillet served with a rich morel sauce.

Pan-seared salmon fillet, served with an tarragon béarnaise sauce.

Pan-seared sea bass fillet (delicate white fish) served with a white butter sauce and trout roe.

Pan-seared scallops, served with chanterelle mushrooms sautéed with garlic and parsley.

Whole sole floured and pan-fried in butter, served with a melted butter with a nutty and lemon flavor.

Selection of aged cheeses served with bread.

Thin crepes served in a butter, sugar, and orange sauce, flambéed with orange liqueur.

Spongy cake soaked in rum syrup, served with homemade whipped cream.

Assortment of assorted pastries from the house.

Dessert made of crispy meringue, whipped cream, and fresh raspberries.

Chocolate cake with a warm molten center, served with a scoop of vanilla ice cream.

Fresh raspberries served with red fruit coulis and whipped cream.

Light and airy dark chocolate dessert, rich in cocoa.

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

Cream cheese cake on a biscuit base, topped with red fruit coulis.

Slice of brioche dipped in a mixture of eggs and milk then pan-fried, served with salted butter caramel.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Artisanal ice creams and sorbets from the famous Berthillon house.

Short, strong black coffee, or decaf.

Double shot of black coffee.

Espresso with hot foamy milk.

Coffee with lots of milk foam.

Hot drink made with cocoa and milk.

Coffee or hot chocolate topped with whipped cream.

Sweetened hot milk with honey.

Cold coffee served with ice cubes.

Hot cocktail made with coffee, whiskey, sugar, and cream.

Red wine heated with spices and cinnamon.

Hot drink with rum, lemon, and hot water.

Selection of teas from the prestigious Mariage Frères house.

Herbal teas.

Sparkling cola soda.

Iced tea or lemon soda.

Orange soda or fruit drink.

Bitter tonic soda.

Sweetened milky drink.

Natural sparkling mineral water.

Still mineral water.

Freshly squeezed fruit juices made to order.

Bottled fruit juices.

Bottled fruit nectars.

Still or sparkling mineral water.

Classic French blonde lager beer.

Danish blonde pilsner beer.

Belgian abbey beer, rich and malty.

American India Pale Ale, hoppy and bitter.