VICTOR Levallois

Organic hard-boiled eggs served with a homemade mayonnaise flavored with fresh herbs. A classic bistro starter, simple and creamy. Eaten cold, often accompanied by bread.

Raw sea bream cubes marinated in lime and mixed with avocado. A fresh, light, and tangy starter. Tender and melting texture.

A slice of rustic pork pâté (terrine) prepared artisanally. Rich, meaty flavor with a firm texture. Traditionally served with country bread and gherkins.

A blended vegetable soup, smooth and creamy. It is garnished with salty smoked lardons and crispy toasted bread pieces. A warm and comforting dish.

An assortment of artisanal cured meats (ham, salami, terrine) presented on a wooden board. Ideal for sharing as an aperitif or starter with bread.

A generous composed salad with romaine lettuce, grilled chicken, parmesan, croutons, and creamy Caesar dressing. An international classic, fresh and filling.

A plate composed of various vegetables and vegetarian preparations. A complete, healthy, meat-free meal.

A bowl of rice topped with marinated raw fish and various fresh vegetables, changing according to inspiration. A dish of Hawaiian origin, colorful and balanced.

A gratin composed of a layer of simmered minced beef covered with a gratinated potato purée. Served with a reduced meat jus. A very comforting traditional French dish.

A traditional sausage made from pork tripe, known for its strong and distinctive flavor. Served grilled with an herb-infused potato purée.

Raw beef meat, minced and seasoned just before serving. Can be quickly pan-fried (seared on both sides) upon request for those who prefer lightly cooked meat. Tender and flavorful.

A duck leg slow-cooked in its own fat until tender, then roasted to make the skin crispy. An iconic specialty from the Southwest of France.

A generous, marbled, and juicy piece of beef (rib steak). Served grilled with sautéed potatoes and green salad.

Steamed cod fillet (white fish), served with a smooth parsnip purée and a horseradish-spiked cream. A delicate dish combining sweetness and spice.

A selection of aged French cheeses, presented on a board. To be enjoyed with bread, often at the end of a meal or to accompany wine.

An individual chocolate cake with a molten center. Served warm with a cold vanilla custard sauce. A rich and indulgent dessert for chocolate lovers.

A sweet tart prepared according to the day's inspiration, usually with seasonal fruits on a crispy crust.

Cooked apples covered with a crumbled shortcrust pastry, browned in the oven. A warm dessert offering a contrast between the melting fruit and the crunchy topping.

A creamy Italian dessert layering coffee-soaked biscuits and mascarpone cream. Flavored here with Tonka bean, which adds vanilla and almond notes.

A large glass of draft beer (50cl). Refreshing and ideal for an aperitif.

Classic cocktail made with rum, fresh mint, lime, sugar, and sparkling water. A fresh, sweet, and tangy mix.

Refreshing drink, usually a draft beer with a dash of mint syrup, or a fresh cocktail served on ice.