Bouillon Pigalle

Hard-boiled eggs served with creamy mayonnaise. A quintessential French bistro starter, simple yet rich.

A clear, savory chicken soup with thin vermicelli noodles. Light and warming.

A creamy fish roe dip flavored with aromatic summer truffle. Savory and smooth, typically eaten with bread.

A slow-cooked egg with a runny yolk, served with a sauce made from Maroilles (a pungent cow's milk cheese) and savory bacon bits.

Tender artichoke hearts served chilled with a tangy vinaigrette dressing.

A rich, caramelized onion soup topped with bread and melted cheese. Savory, sweet from the onions, and hearty.

Earthy lentils tossed with bacon lardons and served with a soft-boiled egg. A classic rustic French salad.

A savory upside-down tart with sweet caramelized onions, served with fresh, tangy goat cheese.

Shredded pork cooked in its own fat until tender and spreadable. Rich and savory, cut by the acidity of the pickles.

Roasted beef bone marrow, rich and fatty with a jelly-like texture. Spread on toast and sprinkled with sea salt.

A smooth, creamy butternut squash soup paired with strong blue cheese. Sweet and savory flavor profile.

A loaf of coarse duck meat pâté spiced with green peppercorns. Dense and flavorful, eaten with bread.

Chilled whole prawns served with mayonnaise for dipping. Requires peeling by hand.

Classic French escargots cooked in garlic and parsley butter. The texture is slightly chewy like clams, with a rich herbal garlic flavor.

A slice of rich, buttery duck liver pâté seasoned with smoked salt. Luxurious, smooth texture.

A traditional sausage served with rich brown gravy and creamy mashed potatoes. Comfort food.

Chicken slices in 'poulette' sauce (creamy mushroom and lemon sauce) served with mashed potatoes.

Small pasta elbows mixed with ham and flavored with aromatic summer truffle. A gourmet twist on a childhood favorite.

Baked sliced potatoes with porcini mushrooms and cream, topped with a golden crust. Served with a side salad.

Tiny cheese-filled pasta squares served on a bed of melted leeks. Rich and creamy.

Cured raw salmon slices served cold with a hearty potato salad. Fresh and salty.

A distinctive French sausage made from pork intestines (chitterlings). Has a very strong, pungent smell and unique coarse texture. Served with grainy mustard sauce.

Beef stew braised in red wine with smoked bacon and vegetables. Served with pasta.

Pan-seared veal liver seasoned with parsley and garlic (persillade). Tender with a distinct mineral flavor.

Slow-cooked pork shank with a caramelized exterior. Tender meat that falls off the bone, served with french fries.

Beef steak served with creamy peppercorn sauce and french fries. A bistro classic.

White fish fillet served with salty capers and anchovies, accompanied by cooked zucchini.

Duck leg slow-cooked in its own fat until tender, then crisped. Rich, savory meat served with fries.

Puff pastry shell filled with a creamy seafood mixture. Light, flaky pastry with a rich filling.

A selection of French cheeses served with salad and fig jam. Rocamadour is a small goat cheese; Comté is a hard, nutty cow's milk cheese; Bleu d'Auvergne is a creamy blue cheese.

Lemon sorbet doused in vodka. A refreshing and boozy palate cleanser.

Creamy rice cooked in milk, topped with rich salted caramel sauce. Comforting and sweet.

A light pastry puff filled with sweetened whipped cream.

Airy and rich chocolate dessert. Smooth texture with intense cocoa flavor.

Soft poached meringue floating on crème anglaise (vanilla custard), topped with crunchy pink praline bits.

Thin pancakes served with a sauce of caramelized sugar, butter, orange juice, and liqueur.

Slice of chocolate cake served with vanilla custard sauce.

Meringue-based dessert with a crisp crust and soft inside, topped with figs and whipped cream.

Rich custard base topped with a layer of hardened caramelized sugar. Crack the top with your spoon.

Dessert made of poached pear served with vanilla ice cream and drizzled with hot chocolate sauce.

Small yeast cake saturated in rum syrup, served with whipped cream.

Brioche bread soaked in egg and milk mixture, pan-fried, and served with caramel and cream. Rich and sweet.

Upside-down caramelized apple tart served with thick cream.

Tart with lemon curd filling topped with fluffy meringue.

Choux pastry puff filled with milk ice cream and covered in hot chocolate sauce.

Simple, creamy milk ice cream.

A discounted coffee available when ordering a dessert.

Still mineral water.

Sparkling mineral water.

Assorted soft drinks.

Sweet peach-flavored iced tea.

Fruit juice.

Traditional non-carbonated lemonade.

Draft lager beer.

Beer mixed with lemonade (Panaché). Refreshing and lower alcohol.

Beer mixed with Picon, a caramel-orange herbal aperitif. A popular French beer cocktail.

Traditional raw apple cider served in a bowl. Fruity and slightly funky.

Red table wine from the Rhône Valley.

Cabernet Sauvignon red wine from Pays d'Oc.

Chardonnay white wine from Gascony.

Sauvignon blanc white wine from Pays d'Oc.

Rosé wine from Provence.

Dry sparkling wine from Limoux.

Sparkling rosé wine from Limoux.

Elderflower liqueur spritz.

House spritz cocktail.

Rosé wine served over ice.

Classic bitter aperitif cocktail made with gin, vermouth, and Campari.

Refreshing long drink with French brandy and tonic water.

House spritz-style drink with Campari and sparkling wine.

Alcohol-free cocktail with floral and citrus notes.

Anise-flavored pastis aperitif.

Pastis with orgeat (almond) syrup.

Pastis with mint syrup.

Scotch whisky.

French wine-based aperitif.

Gentian root liqueur, bitter and herbal.

Suze liqueur mixed with tonic water.

White wine with blackcurrant liqueur (crème de cassis).

Kir made with cider instead of white wine.

Kir made with sparkling wine.

Plum brandy.

Apple brandy from Normandy.

Grape brandy.

Mint liqueur.

Pear brandy.

Aged rum.

Distinctive brandy from Gascony.

Herbal liqueur.

Strong black coffee.

Decaffeinated coffee.

Espresso diluted with hot water.

Espresso with a dash of milk.

Coffee with hot milk.

Selection of teas.

Caffeine-free infusions.