Chouchou

Very thin slices of marinated raw beef. Served cold with salty parmesan shavings. A light and flavorful starter.

Land snails cooked in their shells with garlic and parsley butter. Tender texture and rich herbal taste. Use the provided picks to extract the snail.

Selection of grilled Mediterranean vegetables served cold or warm. Smoky and sweet flavors from olive oil. Ideal as a light vegetarian starter.

A French bistro classic: hard-boiled eggs served with a rich and creamy mayonnaise. Simple, creamy, and comforting.

Breaded and crispy hot goat cheese. Served on a fresh salad with walnuts and basil. Delicious contrast between the melting cheese and the crispy breading.

Classic Caprese salad with fresh tomatoes and mild mozzarella cheese. Seasoned with a basil sauce (pistou). Fresh and summery.

Rich and buttery duck foie gras pâté. Served with a sweet fig jam to balance the taste. To be spread on toast.

Smoked salmon slices served on toast. Flavored with fresh dill. Salty and smoky taste, melting texture.

Assortment of cured meats (salami, ham, pâté). Salty and flavorful. Perfect for sharing with bread.

Large platter combining various cold cuts and French cheeses. A complete tasting experience. Ideal for an aperitif or a shared starter.

A hearty meal salad with ham, cheese, and eggs. Classic base of lettuce and potatoes. Simple and filling.

Famous Nice salad with tuna, anchovies, and black olives. Also contains crunchy vegetables. Fresh, salty, and protein-rich.

Crispy romaine lettuce with grilled chicken and a creamy garlic and parmesan sauce. Garnished with crunchy croutons. An international classic.

Colorful mix of fresh raw vegetables. Crunchy and light. No meat or fish.

Southwestern French specialty. Salad garnished with duck products (foie gras, smoked breast, confit gizzards). Rich, warm, and gourmet.

Salad inspired by the Auvergne region. Contains raw ham, Cantal cheese, and walnuts. Rustic and flavorful.

Salad topped with toasted melted goat cheese. Sometimes served with walnuts and honey. Classic sweet and savory mix.

Salad with Italian flavors with pesto, cold cuts, and several cheeses. Fresh and aromatic.

Nordic salad with smoked salmon and creamy avocado. Rich in omega-3 and very nutritious. Served cold.

Very light salad with citrus fruits and raw vegetables. Tangy thanks to grapefruit. Perfect for a hot day.

Traditional French soup made from caramelized onions and beef broth. Served with a slice of bread topped with melted, gratinated cheese. Hot and very flavorful.

Creamy squash velouté. Enhanced by a touch of basil sauce (pistou). Mild and comforting.

Maghrebi dish of steamed semolina served with a vegetable stew and merguez (spicy sausages). Pour the broth over the semolina before eating.

Light semolina served with tender chicken and stewed vegetables. Mild and aromatic flavors.

Couscous served with grilled lamb skewers and merguez sausages. Rich in meat and grilled flavors.

Combination of lamb and chicken meat with semolina and vegetables. Hearty and varied dish.

Semolina served with a rich stew of various vegetables (carrots, zucchini, turnips, chickpeas). No meat, but very flavorful.

Mix of chicken and spicy merguez sausages. A balance between the mildness of chicken and the spiciness of the sausage.

Tender pieces of lamb shoulder and merguez with semolina. Melting and flavorful meat.

Specialty with braised lamb shoulder. The meat is very tender and falls off the bone easily.

The ultimate feast: semolina served with all the meats (merguez, braised lamb, skewer, chicken) and vegetables. Very hearty, for big appetites.

Lamb slow-roasted in the oven (Méchoui) served with couscous. The meat is crispy on the outside and tender on the inside.

Semolina served with grilled chicken skewers and merguez. Dominant grilled flavors.

North African stew slow-cooked in a conical earthenware pot. Contains roasted lamb and tender vegetables. Aromatic and juicy.

Slow-cooked mix of vegetables with spices (cumin, turmeric, coriander). Flavorful vegan dish.

Classic sweet and savory dish. Tender lamb cooked with sweet dried prunes and crunchy almonds. Syrupy and fragrant sauce.

Lamb stewed with sweet figs and walnuts. A refined balance between fruit and meat.

Lamb cooked with soft apricots. Fruity and slightly tangy flavor.

Fish tajine with salmon, salty preserved lemons, and olives. Fresh and tangy Mediterranean flavors.

One of the most famous tajines. Tender chicken with the fragrant bitterness of preserved lemon and the saltiness of olives.

Lamb stewed with a variety of seasonal vegetables. A complete and balanced dish.

Very aromatic and sweet tajine. The chicken is cooked with honey and cinnamon, reminiscent of oriental pastry flavors.

Spicy minced beef meatballs cooked in a rich tomato sauce. Often served with a cracked egg on top.

Long-fibered, very flavorful beef cut. Served with a red wine and shallot sauce. Chewy texture.

Marbled beef steak (intramuscular fat) grilled. Juicy and tender. Served with a creamy sauce of your choice.

Classic burger sandwich with minced steak or chicken, toppings, and brioche bun. Usually served with fries.

Duck thigh slow-cooked in its own fat until tender, crispy skin. Served with potatoes sautéed in garlic and duck fat.

Raw minced beef, seasoned with capers, onions, and sauces. Served cold. A traditional brasserie dish.

Beef stew in red wine with mushrooms and bacon. The meat is stewed until very tender. Rich and hearty.

Grilled lamb pieces on a skewer. Served with a rich butter and tarragon sauce.

Very large piece of bone-in beef (rib). Marbled and very flavorful meat. For great red meat lovers.

Burger without meat, with a vegetable patty. Topped with vegetables and sauce.

Generous plate for meat lovers: lamb, chicken, and spicy sausage. Fire-grilled.

Long, flat pasta served with a creamy cooked salmon sauce.

Pasta with a rich sauce of eggs, cheese, and bacon. Creamy and peppery.

Oven-baked eggplants with tomato sauce and melted cheese. Comforting vegetarian dish, Parmigiana style.

Grilled duck breast, served pink. The skin is crispy and the meat is rich and flavorful like beef.

Half a roasted chicken, golden skin. Served with a fragrant herb sauce.

Delicate and firm white fish. Served with a creamy basil sauce.

Oven-baked sea bream (white fish) with a sesame crust. Light and nutty flavor.

Thick slice of salmon cooked to perfection. Topped with a lemon butter sauce.

Flaky white fish (hake) served on a bed of creamy leeks.

Children's meal deal including a main course and a dessert.

Traditional Breton buckwheat galette (gluten-free). Simple topping of your choice.

The most classic galette: ham, melted cheese, and egg (often fried) in the center.

Vegetarian galette topped with mushrooms and fresh vegetables.

Rustic galette with smoked bacon and mushrooms. Rich and flavorful.

Galette with smoked salmon and cream. Classic combination of fish and buckwheat.

Very hearty galette topped like a burger with minced meat and fries.

Southwestern-inspired galette with confit gizzards.

Similar to the Nordic but with added egg and cheese. Very rich.

Galette-style tartiflette with melting Reblochon cheese and potatoes.

Very generously topped galette with a complete mix of ingredients.

Toasted ham and cheese sandwich baked in the oven, often with béchamel.

Like a Croque Monsieur, but topped with a fried egg.

Variation of croque with goat cheese and chicken.

Beaten eggs cooked in a pan, simple and fluffy.

Hearty peasant-style omelette with toppings.

Classic omelette with ham and melted cheese.

Sausage served in a long bun, with sauce.

Portion of crispy fried potatoes.

Sweet wheat crêpe.

Crêpe with choice of classic topping.

Crêpe topped with smooth and salty Breton caramel.

Crêpe with fruit or honey.

Crêpe with Canadian maple syrup.

Crêpe topped with hot chocolate sauce.

Crêpe with Nutella sprinkled with grated coconut.

Gourmet crêpe with Nutella and fruits or nuts.

Very rich and alcoholic dessert crêpe.

Crêpe flavored with orange liqueur.

Crêpe filled with sweet chestnut jam.

Crêpe with spicy Belgian biscuit spread.

Very loaded dessert crêpe.

Crêpe inspired by Mont Blanc with chestnut and vanilla.

Cost for any additional ingredient added.

Classic French blonde beer. Light and refreshing.

Special Belgian beers: a cherry-flavored (red) or a refreshing white (wheat) one.

India Pale Ale. Beer with a pronounced bitterness and hop aromas.

Beers of character: strong Belgian blonde or Alpine amber.

Belgian abbey beers, rich and complex.

Beer-based cocktails: with lemonade (Panaché), grenadine (Monaco/Tango) or Picon bitter.

Shot of strong alcohol.

Selection of international bottled beers.

Classic lager or strong blonde beers.

Alcohol-free version of the famous Belgian beer.

Sparkling drink made from fermented apple.

Sparkling French wine from the Champagne region.

Carafe of wine (red, white, or rosé).

Large glass (50cl) of blonde beer.

Selection of special beer pints during Happy Hour.

Reduced prices on classic cocktails during Happy Hour.

Classic alcoholic cocktails. Standard mixes of spirits and juices/sodas.

Energizing cocktail based on coffee and vodka.

Tangy tequila and lime cocktail, rimmed with salt.

Variations of Spritz with premium liqueurs (lemon, elderflower, or bergamot).

Alcohol-free version of the Mojito. Very refreshing with lots of mint.

Creamy and tropical cocktail with pineapple and coconut.

Fruity and sweet mix like candy.

Exotic fruit cocktail.

Mix of tropical fruit juices.