Le Procope

A classic Parisian bistro must-have. Hard-boiled eggs served cold, coated in a creamy homemade mayonnaise, accompanied by a vegetable medley. Simple, fresh, and delicious.

The iconic traditional soup of Paris. A rich broth with caramelized onions, topped with toasted bread and a generous layer of melted, gratinéed cheese. A warm and comforting dish.

Superior quality Burgundy snails served in their shells. They are filled with a very fragrant parsley and garlic butter. To be enjoyed hot, sopping up the butter with bread.

Small square pasta stuffed with cheese and herbs, typical of the Dauphiné region. Served here with a rich PDO Parmesan cream and chives. Melting and flavorful.

Salad of crisp fresh green beans coated in a creamy tuna sauce (tonnato). Enhanced with crumbled feta and hazelnuts for crunch. A fresh starter with contrasting flavors.

Fresh Italian cheese with a creamy center, served with colorful heirloom tomatoes and fresh basil. A classic and refreshing combination, ideal for starting the meal.

Cold shrimp served with avocado and a creamy cocktail sauce. A retro and elegant starter, appreciated for its freshness and lightness.

A slice of traditional pâté en croûte made with duck, mushrooms, and pistachios, all baked in a golden pastry. Rich in flavors and textures.

Fine pasta stuffed with langoustine, served with a butter sauce flavored with herbs. A refined dish highlighting the delicacy of the seafood.

Slice of semi-cooked duck foie gras, seasoned with rare Sarawak pepper. Accompanied by seasonal fruit chutney for a sweet and savory touch. Melting and luxurious.

High-quality raw beef, minced and seasoned, served with homemade fries. An essential brasserie dish for red meat lovers.

Pan-fried slice of veal liver with garlic and parsley, enhanced with a balsamic sauce. Served with creamy mashed potatoes. Tender with a distinctive flavor.

Juicy and flavorful Angus beef steak, grilled and served with sweet candied shallots. Accompanied by crispy homemade fries.

Roasted duck breast served pink, accompanied by a rich red wine sauce (Bordelaise) and small grenaille potatoes. Flavorful meat with crispy skin.

Beef cheek slowly braised until extremely tender and melting. Served with rigatoni pasta coated in Parmesan. A rich and comforting dish.

Iconic dish of French gastronomy. Rooster braised in Juliénas red wine with bacon and mushrooms. The sauce is dark, thick, and very flavorful.

A puff pastry crust filled with a luxurious mixture of sweetbreads, poultry, and spinach in a creamy morel sauce. A refined and generous historical dish.

Tender beef fillet served Rossini style with pan-seared foie gras and a wine sauce. Accompanied by shredded beef and a creamy potato gratin. An opulent dish for hearty appetites.

Diced raw tuna, marinated in lime and accompanied by cucumber for freshness. Served with homemade fries. Light and tangy.

Roasted salmon fillet served with a Grenobloise sauce (butter, capers, lemon, and croutons). Accompanied by mashed potatoes. A perfect balance between the richness of the fish and the acidity of the sauce.

Grilled white fish fillet, served with green vegetables (zucchini, broccolini) and a vegetable vierge sauce (olive oil, fresh diced vegetables). A healthy and Mediterranean dish.

Whole sole cooked in butter and lemon, served deboned or not as you prefer. Accompanied by creamy mashed potatoes. A seafood classic.

Large vegetarian composed salad with small pasta (fregola), marinated vegetables, artichoke, and fennel. Dressed with a lemon vinaigrette. Fresh and complete.

Creamy risotto cooked with a mushroom sauce flavored with summer truffle. Garnished with fresh arugula and Parmesan shavings. A rich and aromatic vegetarian dish.

Caesar salad interpretation with chicken, romaine lettuce, tomatoes, and focaccia croutons, dressed with Caesar sauce and aged Parmesan. Hearty and flavorful.

Selection of aged French cheeses varying by season. Usually served with bread.

Whipped egg whites, poached, floating on crème anglaise. Drizzled with salted butter caramel and sprinkled with crunchy pink pralines. An airy and very sweet dessert.

Creamy vanilla custard baked in the oven and covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon to enjoy the contrast of textures.

Chocolate lava cake, served warm with cold vanilla crème anglaise. Intense chocolate flavor and very indulgent.

Spongy cake soaked in an aged rum syrup, served with a generous portion of whipped cream. A classic dessert, moist and flavorful.

Seasonal mixed berries served fresh with whipped cream. A light and fruity dessert.

Pastry composed of layers of crispy puff pastry and vanilla pastry cream, enhanced with caramel and dried fruits. A play of crunchy and creamy textures.

Revisited Italian dessert, composed of coffee-soaked biscuits, creamy mascarpone, and cocoa. Sweet and energizing thanks to the coffee.

Tartlet filled with tangy lemon cream and topped with a soft, golden meringue. A classic balance between acidity and sweetness.

Signature tart combining chocolate and coffee with a crispy texture (gavotte) and praline. A sophisticated and intense dessert.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce at serving time. The hot-cold contrast makes it a popular dessert.

Thin crêpes served hot and flambéed with orange liqueur (Grand Marnier). Spectacular and orange-flavored.

Assortment of high-quality artisanal ice creams and sorbets. Choose one or two flavors from the selection. Each flavor is accompanied by specific garnishes (whipped cream, nuts, fruits).