ANGELUS

Soft-boiled eggs served with a creamy homemade mayonnaise. The yolk remains runny for extra richness. A great French bistro classic to enjoy with bread.

Fresh Italian spun-paste cheese with a creamy center, served with fresh tomatoes and basil. Mild, milky, and refreshing flavor. Ideal as a light starter.

Crispy fried rice paper rolls filled with chicken. The texture is crispy on the outside and tender on the inside. Often served with salad and nuoc-mâm sauce.

Tender green asparagus served with a rich and lemony hollandaise sauce made with butter and eggs. A delicate starter with vegetal and creamy flavors.

Thin slices of smoked salmon served with a fresh cream seasoned with herbs and shallots. Smoky and salty flavor balanced by the freshness of the cream.

Roasted duck fillet served with a sweet and savory orange sauce. The meat is rich and pink, accompanied by a fruity and aromatic sauce.

Tender and flavorful cut of beef (onglet), pan-fried and coated with a confit shallot sauce. Served with crispy fries. A must-have brasserie dish.

Superior quality chicken cooked with salt-preserved lemons. The meat is tender and the sauce offers tangy and fragrant notes, reminiscent of Mediterranean cuisine.

White fish fillet (hake) cooked with aromatic herbs, served with white rice. A light and healthy dish with delicate flesh.

Large salad made with chicken pieces and various raw vegetables. Fresh and crunchy, ideal for a light meal.

Fresh Gariguette strawberries, known for their fragrance and sugar-acidity balance. Served plain or with a little sugar.

Wheel-shaped pastry made of choux dough filled with praline mousseline cream and sprinkled with slivered almonds. Crunchy and creamy, with an intense hazelnut flavor.

Rich chocolate cake (75% cocoa) with a molten center. Served warm. Intense chocolate flavor with a melting texture.

Moist cake soaked in rum syrup, served with vanilla-flavored whipped cream. A classic dessert, sweet and alcoholic.

An espresso coffee served with a selection of several mini-desserts. Perfect for tasting everything at the end of the meal.

Beer served on tap.

Classic Dutch lager blonde beer. Light, fresh with moderate bitterness.

Belgian blonde high-fermentation beer. Golden and malty with fruity notes.

California-style India Pale Ale. Amber with strong bitterness and aromas of citrus and pine.

Triple-style beer, rich in alcohol and flavors. Notes of spices and ripe fruits.

Belgian white beer, cloudy and refreshing. Notes of citrus and coriander.

Mix of blonde beer and Picon (bitter orange liqueur). Distinctive bittersweet flavor very popular in northern and eastern France.

Light cocktail based on beer, lemonade, and grenadine syrup. Sweet, red, and low in alcohol.

Addition of syrup (strawberry, mint, lemon, etc.) to your drink.

Light Mexican blonde beer. Often served with a lime wedge in the neck. Very refreshing.

Still French natural mineral water.

Natural sparkling mineral waters.

Small, strong, black coffee.

Espresso coffee diluted with hot water for a less intense taste.

Two shots of espresso served in a large cup. High in caffeine.

Espresso topped with hot milk and a creamy milk foam.

Large latte with plenty of hot milk.

Rich and creamy hot chocolate, made with melted chocolate and milk.

Selection of teas or herbal infusions served with hot water.

Hot drink made with rum, hot water, lemon, and sugar. Comforting in cold weather.

Freshly squeezed orange juice.

Freshly squeezed lemon juice. Very acidic and invigorating.

Mix of orange juice and fresh lemon juice.

Bitter carbonated drink with quinine.

Classic cola soda, sweet and caffeinated.

Natural sparkling mineral water.

Bottled fruit juices. Various flavors available.

Orange flavored carbonated soda.

Fruity iced tea.

Small bottle of still mineral water.

Clear, caffeine-free, lemon and lime flavored carbonated soda.

Lemonade mixed with syrup (usually mint or grenadine).

Add flavored syrup to your sparkling water.

Classic cocktail based on Campari, red Vermouth, and sparkling water. Bitter and refreshing.

Traditional French aperitif made with white wine and cassis cream.

Fortified Portuguese wine, sweet and high in alcohol.

Typical aniseed liqueur from Marseille. Drunk diluted with fresh water and ice cubes.

Italian vermouth. The white is sweet and vanilla-flavored, the red is more herbaceous and slightly bitter.

Campari (red bitter liqueur) topped with Perrier sparkling water.

Simple cocktail mixing Campari and fresh orange juice.

Popular Venetian cocktail based on Prosecco (sparkling wine), Aperol or Campari, and sparkling water. Bitter and fizzy.

Glass of Henriot Brut Champagne. Prestigious sparkling wine, dry and elegant.