Au Beaujolais

A classic cold composed salad. It mixes fresh salad leaves, hard-boiled eggs, tomatoes, cooked white ham, and grated or diced Emmental cheese. · The taste is fresh and balanced, with the sweetness of the ham and the creamy texture of the cheese. A light vinaigrette ties it all together. · Enjoyed as a light meal or lunch, often accompanied by fresh bread for dipping.

A rustic and hearty salad including green salad, tomatoes, cured ham (country-style ham), potatoes, Roquefort cheese, and chicken pieces. · It's a flavor-rich dish with the saltiness of the ham, the tanginess of the blue cheese, and the consistency of the potatoes. Varied and gourmet texture. · Perfect for a hearty meal, it's eaten mixed to appreciate all the ingredients in each bite.

A very popular salad in France featuring warm goat cheese, often served on toasted bread, accompanied by salad, tomatoes, eggs, and nuts. · The contrast between the warm, melting cheese and the fresh salad is delicious. The walnuts add crunch and a woody note. · Ideal for cheese lovers, it's enjoyed by alternating bites of cheesy bread and fresh vegetables.

An Italian-inspired salad with creamy burrata, cured ham, cherry tomatoes, cucumber, and green salad. · The burrata offers a creamy and milky texture that perfectly complements the salty ham and fresh vegetables. · Break the burrata so its creamy center spreads over the salad before enjoying.

Local version of the famous Caesar salad, featuring chicken, parmesan, bread croutons, cherry tomatoes, and shallots. · Flavorful and crunchy thanks to the croutons, with the umami flavor of parmesan. Shallots add a little spicy touch. · A classic international revisited, perfect for a quick and satisfying lunch.

A small, strong, concentrated black coffee, served in a small cup. It's the traditional coffee base in France. · Intense and bitter taste with a fine golden foam (crema) on top. · Usually drunk quickly, often sweetened, at the end of a meal or to gain energy.

An espresso coffee from which the caffeine has been removed. It retains the coffee's aromas. · Taste similar to classic espresso but often slightly smoother. · For those who appreciate the taste of coffee without the stimulating effects.

An espresso with a tiny touch of hot milk or milk foam. The color resembles that of a hazelnut. · Slightly smoother than a pure espresso thanks to the milk that softens the bitterness. · An excellent option for those who find espresso too strong but don't want a large latte.

An espresso diluted with hot water to achieve a larger volume, similar to an American coffee. · Less intense on the palate than espresso, but contains the same amount of caffeine. Lighter taste. · Drink slowly, often at breakfast or to extend a coffee break.

A large latte, usually served in a large cup. Made with espresso and steamed milk. · Creamy, smooth, and comforting. The coffee taste is softened by the abundance of milk. · Typical morning drink, ideal for dipping pastries.

A hot drink made with cocoa and milk. · Sweet, chocolatey, and creamy. A classic comforting drink. · Appreciated by all ages, often consumed at breakfast or snack time.

Espresso-based drink topped with a thick milk foam, often sprinkled with cocoa. · Balance between strong coffee, hot milk, and airy foam. · Enjoy with a spoon for the foam, then drink the coffee-milk mixture.

Selection of teas or herbal infusions (verbena, mint, chamomile). · Light and fragrant, the taste depends on the chosen plant (floral, herbaceous, or fruity). · Served with hot water on the side or already infused. Ideal for digestion or relaxation.

Hot coffee or chocolate topped with a generous layer of whipped cream. · Gourmet, rich and sweet. The contrast between the hot drink and the cold cream is delicious. · A true treat to be enjoyed like a dessert.

Hot drink made of hot water, rum, sugar, and often lemon. · Strong, hot, and invigorating. The taste of alcohol is present but softened by sugar and heat. · Traditionally consumed in winter to warm up.

Hot red wine infused with spices (cinnamon, cloves) and citrus fruits. · Sweet, spicy, and fruity. A very aromatic winter drink. · A must-have during the cold season, it warms the body and soul.

Classic American cola soda, fizzy and sweet. · Characteristic caramelized taste with lively bubbles. · Served chilled, often with a slice of lemon and ice.

Iconic French orange-based soda with citrus pulp. · Fizzy, sweet with a slight orange bitterness. Shake the bottle to mix the pulp. · A very popular refreshing drink in France.

Tonic or citrus soda, known for its characteristic bitterness (quinine). · Fizzy and less sweet than other sodas, with a distinctive bitter note. · Can be drunk alone or as a mixer for cocktails.

Refreshing iced tea drink, usually flavored with peach or lemon. · Sweet, fruity, and non-carbonated. Very thirst-quenching. · Served very cold, it's a popular alternative to fizzy sodas.

Traditional clear and sweet lemon-flavored carbonated drink. · Simple, sparkling, and lemony. It's the base for many other drinks (like Diabolo). · Very refreshing in hot weather.

Mix of lemonade and syrup (often mint, grenadine, or strawberry). · Sweet and fizzy, the taste depends on the chosen syrup. · A very popular drink in French cafés, especially among children and for refreshment.

Bottled fruit juices (orange, apple, pineapple, etc.). · Naturally fruity and sweet. · A non-bubbly option for breakfast or a vitamin boost.

Famous French sparkling natural mineral water known for its large bubbles. · Neutral taste but with intense effervescence. Very thirst-quenching. · Served with a slice of lemon (Perrier tranche) for extra freshness.

Still natural mineral water from the Vosges. · Neutral and smooth on the palate. · The ideal accompaniment for any meal or simply to hydrate.

Fresh fruit juice (usually orange or lemon) pressed to order. · Vivid, tangy, and very fragrant taste, much superior to bottled juices. · Full of vitamins, served immediately after pressing.

The most famous pastis from Marseille. An anise liqueur. · Strong licorice and anise flavor. Becomes cloudy and milky when water is added. · The French aperitif par excellence, to be diluted with plenty of fresh water (5 to 7 volumes of water for 1 volume of Ricard).

Anise and licorice liqueur, typical of the south of France. · Refreshing herbaceous and anise aromas. · Always served with a carafe of fresh water to dilute to taste.

Traditional aperitif based on wild gentian. · Very characteristic bittersweet flavor, golden yellow color. · Enjoy chilled or mixed with tonic or orange juice.

Italian vermouth (wine flavored with herbs). · Available in red (sweet and herbaceous) or white (drier or vanilla). · A classic aperitif served chilled with a slice of lemon or an olive.

Portuguese fortified wine, rich and sweet. · Aromas of candied fruits, prunes, or nuts depending on the type. · Served as an aperitif or sometimes as a digestif.

Burgundian cocktail made with dry white wine (Aligoté) and crème de cassis. · Fruity and slightly sweet, the cassis softens the acidity of the white wine. · A very popular aperitif served in a flute or wine glass.

The festive version of Kir, where white wine is replaced by Champagne or sparkling wine. · Sparkling, elegant, and festive with the fruity flavor of cassis. · Ideal for celebrating or starting a refined meal.

The famous French sparkling wine. · Fine bubbles, refreshing acidity and delicate aromas. · Symbol of celebration, served chilled in a flute.

Wine eau-de-vie from the southwest of France, more rustic than Cognac. · Rich aromas of candied fruits, prunes, and wood. · Enjoy slowly as a digestif after the meal.

World-renowned wine eau-de-vie, produced in the Cognac region. · Refined, complex with woody and floral notes. · A prestigious digestif to be savored neat.

Apple (or pear) eau-de-vie from Normandy. · Intense fruity flavor of baked apple and spices. · Excellent digestif or used in the 'trou normand' (apple sorbet and Calvados in the middle of the meal).

Peppermint liqueur. Get 27 is green and milder, 31 is white and stronger. · Intense and sweet icy mint flavor. · Often served over crushed ice ('Get Perrier' if diluted) as a refreshing digestif.

Irish cream liqueur. · Creamy texture like a milkshake, taste of whisky, cocoa, and cream. · Generally enjoyed on ice as a gourmet digestif.

Fruit eau-de-vie (Williams Pear or Plum). · Clear, strong spirit that captures the pure essence of the fruit. · Traditional digestif served very cold or at room temperature.

Sugarcane eau-de-vie. · Can be white (floral) or amber (woody, vanilla). · Enjoy neat, on ice, or in a cocktail.

Spirit flavored with juniper berries and other botanicals. · Dry, herbaceous, and fragrant. · The base of the famous Gin Tonic.

Neutral distilled spirit. · Colorless and without a pronounced taste, apart from the warmth of the alcohol. · Enjoy chilled or mixed in many cocktails.

Popular blended scotch whisky (J&B). · Light, fruity, and accessible. · Often consumed with soda or cola.

Another classic blended scotch whisky. · Notes of malt, caramel, and a smoky touch. · A standard in French bars.

The classic Johnnie Walker whisky. · Spicy, with a pronounced smoke. · Robust, it holds up well in mixes.

12-year aged version of Johnnie Walker. · More complex, richer, and smoother than Red Label. Notes of vanilla and dried fruits. · Enjoy neat or on a large ice cube.

American Tennessee Whiskey filtered through charcoal. · Characteristic sweetness with notes of caramel, vanilla, and toasted wood. · Very popular, enjoyed 'on the rocks' or with cola.

Premium blended Scotch whisky. · Round, smooth with notes of honey and fruit. · An elegant aperitif or digestif whisky.

Superior version of Chivas (likely 18 years or special edition). · Even richer, more complex, and smoother. · A more intense tasting experience.

Single Malt Scotch Whisky from Speyside. · Often marked by notes of sherry, spices, and red fruits. · A tasting whisky appreciated for its aromatic richness.