Au Gourmet de Picpus

Rustic meat pâté served cold, prepared from coarsely ground pork and seasoned. Dense and rich texture. Traditionally enjoyed with bread and pickles.

Thin slices of smoked raw salmon, flavored with fresh dill. Delicate flavor and melt-in-your-mouth texture. Usually served with toast and lemon.

Egg baked in a ramekin with cream, enhanced with smoked salmon and a touch of truffle. Creamy and smooth texture. Eaten hot with a small spoon, often with toast soldiers.

Tender octopus pieces marinated in an herb vinaigrette. Fresh and slightly tangy. A light starter with Mediterranean flavors.

Thick and tender steak, grilled or pan-fried. Rich red meat flavor. Served according to desired doneness, usually with fries or vegetables.

Raw minced beef, seasoned with capers, onions, and condiments. Fresh and tender texture. A French bistro classic served chilled.

Hot sandwich consisting of a ground steak in a brioche bun, with various toppings. Flavorful and hearty. Eaten with hands, served with fries.

Sautéed and flambéed veal offal in apple eau-de-vie (Calvados). Characteristic firm texture and rich sauce. A traditional dish for offal lovers.

Slow-cooked lamb shank confit. The meat is very tender and falls off the bone. Sweet and melting flavor, served with its juices.

Thick, marbled beef steak (350g) grilled. Juicy and flavorful due to the intramuscular fat. Ideal for big appetites.

Thick cod fillet pan-fried, served with an assortment of stewed vegetables. Flaky and delicate white flesh. A healthy and balanced dish.

Grilled salmon fillet, rich in flavor. The skin is crispy and the flesh is tender and fatty. Served hot, often with rice or vegetables.

Large prawns sautéed with garlic, tomatoes, and herbs de Provence. Fragrant and slightly garlicky. To be peeled and enjoyed hot.

Layers of pasta, minced meat in tomato sauce, and béchamel, gratinated in the oven with cheese. Rich and comforting. Served with a small green salad.

Long, flat pasta served with a creamy sauce of bacon and cheese (often adapted in the French style with cream). Creamy and savory.

Thin pasta served with whole clams cooked in a white wine and garlic sauce. Iode marine flavor and fragrant with basil.

Egg custard topped with liquid caramel. Smooth, silky, and melt-in-your-mouth texture. A classic, sweet, and soft dessert.

Moist cake soaked in rum syrup. Often served with whipped cream. Moist, sweet, and alcoholic.

Italian dessert made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy with a pronounced coffee flavor.

Sweet tart prepared according to the day's inspiration, often with seasonal fruits. Crispy crust and varied filling.

An espresso coffee served with an assortment of small miniature desserts (mignardises). Ideal for tasting several sweets at the end of a meal.

Simple and classic pizza topped with tomato sauce, mozzarella cheese, and basil. Crispy crust and melting topping.

Very popular pizza in France with tomato sauce, cheese, cooked ham, and button mushrooms. Flavorful and balanced.

Pizza with seafood flavors, including salty anchovies and capers, enhanced with garlic and parsley. Pronounced and salty taste.

Pizza topped with flaked tuna and peppers. A classic combination with Mediterranean flavors.

Pizza with a topping that is divided or mixed, including ham, mushrooms, and artichoke hearts. Varied and rich in vegetables.

Spicy pizza with merguez sausages, peppers, and onions. Inspired by North African flavors. Slightly hot.

Characterful pizza combining the sweetness of artichokes with the spiciness of Spanish chorizo. Flavorful and zesty.

Vegetarian pizza topped with an assortment of sun-ripened vegetables. Fresh and colorful.

Hearty pizza with minced beef, mushrooms, and onions. Rich and filling.

Folded pizza like a turnover, filled with ham, cheese, and often a runny egg inside. Crispy outside, soft inside.

Pizza topped with a mix of seafood (shellfish, squid, shrimp). Iode flavor.

White pizza topped with potatoes and bacon. Inspired by mountain dishes. Rich and creamy.

Cream base pizza combining melting eggplant with goat cheese, enhanced with garlic and parsley. Sweet and fragrant.

Pizza for cheese lovers, combining several varieties (mild and strong) on a cream base. Very rich and creamy.

Cream base pizza topped with chicken pieces and vegetables. Tender and flavorful.

Cream base pizza with salmon, garnished with fresh rocket after cooking. A marriage of fatty fish and peppery salad.

Sweet and savory pizza combining goat cheese and honey on a cream base. Sweet and melting.

Pizza topped with cured ham and fresh rocket. Contrast between the heat, the richness of the ham, and the freshness of the salad.

Gourmet pizza with truffle cream, mushrooms, and cured ham. Intense truffle aroma.

Controversial but popular pizza combining sweet pineapple and chicken on a cream base. Sweet and savory taste.

World-famous cola soda. Sweet, caffeinated, and fizzy. Served chilled.

Sugar-free version of the famous cola soda.

Cola soda flavored with cherry.

Sparkling orange-flavored soda.

Colorless sparkling lemon and lime flavored soda.

Flavored iced tea, non-carbonated.

French still natural mineral water.

Very sparkling French natural mineral water.

Drink made of lemonade mixed with syrup (often mint, grenadine, or lemon).

Tonic or citrus soda, slightly bitter.

French orange soda with orange pulp, slightly fizzy. Shake before drinking.

Fruit juice served by the glass.

Icy and creamy blended drink, often flavored with vanilla, strawberry, or chocolate.

Non-alcoholic cocktail based on lime, mint, sugar, and sparkling water. Refreshing.

Espresso diluted with hot water, similar to an Americano. Less strong than a pure espresso.

Classic Italian brand espresso coffee.

Decaffeinated coffee.

Small coffee with cream (coffee with milk) or hot chocolate.

Large size coffee with milk or hot chocolate.

Coffee topped with milk foam (cappuccino) or whipped cream (Viennese).

Coffee or hot chocolate topped with a generous layer of whipped cream.

Selection of teas or herbal teas with hot water.

Typical anise liqueur from the South of France. Drunk diluted with plenty of fresh water.

Famous brand of pastis (anisette).

Anise-based liqueur.

Cocktail based on red wine, macerated fruits, and spices. Fruity and sweet.

Rum punch with exotic fruit juices.

Bitter and sparkling Italian cocktail based on Aperol (or Campari), Prosecco, and sparkling water.

Prestigious French sparkling wine from the Champagne region.