Au Lèche Vins

A whole camembert cheese roasted in the oven until melted. Enhanced with honey and dried fruits for a sweet and savory touch. To be enjoyed hot by spreading on bread.

A fresh starter made of diced avocado and shrimp. Usually seasoned with lemon and herbs. Creamy texture and delicate taste.

A classic French bistro dish of hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and flavorful. Served cold as an appetizer.

Hot sandwich with ham and cheese, grilled or baked. The bread is crispy and the cheese is melted. A brasserie classic.

Raw beef, chopped or knife-cut, seasoned with classic condiments. Served fresh with a tender texture. Usually accompanied by fries or salad.

Penne pasta served with chicken pieces and mushrooms in a creamy sauce. A warm, comforting, and hearty dish.

A marbled and flavorful cut of beef, seared on the griddle. Served with a zesty pepper sauce. Tender and juicy meat.

Long, flat pasta served with salmon, often in a cream sauce. Rich fish flavor and melting texture.

Pasta served with a sauce made from eggs, cheese, bacon, and black pepper. Rich, creamy, and savory. A very popular Italian classic.

The fish of the day, selected based on market freshness. Prepared by the chef according to the inspiration of the moment. Ask your server for details.

A classic composed salad with chicken, parmesan, croutons, and a creamy anchovy-garlic dressing. Fresh and crunchy.

An Italian-inspired platter with a ball of creamy burrata cheese. Accompanied by grilled vegetables and confit tomatoes. Ideal for a light and fresh meal.

A large, protein-rich composed salad with salmon, shrimp, and egg. Fresh and varied, with avocado for creaminess.

Green salad topped with warm goat cheese toasts, drizzled with honey. The hot-cold and sweet-savory mix is characteristic. Sprinkled with walnuts for crunch.

A menu adapted for children including a main course (meat or chicken), homemade fries, and a dessert. Portion size suitable for younger ones.

A fresh Hawaiian bowl based on vinegared rice and marinated raw salmon. Topped with many crunchy vegetables and sweet mango. Healthy and colorful.

Meat-free and fish-free version of the poke bowl, rich in fresh vegetables and fruits. Vinegared rice base seasoned with sesame. Light and refreshing.

Bowl of rice topped with marinated chicken and an assortment of fresh vegetables and fruits. A flavorful alternative to raw fish.

Bowl of vinegared rice served with shrimp and various fresh vegetables. Enhanced with fruit for a sweet touch. Fresh and balanced.

Classic burger with beef patty, melted cheddar, and smoked bacon. Served in an artisanal bun with fresh vegetables. Hearty and flavorful.

Crispy breaded chicken burger, topped with cheddar and fresh vegetables. Accompanied by a creamy burger sauce in an organic bun.

A variation of the burger highlighting Cantal, a French pressed cheese. Authentic and rustic flavor.

Vegetarian burger with a soy patty and cheddar cheese. Topped with fresh vegetables and a flavorful sauce. A gourmet meat-free option.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Creamy and fragrant.

Warm chocolate cake with a molten center. Served with a scoop of vanilla ice cream for hot-cold contrast. Rich in chocolate.

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

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Silky texture under a brittle crust.

Cream cheese cake on a biscuit base. Dense and creamy texture, often served with a fruit coulis.

The most classic pizza, with tomato sauce, mozzarella cheese, and oregano. Simple and effective.

Pizza rich with four varieties of melted cheeses. Ideal for cheese lovers.

Signature pizza with creamy burrata, cured ham, and vegetables. Garnished with fresh arugula after cooking.

Spicy pizza with slices of pepperoni (spicy sausage). Enhanced with onions and cheeses.

Rustic pizza with bacon, mushrooms, and a touch of crème fraîche. Flavorful and hearty.

Spicy pizza with merguez sausage and sun-kissed vegetables. Often topped with an egg in the center.

Pizza topped with seasoned ground meat, like bolognese sauce. Rich and meaty.

Sweet and savory pizza on a crème fraîche base. The classic combination of goat cheese and honey with the crunch of walnuts.

The 'Queen' pizza, a great classic with cooked ham and mushrooms. Appreciated by all.

White base pizza (cream) topped with chicken and potatoes. A hearty and gourmet mountain style.

Pizza folded like a turnover, filled with ham, cheese, and egg. Crispy on the outside, soft on the inside.

Traditional pizza with savory and marine flavors thanks to anchovies and capers.

Colorful pizza topped with a variety of fresh vegetables. Meatless, light, and flavorful.

Pizza based on cream and smoked salmon. Enhanced with lemon and chives.

Pizza featuring grilled eggplant. Served with fresh burrata and arugula.

Chef's special pizza with seafood (salmon and shrimp) on a cream base. Rich and delicate.

An assortment of cold meats and various charcuterie. Served on a wooden board, ideal for sharing as an aperitif.

Selection of aged French cheeses. Offers a variety of textures and flavors, from mild to full-bodied.

The best of both worlds: a mix of charcuterie and cheeses on the same board. Convivial and gourmet.

Portion of golden and crispy fries. Perfect for snacking.

Semolina dish served with a broth of various vegetables and chickpeas. Meatless, flavored with spices.

Couscous served with merguez sausages, spicy red sausages. Accompanied by vegetables and semolina.

Couscous topped with stewed chicken pieces. A classic appreciated for its tender meat.

Couscous served with stewed beef. A rich and flavorful dish.

Couscous accompanied by lamb roasted on a spit or in the oven (mechoui). Very tender and flavorful meat.

The most complete version of couscous, with an assortment of several meats (merguez, chicken, lamb/beef).

Short and strong espresso, rich in aromas. Served black.

Decaffeinated coffee, retaining the coffee flavor without the caffeine.

Espresso diluted with hot water for a longer, less strong coffee.

Espresso with a drop of milk, giving it a hazelnut color.

Two shots of espresso in a cup. For an intense boost.

Large, creamy, and smooth latte.

Hot cocoa drink with milk. Sweet and comforting.

Espresso topped with creamy milk foam and often dusted with cocoa.

Spiced tea infused in hot milk. Flavors of cinnamon, cardamom, and ginger.

Black coffee topped with a generous layer of whipped cream.

Hot chocolate topped with whipped cream.

Infusion of tea leaves (black, green, etc.). Served hot.

Hot herbal drink without caffeine (verbena, mint, etc.).

Hot alcoholic drink based on rum, hot water, lemon, and honey. Known for warming you up.

Hot red wine infused with spices (cinnamon, cloves) and citrus. Traditional in winter.

Hot cocktail made with coffee, Irish whiskey, sugar, and cream.

Light and refreshing Belgian blonde beer.

Belgian abbey beer, round and malty.

Local India Pale Ale, bitter and aromatic.

Strong Belgian blonde beer with fruity and spicy notes.

Fruity lambic beer, usually with cherry (Kriek).

Mix of beer and Picon liqueur (bitter orange).

Classic Italian vermouth.

Bright red Italian bitter.

Marseille-style aniseed pastis.

Another famous brand of pastis.

Pastis with orgeat syrup.

Portuguese fortified wine.

Fortified wine from the Charentes region.

Aperitif cocktail based on Campari and Vermouth.

White wine mixed with cassis liqueur or other fruit.

Kir prepared with champagne.

Sparkling wine from the Champagne region.

Major champagne brand.

Italian sparkling wine.

Rum macerated with fruits and spices.

Shot of herbal liqueur served chilled.

Premium brand shot.

Selection of classic blended whiskies.

Older whiskies or single malts.

Japanese or peaty Scottish whiskies of high quality.

Standard vodka.

Quality Swedish vodka.

Classic London Dry Gin.

Aromatic herbal liqueur.

Mexican Tequila.

Agricultural rum from Martinique.

Selection of aged rums.

Tasting rums, smooth and fragrant.

Classic white rums.

Digestive brandies and French liqueurs.

Orange liqueurs or fruit brandies.

Fruit or herbal liqueurs.

Whiskey cream or mint liqueurs.

Tennessee whiskey from the USA.

Honey-flavored whiskey.

Apple-flavored whiskey.

Irish whiskey.