Aux Brochettes

A complete lunch menu including a starter, main course, and dessert. It's a traditional French set menu offering a balanced meal at a fixed price.

The chef's special dish of the day. It changes daily based on fresh ingredients available at the market.

Cured raw ham from the Southwest of France. It has a salty and delicate flavor, with a melt-in-your-mouth texture. Often served in thin slices.

A simple and fresh salad made with tomato slices and mozzarella cheese. Seasoned with olive oil and herbs.

Half avocado filled with small shrimp, often topped with cocktail sauce or mayonnaise. A classic, creamy, and fresh starter.

Preparation made from canned tuna mixed with mayonnaise. Served cold, often with bread or raw vegetables.

Tender palm hearts served as a salad. They have a mild, slightly nutty flavor with a texture that is initially crunchy then melts in the mouth.

The tender and fleshy bottom part of the artichoke. Served cold with vinaigrette.

Cooked pork snout salad, thinly sliced, seasoned with a herb and onion vinaigrette. Crunchy and gelatinous texture.

Hard-boiled eggs served with a generous portion of mayonnaise. An essential bistro classic.

A plate of various grated or thinly sliced raw vegetables (carrots, cabbage, celery, etc.). Fresh and crunchy, served with vinaigrette.

Marinated fish fillets (herring), often served with warm potatoes and onions. Strong, salty flavor.

A marbled and tender grilled beef steak, served with a creamy pepper sauce. Rich in flavor and juicy.

Boneless grilled rib steak. Flavorful meat with a bit of fat that melts during cooking.

Grilled small lamb chops. The meat is tender with a characteristic lamb flavor, often flavored with herbs.

A thick, lean cut of beef, grilled to your preference. Firm yet tender texture.

Grilled chicken piece (thigh or breast). Simple and tasty.

Spicy sausages made from beef and lamb, typical of North African cuisine. Grilled for a crispy skin.

Grilled meat skewers served with a crunchy frisée salad.

Escalope of meat (usually veal or turkey) topped with a creamy mushroom sauce. Rich and smooth.

A large, hearty mixed salad with fresh vegetables, eggs, potatoes, and savory elements like anchovies and olives.

Mixed salad with chicken and Gruyere cheese. A light and protein-rich meal.

A variation of the chef's salad with goat cheese and ham. A mix of fresh and savory flavors.

Classic 'Lyonnaise' style salad with frisée lettuce and warm smoked bacon bits.

A slice of pie made on-site, usually with seasonal fruits on a crispy crust.

Egg custard topped with liquid caramel. Smooth and silky texture, sweet taste.

Airy and light dark chocolate dessert. Rich in cocoa and melts in your mouth.

Typical sweet pastries from the Maghreb, often made with almonds, honey, and orange blossom water.

Assortment of various French cheeses. Served with bread.

A portion of individual cheese.

Three scoops of ice cream or sorbet served in a sundae glass. Refreshing and customizable.

Classic ice cream dessert with a banana cut in half, three scoops of ice cream, chocolate sauce, and whipped cream.

Ice cream sundae with poached peaches, vanilla ice cream, and raspberry coulis.

Poached pear served with vanilla ice cream and topped with hot chocolate sauce.

Coffee and vanilla ice cream sundae, drizzled with cold espresso and topped with whipped cream.

Meringue heart coated with vanilla ice cream and covered with praline hazelnut pieces.

Lemon sorbet served in the hollowed-out fruit rind. Very refreshing.

Orange sorbet served in the hollowed-out fruit rind.

A variation of the coffee liégeois with chocolate ice cream and chocolate sauce, topped with whipped cream.

Lemon sorbet drizzled with vodka. Often served as a digestif.

Full royal couscous with an assortment of five different meats. A very generous dish.

Couscous with four types of meat. A traditional feast.

Couscous served with lamb pieces slowly roasted on a spit or in the oven.

Couscous served with grilled meat skewers.

Couscous served with grilled lamb chops.

Traditional couscous with simmered lamb pieces.

Couscous served with beef.

Couscous served with spicy minced meat balls.

Couscous served with spicy grilled merguez sausages.

Couscous served with chicken pieces.

Couscous semolina and vegetables served without meat.

Extra meat skewer to add to your dish.

Extra merguez sausages to add to your dish.

A stew slow-cooked in a terracotta dish. This version contains meatballs, peas, and egg.

Chicken tajine simmered with preserved lemon and olives, offering a tangy and fragrant flavor.

Traditional sweet and savory lamb tajine with prunes and almonds. Very tender meat.

Thin and crispy brick pastry filled with egg and fried. The yolk often remains runny.

Stuffed tuna brick. Crispy on the outside, flavorful on the inside.

Full brick mixing egg and tuna for a hearty starter.