Ba Sai Li Ting La Brasserie

A luxurious starter combining the richness of foie gras with the silky texture of a crème brûlée. Creamy flavor with a sweet and savory touch thanks to the chutney. Eaten with a spoon, often spread on gingerbread.

Garden snails cooked in a parsley and garlic butter. Tender texture and intense aromatic flavor. Traditionally served hot, to be enjoyed with bread to soak up the butter.

A fresh salad typical of Nice, with tuna, crunchy vegetables, eggs, and anchovies. Varied texture and Mediterranean flavor. Ideal as a light starter.

Creamy soup made from leeks, onions, and potatoes, often served warm or cold. Velvety texture and delicate taste. Enhanced here with crayfish for a refined touch.

Traditional soup made from caramelized onions and beef broth. Topped with croutons and melted gratinéed cheese. Rich, sweet, and savory flavor, very comforting.

Soup prepared daily according to market ingredients and the chef's inspiration. Flavors vary each day.

Duck thigh slowly cooked in its own fat until meltingly tender, then roasted for crispy skin. Rich flavor and tender meat. Served with sautéed potatoes and onions.

Pasta served with a slow-cooked meat ragù sauce, tomatoes, and herbs. A hearty and flavorful dish. A comforting classic.

White fish fillet covered with thin slices of potato resembling scales, pan-seared for crispiness. Contrast of textures between the tender fish and the golden crust. Served with a citrus sauce.

A generous Alsatian dish composed of acidic fermented cabbage, accompanied by various cured meats, sausages, and pork. Smoky and tangy flavors. A convivial and robust dish.

Australian Wagyu beef cut known for its marbling, grilled to your desired doneness. Tender and juicy texture with a pronounced beef flavor.

Poached meringue 'islands' floating on vanilla custard, drizzled with caramel. A very light, airy, and sweet dessert. Mousse-like texture that melts in the mouth.

Pastry custard made with chestnut flour. Dense and smooth texture with a characteristic nutty and earthy chestnut flavor, served with whipped cream.

Classic Norman apple tart with a pastry base, cooked apples, and a creamy filling. Fruity and sweet flavor. Served with fresh cream.

Frozen dessert composed of crunchy meringue, raspberry sorbet, and whipped cream. Play of textures between crunchy and melting, tart and sweet flavor.

Cake composed of a pastry base, small choux buns filled with cream and topped with crunchy caramel. A mix of crispy and creamy textures with nutty notes.

Rich chocolate cake baked to keep its center molten. Intense cocoa flavor. Served warm, the center flows out when cut, accompanied here by exotic fruit ice cream.

Thin crêpes served in a butter, sugar, and orange juice sauce, often flambéed with liqueur. Sweet and warm citrus flavor. Generous portion for two.

A warm egg-based dessert that puffs up during baking. Extremely light and airy texture. Must be consumed immediately after leaving the oven before it deflates.