Bar de l’Entracte

A lunch formula available on weekdays. Choose between a starter and a main, or a main and a dessert, from a selection of dishes marked with asterisks on the menu.

A fresh salad of crisp green beans and sliced mushrooms. Lightly seasoned to enhance the vegetables.

Ripe avocado served simply with a drizzle of olive oil and lemon juice. A light and vegetarian starter.

Crispy fried spring rolls stuffed with chicken and vegetables. Usually served with salad and a dipping sauce.

Fresh raw salmon cubes mixed with avocado. A refreshing and creamy starter, delicately seasoned.

High-quality smoked salmon slices (Label Rouge) from Scotland. Served with small thick pancakes (blinis) and a lightly lemoned crème fraîche.

Duck foie gras prepared on-site, with a rich and melting texture. Served with a sweet and savory pear chutney to balance the flavors.

Salad of fresh tomatoes and a ball of creamy burrata cheese. Dressed with olive oil and fresh basil.

A classic Caesar salad with grilled chicken, crisp romaine lettuce, croutons, and parmesan, all coated in a creamy dressing.

Tender white asparagus served warm or cold. Served with a choice of light mousseline sauce or vinaigrette.

A signature salad with romaine lettuce, creamy avocado, green beans, smoked salmon slices, and pine nuts for crunch.

Freshly prepared omelette, runny or well-cooked. You can choose to add ham, cheese, mushrooms, or tomatoes.

Layered sandwich with toasted white bread, filled with chicken, crispy bacon, lettuce, and tomato. Served with fries or salad.

Variation of the club sandwich with smoked salmon instead of meat. Served with fries or salad.

Hot ham and melted cheese sandwich. The Croque-Madame is topped with a fried egg. Served with a small salad.

High-quality salmon fillet steamed to preserve its tenderness. A healthy and flavorful dish.

Cod fillet served with a Thai-inspired Tom Yam sauce, flavored with lemongrass and mild spices.

Noble piece of farm-raised poultry, tender and flavorful. Usually pan-fried or roasted.

Marbled and grilled beef steak, served with a creamy béarnaise sauce with herbs.

Classic burger with a beef patty, melted cheese, and toppings in a soft bun.

Raw minced beef seasoned with condiments (capers, onions, sauce). Served fresh.

Penne pasta served with a spicy tomato sauce (arrabiata) and fresh basil. A flavorful Italian classic.

Creamy Saint-Marcellin cheese, served whole. A mild cow's milk cheese typical of the Dauphiné region.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Mix of fresh red berries (strawberries and raspberries) served with homemade whipped cream.

Slice of brioche bread dipped in an egg and milk mixture then pan-fried. Served with ice cream and maple syrup.

Selection of refreshing ice creams or sorbets. Several flavors to choose from.

Selection of essential cocktails, expertly prepared.

Anise-based alcoholic beverages, such as Pastis or Ricard, served with water.

Italian vermouth, red, white, or rosé, served chilled.

Bright red Italian bitter, with a taste of herbs and citrus.

Portuguese fortified wine, sweet and rich.

Traditional French cocktail made with white wine and cassis cream.

Variation of Kir prepared with champagne instead of white wine.

Light and cloudy Belgian white beer, with notes of citrus and coriander.

Light Mexican blonde beer, often served with a lime wedge.

Classic, refreshing French blonde lager beer.

Very popular, balanced Dutch blonde lager beer.

Artisanal beer from Paris.

Non-alcoholic version of the famous French blonde beer.