Bar Restaurant Brasserie Le Sentier

Hard-boiled eggs served with a creamy mayonnaise flavored with truffle. A classic bistro starter revisited with a luxurious touch. Creamy texture and rich flavor.

A rustic pâté made from coarsely chopped and seasoned pork. Served cold, usually with country bread and pickles. Firm texture and meaty flavor.

Fried spring rolls stuffed with chicken and vegetables. Crispy on the outside and tender on the inside. Often served with lettuce and a sweet and sour sauce.

Traditional soup with caramelized onions in a beef broth, topped with bread and gratinéed melted cheese. A comforting, flavorful, and warm dish.

Warm cooked lentils, seasoned with vinaigrette, often accompanied by herbs or bacon bits. Tender texture and earthy flavor.

A salad composed of fresh seasonal vegetables, without meat or fish. Fresh and light, ideal for a healthy meal.

Green salad topped with melted goat cheese served on toasted bread. The contrast between the warm cheese and the fresh salad is delicious. Often garnished with nuts or honey.

Romaine salad with grilled chicken, croutons, parmesan, and a creamy Caesar dressing. An international classic appreciated for its crunch and rich flavor.

Salad from the Southwest of France, typically topped with duck gizzards confit, smoked duck breast, and sometimes foie gras. Rich, flavorful, and very indulgent.

A beautiful grilled beef cut (300g) served with a blue cheese sauce (Fourme d'Ambert). Accompanied by fries and salad. Tender and juicy with a creamy sauce.

A cut of beef of the day chosen by the butcher. Grilled to your preference. Texture and taste depend on the cut chosen.

Duck leg slow-cooked in its own fat until tender, then roasted to make the skin crispy. Rich and flavorful.

Tender chicken breast, often served with a cream or mushroom sauce. Lean and delicate meat.

Fresh raw salmon cut into small cubes, seasoned with lemon, olive oil, and herbs. Fresh and light.

Thick salmon fillet pan-fried, usually crispy skin and tender inside.

The fish of the day, selected based on fresh catch. Variety and preparation depend on the market.

Grilled octopus tentacles, tender inside and slightly crispy outside. Mild sea flavor.

Battered and fried fish served with fries. A crispy and hearty British classic.

Long flat pasta served with pieces of fresh salmon and often a cream sauce. Rich and satisfying.

Tagliatelle mixed with a sauce of basil, garlic, pine nuts, parmesan, and olive oil. Aromatic and herbaceous.

Pasta served with a creamy sauce with bacon bits, egg, and cheese. A very popular rich and creamy dish.

Pasta served with a beef and tomato ragù sauce. A comforting Italian classic.

Tagliatelle served with a mushroom sauce (forestière sauce), often cream-based. Woody flavor and velvety texture.

Hot ham and cheese sandwich, grilled or baked. Served with a green salad. Crispy and melty.

Version of the croque-monsieur topped with a fried egg. The runny yolk adds richness to the sandwich.

A hearty version of the croque-monsieur with mountain ingredients, often raclette or reblochon cheese and cured ham or bacon bits.

Grilled sandwich without meat, filled with grilled vegetables and cheese. A flavorful option for vegetarians.

Burger topped with mountain cheese (like reblochon or raclette) and bacon bits. Served with homemade fries. Rich and generous.

Burger with a vegetable patty instead of meat. Served with fries and salad.

Traditional beef burger with lettuce, tomato, and cheese. Served with fries and salad.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Creamy inside and crisp on top.

Classic Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Light and airy dessert with intense dark chocolate. Mousse-like and melting texture.

Chocolate cake served warm with a molten center. Very rich in cocoa and indulgent.

Caramelized apple tart baked upside down, with the pastry on top. Served warm, often with cream or vanilla ice cream.

An espresso coffee served with a selection of several miniature desserts. Ideal for tasting everything.

Assortment of cheeses or cured meats (salami, dry ham, terrine) served on a board. Perfect for an aperitif to share.

Large board combining assorted cured meats and cheeses. Available in several sizes depending on the number of guests.

Assortment of varied appetizer bites (Spanish or international style). Ideal for sharing among a group.

Whole camembert cheese baked until runny, drizzled with honey. Served warm, it's a sweet and savory delight for dipping bread.

Portion of homemade, crispy, and golden fried potatoes.

Traditional North African dish composed of wheat semolina, stewed vegetables (chickpeas, carrots, zucchini), and meat of your choice. Flavored with mild spices.