Bistrot Beaubourg

Assortment of cured and salted meats, typically salami, cured ham, and terrine. Salty and rich flavors. Eaten with bread and pickles, ideal for sharing.

Selection of various French cheeses (soft, hard, goat). Flavors ranging from mild to full-bodied. Served with bread, perfect for accompanying wine.

Combination of cured meats and cheeses on the same board. Offers a variety of savory and creamy textures and tastes. Ideal for a complete aperitif.

Portion of French fries, crispy and golden. Salty and hot. A classic side dish or snack.

Mix of fresh salad leaves and raw vegetables according to the season. Light and crisp. Dressed with vinaigrette.

A bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Tender and rich texture. Simple and tasty.

Leeks steamed until tender, served cold with a mustard vinaigrette. Often sprinkled with crumbled hard-boiled egg (Mimosa style). Mild and vegetal flavor.

Fresh tomato slices seasoned with basil. Fresh and juicy. Can be enhanced with mozzarella cheese for added sweetness.

Pork meat cooked for a long time in its fat then shredded to form a rustic spread. Fibrous and melting texture, rich taste. Spread on bread.

Rustic pâté made from pork and herbs, baked in the oven. Coarse texture and meaty flavor. Served cold with pickles and bread.

Herring fillets preserved in oil and herbs, served with warm or cold potatoes. Pronounced fish flavor balanced by the sweetness of the potatoes.

Snails and mushrooms cooked in a butter, garlic, and parsley sauce, served in puff pastry. Rich, garlicky, and herbaceous.

Hearty mixed salad with ham, Emmental cheese, egg, and vegetables. A fresh and classic complete meal.

Romaine salad with breaded chicken, Parmesan cheese, croutons, and a creamy garlic and anchovy dressing. Crunchy and tasty.

Typical salad from the South of France with tuna, green vegetables, olives, and anchovies. Fresh, colorful, and rich in Mediterranean flavors.

Salmon fillet cooked on the skin (one-sided) to make it crispy while keeping the flesh tender. Served with a fragrant orange sauce and rice.

Grilled tuna steak, served with a virgin sauce (olive oil, lemon, tomatoes, herbs) and green beans. Light and Mediterranean dish.

Stomach of beef simmered for a long time in a white wine and herb sauce. Gelatinous and tender texture, pronounced flavor. Traditional dish for offal lovers.

Thin slice of breaded and fried poultry. Crispy on the outside, tender on the inside. Served with fries.

Raw minced beef seasoned (capers, onions, sauce). Fresh, tender, and flavorful. Served cold with hot fries.

French sausage made from pork tripe. Very strong and characteristic smell and taste. Gritty interior texture. For discerning amateurs.

Classic cheeseburger served in a brioche bun with fries. Vegetarian option available.

Ground beef steak cooked to your liking, topped with a creamy and spicy green peppercorn sauce.

Lean and tender beef cut, very flavorful (

Lean and tender grilled beef cut. Robust meat flavor. Simply served with fries.

Pan-seared slice of calf's liver, tender and melting with a characteristic mild metallic flavor. Accompanied by sweet shallots and beans.

Fat duck breast fillet, served pink with crispy skin. Rich meat resembling beef, enhanced by the pepper sauce.

Grilled lamb chops, flavored with Provençal herbs. Tender and juicy meat with a distinctive taste.

Marbled and juicy beef cut, served with a slice of herbed and lemon butter that melts on the hot meat.

Goat milk cheese, distinctive and slightly tangy flavor.

Soft-ripened cheese with a bloomy rind, creamy with a pronounced flavor.

Mild and fruity hard cheese, known for its holes.

Choice between Cantal (firm pressed cheese, buttery/fruity taste) or Brie (creamy soft cheese, mild taste).

Tasting platter including several varieties of cheeses.

Poached whipped egg whites, floating on vanilla custard, often drizzled with caramel. Very light and sweet.

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

Tartlet filled with tangy lemon cream and topped with a soft, golden meringue. Perfect balance between sweet and sour.

Rich vanilla cream covered with a layer of crunchy caramelized sugar to be broken with a spoon. Contrast of hot/cold and soft/crunchy textures.

Molded cake surrounded by ladyfingers and filled with a creamy chocolate mousse.

Upside-down baked caramelized apple tart. The apples are melting and infused with butter caramel. Served warm.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Addition of sweetened whipped cream.

Classic ice cream sundae made of vanilla ice cream drizzled with hot chocolate sauce and topped with whipped cream.

Frozen dessert combining the sweetness of vanilla and the tartness of blackcurrant, enhanced by a red fruit liqueur.

Lime sorbet served with iced vodka. Refreshing and digestive.

Traditional French aperitif cocktail made with dry white wine and fruit cream (blackcurrant, blackberry, etc.). Sweet and slightly sugary.

Anise-based liqueur, served with fresh water. Refreshing licorice taste, very popular in the South of France.

Italian vermouth, wine flavored with herbs. Red is sweet and spicy, white is drier or vanilla-flavored.

Sweet and rich Portuguese fortified wine. Aromas of dried fruit and spices.

Bitter French aperitif based on gentian. Golden yellow color and distinctive vegetal taste.

Selection of classic spirits.

Prestigious sparkling wine from the Champagne region. Festive, dry, and bubbly.

French mineral waters. Vittel is still water, Badoit is naturally sparkling water.

Small bottle of still mineral water.

Very sparkling mineral water.

Assorted fruit juices.

Classic cola sodas.

French orange soda with citrus pulp, lightly shaken before drinking.

Tart and bitter lemon-flavored soda.

Peach-flavored iced tea, sweet and refreshing.

Clear, fizzy, sweet lemon-flavored soda.

Very fizzy bitter tonic water with quinine, often drunk alone or in a cocktail.

Addition of syrup (strawberry, mint, grenadine, etc.) to a drink.

Sparkling alcoholic beverage made from fermented apples. Fruity and slightly tart taste.

Malty French blonde beer with notes of caramel. Smooth and thirst-quenching.

Belgian abbey beer, round and spicy with a slight bitterness.

Bitter liqueur made from orange peel and gentian, traditionally mixed with beer to make a 'Picon Bière'.

Light and balanced blonde lager.

Classic French blonde beer or its non-alcoholic version.

Tequila-flavored beer, sweet and lemony.

White beer with aromas of mountain herbs and citrus.

Dark beer with notes of coffee, caramel, and roasted malt.

Small, strong, and concentrated black coffee.

Caffeine-free herbal teas.

Hot drink with milk and cocoa.

Selection of classic teas.

Addition of milk to coffee or tea.

Norman apple brandy. Fruity and woody taste.

Oak-aged wine brandies. Rich, complex, and warm.

Peppermint liqueur, very fresh and sweet.

Clear fruit brandies, capturing the pure essence of the fruit.