Bistrot JOOLS

A low-temperature cooked egg served in a creamy garlic soup with crunchy textures. Savory and creamy, rich in garlic flavor. To be eaten with a spoon to mix the textures.

Half-cooked sweet potato slices tataki style, accompanied by a spicy mayonnaise sauce. A mix of sweetness and spices with an Asian touch. Can be eaten as a cold or warm starter.

Roasted butternut squash served with a broth with Italian cheese and crunchy nuts. Sweet autumnal flavors enhanced by the salty cheese and lemon. A comforting vegetarian dish.

Rustic homemade meat pâté served with pickles and toast. Meaty and traditional flavor. Spread the terrine on the toast.

Whole Saint-Marcellin cheese roasted in the oven with spicy chorizo and honey. Melting, creamy and sweet-salty. Ideal for sharing by dipping bread in it.

Traditional dry sausage from Arles served with a warm potato salad. A hearty and authentic charcuterie dish. Savory and rustic flavors.

Spicy and dried Spanish pork sausage. Smoky flavor with paprika. Perfect for snacking as an aperitif.

Thin dry sausage originating from Catalonia. Mild taste and firm texture. Enjoy in slices by hand.

Grilled sea bream fillet served with an exotic fruity and spicy sauce. White and tender fish with a zesty note. A light and fragrant main course.

Pork belly cooked slowly then crisped, glazed with sweet chili sauce. Rich, melting and fatty with a sweet and savory flavor. Indulgent dish.

Chicken roll stuffed with pastrami and smoked cheddar cheese. A revisited and flavorful version of cordon bleu. Tender inside with a distinct smoky taste.

Grilled homemade sausage flavored with herbs like sage and fennel. Served with a rich meat jus. Herbal and meaty flavors.

Beef ribs cooked for a long time to be tender, then seared. Glazed with a homemade barbecue sauce. The meat falls off the bone easily.

Modern version of apple Tatin tart on a crispy biscuit with caramel and cream. Sweet, fruity and buttery. A revisited French classic.

Creamy fresh cheese cake on a biscuit base with spices. Served with a red fruit sauce. Rich and creamy with a tangy touch.

Finger-shaped dessert with lemon cream on a salted butter biscuit. Glazed with a touch of rum and mint. Fresh and tangy.

Large almond biscuit filled with red fruits flavored with star anise and licorice. Crunchy and soft texture. Sweet and aromatic flavors.

Fluffy hazelnut cake on a light almond biscuit. Enhanced with caramel and hazelnut pieces. Very indulgent and textured.

An espresso coffee served with three small miniature desserts. Allows you to taste several sweets at the end of the meal.

A frothy cappuccino served with an assortment of three small desserts. A more gourmet version of the coffee gourmand.

Selection of three seasonal aged cheeses. Usually served with bread. To finish the meal on a savory note.

Short and strong coffee, served black.

Decaffeinated coffee, taste similar to espresso but without caffeine.

Espresso with a small touch of hot milk. The color resembles that of a hazelnut.

Espresso diluted with hot water. Smoother and less intense than a classic espresso.

Large cup of coffee brewed by filtration. Light and aromatic taste.

Large cup of coffee with hot milk or cream.

Hot drink made with cocoa and milk. Sweet and comforting.

Espresso diluted with plenty of hot water, served in a large cup.

Two shots of espresso in a cup. Very strong and full-bodied.

Selection of teas and infusions from Dammann Frères. Served hot.

Coffee topped with a generous layer of whipped cream.

Hot chocolate topped with whipped cream. Very indulgent.

Espresso mixed with hot milk and creamy milk foam.

Hot drink made with matcha green tea powder and frothed milk.

Cappuccino flavored with chocolate. Mix of coffee, milk and cocoa.

Spiced black tea mixed with hot milk. Flavors of cinnamon and cardamom.

Coffee served cold with ice cubes. Refreshing.

Coffee with milk served cold with ice cubes.

Flavored syrup added to your drink.

Replacement of cow's milk with plant-based milk (oat or coconut).

Hot cocktail based on rum, lemon juice, hot water and sugar. Warming.

Hot coffee mixed with Irish whiskey and topped with cream.

Variation of Irish coffee using cognac or brandy instead of whiskey.

Puff pastry like a croissant or a chocolate bread.

Slices of bread or baguette served with butter.

American cookie with chocolate chips, soft or crunchy.