BOTZA - Paris 19

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. · Firm texture of the egg and creamy texture of the sauce. · Served cold as a starter.

Creamy soup made from blended leeks. · Smooth and soft texture with the crunch of leek chips. · Eaten hot with a spoon.

Rustic meat pâté prepared traditionally. · Dense texture and rich meat flavor. · Best enjoyed spread on bread, often with pickles.

The creamy heart of burrata, a mix of shredded mozzarella and fresh cream. · Very smooth and melting texture, mild milky taste. · To be eaten as is or on bread.

Classic composed salad with breaded chicken and Italian cheese. · Mix of crisp freshness and savory flavors. · Complete dish served cold.

Complete vegetarian bowl mixing legumes, grilled cheese, and falafel. · Varied textures and fresh, tangy flavors. · Healthy and balanced meal.

Apple sorbet drizzled with Calvados (apple eau-de-vie). · Fresh and alcoholic, cleanses the palate. · Usually taken in the middle of the meal to aid digestion.

Lime sorbet drizzled with vodka. · Tart and lively taste. · Refreshing and digestive.

Fruit sorbet served with its eau-de-vie. · Sweetness of the fruit and warmth of the alcohol. · Traditional digestif.

Coarsely chopped raw beef, served with condiments to mix to your taste. · Tender and fresh texture. · Served with hot fries.

Grilled beef steak served with a blue cheese sauce. · Juicy and flavorful meat with long fibers. · Classic French meat dish.

Oven-baked white fish served with a creamy sauce. · Tender, flaky flesh, delicate taste. · Light and refined dish.

Hot sandwich filled with meat, cheese, and house sauce. · Hearty and flavorful. · Eaten with hands, served with fries.

Fish fillet fried in a crispy batter. · Contrast between the crispy coating and the tender fish. · Served with a herb and caper mayonnaise sauce.

Grilled ham and cheese sandwich on country bread. · Crispy and melting. · A brasserie must-have.

Duck leg slow-cooked in its own fat. · The meat is very tender and the skin is crispy. · Specialty from the Southwest of France.

Artisanal coarse-ground sausage served with mashed potatoes. · Rustic and comforting dish. · Authentic charcuterie flavors.

Very rich dish from Northern France. · Bread gratinéed in a melted cheese and beer sauce. · Very hearty, savory, and melting.

Raw beef cut into small pieces, served with condiments to mix to your taste. · Intense red meat flavor. · Served with sauce and garnish.

Pasta served in a cocotte with a creamy sauce flavored with truffle. · Comforting and indulgent dish. · Melting texture and powerful truffle aroma.

Airy and intensely chocolatey dessert. · Light and foamy texture with the crunch of hazelnuts. · Classic sweet.

Italian dessert with mascarpone, coffee, and biscuits. · Creamy and coffee-scented. · Served chilled.

Thick slice of brioche dipped and pan-fried. · Soft on the inside, caramelized on the outside. · Very indulgent and hot-cold dessert.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. · Contrast of textures between the cold creaminess and the hot caramel. · To be broken with a spoon.

Upside-down baked apple tart with caramelized apples. · Melting apples and caramel flavor. · Served warm.

Pizza dough cooked and filled with chocolate and hazelnut spread. · Dessert to share, hot and sweet. · For chocolate lovers.

Meal formula adapted for children. · Includes a main course and a drink. · Reduced portions.

Simple and classic pizza, Margherita style. · Fresh tomato and melted cheese flavors. · Thin and crispy crust.

Classic ham and mushroom pizza (Reine). · Generous and familiar topping. · Savory and crowd-pleasing.

Folded pizza, like a turnover. · Ham and cheese filling enclosed inside, very soft. · Retains heat well.

Pizza featuring buffalo mozzarella, which is creamier. · Freshness of cherry tomatoes. · Rich and milky taste.

Pizza without tomato sauce (cream or cheese base). · Blend of cured charcuterie and characterful cheese. · Rich and indulgent.

Pizza with quality cheeses. · Aged Comté cheese provides a fruity and intense flavor. · Refined.

Four cheese pizza. · Powerful blend of blue and soft cheeses. · Very melting and savory.

Sweet and savory pizza with goat cheese and honey. · White base (no tomato). · Sweet and fragrant.

Spicy sausage pizza. · White base. · Spicy and flavorful.

Vegetarian pizza with vegetables. · Light and fresh. · Full of garden flavors.

Pizza topped with cured ham. · Topping often added after cooking to preserve the ham's flavor. · Simple and effective.

Pizza with Italian charcuterie (Coppa) and French cheese. · Savory and salty. · Quality products.

Spicy pizza with sausage and pesto. · Herbal and pungent taste. · Fragrant.

Charcuterie and pesto pizza. · Classic combination of Italian flavors. · Rich in flavor.

Gourmet truffle pizza. · Intense mushroom and truffle flavor. · Refined and creamy.

Classic American cola soda.

Sweet, fizzy lemon drink.

Lemonade flavored with passion fruit.

Bottled iced tea.

Peach iced tea soda.

Sparkling and bitter tonic water.

French orange soda with pulp.

Sparkling fermented tea-based drink.

Classic fruit juices.

Blended iced coffee.

Freshly squeezed fruit juices.

Still mineral water.

Natural sparkling mineral water.

Cold infusion of yerba mate, energizing.

Iced milk and ice cream drink.

Ginger soda, spicy and non-alcoholic.

Light draft beer.

Belgian white beer, notes of citrus and coriander.

India Pale Ale, bitter and aromatic beer.

Beer of character, probably a strong blonde.

Non-alcoholic beer.

Artisanal Norman cider.

Temporary beer selection.

Typically French aniseed aperitif, served diluted with water.

Italian vermouth.

Portuguese fortified wine.

Aperitif based on Bordeaux wine and fruit liqueurs.

Bitter aperitif based on gentian.

Mix of white wine and cassis cream.

Mix of champagne and cassis cream.

Short or long coffee.

Espresso with a drop of milk.

Double espresso.

Hot cocoa and milk drink.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Selection of teas or herbal teas.

Large coffee with milk.

Coffee with milk foam.

Italian lemon liqueur.

Italian almond liqueur.

Mint liqueur.

White mint liqueur.

Irish whiskey cream.

Liqueur from the Chartreux monks.

Distilled fruit alcohol.

Norman apple eau-de-vie.

Aged grape eau-de-vie.

Aged agricultural rum.

Filipino rum with vanilla notes.

American whiskey.

Japanese whisky.

American corn-based whiskey.

French artisanal gin.