Bouillon Bibliothèque

Classic Parisian bistro starter of hard-boiled eggs coated in a creamy homemade mayonnaise. Rich flavor and melting texture. Served cold, often with bread.

A refined version of egg mayonnaise, flavored with truffle. The earthy and aromatic taste of truffle enhances the sweetness of the mayonnaise.

Half-cooked foie gras slice served with a sweet and savory fruit chutney. Smooth texture and rich duck flavor, balanced by the chutney's acidity. To be spread on toast.

Creamy butternut squash soup, sweet and slightly sweet, with smoked ricotta. A comforting and velvety dish.

Burgundy snails served hot in their shells, stuffed with garlic and parsley butter. Strong herbaceous and garlicky flavor. Use the special tongs and fork to extract the snail and sauce the butter with bread.

Roasted bone marrow served with a flavorful meat jus. The marrow is fatty, melting, and very rich in flavor. It is enjoyed spread on toast, sprinkled with salt.

Cooked pink shrimp served cold with mayonnaise. Simple and fresh, to be peeled by yourself.

Sea snails cooked in broth, served cold with mayonnaise. Firm texture and iodized taste. Use the provided picks to extract them from the shell.

Grilled beef steak with a creamy pepper sauce and fries. The meat is tender and the sauce is slightly spicy.

Tender chicken piece served with a creamy mushroom sauce, accompanied by macaroni. A family-friendly and comforting dish.

Raw minced beef, seasoned (capers, onions, mustard), served with fries. Tender texture and zesty flavor. A brasserie classic.

Traditional pork sausage served with stewed lentils and smoked bacon. Rustic and hearty dish, with smoky and savory flavors.

Gratin made of shredded duck confit topped with a gratinated mashed potato layer. Rich, melting, and very flavorful.

Fresh fish selected according to the day's catch. Preparation and accompaniment vary daily.

Cauliflower baked in a creamy blue cheese sauce (Fourme d'Ambert). Mild vegetable taste enhanced by the cheese's strength.

Macaroni pasta served with a creamy Comté cheese sauce flavored with truffle. A rich and indulgent pasta dish.

Beef stew slow-cooked in red wine with garnishes, served with steamed vegetables. The meat is tender and the sauce is rich in flavor.

Large beef cut to share, served with maître d'hôtel butter (herbed) and fries. Ideal for two people.

Salad of fresh leaves dressed with vinaigrette. A light and refreshing side.

Portion of golden and crispy fried potatoes.

Oven-roasted butternut squash pieces, tender and slightly caramelized.

Mashed potato puree, smooth and creamy texture.

Baked macaroni pasta with grated cheese until golden brown.

Raw cow's milk pressed-cooked cheese from the Jura region. Fruity flavor and firm texture.

Auvergne cheese with a semi-firm texture and bloomy rind. Nutty flavor and creamy texture.

Mild blue cheese from Auvergne made from cow's milk. Creamy veined paste with a characteristic but not pungent taste.

Baked pear dessert with a hint of ginger, topped with a crispy crumble topping and served with fresh cream.

Sweet tart with a chocolate ganache and a layer of salted butter caramel. Rich and indulgent.

Choux pastry filled with vanilla ice cream, topped with hot chocolate sauce. A French dessert classic.

Tart filled with a creamy lemon custard. Perfect balance between the lemon's acidity and the pastry's sweetness.

Ice cream served with salted butter caramel sauce and pink praline chips (sugar-coated almonds).

Classic espresso.

Decaffeinated coffee.

Large coffee with hot milk.

Hot tea, served with or without milk.

Hot herbal drink (tisane), caffeine-free.

Renowned grape brandy, aged in oak barrels. Woody and fruity notes.

Fresh mint liqueur, sweet and smooth, served very cold.

Grape brandy from the Southwest of France. Rich and aromatic.

Distilled neutral spirit.

Spirit flavored with juniper berries.

Anise liqueur (Pastis or Ricard type), served with fresh water. Very popular in France.

Traditional French cocktail made with white wine and crème de cassis.

Italian vermouth, served chilled or on ice. Available in red (sweet) or white (dry) versions.

Aperitif based on Bordeaux wine and fruit liqueurs. Served very chilled.