Bouillon de Paris - French Cuisine Restaurant - Paris 17 place de la République

Hard-boiled eggs served with creamy mayonnaise. A simple, iconic French bistro starter. Smooth texture and savory flavor.

Hard-boiled eggs with mayonnaise infused with truffle flavor. Rich and earthy taste. Enjoy as a gourmet twist on the classic starter.

Sliced cucumbers dressed in a light cream sauce. Crisp, refreshing, and slightly tangy. A light appetizer to start the meal.

Grated celeriac root mixed with a mustardy mayonnaise dressing. Crunchy texture with a creamy, nutty, and tangy flavor. Traditional French slaw.

Tender boiled leeks served with sauce gribiche (mayonnaise style sauce with capers, pickles, and herbs). Soft texture with a zesty, savory topping.

A large baked savory choux pastry puff mixed with cheese, served with curly endive salad. Airy and cheesy texture. Eat the pastry and salad together for balance.

Clear soup made with fresh peas, finished with cream and coriander. Light, herbal, and slightly sweet from the peas. Sip from the bowl or spoon.

Slices of fresh melon served with cured ham. Sweet and salty combination. Refreshing and savory contrast.

A slice of pork loaf studded with pistachios. Dense, meaty texture with nutty crunch. Served cold, typically eaten with bread and pickles.

Pickled herring fillets served with boiled potatoes in oil and herbs. Oily, savory, and tangy fish with soft potatoes. A bistro staple.

Six cooked pink shrimp served with mayonnaise. Sweet, firm seafood. Peel the shrimp by hand and dip in the sauce.

Six Burgundy snails baked in shells with garlic and parsley butter. Chewy texture with intense garlic-herbal flavor. Use the small fork to extract the meat.

A round slice of duck or goose liver pâté. Extremely rich, buttery, and smooth. Spread on toast or bread.

Roasted chicken leg served with its cooking juices and french fries. Tender meat with crispy skin and savory gravy. A comforting classic meal.

Beef stew slow-cooked in red wine with bacon lardons, served with mashed potatoes. Rich, hearty, and deeply savory. The meat is very tender.

Duck shepherd's pie: shredded duck meat topped with mashed potatoes and baked. Rich and savory with a crispy top layer. A filling comfort dish.

Sausage served with mashed potatoes and meat gravy. Savory and hearty. Simple but satisfying traditional meal.

Veal stew in a creamy white sauce, served with white rice. Mild, creamy, and tender. A quintessential French family dish.

Pork shoulder served with flattened potatoes and gribiche sauce (mayonnaise with herbs and capers). Flavorful meat with a tangy, creamy sauce.

Raw salmon diced and seasoned with dill, served with fries. Fresh, fatty, and aromatic. Eat cold with the hot fries on the side.

Squid cooked in a Basque-style sauce with peppers and tomatoes. Tender seafood in a savory, slightly sweet vegetable sauce.

Salad with honey-roasted goat cheese, walnuts, arugula, and candied pear. Sweet and savory mix with creamy warm cheese.

Curly endive salad with bacon bits, Morteau smoked sausage, and croutons. Smoky, savory, and crunchy with bitter greens.

Small elbow pasta served with broccoli, hazelnuts, and parmesan cheese. Comforting pasta dish with nutty crunch and savory cheese.

Raw beef tartare, pre-seasoned house style, served with fries. Cool, tender raw meat with savory seasonings. A bistro classic.

Choux pastry puff filled with vanilla cream. Light, airy pastry with sweet, creamy filling.

Choux pastry puff filled with orange blossom cream. Floral and sweet flavor profile.

Choux pastry puff filled with pistachio cream. Nutty and sweet.

Floating Island: Soft meringue floating on vanilla custard, topped with salted butter caramel. Light, airy texture with rich sweetness.

Chocolate mousse. Airy, whipped chocolate dessert. Rich and sweet.

Fresh fruit salad. A mix of seasonal fruits in juice. Refreshing and light.

Smooth fresh white cheese served with honey and almonds. Creamy, slightly tangy, with sweetness and crunch.

One scoop of ice cream. Choose from vanilla, chocolate, or strawberry.

Brie de Meaux cheese served with walnuts. Soft, creamy cow's milk cheese with an earthy rind.

A cup of espresso served with a selection of miniature desserts. Perfect for trying multiple sweets in smaller portions.

Cocktail made with St-Germain elderflower liqueur, sparkling wine, and soda water. Floral, sweet, and refreshing.

A sparkling cocktail mix. Refreshing and bubbly aperitif.

A bittersweet and herbal wine-based cocktail. Served chilled, often with a slice of citrus.

A traditional French wine cocktail often mixing white wine, sparkling water, and grenadine or other liqueurs. Sweet and easy to drink.

Rosé wine served over plenty of ice, sometimes with grapefruit or other fruit syrups. Very cold and refreshing summer drink.

A French twist on the Negroni using French vermouth or spirits. Bitter, herbal, and strong.

White wine mixed with crème de cassis (blackcurrant liqueur). A classic French pre-dinner drink. Sweet and fruity.

Sparkling wine cocktail with fruit liqueur. Choose your flavor (Blackcurrant, Peach, Blackberry, Chestnut, Raspberry). Fizzy and sweet.

A French wine-based aperitif from Bordeaux. Fruity and herbal. Served chilled or on ice.

An aperitif made from gentian root. Characteristically bitter and earthy yellow liqueur.

Suze or Lillet served with tonic water. A refreshing long drink with a balance of bitterness and sweetness.

Anise-flavored pastis. Strong licorice flavor. Usually diluted with water, turning it cloudy.

Pastis (Ricard) mixed with syrup. Mauresque uses orgeat (almond) syrup; Perroquet uses mint syrup.

Draft pale lager. Light, crisp, and refreshing beer.

Draft beer mixed with Picon (a bittersweet orange liqueur). A popular beer cocktail in France with a unique bitter-orange taste.

Panaché is beer mixed with lemonade (shandy). Monaco adds grenadine syrup to the Panaché. Sweet, low-alcohol, and refreshing.

Orange juice served by the glass or carafe.

Apple juice served by the glass or carafe.

Classic cola or zero sugar cola.

Sparkling lemonade. Sweet and fizzy.

Choice of Peach Ice Tea or Orangina (sparkling orange soda with pulp).

Lemonade, typically still or lightly sparkling, made with lemon juice, water, and sugar. Tart and refreshing.

Syrup shot added to your drink. Flavors include Grenadine, Strawberry, Mint, Peach, Lemon, Almond.

Still mineral water.

Naturally sparkling mineral water.

Sparkling mineral water with high carbonation.

Red house wine (Merlot). Medium-bodied and fruity. Served in a pitcher.

White house wine (Chardonnay). Dry and crisp. Served in a pitcher.

Rosé house wine from Provence. Pale, dry, and refreshing. Served in a pitcher.

Sparkling wine, available as Brut (dry) or Rosé. Festive and bubbly.

Italian sparkling wine. Fruity and floral.

Classic French Champagne. Dry, elegant, and refined bubbles.

Pink Champagne. Fruity notes with elegant effervescence.

Selection of after-dinner spirits: Brandy, Apple Brandy, Irish Cream, or Mint liqueur.

French brandy from the Armagnac region.

Fruit brandies: Plum, Pear, or Mirabelle Plum. Strong and aromatic.

Herbal liqueur made by Carthusian monks. Strong, sweet, and spicy.

Selection of standard spirits.

Premium Vodka or Bourbon.

Standard espresso or decaf.

Long coffee (Americano style) or Espresso with a drop of milk (Noisette).

Double espresso or Coffee with milk.

Tea or herbal infusion from Dammann Frères. Variety of flavors available.