Bouillon Montrouge

A soup prepared according to the seasonal ingredients available at the market. The texture and flavors vary daily (vegetable cream soup, broth, etc.). Ideal for starting the meal lightly.

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise, sprinkled with smoked paprika for an aromatic note. Creamy and tender texture. To be enjoyed cold with a piece of bread.

A rustic meat pâté prepared by Maison Ospital, renowned for its Basque charcuterie. Firm texture and rich in flavor. Eaten spread on country bread, often accompanied by gherkins.

A cold salad of green lentils with diced carrots and red onions. Earthy and mild flavor with the crunch of fresh vegetables. A simple, healthy, and traditional starter.

Steamed leeks served cold with a vinaigrette sauce and accompanied by a quenelle of fresh herb cheese. Melting texture and vegetal taste enhanced by the acidity of the sauce. A Parisian bistro staple.

Preparation based on cooked and fresh salmon, mashed, mixed with cream or butter and chives. Spreadable and creamy texture, rich in marine flavor. To be enjoyed on slices of toasted bread.

Shredded celeriac salad in julienne, seasoned with a mustardy remoulade sauce, with pieces of Roquefort and walnuts. Crunchy and creamy with a distinct blue cheese flavor. A fresh and textured starter.

Selection of artisanal charcuterie from Ospital (Basque Country). Generally includes ham, salami, or pâté. Authentic and savory flavors. Ideal for sharing as an aperitif or starter.

The dish of the day prepared according to fresh market arrivals. A recipe that changes daily, highlighting seasonal products. Ask the server for the composition.

Flavorful pork sausage from the famous Basque butcher Ospital, served with a creamy homemade mashed potatoes and a rich meat jus. A comforting dish with frank and rustic flavors. Served hot.

Coquillettes pasta cooked risotto-style, creamy and bound with cheese, with diced white ham. Melting texture and a nostalgic taste reminiscent of childhood. A very mild and nourishing dish.

Raw beef cut by hand and seasoned (capers, onions, mustard, egg yolk). Tender and fresh texture. Served with golden fries and green salad.

Creamy mixture of fish (pollock) and mashed potatoes, flavored with garlic and parsley, then gratinated in the oven. Soft and stringy texture. A traditional and warming winter dish.

Breaded and fried white fish fillet, served with homemade tartar sauce (mayonnaise with capers and pickles) and fries. Crispy on the outside and tender on the inside. Inspired by Fish & Chips.

Small pasta stuffed with spinach and fresh cheese, topped with a creamy mushroom sauce. Vegetal and woody flavor. A gourmet and melting vegetarian dish.

Creamy cornmeal polenta, roasted vegetables, pumpkin seeds

Potatoes cut into sticks and fried until golden and crispy. Salted just right. The classic accompaniment par excellence.

Potatoes mashed with butter and milk for a smooth and creamy texture. Mild and buttery flavor. Ideal accompaniment for dishes with sauce.

Mix of fresh salad leaves seasoned with a light vinaigrette. Adds a touch of freshness and crunch to the meal.

Soft-ripened cheese with a bloomy rind, made from raw milk. Intense flavor and creamy texture. Usually served with bread.

Creamy white cheese served with sweet chestnut cream and crunchy meringue pieces. A fresh dessert combining sweetness and varied textures.

Short-grain rice slowly cooked in vanilla milk until creamy, topped with dulce de leche. A very mild, sweet, and comforting dessert.

Airy and light dessert made from dark chocolate and whipped egg whites. Intense cocoa flavor with a mousse-like texture that melts in your mouth.

Cooked apples covered with a crumbled and oven-baked shortcrust pastry, served with thick double cream. Contrast between the warm melting fruit and the crunchy pastry.

American chocolate chip cookie, baked to be soft in the center and crispy on the edges. Served with light whipped cream.

Lime sorbet drizzled with a shot of iced vodka. A very refreshing, tart, and alcoholic digestive dessert.

Ball of artisanal ice cream or fruit sorbet. Smooth texture and authentic flavors. Ideal for a light sweet touch.

Purified still water prepared on-site. Refreshing and neutral, served in a carafe.

Purified sparkling water prepared on-site. Fine and refreshing bubbles, served in a carafe.

Classic sweet carbonated drinks. Served very cold.

Classic fruit juices. Natural sweet and fruity flavor.

Infused and chilled tea, prepared on-site, often flavored with lemon or peach. Thirst-quenching and less sweet than sodas.

Cold drink made from lemon juice, water, and sugar, homemade. Tart and very refreshing.

Ginger-fermented drink prepared on-site. Non-alcoholic, pungent, and spicy with lemony notes.

Fruit syrup diluted in still or sparkling water. Classic sweet drink for children and those with a sweet tooth.

Classic lager beer served on tap. Golden color, light and refreshing taste with a slight bitterness.

India Pale Ale served on tap. More hopped beer with citrus or tropical fruit notes and a more pronounced bitterness.

Sparkling alcoholic drink made from fermented apples. Fruity, sweet, and tart taste. Drunk very cold.

Wine-based cocktail (red or white) macerated with fruits and spices. Festive, fruity, and sweet drink.

Dry and sunny white wine from the Mediterranean region. Notes of citrus and white flowers. Drunk chilled.

White wine from the Chardonnay grape. Generally round and buttery with notes of white-fleshed fruits.

Dry and fruity rosé wine from the South of France. Refreshing, ideal for summer or aperitifs.

Light red wine from the Pinot Noir grape variety. Aromas of red fruits (cherry, raspberry) and subtle tannins.

Red wine from the Mediterranean basin. Often sun-drenched, with notes of spices and dark fruits.

Cuban cocktail based on rum, lime, cane sugar, fresh mint, and sparkling water. Very refreshing and popular.

Bitter and sparkling Italian aperitif cocktail (Prosecco, bitter aperitif like Aperol or Campari, sparkling water). The St-Germain version uses elderflower liqueur for a floral note.

Classic cocktail mixing gin and tonic water, served on ice with a slice of lemon or cucumber. Dry and slightly bitter.

Brazilian cocktail based on cachaça (sugar cane alcohol), lime, and sugar. Potent and tart.

Cocktail based on tequila, orange liqueur (Cointreau), and lime juice, often served with salt on the rim of the glass. Balance between acidity and alcohol strength.

Restaurant's signature cocktail to whet your appetite. Ask the server for the recipe.

Typical anise-flavored liqueur from the South of France. Drunk diluted with a large volume of fresh water. Licorice and anise flavor.

Variations of pastis: Mauresque is with orgeat syrup (almond), Perroquet is with mint syrup. Sweeter than pure pastis.

Classic Italian cocktail made with Campari, red vermouth, and sparkling water. Bitter, light, and aperitif.

Mix of dry white wine and cassis cream (or blackberry/peach). Traditional Burgundian aperitif, sweet and fruity.

Variation of Kir made with sparkling wine instead of still white wine. More festive and effervescent.

French sparkling wine made using the traditional method (like champagne). Dry, fine bubbles, and elegant.

Spirit distilled from cereals. Served neat or with ice. Woody and complex taste.

Italian Vermouth (flavored wine). Can be red (sweet, herbaceous) or white (drier). Drunk chilled with an olive or lemon.

Bright red Italian aperitif, famous for its pronounced bitterness and notes of orange peel. Often drunk with sparkling water or orange juice.

Classic espresso. Small, strong, and short black coffee.

Espresso diluted with hot water for a less intense taste and a longer drink.

Espresso with a tiny touch of hot milk or milk foam. The color is reminiscent of a hazelnut.

Espresso topped with a thick layer of milk foam. Sweet and creamy.

Large latte. Milkier than a cappuccino, served in a large cup.

Two shots of espresso in a cup. For an intense caffeine boost.

Infusion of tea leaves (black, green, or herbal). Served with hot water.