Brasserie du lycée carnot

A lunch formula including two dishes of your choice (starter and main, or main and dessert). Ideal for a balanced and quick meal.

The complete meal including a starter, a main course, and a dessert. Perfect for enjoying the entire daily menu.

Selection of cured meats and charcuterie (salami, ham, terrine). Served with bread and pickles.

Hard-boiled eggs served with a creamy homemade mayonnaise. A French bistro classic.

Fried spring rolls stuffed with chicken and small vegetables. Crispy on the outside, tender on the inside.

Grilled Japanese dumplings, stuffed with meat and vegetables. Thin dough lightly browned in a pan.

Marinated herring fillets in oil and aromatics (onions, carrots). Often served with warm potatoes.

Mixed salad with goat cheese (Crottin de Chavignol), often served warm on toast. Fresh and delicious.

Fresh salad combining slices of salmon (smoked or fresh) and avocado chunks. A rich and healthy mix.

Burger prepared with a minced steak, classic toppings, and a bun. Usually served with fries.

Pasta dish coated in a creamy salmon sauce. Rich and comforting.

Traditional salad from the Southwest with duck gizzards and smoked duck breast. Flavorful and rustic.

Marinated beef salad with Asian flavors (lemongrass, chili, cilantro). Fresh and spicy.

Large pan-seared shrimp served with rice and a medley of stewed vegetables (ratatouille). A complete and sunny dish.

Grilled lamb chops, tender and juicy. Served with pan-fried potatoes.

Beautiful piece of grilled, marbled, and flavorful beef. Classically served with fries and green salad.

Minced steak topped with a fried egg. The runny yolk adds creaminess to the meat.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh with fries or salad.

Sausage made from pork tripe, labeled 5A for its superior quality. Strong flavor and firm texture.

Thick and tender beef steak, from the rump. Grilled to your liking and served with a side dish.

Hot sandwich on white bread, with ham and cheese, gratinated in the oven. A brasserie classic.

Version of the croque-monsieur topped with a fried egg.

Variation of the croque-monsieur where ham is replaced by salmon. Tasty and melt-in-your-mouth.

Espresso coffee served with an assortment of small sweet pastries. Ideal for tasting several desserts.

Two scoops of ice cream or sorbet of your choice. Refreshing at the end of the meal.

Selection of three aged cheeses. Served with bread, sometimes butter.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Delicious hot-cold contrast.

Light and airy dark chocolate mousse. Intense cocoa flavor.

Individual chocolate cake with a molten center. Served warm.

Italian dessert with jelly-like cream, topped with a tangy red fruit coulis. Smooth and silky texture.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and fragrant.

Fresh fruit cup with pineapple and kiwi. A light and vitamin-rich dessert.

Rosé wine from Provence, known for its freshness and fruity aromas. Pairs well with salads and grilled dishes.