Brasserie L'Arc

A simple French bistro classic: hard-boiled eggs served cold with creamy mayonnaise. A light and traditional starter.

A rustic pork terrine, seasoned with herbs and spices. Coarse texture and rich flavor, usually served with bread and pickles.

Pork meat preparation slow-cooked in its own fat until shredded, originating from Le Mans. Smooth and melt-in-your-mouth texture to spread on bread.

An assortment of seasonal raw vegetables, grated or chopped (carrots, cabbage, tomatoes, cucumbers), served fresh with a vinaigrette.

Marinated herring fillets in oil, served with still warm boiled potatoes. A mix of salty, smoky, and sweet flavors.

A large meal salad with marine flavors featuring marinated salmon (gravlax) and tuna. Accompanied by fresh vegetables and toast.

A hearty composed salad with chicken, cheese, potatoes, and an egg. A complete and balanced meal in one dish.

A traditional 'Chef' style salad with cooked ham, cheese, and vegetables. Simple and filling.

A large slice of toasted bread topped with a rich mixture of four cheeses and cream. Melted and crispy.

Toasted bread topped with cured raw ham, tomato sauce, and melted cheese. Comforting mountain flavors.

The famous French hot sandwich with ham and cheese, grilled until golden. Served here with homemade fries and salad.

Version of the Croque Monsieur topped with a fried egg (sunny-side up). The runny yolk adds richness to the grilled sandwich.

A tender beef cut (sirloin) grilled to your preference. Flavorful and juicy meat.

Traditional sausage made from pork tripe. The AAAAA label guarantees superior quality. Be warned, it has a very strong smell and taste, appreciated by connoisseurs.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh, it's a tender and very popular brasserie dish.

Pan-fried slice of veal liver with garlic and parsley. Tender meat with a characteristic iron taste, enhanced by the herbs.

Thick piece of grilled salmon served with a creamy sorrel sauce. The acidity of the herb balances the richness of the fish.

Hamburger made with a beef patty, served in a brioche bun with classic toppings. Served with fries.

Simple ground beef steak topped with a creamy pepper sauce. Tender and slightly spicy.

Duck leg slow-cooked in its own fat until very tender, served with potatoes sautéed in duck fat and garlic (Sarladaise style). A rich dish from the Southwest.

Traditional dish from the island of Réunion. Sausages simmered in a spicy and aromatic tomato sauce, served with white rice.

Sweet tart on a crumbly crust, filled with almond cream and pear pieces. Sweet and fruity.

An espresso coffee served with a selection of several miniature desserts. Ideal for tasting everything without choosing.

Variation of the gourmet coffee, but served with tea or a creamy coffee (café crème) instead of espresso, accompanied by small pastries.

A digestive dessert consisting of lime sorbet drizzled with vodka. Fresh, tangy, and alcoholic.

Caramelized apple tart baked upside down. The apples are soft and infused with butter caramel. Served warm.

Classic ice cream coupe with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Italian dessert with coffee and mascarpone, sprinkled with cocoa. Creamy and fragrant.

Vanilla cream dessert covered with a thin layer of hard caramelized sugar. Contrast between hot/crunchy and cold/creamy.

Individual chocolate cake with a molten center. Rich and intense chocolate flavor.

Light and airy dessert made with chocolate and whipped egg whites.

Jellied Italian cream dessert, smooth and milky, served here with fruit coulis or caramel.

Fresh and creamy dairy product, similar to thick yogurt. Served plain with a choice of sugar or fruit coulis.

Assortment of three scoops of ice cream or sorbet. Flavors chosen based on availability.

Bright orange Venetian cocktail, slightly bitter and sparkling. Mix of sparkling wine and bitter liqueur.

Refreshing Cuban cocktail based on rum, mint, and lime. Sweet and tangy.

Classic Mexican tequila cocktail with orange liqueur. Strong and tangy taste.

Classic aperitif based on vermouth and bitter. Sweet and bitter flavor.

Creamy and sweet tropical cocktail with pineapple and coconut.

Strong and tangy Brazilian cocktail made with sugar cane alcohol (cachaça) and crushed lime.

Rum macerated with fruits, spices, or herbs. Varied and fragrant flavors.

Mix of exotic fruit juices and syrup. Sweet and fruity.

Alcohol-free version of the mojito, retaining the freshness of mint and lime.