Brasserie Le Gay Lussac

Traditional French onion soup made with caramelized onions and rich beef broth. Served gratinated with melted cheese and croutons. · Rich, savory, and flavorful taste with a melting texture. · To be enjoyed warm as a starter.

Wrap sandwich in a wheat crepe filled with breaded chicken or fresh vegetables, with avocado and parmesan. Fresh and crispy. · Crispy texture from the chicken and freshness of the vegetables. · A light lunch or a starter to share.

Large slice of toasted bread topped with fresh goat cheese, cured ham, and basil. Served with a salad. · Mix of savory ham and sweet goat cheese flavors. · To be eaten with a knife and fork.

Version of croque-monsieur on a large slice of toasted bread, with ham and melted cheese. · Crispy and melting. · Served with a green salad for freshness.

Hearty composed salad with two types of chicken (grilled and breaded), crunchy vegetables, and parmesan cheese. · Varied texture between tender chicken, crispy chicken, and fresh vegetables. · Complete and refreshing dish.

Assortment of dried meats and French cured meats served on a wooden board. Includes hams and salamis. · Savory and rich flavors. · Ideal for sharing as an aperitif with bread.

Assortment of cured meats and cheeses. · Offers a variety of tastes and textures. · Perfect for convivial sharing.

Tasting of French regional cheeses (Auvergne). Pressed and veined cheeses. · Flavors ranging from mild to full-bodied (blue). · To be enjoyed with bread and wine.

Breaded and fried mozzarella sticks. · Crispy on the outside, gooey cheese on the inside. · Hot snack to eat with your fingers.

Fried thin pastry triangles stuffed with spicy vegetables. · Crispy and fragrant. · Indian-inspired appetizer bite.

Onion rings coated in batter and fried. · Sweet and smooth thanks to the onion, crispy coating. · Classic finger food.

Chicken pieces coated in a very crispy breading. · Tender on the inside, very crispy on the outside. · Served as a snack.

Assorted mix of the different tapas offered (mozzarella, samosas, etc.). · Allows you to taste everything. · Ideal for sharing in a group.

Specialty from the Southwest of France. Duck leg slow-cooked in its fat, served with potatoes sautéed with garlic and parsley. · The meat is very tender and the skin is crispy. Rich and typical flavor. · Hearty main course.

Selected piece of beef for its tenderness, grilled to your liking. · Served with a creamy potato gratin. · Brasserie classic.

Raw minced and seasoned beef (capers, onions, sauce). Can be requested pan-seared medium-rare. · Fresh and tender texture. · Served with fries and salad.

Large quality minced beef steak, served without a bun. · Juicy and flavorful. · Simple and effective dish with fries.

Smoked pork sausages served hot. · Firm texture and characteristic smoky flavor. · Served with crispy fries.

Layered pasta with vegetable filling and tomato sauce, baked until golden. · Melting and comforting. · Served with a salad to lighten it.

Long pasta served with a creamy sauce flavored with truffle and parmesan cheese. · Woody and refined flavor of truffle. · Rich and gourmet dish.

Classic burger with beef, cheddar cheese, and fresh toppings. Served with fries. · Juicy and flavorful. · Eaten with hands.

Beef burger with grilled smoked bacon and cheddar. Served with fries. · Smoky bacon flavor complements the beef. · Hearty dish.

Breaded and fried cod fillet, served with fries. · Tender white fish, crispy breading. · Served with a dipping sauce.

Slice of soaked and pan-fried brioche, served warm with a scoop of ice cream. · Moist, warm, and sweet. · Gourmet and comforting dessert.

Molten chocolate cake, served with vanilla ice cream. · Intense chocolate, hot-cold contrast with ice cream. · A must for chocolate lovers.

Warm brioche cake soaked in rum syrup. · Spongy and very moist texture, strong alcohol taste. · Served with whipped cream.

Light and crispy waffle, served warm. · Airy on the inside, crispy on the outside. · Topped as you choose.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. · Contrast of texture between the creamy filling and the crunchy caramel. · French classic.

Coffee or tea served with an assortment of three small pastries or verrines. · Allows you to end the meal on a sweet note. · Ideal for tasting several desserts.

Hot cocktail based on coffee, alcohol (whiskey for Irish, cognac/brandy for French), sugar, and cream. · Warm, strong, and creamy. · Digestif and dessert at the same time.

Selection of ice creams or sorbets according to your taste. · Refreshing and light. · Wide choice of classic and fruity flavors.

Lime sorbet served with vodka. · Very fresh, tart, and alcoholic. · Often consumed as a digestif.

Ice cream coupe with ice cream (coffee or chocolate), sauce, and whipped cream. · Gourmet and creamy. · Classic frozen dessert.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream. · Delicious hot-cold contrast. · A great classic of frozen desserts.

Sparkling Italian cocktail based on Prosecco wine and Aperol bitter. · Sweet and bitter taste and bright orange color. · Very refreshing, served with ice cubes.

Classic Italian cocktail made with gin, red vermouth, and Campari. · Strong, bitter, and complex flavor. · Served on ice, often with an orange zest.

Light aperitif cocktail based on Campari, red vermouth, and sparkling water. · Less strong than Negroni, but retaining the characteristic bitterness. · Sparkling and thirst-quenching.

Very popular Cuban cocktail based on rum, mint, lime, and sparkling water. · Perfect balance between sugar, acidity, and mint. · Served with crushed ice.

Spicy and refreshing cocktail based on vodka and ginger beer. · Pronounced ginger flavor with a hint of acidity. · Served very cold.

Simple and effective mix of gin and tonic water. · Bitter and dry, very refreshing. · Often garnished with a slice of lemon or cucumber.

Cocktail based on rum, cola, and lime juice. · Sweet and easy to drink. · A party classic.

Creamy tropical cocktail with rum, pineapple juice, and coconut cream. · Smooth, fruity, and exotic. · Evokes sunny holidays.

Brazilian cocktail based on sugar cane alcohol (cachaça) and crushed lime. · Powerful, sweet, and acidic. · To be drunk with a straw, mix before drinking.

Fruity mix of rums and exotic fruit juices. · Very smooth and sweet, little alcohol taste. · Refreshing.

Original cocktail based on Pisco (grape eau-de-vie) and tropical and spicy flavors. · Complex and fragrant thanks to vanilla and ginger. · Exotic.

Artisanal anise aperitif with herbs and spices. · Licorice and herbal flavor. · To be drunk diluted with fresh water.

The most famous Pastis from Marseille, aniseed flavor. · Refreshing and milky when water is added. · The aperitif of the South par excellence.

Italian vermouth, wine flavored with herbs. · Smooth and slightly bitter. · To be drunk on ice or in a cocktail.

Bright red Italian bitter. · Very bitter taste of herbs and citrus peel. · Often diluted with soda or orange juice.

Campari served diluted with sparkling water. · Bitter and sparkling. · Light aperitif.

French aperitif based on gentian. · Bitter root flavor and golden yellow color. · To be drunk neat on ice or with tonic.

Portuguese fortified wine, sweet and strong. · Red fruit (red) or dried fruit (white) aromas. · To be savored slowly.

Mix of dry white wine and crème de cassis (or blackberry/peach). · Fresh, fruity, and slightly sweet. · Traditional Burgundy aperitif.

Regional table wine from the South of France. · Simple and pleasant. · Pairs well with meals.

Chic version of Kir, made with Champagne or sparkling wine instead of white wine. · Sparkling and festive. · Ideal for celebrating.

Italian sparkling wine. · Light, fruity, and floral with fine bubbles. · Very refreshing.