Brasserie Pizzeria d'azur

A lunch or dinner deal including a starter and a main course of your choice. Ideal for a complete meal at a fixed price.

A meal deal including a main course and a dessert. Perfect for a sweet finish.

The chef's special dish of the day, prepared according to the chef's inspiration and market produce. Ask your server for details.

An assortment of various cheeses served on a board. Ideal for sharing as an aperitif or snack.

A selection of cold cuts (salami, hams, terrines) presented on a board. Perfect with a glass of wine.

The best of both worlds: a generous assortment of cheeses and cold cuts. Friendly and hearty.

A portion of golden and crispy fries. An timeless classic.

Thin slices of Norwegian smoked salmon. Served fresh, often with toast and lemon.

Rich and creamy duck foie gras. A French specialty usually served with toast.

A large, fresh, and colorful mixed salad with vegetables, ham, seafood, and cheese. A complete and light dish.

The signature salad with smoked salmon and poached egg. A mix of textures and fresh flavors.

A salad with Mediterranean flavors with mozzarella, anchovies, and olives. Simple and fragrant.

Warm goat cheese served on toast, accompanied by salad. A French bistro classic, combining hot and cold.

A gourmet salad typical of southwestern France, featuring duck in the form of foie gras and duck breast.

Traditional Lyonnaise salad with warm smoked bacon and a runny poached egg. Flavorful and rustic.

Large mussels served with a flavorful stuffing, often gratinated. A warm seafood starter.

Twelve Burgundy snails served in their shells with garlic and parsley butter. A must-have in French gastronomy.

A hot soup prepared with blended seasonal vegetables. Healthy, light, and comforting.

Traditional caramelized onion soup, topped with bread and oven-gratinéed cheese. Rich and flavorful.

Version of the famous Caesar salad with chicken and parmesan shavings. Fresh and crisp.

Generous semolina dish served with simmered vegetables and four types of meat (chicken, merguez, beef, lamb). Very fragrant.

Chef's recommended special dish, changes regularly. Consult the board for more details.

Lamb shank slowly simmered until very tender and confit. Served with its juices.

A beautiful grilled beef cut, served with a parsley and lemon butter (Maître d'Hôtel butter) that melts over the hot meat.

A lean and tender beef steak, grilled to your preferred doneness.

Raw minced and seasoned beef (capers, onions, sauces). A fresh dish for raw meat lovers.

Three tender and flavorful grilled lamb chops. Usually served with a side dish.

Lamb shank gently confited, offering tender meat that falls off the bone.

Breaded and fried veal escalope, crispy on the outside and tender on the inside. Inspired by Italian cuisine.

Grilled duck fillet served with a creamy, green peppercorn sauce.

Duck thigh slowly cooked in its fat (confit), served with sautéed potatoes. A rich traditional dish.

A very large bone-in beef cut (approx. 500g), grilled. Ideal for hearty appetites and red meat lovers.

Grilled salmon fillet accompanied by a creamy, herb-infused béarnaise sauce.

Breaded fried fish served with fries, in the traditional British style.

Finely cooked sea bass fillet, served with a virgin sauce (olive oil, lemon, diced tomatoes, herbs). Light and fresh.

Spaghetti served with salmon pieces and a creamy sauce.

Spaghetti accompanied by a simple tomato and herb sauce. An Italian classic.

Pasta served with a rich sauce made from eggs, cheese, and smoked bacon.

Layers of pasta, minced meat with tomato sauce, and béchamel, gratinated in the oven.

Spaghetti served with a rich sauce of minced meat and tomato.

Selection of aged cheeses served on a plate.

American-style burger with ground steak, melted cheese, and crispy bacon.

Classic burger prepared with a ground steak and cheese, served with garnish.

Simple and healthy grilled chicken fillet, served with fries and salad.

Freshly prepared omelette, served with a side of fries and salad.

Pizza with a strong blue cheese (Gorgonzola) flavor, on a tomato base.

The cheese lover's paradise, combining four melting varieties for a rich and flavorful result.

A pizza topped with various ingredients (vegetables, ham) representing the seasons. Varied and balanced.

The classic pizza par excellence with tomato sauce and cheese. Simple and effective.

Pizza without meat topped with an assortment of seasonal vegetables.

Tuna and olive pizza, a classic seafood combination.

Spicy pizza with merguez, peppers, and an egg. Flavorful and zesty.

Gourmet pizza with Parma ham and Roquefort blue cheese.

Salmon pizza, served on your choice of tomato or crème fraîche base.

The chef's unique recipe pizza of the day.

A pizza rich in minced meat, with mushrooms and egg.

Pizza folded like a turnover, stuffed with ham, cheese, and egg.

Sweet and savory mix of goat cheese and honey on a creamy base.

Spicy pizza with chorizo and peppers.

Traditional pizza with strong flavors of anchovies and capers.

Rustic pizza with bacon and onions, topped with an egg.

Fruit tart or other flavor, prepared on-site according to inspiration.

Light and airy chocolate cake with rich chocolate. A great classic.

A mix of fresh and refreshing seasonal fruits.

Caramelized upside-down apple tart, served warm.

Molded biscuit and chocolate cake, served with a fluid vanilla sauce.

Italian dessert with coffee, mascarpone, and ladyfingers.

A coffee served with an assortment of small desserts (petits fours).

Egg custard topped with liquid caramel.

Creamy fresh cheese, often served with sugar or a coulis.

Chocolate cake with a molten center.

Vanilla cream covered with a layer of crunchy caramelized sugar.

Artisanal ice cream made on-site.