Buttes Snack Bar

Triple-cream cow's milk cheese with a soft paste and bloomy rind. Very creamy and melting texture, mild and buttery flavor. Enjoy as is or with bread.

Cow's milk cheese with a pressed, uncooked paste, originating from Auvergne. It offers a supple texture and a terroir taste with nutty notes. Served here with a plum condiment for a sweet and savory touch.

Pork meat slow-cooked in its own fat then hand-shredded. Rich and spreadable texture. A classic of French charcuterie, flavorful and tender.

Creamy emulsion based on smoked fish roe (often cod). Smooth texture and briny taste. Seasoned with sumac, a red spice with tart and lemony notes.

Small fried choux puffs for a crispy texture. Drizzled with a sweet chili sauce for a sweet and spicy balance. Crispy rice adds extra crunch.

Vegetable dish combining fava (yellow split pea purée) and melting leeks. Enhanced by za'atar (a Middle Eastern spice and herb blend) and capers for acidity.

Thin slices of raw fish (meagre) marinated in a ponzu sauce (soy and citrus). Fresh and delicate. Accompanied by crunchy radishes and green navel orange.

Marinated herring fillets (fatty smoked or salted fish) served with potatoes. Dressed with an oil vinaigrette. A traditional French bistro starter.

Beets gently cooked to concentrate their sweet flavor. Served with 'cervelle de canut' (a Lyonnaise specialty of fresh cheese with herbs and garlic). Enhanced with mustard and pumpkin seeds.

Mussels cooked in a rich brown butter and Savagnin wine (Jura white wine) sauce. Enhanced by a hint of harissa (chili paste). Intense and briny flavors.

Marbled and tender cut of pork (collar). Accompanied by cabbage and a Roscoff pink onion vinaigrette. Served with a reduced meat jus.

Large tube-shaped pasta (Paccheri) served with a slow-cooked meat ragout (beef and lamb). Mint adds a fresh, herbaceous note to the rich dish.

Dessert similar to pudding, with a creamy and dense texture. Flavored with peanut and chocolate, with praline for crunch and indulgence.