Buvette Paris

A toast topped with a rich walnut pesto. The combination offers a crunchy texture and earthy flavors. Ideal as a starter or for sharing.

A refreshing toast with a broad bean and basil purée. Pecorino cheese adds a salty touch. A light and vegetarian option.

A creamy liver mousse, served on toast. Accompanied by caramelized onions for sweetness and bacon for smokiness. Rich and flavorful.

A savory toast highlighting Bayonne ham. Enhanced by parmesan and aromatic sage. A blend of flavors from the Southwest.

Creamy preparation based on fresh and smoked shredded salmon. Smooth texture, perfect for spreading. Served with crispy toasts.

Traditional dish based on cod and mashed potatoes with olive oil. Smooth and comforting texture. Served here with confit leeks.

Shrimp cooked in parchment paper to preserve aromas. Flavored with anise (Ricard) and accompanied by tomato and fennel. Juicy and aromatic.

A hot toasted sandwich with melted cheese. Available in a classic ham version or a vegetarian mushroom version. Crispy on the outside, melting on the inside.

Fresh raw carrot salad cut into thin strips. Seasoned with sesame and cilantro for an Asian touch. Crunchy and light.

Tender leeks cooked in water, served cold or warm. Drizzled with a homemade mustard vinaigrette. A French bistro classic (Leeks Vinaigrette).

Cauliflower baked in a creamy béchamel sauce. Topped with gratinated Comté cheese. A warm, rich, and comforting dish.

Seasonal vegetable stew slowly simmered with oriental spices. Served with yogurt to soften the spices. A fragrant and warming vegetarian dish.

Iconic French dish of chicken stewed in red wine. Served with a creamy potato gratin. Rich flavors and tender meat.

Bone cut in half and roasted, containing melting marrow. Enjoy spread on toast with garlic and mushrooms. Very rich and indulgent.

Gourmet version of shepherd's pie using shredded confit duck. Topped with mashed potatoes and celeriac. Melting and flavorful.

White wine from the Loire Valley. Chenin Blanc grape, often fresh with notes of apple and honey. Pairs well with fish and cheeses.

Dry and aromatic white wine from the Loire. Sauvignon Blanc offers notes of citrus and cut grass. Very refreshing.

Prestigious white wine from Burgundy. Chardonnay grape, known for its minerality and finesse. Dry and elegant, perfect with seafood.

Rosé wine from Provence, a region famous for this style. Pale color, fruity and floral aromas. Ideal as an aperitif or with light dishes.

Sparkling wine from Alsace made using the traditional method. Fine bubbles and freshness. An elegant alternative to champagne.

Champagne produced only from black grapes (Pinot Noir/Meunier). Offers more body and fruitiness than a blanc de blancs. Festive and refined.

Light red wine from the Loire, made from Cabernet Franc. Notes of red fruits and sometimes bell pepper. Smooth and easy to drink.

Red wine from Bordeaux. Merlot dominant, offering roundness and notes of ripe black fruits. Structured yet accessible.

Red wine from the southern Rhône Valley. Powerful and warm, with notes of spices and garrigue. Pairs well with meats.