Chez Colette

A complete lunch formula including a starter, a main course, and a dessert of your choice. Coffee is offered with the menu.

Lunch formula including a starter and a main course of your choice. Coffee is offered.

Lunch formula including a main course and a dessert of your choice. Coffee is offered.

A classic of Parisian bistros. Hard-boiled eggs topped with a homemade mayonnaise with strong mustard, accompanied by marinated onions for crunch.

Snails served hot in garlic and parsley butter. A rich and fragrant dish, to be enjoyed by dipping bread.

Pieces of octopus coated in batter and fried until crispy. Served with a creamy Greek yogurt sauce, enhanced with Espelette pepper.

A rustic, homemade country terrine. Served cold, usually accompanied by gherkins and country bread.

Cooked and opened mussels, topped with a parsley and garlic mixture or snail butter, then baked to a golden brown.

Crispy fried shrimp toast. Served with a fresh lemon mayonnaise and trout roe for a hint of the sea.

Steamed leeks served cold with vinaigrette. Sprinkled with crumbled hard-boiled egg (yolk and white), resembling a mimosa flower.

Raw minced beef, seasoned traditionally (capers, onions, mustard). Served fresh.

Beef piece (chuck) slow-cooked in a red wine sauce. The "grand-mère" side dish generally includes lardons, mushrooms, and pearl onions.

Selection of the day's pan-seared beef. Served with a rich béarnaise sauce, emulsified with butter and tarragon.

Artisanal sausage with an authentic texture, served with a reduced, full-bodied meat jus. A simple and comforting dish.

Chicken cooked in a creamy sauce, typically with crème fraîche, mushrooms, and a touch of cider or Calvados.

The most tender cut of beef, pan-seared to your desired doneness. Topped with a three-pepper sauce prepared à la minute.

Ravioli stuffed with ricotta and mushrooms. Served with a confit creamy egg yolk and a rich parmesan sauce.

Fresh market fish, prepared according to availability and the chef's inspiration.

Homemade mashed potatoes, creamy and buttery.

Potatoes cut and fried on-site, crispy and golden.

Fresh green salad dressed with a light vinaigrette.

Mix of seasonal vegetables, steamed, roasted, or sautéed.

A selection of three classic French cheeses: Comté (cooked pressed cheese), Camembert (soft cheese), and Goat cheese. Served with a salad.

Creamy dessert made from round rice slowly cooked in sweetened milk. Topped with a decadent salted butter caramel sauce.

Crispy meringue base, soft inside, topped with whipped cream and fresh fruit.

Choux pastry generously filled with Nutella. A nostalgic dessert for chocolate and hazelnut lovers.

Classic pastry made of crispy puff pastry layers alternated with a crème pâtissière flavored with Madagascar vanilla.

Homemade chocolate mousse, with an airy texture and intense cocoa flavor.

Lime sorbet drizzled with iced vodka. A digestive and refreshing dessert.

Pear sorbet served with William pear eau-de-vie. Sweet and fragrant.

Apple sorbet drizzled with Calvados. Traditionally served in the middle of a meal, but also excellent as a dessert.