Chez Delphine

A lunch set menu allowing a choice of two courses: either an appetizer and a main dish, or a main dish and a dessert.

A full three-course lunch set menu including an appetizer, a main dish, and a dessert.

A single main dish from the menu.

A dinner set menu allowing a choice of two courses: either an appetizer and a main dish, or a main dish and a dessert.

A full three-course dinner set menu including an appetizer, a main dish, and a dessert.

Hard-boiled eggs halved and filled with a creamy mixture of yolk, mayonnaise, and herbs. A classic French bistro appetizer known as 'Œufs Mimosa'.

Traditional French soup made with caramelized onions and beef broth, topped with toasted bread and a generous layer of melted cheese.

A smooth, savory spread made from poultry livers, typically seasoned with herbs and sometimes a splash of spirits. Served with bread.

A salad featuring renowned green lentils from Le Puy, tossed with salty, fatty bacon lardons and a vinaigrette dressing.

A small, soft cow's milk cheese that is breaded and fried until warm and melting, served on a bed of greens with crunchy walnuts.

Slices of grilled aubergine served with fresh Burrata, a soft Italian cheese made from mozzarella and cream.

Fillets of smoked herring served with boiled potatoes, dressed in oil or a vinaigrette. A traditional bistro dish known as 'Harengs Pommes à l'Huile'.

Shellfish roasted after being marinated in zesty ginger and fragrant lemongrass. Note the surcharge on the menu price.

Poached leeks served cool with a tangy mustard vinaigrette and a crunch of cashew nuts. A variation of the classic 'Poireaux Vinaigrette'.

Squid pieces rapidly seared on a very hot metal plate (plancha), resulting in a smoky flavor and tender texture.

Classic Escargots served in their shells with a rich garlic and parsley butter sauce. Note the surcharge on the menu price.

A cut of beef grilled to your preferred level of doneness.

High-quality chicken breast served with a rich and savory mushroom cream sauce.

A famous French stew where beef is slow-cooked in red wine with pearl onions, mushrooms, and bacon until very tender.

Raw beef chopped by hand (not ground) and seasoned with traditional condiments and fresh coriander. Served cold.

Rognons de veau. Organ meat with a firm yet tender texture, served in a creamy sauce with whole grain mustard.

Premium quality pork belly slow-cooked at a low temperature to ensure a meltingly tender texture and rendered fat.

The chef's selection of fresh fish, prepared according to daily inspiration.

A vegetarian main dish combining roasted eggplant, fresh green beans, and creamy Burrata cheese.

'Pluma' is a tender cut from the end of the pork loin. Here it is seared crispy and served with Ravigote, a tangy herb and vinaigrette sauce.

Duck breast with a glazed skin, filled with additional savory duck meat. Rich and flavorful.

A hearty specialty from the Aubrac region. Sausage served with Aligot, a stretchy, cheesy mashed potato dish.

Ultra-creamy mashed potatoes enriched with a large amount of butter, inspired by chef Joël Robuchon's famous recipe.

Green beans sautéed with garlic and parsley.

Classic fried potato strips.

Fresh green salad.

Additional portion of sauce.

An additional side dish portion.

A plate featuring three varieties of cheese.

Fresh fruit salad dressed in a syrup infused with tea and mint.

Rich vanilla custard base topped with a layer of hardened caramelized sugar.

A warm chocolate cake with a liquid chocolate center. Often called 'Moelleux au Chocolat'.

A sweet dessert consisting of a mixture of soft, fresh cheese on a biscuit base.

Pain Perdu. Slices of bread soaked in milk and eggs, then fried. Sweet and comforting.

A small yeast cake saturated in syrup made with hard liquor, usually rum, and served with an extra shot of rum.

Café Gourmand. An espresso served with a selection of miniature desserts.

Baked dessert with a crumbly topping over figs, served with creamy mascarpone and tangy rhubarb jam.

Selection of classic aperitif cocktails.

Classic mixed cocktails.

Classic French anise-flavored spirits and fortified wines.

Assorted liqueurs and whisky.

American and Irish whiskeys.

Aged single malt scotch and white rum.

Premium whiskies and aged rum.

Apple brandy, gins, and herbal liqueurs.

Premium vodka, cognac, and fruit brandies.

Distinctive brandy from the Gascony region of France.

Small serving of spirit.

Small serving of premium spirit.

Sodas, lemonade, and fruit juices.

Still or sparkling mineral water.

Standard or long black coffee.

Double shot espresso or herbal teas.

Natural red wine made from Grenache grapes.

A fruity and fine Gamay from the Saint Amour appellation in Beaujolais.

A prestigious red Sancerre (Pinot Noir) from the Loire Valley.

A Beaujolais cru wine.

A structured and rich Beaujolais wine.

A light, gourmand and fruity Pinot Noir.

A refined Pinot Noir from Burgundy.

A premier cru Burgundy wine known for elegance.

A robust and tannic red wine from Burgundy.

A red wine from the Rhone valley.

A Syrah-based wine from the northern Rhône.

A full-bodied Southern Rhône red wine.

A prestigious, aromatic Syrah from the Northern Rhône.

A red wine from Provence.

Aromatic Syrah with intense violet notes and fresh currant.

Grenache from Languedoc offering finesse and indulgence.

A popular red wine from Languedoc.

A highly regarded wine from Pic Saint-Loup.

A premium cuvée from Domaine les Creisses.

A balanced Bordeaux blend.

A fine red wine from the Bordeaux region.

A vibrant white wine with aromas of citrus and exotic fruits.

White wine with notes of peach and white flowers.

Fresh Sauvignon Blanc with floral notes.

Round and balanced Viognier from the Rhône Valley.

Balanced and taut Chenin Blanc with ripe pear and fresh citrus notes.

A crisp and elegant white Sancerre.

A classic Chablis Chardonnay, mineral and fresh.

Mineral and floral white wine from the Southern Rhône.

A white Burgundy wine.

Fresh and balanced Chardonnay from Pays d'Oc.

A sweet (moelleux) white wine from Languedoc.

Provence rosé with fresh aromas of nectarine and citrus.

Organic dry Prosecco sparkling wine.

French Champagne.

33cl bottle of beer, choice of Blonde, White (Blanche), or IPA.