Chez Francis

A French cuisine classic. Rich beef broth filled with melting caramelized onions, topped with toasted bread and gratinated melted cheese.

A creamy velouté made from butternut squash, offering a sweet and slightly nutty flavor. Served hot with crunchy bread pieces.

Crispy fried spring rolls, filled with minced chicken and flavored with lemongrass. Served with a sweet and sour sauce and lettuce leaves.

Shrimp dumplings delicately steamed in a thin translucent dough (Ha Kao style). Tender texture and light marine flavor.

Large Burgundy snails, served in their shells with garlic parsley butter. A rich and flavorful traditional French dish.

Homemade duck foie gras terrine, with a melt-in-your-mouth texture and rich flavor. Served with slices of toasted bread.

Thin slices of raw sea scallops, simply seasoned to preserve their natural sweetness. Silky texture and marine freshness.

Large cold shrimp served with ripe avocado and a creamy cocktail sauce based on mayonnaise and tomato. A fresh and classic starter.

Salad of crisp green beans mixed with thinly sliced raw or lightly cooked button mushrooms. Light vinaigrette dressing.

The classic bistro dish: hard-boiled eggs served cold, coated with a creamy homemade mayonnaise.

Tender leeks served cold with vinaigrette, topped with chopped hard-boiled eggs (mimosa style). A traditional vegetable starter.

Crisp salad of fresh endives with pieces of blue cheese (Roquefort) and walnuts. Enhanced by a mustard vinaigrette dressing.

Mixed salad with crispy breaded chicken pieces. Served with a creamy Caesar dressing, typical of modern brasseries.

A complete and balanced vegetarian plate combining legumes, grains, and fresh vegetables. Topped with crumbled feta for richness.

Tubular pasta served with a rich, creamy morel mushroom sauce (fragrant wild mushrooms). A luxurious and earthy pasta dish.

Arborio rice slowly cooked in broth until creamy, with mushrooms. Rich in parmesan and butter.

Simple pasta served with a slow-simmered tomato and basil sauce. A comforting Italian classic.

Thai-style stir-fried rice noodles with eggs, peanuts, and bean sprouts. Characteristic sweet and sour flavors.

A comforting childhood favorite revisited in a luxurious version: small pasta with ham, bound by a creamy Comté cheese sauce and flavored with truffle.

Breton hollow oysters, medium size. Iodized flesh and firm texture. Served fresh on ice.

Oysters matured in 'claires' (ponds), with a balanced taste and fine flesh. Delicate marine flavor with a hint of terroir.

Prestige oysters, plump and crisp, with a lingering nutty flavor. Generous size.

Cocktail version of the famous Gillardeau oysters. Small, delicate, and very aromatic, ideal for tasting.

Rare flat oysters, famous for their nutty flavor and firm flesh. Very large size.

High-end special oysters, plump and sweet with a crisp texture. A complex taste experience.

Plump special oysters with a balanced taste between salinity and sweetness. Pleasant texture in the mouth.

Premium quality red shrimp (Label Rouge), cooked and served cold. Firm and flavorful flesh.

Delicate crustaceans steamed to preserve their fine, sweet flesh. To be shelled by yourself.

Sea snails cooked in an aromatic broth, served cold. Firm flesh to be extracted from the shell, often eaten with mayonnaise.

Shellfish with firm flesh and a very iodized taste. Usually eaten raw.

Small shellfish with tender, fine flesh. Mild marine flavor, served raw.

Assorted seafood platter for one or two people. Includes oysters, shrimp, langoustines, and shellfish.

Large royal seafood platter including a whole crab, numerous oysters, and various crustaceans. Ideal for sharing.

Runny omelette prepared with organic eggs and filled with sautéed mushrooms.

Omelette served unfolded, topped with slices of organic smoked salmon. A protein-rich dish.

High-quality smoked salmon platter from Scotland. Served with toast and likely lemon.

Brioche bun filled with lobster meat mixed with a creamy sauce. A New England classic.

Premium canned sardines served with good salted butter and toasted bread. A simple and delicious bistro starter.

Small thin pizza topped with truffle cream and cheese. Intense aroma and crispy crust.

30g box of French caviar, served pure. Salty black pearls that burst in the mouth, a symbol of luxury.

Monday's dish. Small square pasta stuffed with cheese and herbs, served in a creamy parmesan sauce.

Tuesday's dish. Beef stew slow-cooked with tender carrots. Served with homemade mashed potatoes.

Wednesday's dish. Quality chicken roasted in the oven, golden skin and juicy meat, served with its cooking juices.

Thursday's dish. Veal pieces simmered in a creamy white sauce with small vegetables. A family classic.

Friday's dish. Fresh fish selected according to the day's market, preparation varies.

Weekend special based on fresh market ingredients selected by the chef.

Thick and tender veal cutlet, pan-seared and coated in a rich morel sauce.

Tenderized and quickly grilled chicken cutlet, served with a light thyme-infused jus.

Raw minced and seasoned beef (capers, onions, sauces). Can be served raw (tradition) or very lightly pan-seared (quick sear).

Signature burger with ground beef patty, melted cheese, and classic toppings in a soft bun.

Chicken burger (usually breaded or grilled) topped with fresh avocado and tomato slices.

Very tender and thick cut of beef fillet (chateaubriand). Served with a sauce of your choice.

Marinated and grilled beef specialty, served sliced with a spicy Thai-inspired sauce (Tiger's Tear).

Whole sole (often meunière, cooked in butter and lemon), served according to the day's catch.

Cod fillet (flaky white fish) served with a spicy and lemony Thai sauce.

Prawns stir-fried in a wok or pan with Asian aromatics (coriander, chili, lemongrass).

Salmon fillet healthily steamed, lightly drizzled with good olive oil to preserve the fish's flavor.

Sea scallops seared on a hot plate (plancha), served with a melted lemon butter sauce.

Portion of pasta with tomato sauce.

Portion of aromatic white rice (jasmine or basmati type).

Creamy homemade mashed potatoes.

Very thin and crispy fries.

Heart of crisp sucrine lettuce with dressing.

Portion of steamed or sautéed green beans.