Chez Léo ~ Restaurant Italien

An aperitif formula combining a glass of wine and an assortment of small savory bites. Ideal for starting the meal by sharing varied flavors.

Breaded and fried mozzarella balls. Crispy and golden on the outside, with a melting cheese center. To be enjoyed hot to appreciate the melting texture.

Homemade fried calamari rings coated in a light batter. Tender and crispy texture. Often served with a lemon wedge to enhance the flavor.

Caprese salad revisited with heirloom tomatoes of rich flavors. Served with fresh mozzarella. Fresh and light.

Plate of Italian-prepared vegetables and cheeses. Mix of Mediterranean textures and flavors. Perfect for sharing or as a light starter.

Selection of Italian cured meats and dry sausages served with cheese. Salty and aged flavors. Traditionally accompanied by bread.

Thin slices of aged raw ham or dried beef (bresaola). Accompanied by peppery arugula and hard cheese. A classic and refined cold starter.

Large platter combining Italian cured meats and accompaniments (vegetables or cheeses). A complete tasting of cold specialties.

Hearty pasta salad with a pesto cold pasta base. Enhanced with typical Italian ingredients. Fresh and complete.

Salad with southern flavors with salty anchovies and olives. Varied texture thanks to croutons and raw vegetables. A fresh dish inspired by Naples.

Salad playing on textures with crispy and fried elements. Contains hot breaded mozzarella. Indulgent and fresh.

Salad highlighting tender artichoke hearts. Accompanied by peppery arugula and parmesan. Simple and elegant.

Salad version of antipasto, rich in marinated or grilled vegetables. Various Mediterranean flavors. Light and colorful.

Pasta served with a creamy sauce made with dried pork cheek (guanciale). Rich in umami flavors. House signature dish.

Simple and classic Italian recipe based on olive oil and garlic. Enhanced with parmesan and herbs. Light but fragrant.

Pasta with a light tomato sauce with whole cherry tomatoes. Freshness of basil. A simple vegetarian dish.

Pasta served with a slow-cooked meat and tomato sauce. Rich and comforting. A great family classic.

Short tubular pasta coated in a green sauce with basil, pine nuts and parmesan. Herbal and intense flavor.

Pasta with a creamy pink tuna sauce. Enhanced by the acidity of capers. Mild marine flavors.

Pasta in a spicy tomato sauce with chili. Piquant and lively flavor. For lovers of spicy dishes.

Pasta coated in a creamy sauce blending four Italian cheeses. Very rich and creamy. Powerful taste thanks to gorgonzola.

Pasta served with a truffle-scented sauce. Earthy and sophisticated aroma. Refined and indulgent dish.

Wide ribbon pasta with a creamy pink salmon sauce. Mild and creamy. Appreciated for its delicate flavor.

Authentic recipe without cream, binding the pasta with egg and cheese. Uses crispy guanciale (pork cheek). Rich and peppery.

Thin slice of breaded and fried veal. Crispy and golden. Served with pasta as a side dish.

Selection of the day's meat, changing according to the market. Served with fragrant potatoes. Ask your waiter about today's preparation.

Fresh fish of the day, prepared according to the chef's inspiration. Served with vegetables. Light and healthy option.

Fresh fish selected according to availability. Served with grilled vegetables.

Very thin slices of marinated raw beef. Served cold with Italian garnishes. Light and refined dish.

Piedmontese specialty of cold veal slices topped with a creamy tuna sauce. Unique land-sea flavor. Tender and tasty.

Layers of pasta interspersed with meat sauce and béchamel, gratinated in the oven. Rich and melting dish. Served with a salad.

Vegetarian version of lasagna with seasonal vegetables. Gratinéed and melting. Served with a salad for freshness.

Pasta rolls stuffed with ricotta cheese and spinach. Topped with sauce and gratinated. Mild and creamy.

Pizza signature spiced with garlic and chili. Topped with flavorful guanciale (pork cheek). Tomato or cream base depending on choice.

The most classic and simple pizza. Tomato, melted cheese and basil. Appreciated for its simplicity.

Popular pizza topped with cooked ham and button mushrooms. Mild and crowd-pleasing flavor.

Pizza with salty and marine flavors thanks to anchovies and capers. Intense topping typical of southern Italy.

Tuna pizza with egg and olives. Rich and protein-rich.

Spicy pizza with spicy cured meat (spianata). For those who like bold flavors.

Pizza 'Four Seasons' richly topped with various vegetables and ham. Offers a variety of tastes in one pizza.

Pizza combining melting vegetable (eggplant) with the strength of blue cheese (gorgonzola). Distinctive flavor.

Pizza folded like a turnover, trapping the filling and steam. Soft dough and melting center.

Vegetarian pizza topped with various vegetables. Fresh and colorful.

Pizza on a base of green pesto sauce. Topped with fresh and aged cheeses. Dominant basil flavor.

The classic for cheese lovers. Melting and powerful blend of four varieties.

Pizza topped after cooking with raw ham and fresh arugula. Hot-cold and salty-fresh contrast.

Luxurious pizza with truffle cream. Intense and refined aroma. Garnished with arugula for freshness.

Pizza topped with smoked salmon. Rich and smoky flavor, tender texture.

Whole buffalo mozzarella ball to add to your dish. Creamy and rich in flavor.

Fresh cheese ball with a creamy center (stracciatella). Adds a touch of melting luxury to any dish.

Extra portion of vegetables.

Additional ingredient of your choice from the classics.

Additional ingredient of your choice from fine cured meats or fish.

Complete meal formula adapted for children. Includes a main course, a drink, and an ice cream. Portions adapted for small appetites.

Tasting platter of three iconic Italian cheeses. Varies between hard and blue cheese.

The quintessential Italian dessert. Coffee-soaked biscuits, mascarpone cream and cocoa. Creamy and fragrant.

Jellied vanilla cream dessert, often served with a red fruit coulis. Silky and fresh texture.

Airy dessert with rich chocolate. Light texture and intense cocoa flavor.

Small moist cake soaked in lemon liqueur (Limoncello). Sweet, sugary and alcoholic.

Dessert pizza folded like a turnover, filled with banana and chocolate-hazelnut spread. Indulgent and warm.

A coffee served with a selection of small pastries (mini desserts). Allows you to taste several sweets.

Decaffeinated version of the gourmet coffee, served with mini desserts.

A tea served with a selection of small pastries.

Vanilla ice cream scoop 'drowned' in hot espresso coffee. Delicious hot-cold contrast.

Refreshing lemon ice cream sundae drizzled with lemon liqueur.

Ice cream sundae with sweet almond and caramel flavors, with Amaretto liqueur.

Classic sundae with vanilla ice cream, hot chocolate sauce and whipped cream.

Coffee or chocolate ice cream with corresponding sauce and whipped cream. Very indulgent.

A scoop of ice cream or sorbet of your choice.

Italian mineral water, available still or sparkling.

Refreshing and sweet carbonated drinks.

Various fruit juices. Sweet and natural.

Beer served on tap. Fresh and frothy.

Popular Italian cocktail based on Prosecco, sparkling water and bitters (Aperol or Campari). Bright orange, bittersweet and sparkling.

Traditional French cocktail made with white wine and fruit cream. Sweet and fruity.

Sparkling version of Kir, made with sparkling wine or champagne instead of white wine. Festive.

Typical aniseed aperitif from the South of France. Drunk diluted with fresh water.

Italian vermouth. Can be sweet (white) or fuller-bodied (red). Served chilled.

Classic cocktail based on Campari, red vermouth and sparkling water. Bitter and refreshing.

Spirit distilled from grains. Served neat or with ice.

Very smooth Italian lemon liqueur, served chilled as a digestif.

Sweet Italian almond liqueur.

Italian pomace brandy. Strong and fragrant.

Renowned French grape brandy, aged in oak barrels.

Grape brandy from the South-West of France. Rich and aromatic.

Calvados, Norman apple brandy.

Peppermint liqueur, fresh and sweet.

Hot coffee-based cocktail, whisky, sugar and cream.

Classic espresso coffee or its variations.

Large dose of espresso.

Espresso with a drop of hot milk.

Flavored coffee with a touch of almond liqueur.

Hot milk drink, coffee or chocolate version.

Espresso topped with a creamy milk foam.

Herbal or tea leaf infusions.

Iced and frothy coffee, refreshing.