Delaville

A bistro classic of hard-boiled eggs served with creamy mayonnaise. Firm and creamy texture. Enjoyed cold as a starter.

Roasted beef bone served hot with its melting marrow, seasoned with fleur de sel. Very rich and fatty flavor, gelatinous texture. To be spread on toast.

Provençal dish of artichokes simmered in a white wine, lemon, and herb broth. Tangy and vegetal flavor. A light and tender starter.

Homemade smoked haddock fillet served with pickled vegetables. Smoky and salty taste contrasted by the acidity of the pickles. Best enjoyed chilled.

Large snails cooked in their shells with parsley and garlic butter. Herby and rich flavor. Use bread to soak up the melted butter.

Creamy strained yogurt cheese served with grilled peppers and sesame paste. Creamy and smooth texture. Ideal for sharing with bread.

Chickpea purée with tahini (sesame paste), lemon, and garlic. Mild flavor and velvety texture. Eaten by dipping bread or vegetables.

Half Camembert cheese baked with a Norman apple liqueur. The center is molten and hot. To be enjoyed by dipping bread into it.

Assortment of vegetables prepared with Middle Eastern spices. Fresh and fragrant. A flavorful vegetarian option.

Large prawns coated in a light and crispy batter, seasoned with oriental spices. Crispy on the outside, tender on the inside.

Rustic meat pâté served with a sweet and savory onion confit. Meaty texture and rich flavor. Enjoyed on bread.

Cured Spanish raw ham, thinly sliced. Salty and slightly nutty flavor. A classic charcuterie to share.

Dry sausage coated with crushed peppercorns. Dried meat flavor enhanced by the spiciness of the pepper. Firm texture.

High-quality cooked ham flavored with truffle. Tender and moist texture with a distinctive truffle aroma.

Dried and cured pork tenderloin, originating from the Pyrenees. Lean and flavorful with a delicate texture.

Salted and dried pork neck, a specialty of the Basque Country. Streaked with fat, it offers an intense and melting flavor.

Brined, spiced, and homemade smoked turkey breast. Tender texture and flavor enhanced by pastrami spices.

Selection of various aged cheeses. Offers a palette of tastes and textures, from mild to full-bodied. Usually served with bread.

Homemade smoked haddock fillet served with pickled vegetables. Pronounced smoky flavor. Ideal for completing a tasting platter.

Mixed salad of romaine lettuce, croutons, parmesan, and breaded chicken, coated in creamy Caesar dressing. A mix of fresh and crunchy textures.

Cold Vietnamese salad made with rice vermicelli, sautéed beef, fresh herbs, and peanuts. Fresh, minty, and umami flavors.

A complete bowl of oriental inspiration with tabbouleh, bulgur, and numerous fresh vegetables. Accompanied by your choice of protein. A healthy and colorful meal.

Vegetarian dish with Middle Eastern flavors. The fennel is tender and fragrant, accompanied by crispy falafels and fresh touches of pomegranate.

Vegetarian burger with a crispy falafel patty. Served with homemade fries. A flavorful alternative to the classic burger.

Stewed tomatoes, peppers, and spices, topped with poached eggs. Rich, spicy, and comforting dish. To be enjoyed hot, ideally with bread.

Runny or well-cooked omelet filled with truffle-scented ham and melted cheese. Served with a fresh salad. A simple yet luxurious dish.

Macaroni pasta cooked like a creamy risotto, with truffle ham and mushrooms. Comforting and gourmet dish with earthy flavors.

Bluefin tuna seared on the outside and raw on the inside, served with a fresh herb sauce. Melting texture and delicate flavor.

Breaded and fried chicken fillets with spicy Cajun seasoning. Crispy and juicy. Usually served with a sauce and a side dish.

Chicken burger (often breaded or grilled) in a soft bun, served with homemade fries. A hearty and popular dish.

Classic beef burger with melted cheese, served with homemade fries. Juicy and flavorful. To be eaten with hands.

Raw minced beef, seasoned (capers, onions, sauces). Served fresh with hot fries. Tender texture and bold flavor.

Tender beef cut marinated and grilled Thai-style. Spicy, tangy, and salty flavors, garnished with crunchy peanuts and fresh cilantro.

Fine grilled beef cut, aged for tenderness and flavor. Served with a creamy tarragon sauce. For red meat lovers.

Very large bone-in beef cut, served with bone marrow. Marbled and juicy meat. A convivial dish designed to be shared by several people.

Lamb meat cooked very slowly in the oven with thyme. The meat is extremely tender and falls off the bone (spoon lamb).

Assortment of fresh vegetables quickly stir-fried in a wok. Crunchy and colorful.

Green beans steamed or sautéed. A light and green side dish.

Crispy green salad simply dressed. Adds freshness to the meal.

Potatoes cut and fried on-site. Crispy and golden.

Sliced potatoes baked in cream and milk, gratinated. Melting and comforting.

Selection of aged cheeses to enjoy at the end of the meal. Served with bread.

Creamy yogurt flavored with orange blossom water. A fresh, light, and aromatic dessert.

Ice cream (sundae type) generously topped with caramel sauce. Sweet, cold, and creamy.

Chocolate cake with a molten center, served with pistachio. Rich in cocoa and served warm.

Cream cheese cake on a biscuit base. Dense and creamy texture, mild and tangy flavor.

Assortment of fresh organic fruits of the season. A light and vitamin-rich end to the meal.

Crumbly and shortbread butter biscuit, topped with fresh strawberries. Gourmet and fruity.