Eiffel - Levallois-Perret

Half an avocado filled with pink shrimp, often topped with a cocktail sauce (mayonnaise ketchup). A fresh and creamy starter. Eaten with a small spoon or fork.

Fish fillets marinated in oil and onions. Melting texture and pronounced, salty, and smoky taste. Traditionally served with warm potatoes.

Slices of fresh tomatoes alternated with mild mozzarella. Seasoned with olive oil and basil. A light and refreshing starter.

Assortment of dried or cooked meats such as ham, salami, or pâté. Salty and flavorful. Enjoyed with bread and butter.

Mix of grated or chopped raw vegetables (carrots, celery, cucumber, tomatoes). Fresh and crunchy, served with a vinaigrette. Ideal for starting the meal lightly.

Cut of beef with long fibers, known for its juiciness and intense flavor. Tender texture but slightly firm to the bite. Served grilled, it's a French bistro classic.

Thick, lean, and tender cut of beef. Fine taste and soft texture. Generally served rare or medium.

Marbled cut of beef (with intramuscular fat), very flavorful and juicy after cooking. Grilled to achieve a caramelized crust. A rich meat choice for enthusiasts.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and tender, with a unique texture. Eaten cold, often served with fries.

Hot sandwich made with a beef patty, cheese, and vegetables in a brioche bun. Rich and hearty. Eaten with hands or cutlery.

Special version of the house burger, likely including premium ingredients or a signature recipe from the establishment.

Duck thigh slowly cooked in its own fat until very tender. The skin is crispy and the meat is melting. A traditional dish from the southwest of France.

Thick cut of grilled or pan-fried salmon fillet. Pink, tender, and fatty flesh, rich in flavor. Served hot with a side dish.

Grilled duck breast fillet, served pink like red meat. Rich flavor with a crispy layer of fat on top. Tender and flavorful.

Tender chicken breast, grilled or pan-fried. Light taste and soft texture. A leaner option, often served with vegetables or rice.

Hot pasta dish mixed with your choice of sauce from the selection. Comforting and hearty.

Classic composed salad with chicken, Parmesan cheese, and croutons. Fresh, crunchy, and flavorful.

Italian-inspired salad with cured ham, mild mozzarella, and tomatoes. Flavored with basil. A mix of Mediterranean flavors.

Rustic salad with blue cheese (Roquefort), cured ham, and walnuts. Combination of crunchy textures and bold flavors.

Fresh salmon and avocado salad, enhanced by the acidity of grapefruit. Light and balanced.

Gourmet salad with smoked duck and warm potatoes. Rich and flavorful, ideal for a complete meal.

Salad topped with warm goat cheese toasts gratinated with honey. Delicious contrast between hot, cold, sweet, and savory.

Large platter of assorted charcuterie to share (salami, ham, terrine). Ideal for an aperitif.

Selection of aged French cheeses, served on a board. To be enjoyed with bread and wine.

Assortment combining charcuterie and cheeses. The best of both worlds for sharing.

Hot ham and cheese sandwich, gratinated in the oven. Crispy and melting. A French fast-food classic.

Like a Croque Monsieur, but topped with a fried egg. Rich and nourishing.

Layered club sandwich with generous filling (often chicken, bacon, lettuce, tomato). Served cold or warm, cut into triangles.