Extérieur Quai - Restaurant - Bar

A light and refreshing Belgian pils beer. It has a golden color and balanced bitterness. Ideal for quenching thirst on a terrace.

A lager-style blonde beer. Mild malty flavor with a slight hop note. Best enjoyed chilled.

Mix of blonde beer and Picon liqueur with orange and herbs. Unique sweet-bitter taste with citrus notes. A classic aperitif from northern and eastern France.

A Belgian abbey beer (Tongerlo). Rich and aromatic with notes of vanilla, flowers, or fruit depending on the variety. A tasting beer.

Cherry-flavored Belgian beer. Red color and fruity, sweet, and tart taste. Highly appreciated for its sweetness.

Refreshing mix of blonde beer and lemonade. Very low alcohol and sweet. Perfect for warm days.

Beer cocktail, lemonade, and grenadine syrup. Red color and sweet taste. A popular and light drink.

Strong, unfiltered Belgian blonde beer. Fruity and spicy aromas with notes of coriander. Powerful and flavorful.

Craft beer, often local. Flavors depend on the specific brew (blonde, amber, or IPA). A characterful option.

Selection of alcoholic cocktails. Classic mixes of spirits, juices, and syrups. Served chilled with ice.

Sparkling wine or Champagne glass. Available in brut white or rosé. Festive and elegant.

Portion of crispy homemade fried potatoes. Salty and golden. Ideal for sharing or as a side dish.

Assortment of various appetizer bites. May include charcuterie, cheese, olives, or fried items depending on inspiration. Perfect for an aperitif.

Burger topped with a crispy breaded chicken fillet. Accompanied by fresh vegetables and a homemade sauce. Served with basmati rice as an original side dish.

Classic burger with a thick beef patty and a double portion of melted cheese. Rich and flavorful. Served in a soft burger bun.

Perfectly cooked salmon fillet. Tender flesh rich in omega-3. Simply served with basmati rice.

Fresh mussels cooked in a creamy sauce. Traditionally served with homemade fries. To be eaten using an empty shell as tongs.

Large shrimp cooked in a tomato sauce with Provençal herbs and garlic. Sunny Mediterranean flavors. Served with rice.

The classic Italian pizza. Simple tomato and cheese base with a hint of basil. Thin and crispy crust.

Popular pizza topped with cooked ham and button mushrooms. Mild flavor and melting texture.

Rich pizza for cheese lovers. Intense blend of mild and strong cheeses (blue, goat). Creamy base.

Pizza topped with a variety of grilled or fresh vegetables. Colorful and flavorful with a touch of creamy ricotta.

White-based pizza with smoked salmon. The smoky flavor of the fish pairs well with fresh cream and cheese.

Pizza topped with slices of spicy salami (pepperoni). Zesty and slightly spicy flavor.

Premium version of the Margherita with buffalo mozzarella. Creamier and more flavorful than the standard version.

Hearty pizza topped with seasoned minced meat, onions, and an egg (often runny in the center). High in protein.

Pizza with a pronounced sea flavor thanks to anchovies and capers. Salty and intense. A classic from Southern Italy.

Sophisticated pizza combining Parma ham, eggplant, and fresh arugula. Garnished with parmesan shavings. Balanced and elegant.

Breaded and fried veal escalope. Crispy on the outside and tender on the inside. Served with tomato pasta.

Veal escalope topped with Parma ham and sage, often cooked in white wine. Here served with mozzarella and cream.

Veal escalope topped with a rich cream and mushroom sauce. A typical Norman dish, comforting and creamy.

Long pasta served with a simple tomato sauce flavored with basil. A light and vegetarian Italian classic.

Ribbon pasta served with a rich sauce made of cream, smoked lardons, and egg. Creamy, savory, and very filling.

Pasta served with a meat and tomato ragù sauce. Sprinkled with parmesan. A family-friendly and hearty dish.

Pasta with various seafood (mussels, squid, shrimp) in a tomato sauce. Iodic sea flavors.

Small potato dough balls served with an eggplant and tomato sauce. Soft texture.

Layers of pasta interspersed with bolognese meat and béchamel, all gratinated in the oven. Rich and melting.

Gnocchi served in a creamy gorgonzola sauce (Italian blue cheese). Strong flavor and creamy texture.

Pasta coated in a melting sauce blending four different cheeses. Very rich and satisfying for cheese lovers.

Short tubular pasta in a spicy tomato sauce with chili. Zesty and stimulating flavor.

Pasta with forest sauce ('Boscaiola') with cream and mushrooms. Flavored with truffle for an earthy and luxurious note.

Pasta with chicken and mushroom cream. The name suggests truffle ('Tartufo'), likely offering a delicate truffle aroma.

Italian dessert made of sweetened gelled cream. Silky and wobbly texture. Topped with a tart red berry coulis.

Rich chocolate cake with a molten center. Served warm with vanilla ice cream for a temperature contrast.

Layered dessert alternating coffee-soaked biscuits and mascarpone cream. Sprinkled with bitter cocoa. Sweet and caffeinated.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Break the crust to reach the creamy custard.

A coffee or tea accompanied by an assortment of several miniature desserts. Ideal for tasting everything at the end of the meal.

Ice cream sundae classic composed of vanilla ice cream, hot chocolate sauce, and whipped cream.

Rich chocolate ice cream sundae: chocolate ice cream and chocolate sauce, topped with whipped cream.

Coffee ice cream sundae. Coffee and vanilla ice cream drizzled with coffee coulis, with whipped cream.

Lemon sorbet with a shot of vodka. A fresh and tart digestive dessert.

Ice cream sundae or milkshake to create yourself by choosing from available flavors (vanilla, fruit, chocolate).

Short and strong black coffee. Intense and aromatic. Served in a small cup.

Espresso with a very small amount of hot milk or milk foam.

Espresso diluted with hot water. Less intense in flavor but longer to drink.

Large café au lait, usually with milk foam.

Two shots of espresso in a cup. For a caffeinated boost.

Very long black coffee with hot water, served in a large cup. Similar to filter coffee.

Infusion of tea leaves. Served hot.

Hot drink with milk and cocoa or melted chocolate. Sweet and comforting.

Large glass of hot milk with a shot of espresso. Milky and creamy texture.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Espresso, hot milk, and milk foam in equal parts. Sprinkled with cocoa.

Iced coffee, blended and shaken to be frothy and cold. Perfect in summer.

Classic cola soda, fizzy and sweet.

Sugar-free version of the famous cola soda.

Cola soda flavored with cherry.

French natural sparkling mineral water. Very fizzy.

Sparkling orange-flavored soda.

Colorless fizzy soda with lemon and lime flavors.

Flavored iced tea.

Sparkling tonic water, often with a hint of bitterness (quinine).

Sweet fizzy lemon-flavored soda. Refreshing.

Fresh drink prepared on-site with fresh lemon juice, water, and sugar.

Infused and chilled tea, prepared by the restaurant. Often flavored with lemon or peach.

French Alps natural still mineral water.

Italian natural sparkling mineral water. Fine bubbles.

Glass of fruit juice. Classic varieties available.

Standard golden lager draft beer.

Cloudy wheat beer, often flavored with citrus and coriander.

Belgian-style beer, richer and maltier.

India Pale Ale. Hopped beer with a pronounced bitterness and floral or fruity aromas.

International bottled lager beer.

Beer flavored with tequila. Sweet taste.

Light Mexican blonde beer. Usually served with a lime wedge.

De-alcoholized beer retaining malt flavor.

Sparkling alcoholic drink made from fermented apples.

Light and pleasant white wine.

White wine from the Southwest, often based on Sauvignon. Fresh and aromatic.

Popular international white grape variety. Dry wine, can be mineral or buttery depending on aging.

Table red wine, simple and easy to drink.

Red wine from the Southwest (Comté Tolosan), often based on Malbec or Gamay. Fruity.

Light red wine with red fruit aromas (cherry, raspberry). Low in tannins.

Probably an original blend of grape varieties. The name evokes the mix of grape varieties.

AOC from the Rhône Valley. Red wine generally generous, spicy, and fruity.

A Beaujolais cru. Fruity, smooth, and easy-drinking red wine.

Light and pleasant rosé wine.

Rosé wine from the Southwest, fruity and lively.

Signature rosé from Provence. Pale color, aromas of citrus and white fruits. Dry and refreshing.