Histoire De

A salad from the southwest of France, typically composed of confit gizzards, smoked duck breast, and walnuts. Rich and flavorful.

Fresh salad featuring buffalo mozzarella, often accompanied by tomatoes and basil. Creamy and light.

Classic romaine salad with croutons, parmesan, chicken, and creamy Caesar dressing. Crunchy and delicious.

The house's signature burger. A hearty sandwich served with fries.

Breaded fish burger, served in a brioche bun with sauce. A seafood alternative to beef.

Burger inspired by the Alps with melted cheese (Reblochon or Raclette type) and often bacon. Very hearty and comforting.

Layered pasta filled with a mix of fresh and smoked salmon, with a creamy sauce. Rich and melt-in-your-mouth.

Fish fillet fried in a crispy batter, served with fries. A brasserie classic.

Oven-baked pasta dish with a beef and tomato sauce. Comforting and hearty.

Short pasta served with a green sauce (likely pesto or green vegetables). Gluten-free option.

Thinly sliced poultry cooked in a sauce, often cream or mushroom-based. Tender and flavorful.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh, it's a traditional brasserie dish.

A variation of beef tartare with Italian flavors like parmesan, pesto, or sun-dried tomatoes.

Selected cut of beef (flank, skirt, etc.), grilled. For red meat lovers.

Grilled beef steak topped with a fried egg. The runny yolk enriches the sauce.