La Buvette du Parc

A selection of vegetarian spreads including hummus, guacamole, and eggplant caviar. Served with soft focaccia and pita bread. Perfect for sharing as an appetizer.

A selection of dried meats and various cured meats. Offers savory and rich flavors. Ideal to enjoy with bread and wine.

A platter composed of different types of aged cheeses. Varies between soft, hard, and blue cheeses. Pairs perfectly with fresh bread.

A generous mix of charcuterie and cheeses. Allows you to taste both specialties on the same platter. Perfect for indecisive groups.

A creamy avocado dip with fresh lime. Served with crispy tortilla chips. A light and fresh option.

A whole Camembert baked until melting, drizzled with sweet honey. Served hot with toast for dipping. Rich, creamy, and comforting.

A flavorful olive paste with basil, sweet sun-dried tomatoes, and crumbled feta. Offers an intense and salty Mediterranean taste. Enjoyed on bread.

A large traditional Southern French salad with tuna, eggs, crisp vegetables, and olives. Dressed with olive oil and lemon. Fresh, colorful, and balanced.

An international classic with crisp romaine lettuce, grilled chicken, eggs, and parmesan. Dressed with a creamy anchovy sauce and topped with croutons. Rich and flavorful.

A salad combining hot and cold with goat cheese melted on honey toasts. Accompanied by mesclun, walnuts, and pear pieces. An indulgent sweet and savory balance.

A hearty salad typical of brasseries with ham, emmental cheese, and raw mushrooms. Mixed with eggs, tomato, and corn. Simple, familiar, and filling.

Slices of fresh, sweet melon served with salty cured ham. A refreshing starter playing on the sweet and savory contrast. Very popular in summer.

A French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple but delicious. Creamy texture and rich flavor.

Thin slices of smoked salmon served with a creamy lemon-dill sauce. Silky texture and delicate smoky flavor. Often enjoyed with toast.

A traditional pâté en croûte made of meat in a pastry crust, served with a sweet onion confit. Flavorful and textured. A rustic and elegant starter.

A fresh Italian cheese with a creamy center, served with heirloom tomatoes and basil. Drizzled with olive oil. Very fresh and milky.

Cubes of fresh raw salmon mixed with creamy avocado and crisp green apple. Seasoned with lemon and olive oil. A light and tangy starter.

A savory tart with eggs, cream, and smoked bacon. Served hot with a small green salad. Soft custard texture and crispy shortcrust pastry.

Raw minced beef prepared with classic condiments (capers, onions, sauces). Tender texture and zesty flavor. An iconic brasserie dish.

A tender piece of cooked chicken breast, topped with a creamy mushroom sauce. Simple and comforting dish. Mild and woody flavors.

Flaky white fish, served with a light white wine sauce, capers, and lemon. Delicate sea flavor enhanced by the sauce's acidity.

Pasta dish served with a rich cream and parmesan sauce, with salmon and spinach. Hearty and creamy. Ideal for lovers of creamy dishes.

A Hawaiian-inspired bowl with rice, marinated raw salmon, avocado, and soy and lime seasonings. Fresh, healthy, and colorful.

Very thin slices of marinated raw beef, served with peppery arugula, parmesan shavings, and pesto. Light and flavorful. Eaten cold.

Layered sandwich with toasted bread, filled with chicken, raw vegetables, and mayonnaise. Served cut into triangles. A quick and satisfying meal.

Available side dishes for main courses. Choice between starches or green vegetables.

A rich vanilla custard dessert topped with a layer of crunchy caramelized sugar. Contrast of textures between the cold creaminess and the hot caramel. A French must-have.

Italian panna cotta served here with strawberries and a herbaceous note of basil. Smooth and melt-in-your-mouth texture. Fresh and fruity.

Airy and rich dark chocolate dessert. Mousse-like texture and intense cocoa flavor. Classic and indulgent.

Mix of fresh cut fruit pieces. Light, juicy, and natural. Perfect to finish the meal on a fresh note.

Yeast cake soaked in an alcoholic syrup (rum). Often served with whipped cream. Soft, sweet, and alcoholic.

Famous Italian dessert with coffee, mascarpone, and ladyfingers. Dusted with cocoa. Creamy with a good coffee flavor.

An espresso coffee served with a selection of several small miniature desserts. Ideal for tasting a bit of everything.

A light and crispy waffle, served with ice cream and chocolate-hazelnut spread. A very indulgent hot-cold dessert.

A classic thin crepe simply garnished with melted butter and sugar. Simple and traditional.

A thin crepe generously spread with chocolate-hazelnut paste. Sweet and sugary.

An enriched version of the chocolate crepe with a scoop of vanilla ice cream. Ultimate indulgence.

A classic espresso. Short, strong, and aromatic.

Decaffeinated coffee. The taste of coffee without the stimulating effect.

Large coffee with hot frothy milk. Milder than an espresso.

Italian drink based on espresso coffee and thick milk foam. Dusted with cocoa.

Sweet and comforting hot chocolate. Made from milk and cocoa powder or melted chocolate.

Hot chocolate topped with a generous layer of whipped cream.

Hot drink made from tea leaves or herbs infused in hot water.

Freshly squeezed orange juice made to order. Natural, vitamin-rich, and pulpy.

Sparkling alcoholic beverage made from fermented apples. Fruity and refreshing taste.

Industrial iced tea flavored with fruit. Sweet, non-carbonated drink.

Classic cola soda, fizzy and sweet. Served chilled.

Sparkling lemon and lime flavored soda. Clear and thirst-quenching.

Sugar-free version of the famous cola soda.

Sparkling orange-flavored soda. Bright color and sweet fruity taste.

Cherry-flavored cola soda.

Bottle of still natural mineral water.

Naturally sparkling Italian mineral water. Fine bubbles and mineral taste.

Spring water in a can or bottle, sometimes enriched with oxygen.

Pineapple juice.

Classic apple juice.

Orange juice.

Mix of several fruit juices (multivitamin).

Alcohol-free version of the famous Cuban cocktail. Refreshing mix of mint, lime, sugar, and sparkling water.

Fruity variation of the Virgin Mojito with a touch of raspberry syrup. Sweet and tangy.

Spicy and exotic alcohol-free cocktail. Mix of passion fruit, lime, and ginger beer.

Ice cream sundae made with coffee ice cream drizzled with espresso (traditionally) and topped with whipped cream. Intense and creamy.

Chocolate ice cream sundae with chocolate sauce and lots of whipped cream. Very indulgent.

A retro classic: a banana cut in half with three scoops of ice cream (vanilla, strawberry, chocolate), all topped with whipped cream and almonds.

Ice cream sundae entirely dedicated to strawberry, with fresh fruit, sorbet or ice cream, red coulis, and whipped cream.

Assortment of three scoops of ice cream or sorbet to choose from the list of available flavors.

Light and refreshing Mexican blonde beer. Often served with a lime wedge.

Blonde beer flavored with tequila. Sweet and distinctive taste.

Craft beer brewed in the Paris region. Offers a local touch.

Alcohol-free craft beer from the Brooklyn brewery. Retains a pleasant hoppy taste despite the absence of alcohol.

French wheat beer, cloudy and refreshing. Notes of citrus and coriander.

Classic Danish lager. Light, golden, and balanced.

Parisian India Pale Ale. More bitter beer with floral and fruity hop aromas.

Dry white wine from the Chardonnay grape variety. Generally fruity with notes of butter or vanilla depending on aging.

Rhône Valley red wine, organically certified. Often spicy, fruity, and warm.

Dry and pale rosé wine typical of Provence. Fresh, with aromas of small red fruits and citrus. Perfect for summer.

A glass of wine (red, white, or rosé depending on availability).

Bright orange Italian cocktail based on Prosecco, Aperol (sweet bitter), and sparkling water. Served with an orange slice. Bitter and sweet.

Cocktail (likely St-Germain Spritz) based on elderflower liqueur, Prosecco, and sparkling water. Floral and very fragrant.

Traditional French aperitif mixing dry white wine (Bourgogne Aligoté) and crème de cassis. Sweet and fruity.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Served cold with a creamy foam on top.

Rum macerated with fruits (here passion fruit) and spices. Sweet, fragrant, and less strong than pure rum.

French green mint liqueur. Very fresh and peppery, sweet taste. Often served on ice as a digestif.

A bottle of Champagne from a famous major house. Prestigious sparkling wine, dry and fruity.

Champagne from an independent winegrower. Offers an authentic and often good value alternative.