☕️La Comète 💫

A classic of French bistro cuisine. Hard-boiled eggs topped with a creamy homemade mayonnaise. · Creamy and melting texture. · Enjoy cold as a starter, often with a little bread.

An egg baked in a ramekin with cream and mushrooms. The white is cooked but the yolk remains runny. · Rich flavor and velvety texture. · To be eaten hot by dipping bread into the yolk.

A pork terrine seasoned with Espelette pepper, a mild spice from the Basque Country. · Firm and rustic texture, slightly spicy meaty flavor. · Served with country bread and sometimes pickles.

A fresh mix of peeled shrimp and diced avocado, bound by a cocktail sauce (tomato mayonnaise). · Fresh, mild, and creamy. · A light starter served cold.

Slices of fresh tomatoes and mozzarella cheese, seasoned with olive oil and herbs. · Fresh and milky taste, tender texture. · A simple and refreshing starter.

A large mixed salad with chicken, a runny poached egg, tomatoes, croutons, and Italian cheese. · A mix of crunchy and tender textures with a creamy sauce. · Complete and satisfying dish.

Fresh salad highlighting seafood: smoked salmon and shrimp, accompanied by avocado. · Iodized taste and melting texture thanks to the avocado and salmon. · Ideal for a light yet indulgent meal.

Green salad topped with toasted bread slices with melted goat cheese. · Contrast of hot and cold and the distinct flavor of goat cheese. · A classic from French brasseries.

Traditional mixed salad with diced Cantal cheese, hard-boiled egg, and white ham. · Simple and authentic flavors. · A generous and rustic salad.

Gratin consisting of a layer of seasoned minced beef, topped with homemade mashed potatoes. · Hot, moist, and very comforting dish. · Eaten with a fork, often accompanied by a green salad.

A marbled and flavorful grilled beef cut, served with a creamy pepper sauce. · Tender and juicy meat with a slightly spicy sauce. · The quintessential meat dish in a brasserie.

Long-fibered beef cut, renowned for its intense flavor. · Slightly firmer texture than the entrecôte but very flavorful. · Served rare preferably to maintain its tenderness.

Tender veal chop served with a cream and mushroom sauce, typical of Normandy. · Delicate white meat and rich sauce. · Served with creamy mashed potatoes.

Traditional pork tripe sausage. The AAAAA label guarantees superior quality. · Strong aroma and very pronounced taste, unique texture. · A dish for discerning offal lovers.

Quality chicken breast served with a creamy, lemony mushroom sauce. · Tender meat and velvety sauce. · Mild and crowd-pleasing dish.

Duck leg cooked slowly in its fat until tender, then grilled to crisp the skin. · Meat that falls off the bone, crispy skin, rich flavor. · Served with small roasted potatoes.

Homemade burger topped with melted cheddar cheese and a fried egg. · Flavorful and very hearty. · The runny yolk adds moistness to the dish.

Meat-free version of the burger, with a vegetable patty. · Flavorful alternative for vegetarians. · Served with the same crispy accompaniments.

Raw beef, hand-chopped and seasoned (capers, onions, sauce). · Freshness of the raw meat and spicy seasoning. · Iconic bistro dish, served cold.

White fish fillet fried in a crispy batter. · Tender fish inside, crispy golden coating outside. · Served with a tartar sauce with herbs and pickles.

The pasta recipe changes daily according to the chef's inspiration. · Ask your server for today's recipe. · A generally generous dish.

Slices of smoked salmon accompanied by a fresh preparation of green apple. · A marriage of the richness of salmon and the crisp acidity of apple. · Cold, light, and refined dish.

Hot ham and cheese sandwich, baked until golden. The 'Madame' is topped with a fried egg. · Crispy and melting. · The quintessential French snack.

The special dish prepared today. Check the blackboard or ask your server. · Often a traditional seasonal recipe. · Guaranteed freshness.

Selection of aged French cheeses. · Variety of tastes and textures depending on the selection. · Enjoy with bread, before or instead of a sweet dessert.

Caramelized apple tart baked upside down, served warm. · Melting apples and crispy pastry, butter caramel flavor. · Often served with fresh cream.

Italian coffee dessert, soaked biscuits and mascarpone cream. · Creamy, sweet with a hint of bitterness from coffee and cocoa. · Served fresh.

Vanilla cream covered with a thin layer of crunchy caramelized sugar. · Contrast between the hot/crispy top and the cold/creamy bottom. · To be broken with a spoon.

Rich chocolate cake with a molten center. · Intense hot chocolate combined with the freshness of vanilla ice cream. · A very indulgent dessert.

A coffee or tea accompanied by an assortment of several mini-desserts. · Allows you to taste several sweets in small portions. · Ideal for ending the meal on a varied sweet note.

Scoops of ice cream or sorbet. Flavors of your choice. · Fresh and sweet. · Simple and refreshing dessert.

Classic Belgian blonde lager beer. · Light, golden, and refreshing with a slight bitterness. · Served on tap, nice and cold.

Popular French beer. · Malty and floral notes. · A classic thirst-quenching beer.

Sweet carbonated drinks (Cola, lemonade, etc.). · Sparkling and sweet. · Served fresh.

French sparkling natural mineral water. · Fine bubbles. · Aids digestion.

Still natural mineral water. · Neutral and thirst-quenching. · Served in a bottle.

Cuban cocktail based on rum, fresh mint, lime, and sparkling water. · Very refreshing, tart, and sweet. · Served with crushed ice.

Classic Italian aperitif cocktail. · Bitter and herbaceous taste. · Served on ice with an orange slice.

Colorful cocktail reminiscent of a sunrise. · Fruity and sweet with the distinctive taste of agave. · Long drink.

National Brazilian cocktail based on cane alcohol. · Powerful, sweet, and lemony. · Contains pieces of crushed lime.

Fruity and very popular cocktail. · Sweetness of exotic fruits masking the alcohol. · Festive orange color.

An espresso with a tiny touch of hot milk. · Strong coffee taste softened by a drop of milk. · The color is reminiscent of a hazelnut.

Small, strong, black coffee. · Intense and aromatic. · The classic end to a meal.

Double shot of espresso. · Twice as strong and longer than a simple coffee. · For a boost.

Espresso coffee topped with a creamy milk foam. · Balance between coffee and the sweetness of milk. · Often sprinkled with cocoa.

Option to flavor your hot drink. · Adds a sweet or flavored taste. · Customization of your choice.

Hearty breakfast formula including hot drink, juice, toast, and eggs. · Mix of sweet and savory. · Perfect for starting the day right.

Portion of fresh baguette with butter. · Crispy and simple. · Traditional accompaniment.

Buttery pastry in the shape of a croissant. · Flaky, light, and buttery. · The symbol of French breakfast.

Square pastry filled with chocolate bars. · Crispy puff pastry and melting chocolate. · A treat enjoyed for breakfast or as a snack.