La Fontaine de Mars

A traditional aperitif based on wine and fruit liqueurs. Sweet and fruity flavor with a slight bitterness. Served chilled, often with a slice of orange or lemon.

Iconic aniseed liqueur from the South of France. Pronounced taste of licorice and herbs. Drunk diluted with fresh water and ice.

Portuguese fortified wine aged in oak barrels. Rich aromas of dried fruits, nuts, and caramel. To be savored slowly at room temperature.

Classic cocktail made with Campari, sweet vermouth, and soda water. Sweet and sour, refreshing flavor. Served on ice with a slice of citrus.

Prestigious sweet Bordeaux wine. Intense notes of honey, apricot, and white flowers. Perfect as an aperitif or with foie gras.

Rosé wine from Provence, known for its finesse. Pale color, delicate aromas of peach and citrus. Very refreshing and elegant.

Dry sparkling wine selected by the house. Fine bubbles and lively on the palate. Ideal for celebrating or whetting the appetite.

Whole bottle of champagne selected by the house. Perfect for sharing among several people at the beginning of a meal.

Rosé champagne from a renowned house, known for its elegance. Notes of fresh red fruits and delicate bubbles. A luxurious choice for an aperitif.

Bottle of Billecart-Salmon rosé champagne. Ideal for special occasions.

Cognac Extra Old served on ice. Complex aromas of spices, oak, and candied fruits that open up with the cold. A sophisticated tasting.

Raw beef tartare seasoned, served with fries and salad. Finely chopped fresh meat, enhanced with capers and spices. A bistro classic.

Chicken stewed Basque-style with peppers, tomatoes, and onions. Tender and fragrant, served with a rich vegetable sauce.

Chicken marinated and slow-cooked in red wine with bacon and mushrooms. Creamy sauce and melting meat, served with pasta.

Veal stew in a creamy white sauce with carrots and mushrooms. Mild and comforting, a pillar of French family cooking.

Fresh fish tartare marinated in lemon. Light and tangy, served with crispy fries and salad.

Tender roasted lamb served with potato gratin. Rich flavors and melting texture.

Roasted free-range chicken served with homemade mashed potatoes. The traditional Sunday meal par excellence.

Egg mayonnaise, a must-have starter in Parisian bistros. Hard-boiled egg topped with a creamy homemade mayonnaise, served with a few vegetables.

Steamed leeks with vinaigrette. Cooked until tender. Seasoned with an herb vinaigrette and sprinkled with croutons for crunch.

Homemade game terrine enriched with foie gras. Rustic and powerful flavor, balanced by the spicy sweetness of fig chutney. Served with toast.

Platter of aged country ham. Thin slices with a salty and melt-in-your-mouth flavor.

Large platter of assorted charcuterie: sausages, ham, and terrine. Ideal for sharing and discovering different textures and flavors.

Warm goat cheese salad with honey and nuts. The cheese is melted, contrasting with the crisp endives and the sweetness of the onion confit.

Eggs in meurette, a Burgundian specialty. Poached eggs in a red wine sauce rich with bacon and shallots. Flavorful and comforting.

Burgundy snails served in their shells with parsley and garlic butter. Firm texture and intense herbaceous flavor. To be enjoyed with bread for the sauce.

Homemade duck foie gras terrine. Creamy and melt-in-your-mouth texture, rich and delicate flavor. Served with warm toast.

Glass of Sauternes, a sweet wine ideal for accompanying foie gras. Sweet notes of honey and candied fruits.

Warm pan-seared duck foie gras. Crispy exterior and melting center, served with a pear and a balsamic sweet and sour sauce.

Pan-fried black pudding served with cooked apples. The classic sweet and savory combination with a flavorful charcuterie.

Superior quality pork tripe sausage (M. Duval) served with a white wine sauce. Tripe sausage with a unique texture and a very pronounced flavor.

Homemade duck leg confit, crispy on the outside and tender on the inside. Served with garlic sautéed potatoes (pommes sarladaises).

Roasted pink duck breast, served with an orange and pepper sauce. Accompanied by a sweet squash mousseline.

Pan-seared supreme of poultry with a creamy morel mushroom sauce. An elegant dish with earthy aromas, served with rice.

Noble beef cut seared, served with homemade fries and a creamy herb béarnaise sauce. A hearty classic.

Crispy and golden homemade fries.

Creamy mashed potatoes with butter.

Sliced potatoes baked in cream and milk, gratinated.

Fresh green beans, steamed or sautéed.

Fresh spinach sautéed in butter.

Pan-fried potatoes with their skin.

Seared sea bass fillet, served with a light lemon cream and spinach. Precisely cooked for tender flesh.

Boneless sea bass fillet served with black olives and purée. Mediterranean flavors.

Fish of the day according to market availability. See the board for details.

A portion of a selected regional cheese.

Platter of three aged cheeses.

Glass of 10-year-old Tawny Port, ideal for accompanying cheeses.

Sweet natural wine from Roussillon. Notes of candied fruits and cocoa.

Another selection of Muscat from the Mas Amiel estate.

Glass of brut champagne from the famous Veuve Clicquot house.

Classic dessert made of poached meringue floating on vanilla custard, drizzled with caramel and slivered almonds.

Rich vanilla cream topped with a thin layer of crunchy caramelized sugar.

Light and intense dark chocolate mousse, served with a crispy coffee biscuit.

Homemade chocolate mousse served with a glass of Grand Marnier liqueur for a gourmet pairing.

Pastry made of layers of crispy puff pastry and a rich hazelnut praline cream.

Moist cake soaked in syrup and selected old rum. Often served with whipped cream.

Traditional thin tart with apples and prunes, flavored with Armagnac, served warm with Armagnac ice cream.

Prunes macerated in Armagnac. A simple and potent digestive dessert.

Prunes in Armagnac served with a scoop of artisanal Armagnac ice cream.

Fruity mandarin sorbet drizzled with Napoleon mandarin liqueur.

Cup of fresh strawberries with vanilla ice cream and a creamy pistachio sabayon sauce.

Small black coffee, strong.

Espresso coffee topped with a creamy milk foam.

House specialty, coffee "spiked" with Armagnac.

Selection of teas and herbal teas.

French liqueur blending cognac and pear Williams. Sweet and fruity.

Refreshing cocktail based on artisanal Parisian gin and premium tonic.