La Goutte d’Eau

A bistro classic composed of hard-boiled eggs served with a creamy homemade mayonnaise. The texture is tender and creamy. Eaten cold, ideally with a piece of bread.

Crispy fried croquettes filled with melting, slightly spicy cheddar cheese. The contrast between the golden crust and the molten center is delicious. Served with a creamy, slightly curry-flavored sauce.

A velvety soup made from red lentils and coconut milk. A mild, creamy, and comforting flavor with light spice notes. Eaten hot with a spoon.

Crispy fried rolls stuffed with chicken marinated in tandoori spices. A marriage of crunchy textures and fragrant Indian flavors. Usually eaten with fingers.

Grilled artichoke hearts served on a cumin-scented chickpea purée. A vegetarian dish with Mediterranean and earthy flavors, enhanced by the acidity of pickled carrots.

Raw trout fillet marinated in salt and gin, served with a fruity condiment and a crunchy buckwheat biscuit. Melting texture and delicate taste, balanced by the sweet and savory chutney.

The chef's daily special, varying according to market produce. It could be meat, fish, or a pasta dish. Ask staff for exact composition.

A vegetarian plate composed of roasted vegetables and a fine celery purée. Hazelnuts add crunch and blue cheese adds character. Autumnal and rich flavors.

A large fresh salad with marinated trout and crunchy pickled vegetables. The juniper berry cream adds an aromatic and sweet note. Light and refreshing.

Raw beef, knife-cut and seasoned with Asian flavors (spicy, lemony). Tender and fresh texture. Served with hot fries and salad.

A large breaded croquette filled with shredded slow-cooked beef. Crispy on the outside and very tender on the inside. Mustard adds a kick to enhance the richness of the meat.

A selected cut of grilled beef, chosen for its tenderness, served with a meat jus flavored with herbs. Accompanied by light and airy potato fritters. A rich dish for meat lovers.

A gourmet burger with a juicy ground steak, melted cheese, and grilled bacon. Served in a soft bun. Classic, rich, and savory flavors.

White fish fillet gently cooked to retain a pearly and melting texture. Served with a lemon cream and tender fennel. Delicate and slightly aniseed flavors.

Fresh pasta coated in a rich and creamy truffle-infused sauce. Garnished with aged Italian cheese. A very gourmet and aromatic dish.

Slow-cooked chicken breast to remain very moist, topped with a mushroom sauce. Served with crispy fries. A classic and comforting dish.

A dense and melting chocolate cake, enhanced with crunchy toasted hazelnuts. Drizzled with a sweet caramel sauce. Rich in cocoa and indulgence.

Italian dessert made of coffee-soaked biscuits and an airy mascarpone cream. Dusted with bitter cocoa. Creamy texture and a balanced taste between sugar and coffee.

No-bake fresh cheesecake on a biscuit base. Flavored with citrus for a touch of freshness. Creamy, tangy, and sweet.

Revisited Anglo-Saxon dessert, layering biscuit, banana, caramel, and whipped cream. Peanuts added for crunch. Very sweet and creamy.

Pears gently cooked in spiced wine until tender. Served with a sweet biscuit and a light fresh cheese. Fruity and warm flavors of winter spices.

A coffee (or other hot drink) served with a selection of several miniature desserts. Ideal for tasting everything without choosing a full dessert.

A selection of three different aged cheeses. Offers a variety of textures and tastes, from mild to more robust. Enjoyed with bread.