La Habana.Paris restaurant cubain Paris 13ème

Small fried fritters made from cod, herbs, and spices. Crispy on the outside and soft on the inside. Eaten hot, often with a chili sauce.

Fritters made from malanga, a tropical tuber similar to taro. Dense and starchy texture with a fried crust. Served with a homemade sauce.

Turnovers made of puff or shortcrust pastry filled with seasoned corned beef. Served fried or baked. A savory and tasty snack.

Mixture of squid and shrimp marinated in lime juice with spices, Santiago de Cuba style. Fresh and tangy. Eaten cold as a starter.

A complete assortment of Cuban appetizers including fritters, malanga fritters, cassava, and fried plantains. Ideal for discovering several flavors and textures at once. To share or for a big appetite.

The Cuban national dish consisting of shredded beef simmered in a tomato sauce with peppers and onions. Accompanied by black bean rice (congris) and fried sweet plantains.

A beautiful piece of grilled beef served with a Cuban-style preparation or marinade. Accompanied by classic fries. Tender and hearty.

Chicken cooked in the Havana style, likely marinated with citrus and mild spices. Served with the traditional accompaniment of rice and beans and fried plantains.

Fresh fish fillet of the day, variety changes daily. Served with mashed potatoes or vegetables. A lighter and more delicate dish.

Juicy and flavorful piece of pork, often roasted or grilled. Accompanied by the essential rice and beans and plantains for an authentic Cuban experience.

Italian dessert made of set cream, topped with fruit coulis. Smooth and silky texture. Fresh and light at the end of the meal.

Traditional egg flan flavored with coconut. Dense and creamy texture with the tropical taste of coconut. Topped with liquid caramel.

The classic egg and condensed milk flan, topped with caramel. Firm and melting texture. Very sweet and smooth.

Airy mousse combining intense dark chocolate and sweet white chocolate. Rich and decadent for chocolate lovers.

Seafood platter combining mussels and coquinas. Served fresh or cooked. Iodinized flavor and varied texture.

Classic combination of sweet fresh melon and salty cured ham. Refreshing and balanced. A popular summer starter.

A bistro classic: hard-boiled eggs topped with homemade mayonnaise. Served with a little green salad. Simple and comforting.

Shredded smoked haddock served on a seasoned eggplant purée. The smoky taste of the fish contrasts with the sweetness of the eggplant.

Long-fibered beef cut, flavorful and rare, served with a spicy pepper sauce. Accompanied by potato gratin. Classic meat dish.

Hollowed-out eggplant filled with a stuffing (often meat or vegetables and cheese), then gratinated in the oven. Melting and flavorful.

Thin slice of pan-fried or grilled salmon. Served with rice cooked by absorption (pilaf). A simple and healthy fish dish.

Rustic stew of lentils simmered with pieces of spicy chorizo. Hot, hearty, and flavorful dish.

Thick piece of pollock (white fish) wrapped like a meat tournedos. Served with pan-sautéed vegetables.

Egg flan topped with a golden liquid caramel. Smooth and melting texture. A timeless dessert.

Chocolate cake with a molten or very moist center, using two types of chocolate. Rich and intense. Eaten warm.

Red berries cooked under a layer of crumbly shortcrust pastry flavored with vanilla. Contrast between the melting fruit and the crunchy top.

Fresh fruit salad marinated in a mint tea infusion. Very refreshing and fragrant. Ideal after a hearty meal.

Dry and fruity white wine from Pays d'Oc. Chardonnay grape, known for its notes of white-fleshed fruits and citrus. Served by the glass.

Red wine from the Rhône Valley. Generally spicy and fruity with body. Ideal for accompanying meats. Served by the glass.

Cup of three scoops of ice cream or sorbet. Refreshing and sweet, to be composed according to your taste.

Assortment of aged French cheeses. Usually served with bread.