La Marchandise

A varied selection of aged cheeses. Offers a palette of flavors ranging from mild to strong and textures from creamy to firm. Ideal for snacking as an appetizer.

Assortment of cured meats and cold cuts (ham, salami, terrine). Rich in savory and umami flavors. Usually enjoyed with bread.

Generous combination of cheeses and cured meats on the same board. Allows tasting a variety of textures and flavors. Perfect for sharing.

Cut potatoes fried until golden and crispy. Salted and tasty. A classic side dish or snack.

Half baked camembert, served hot and melted. Enhanced with aromatic herbs and a touch of sweet honey. Eaten by dipping bread into the melted cheese.

Breaded and fried calamari rings. Crispy on the outside and tender on the inside. Served with a dipping sauce.

Breaded and fried mozzarella cheese sticks. The cheese is hot and stringy inside a golden crust. A finger food classic.

Breaded and fried chicken tenders for a very crispy result. The meat remains tender inside. Served with dipping sauces.

Jalapeño peppers stuffed with cheddar cheese, breaded and fried. A mix of spiciness, melted cheese, and crispiness. A spicy and indulgent bite.

Large assorted platter featuring several fried snacks (chicken, cheese, calamari, fries). Ideal for sharing and tasting everything. Variety of crispy textures.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. An absolute classic of French bistros. Simple, rich, and tasty.

Goat cheese wrapped in crispy phyllo dough and baked. Served warm with honey for a sweet and savory balance.

Fresh salad made of tomato slices and mozzarella. Seasoned with olive oil and often basil. A light and refreshing starter.

Rustic meat terrine served cold. Accompanied by pickles for acidity and bread. A traditional charcuterie starter.

Classic beef burger with melted cheddar cheese. Served in a soft brioche bun with fresh vegetables and a house sauce.

Original burger combining camembert melted with honey and caramelized onions. Served in a brioche bun.

Vegetarian burger with a homemade vegetable patty. Topped with mozzarella and an avocado sauce for freshness.

Pasta dish whose recipe changes regularly according to seasonal products and the chef's inspiration. Ask for today's special.

Large composed salad that varies daily. Uses fresh seasonal ingredients according to the chef's creativity.

Chocolate cake baked so that the center remains molten. Rich, warm, and intensely chocolatey.

Classic Italian dessert made with coffee-soaked biscuits and a mascarpone cream. Dusted with bitter cocoa.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. A contrast of textures between the cold creaminess and the hot caramel.

Jellied Italian dessert made from cooked cream. Topped with a red fruit coulis for a tangy and sweet touch.

The classic Neapolitan pizza with tomato sauce, fior di latte mozzarella, and fresh basil. Simple and tasty.

Spicy pizza topped with spicy salami (Spinata). Enhanced by Grana Padano cheese.

Pizza topped with cooked ham and mushrooms. Enhanced with fresh arugula for a peppery note.

Gourmet pizza with aged Prosciutto di Parma. Served with a ball of creamy burrata and arugula.

Vegetarian pizza generously topped with grilled vegetables (eggplant, peppers, artichokes, mushrooms).

Folded pizza, stuffed with tomato, mozzarella, ham, and mushrooms. Crispy on the outside and soft on the inside.

White pizza (cream base) with four cheeses: mozzarella, parmesan, gorgonzola (blue), and goat cheese. Rich and intense.

Pizza topped with bresaola (cured beef) and cherry tomatoes. Accompanied by creamy burrata and arugula.

Cream-based pizza with tasty smoked salmon. Arugula adds a touch of freshness.

Four Seasons pizza divided into sections with various ingredients: artichokes, mushrooms, ham, and olives.