La Pizzeria d'Auteuil

Italian flatbread baked in the oven, often seasoned with olive oil and herbs. Crispy on the outside and soft on the inside. Ideal for sharing as an appetizer.

Artichokes prepared Roman style, braised with herbs (mint, parsley) and garlic. Tender and flavorful. Usually served warm or at room temperature.

Grilled peppers then marinated in olive oil and herbs. Mild and slightly tangy flavor. Melting texture.

Breaded and fried buffalo mozzarella balls. Crispy outside, melted cheese inside. To be eaten hot.

Selection of various Italian cheeses (such as gorgonzola, pecorino, taleggio). Flavors ranging from mild to strong. Served with bread.

Thin slices of Parma cured ham aged for 18 months. Salty and delicate flavor, melting texture. Classic Italian charcuterie.

Assortment of marinated vegetables and cold cuts served with arugula. Fresh and varied. A light starter to begin the meal.

Marinated vegetables served with a ball of fresh buffalo mozzarella. Contrast between the acidity of the vegetables and the creamy sweetness of the cheese.

Assortment of antipasti served with Parma ham. Mix of savory and marinated flavors.

Large complete assortment including vegetables, cured ham, and mozzarella. Ideal for tasting everything.

Marinated vegetables served with Bresaola (cured beef). A less fatty alternative to ham.

Complete platter with vegetables, cured beef, and fresh cheese. Rich and varied.

Fresh arugula salad sprinkled with parmesan shavings. Peppery and savory. Simple and light.

Salad of fresh green beans with mushrooms and chopped shallots. Crunchy and fragrant.

Revisited Caprese salad with creamy burrata instead of classic mozzarella. Fresh and creamy.

Tender marinated peppers served with fresh cheese. Mild and flavorful.

Breaded and fried buffalo mozzarella. Crispy and melting.

Very thin slices of raw marinated beef, served with parmesan and raw mushrooms. Fresh and tender.

The classic pizza par excellence. Tomato base, melted cheese, and fresh basil. Simple and tasty.

Neapolitan-style pizza with a pronounced savory flavor from anchovies, capers, and olives.

Spicy pizza with garlic and chili. For those who like bold flavors.

Pizza with fresh mushrooms. Earthy and cheesy flavor.

Vegetarian pizza topped with grilled sun-ripened vegetables (eggplant, peppers, zucchini).

Seasonal pizza with a mix of vegetables like artichokes and mushrooms.

Four-cheese pizza. Rich, creamy, and strong in flavor thanks to gorgonzola and goat cheese.

Pizza topped with tuna and an egg (often runny in the center). High in protein.

Tuna and caper pizza. Marine and salty flavor.

The 'Queen' pizza, a classic with cooked ham and mushrooms. Pleases everyone.

Pizza with ham and egg. Simple and filling.

Pizza topped with Parma ham added after cooking to preserve its delicate texture.

Pizza with bresaola (cured beef) and fresh arugula added at the end. Fresh and peppery.

Folded pizza, stuffed with ham, cheese, and egg. Molten and hot center.

Folded pizza stuffed with tuna and egg. Juicy and tasty.

Like a Margherita but with buffalo mozzarella, creamier and tastier.

Pizza with a strong flavor with blue cheese (gorgonzola) and spicy sausage.

Spicy pizza typical of southern Italy, with spicy sausage and sweet onions.

Additional ingredients to add to your pizza or dish.

Extra egg.

Extra cold cuts (ham, sausage, etc.).

Small Margherita pizza for children. Simple (tomato and cheese).

Small pizza for children with ham.

Thin slice of breaded and fried veal. Crispy and golden. Usually served with pasta or salad.

Veal escalope cooked in a lemon sauce. Tangy and fresh.

Veal escalopes topped with Parma ham and sage, cooked in Marsala wine. Flavorful and aromatic.

Small veal escalopes served with a creamy mushroom sauce. Rich and creamy.

Escallope gratinated with Parma ham and melted mozzarella. Rich and indulgent dish.

Escallope served with eggplant and gratinated with parmesan. Classic Italian flavors.

Escallope served with bresaola (cured beef) and mozzarella.

Short pasta served with a creamy mushroom sauce. Comforting dish.

Rigatoni pasta in a rich gorgonzola cheese sauce. Strong flavor and creamy texture.

Pasta with spicy tomato sauce. Warning, it's very hot!

Classic Roman dish with tomato sauce, bacon, onions, and pecorino cheese. Savory and salty.

Pasta with a spicy sauce with capers, anchovies, and olives (the mention of cream is unusual for a classic puttanesca).

Large pasta ribbons served with a tomato sauce with eggplant and parmesan (Pasta alla Norma style).

Long, flat pasta served with a mix of vegetables (often mushrooms and peas) in olive oil.

Pasta with a rich sauce made from egg, cheese, and bacon (pancetta or guanciale). Creamy and peppery.

Wide pasta with a sage-scented cream sauce and cured ham. Mild and aromatic.

Pasta with green pesto (basil, garlic, pine nuts, parmesan, olive oil). Fresh and herbaceous.

Pizza calzone stuffed with hot Nutella. Very indulgent and sweet.

Simple Italian dessert: a scoop of vanilla ice cream drowned in hot espresso. Delicious hot and cold.

The famous Italian coffee dessert with mascarpone and ladyfingers. Creamy and fragrant.

Jellied vanilla dessert cream, served with red fruit sauce. Smooth and melting texture.

Chocolate cake with a molten center, served warm with vanilla ice cream.

Small rum-soaked cake, served with whipped cream. Alcoholic and sweet.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Choice of ice creams and sorbets in classic flavors.

Refreshing ice cream cup with lemon sorbet drizzled with lemon liqueur (Limoncello).

Classic ice cream sundae: vanilla, hot chocolate, and whipped cream.

Coffee ice cream cup with coffee ice cream and coffee sauce.

All-chocolate ice cream cup.

Mix of vanilla and chocolate ice creams.

Italian red wine from Tuscany. Dry, with notes of cherry and spices.

Robust and fruity Sicilian red wine, with notes of dark fruits.

Light red wine from the Veneto region. Fresh and fruity.

Sardinian red wine. Smooth with notes of red fruits and herbs.

Organic red wine from Puglia. Warm and full of sunshine.

Red wine from southern Italy (Puglia). Rich, with notes of jam and spices.

One of the greatest Italian wines from Tuscany. Complex, elegant, and long-aging.

Light red wine from the Piedmont region. Good acidity, fruity, and low in tannins.

The 'King of Italian wines', from Piedmont. Powerful, tannic, and complex.

Prestigious cru Barolo. Very structured and aromatic.

Elegant red wine from Piedmont, Nebbiolo grape. Floral and fruity notes.

Volcanic wine from Etna in Sicily. Mineral and fine.

Chianti Classico Riserva. Structured wine with extended aging in wood.

Prestigious red wine, complex and rich.

Italian Pinot Noir. Delicate wine with red fruit aromas.

Fresh and aromatic white wine, often with notes of citrus and flowers.

International white wine produced in Italy. Round and fruity.

Dry and light white wine, very popular. Refreshing with pear notes.

Prestigious white wine from Campania. Mineral, structured with almond notes.

Organic rosé wine from Provence/Mediterranean. Pale, dry, and fruity.

Another rosé from the Mediterranean, light and easy to drink.

Bright orange Venetian cocktail. Mix of Aperol (bitter), Prosecco (sparkling wine), and sparkling water. Bitter-sweet and refreshing.

Variation of Spritz with Campari, more bitter and intense red.

Spritz with St Germain elderflower liqueur. Floral and sweet.

Limoncello Spritz. Very lemony and fresh.

Cocktail based on Prosecco and strawberry or red fruit purée. Sweet and fruity.

Classic Venetian cocktail with Prosecco and white peach purée. Delicate and sweet.

Vodka and ginger beer cocktail. Spicy and very fresh, served with lime.

Still natural mineral water.

Italian still natural mineral water.

Classic or sugar-free cola soda.

Flavored iced tea.

Sweet lemon-flavored carbonated drink.

Lemonade mixed with a syrup of your choice (grenadine, mint...).

Sparkling fruit soda from the San Pellegrino brand.

Glass of fruit juice.

Classic French blonde beer (Kronenbourg). Light and thirst-quenching.

Premium Italian blonde beer. Fresh and balanced taste.

French aperitif made with white wine and cassis cream.

Sparkling version of Kir, made with Prosecco instead of still white wine.

Glass of Italian sparkling white wine.

Vermouth (Martini) or Italian bitter (Campari) served neat or on ice.

Typical aniseed aperitif from the South of France. Drunk diluted with fresh water.

Very sweet Italian lemon liqueur, served chilled after a meal.

Green apple (Manzana) or almond (Amaretto) liqueur.

Peppermint liqueur, served with ice.

Italian pomace brandy. Strong and aromatic.

Classic French brandies (apple, grape, pear).

Classic spirits served by the glass.

Spirit mixed with soda (long drink).

American whiskey (Tennessee Whiskey).

Premium quality Vodka.

Premium quality Gin.

Aged or tasting rum.

Premium spirit served as a long drink.

Small strong or decaffeinated black coffee.

Espresso with a drop of milk.

Large strong black coffee.

Coffee with milk.

Espresso coffee topped with milk foam.

Black tea flavored with bergamot.

Classic black tea.

Green tea, light and herbaceous.

Verbena infusion, relaxing and caffeine-free.

Chamomile flower infusion, soothing.

High-quality champagne. Fine and elegant.

Italian sparkling red wine. Fruity and slightly sweet, served chilled.

Dry version of Lambrusco, less sweet.

Italian sparkling white wine (Prosecco) by the bottle.