La Place - Bar Restaurant

Grilled chicken-filled Japanese ravioli. The dough is thin, crispy on one side and soft on the other. Served with a sweet and sour mango sauce.

Fried polenta sticks, served with bresaola (cured beef) and parmesan cheese. A mix of crispy and melting textures.

Creamy mushroom soup garnished with ham pieces and crispy thin potato straws. A comforting and flavorful dish.

Creamy preparation based on fish roe (often cod), served with very thin and crispy toasted bread. A savory spread ideal for an aperitif.

Warm black lentils (beluga) served with a breaded and fried egg. The runny yolk mixes with the lentils for a creamy texture.

Semi-hard Swiss cheese scraped into thin flowers (rosettes). It has a full-bodied, fruity flavor and melts delicately in the mouth.

Small fried pastry triangles stuffed with spiced beef. Crispy on the outside, served with a fresh yogurt sauce to temper the spices.

Fresh starter of shrimp and avocado pieces, coated in a cocktail sauce (spicy tomato mayonnaise). A light and creamy classic.

Large Asian-inspired salad combining shrimp, cold noodles, and crunchy vegetables. Flavored with fresh herbs and citrus, with crunch from peanuts.

Rich and varied vegetarian plate with roasted and raw vegetables, grains and creamy cheese (stracciatella). A healthy, colorful, and textured dish.

Vinegared sushi rice bowl topped with marinated salmon (gravlax) and fresh vegetables. Similar to a deconstructed poke bowl, fresh and tasty.

Classic burger with juicy beef patty, grilled bacon, melted cheese and fresh vegetables in an artisanal bun. Served with fries.

Revisited burger using a soft white steamed bun (Bao), filled with fried chicken and raw vegetables. Accompanied by a sweet soy-flavored mayonnaise.

Pasta shells cooked risotto-style, creamy, with Comté cheese and flavored with truffle. A childhood dish revisited in a gourmet version.

Classic brunch dish of poached eggs on an English muffin with smoked salmon, topped with a rich butter and lemon sauce.

Variation of Eggs Benedict with grilled pork belly (bacon) instead of salmon. Rich, savory, and melt-in-your-mouth.

Grilled chicken skewers, lacquered with a sweet soy sauce (yakitori style). Served with aromatic rice.

Tender Argentine beef cut, grilled and served with herb butter. Accompanied by a creamy potato gratin.

Raw minced and seasoned beef. Can be served completely raw (minute) or very briefly seared (aller-retour). A French bistro classic.

Tender beef fillet marinated with Asian flavors (soy, ginger, sesame). A fusion of French and Chinese cuisine.

Lamb stew slowly simmered with oriental spices, with vegetables and olives. The meat is very tender. Served with cracked wheat (bulgur).

Smoked fish (haddock) cooked in a creamy sauce flavored with coconut milk and curry. A blend of smoky and exotic flavors.

Pan-seared scallops, served in their shells. Tender and delicate flesh, accompanied by homemade mashed potatoes.

Breaded and fried cod fillet, crispy on the outside and tender on the inside. Served with fries and a mayonnaise sauce with capers and herbs.

Grilled white fish fillet. Served with a tangy butter sauce and seasonal vegetables.

Extra portion of your choice of side dish.

Child's dish: quality beef patty served well-done or as requested, with a side of your choice.

Child portion of breaded fish and chips.

Large choux pastry filled with light and sweet whipped cream. An airy and gourmet dessert.

Roasted fresh pineapple slices, often caramelized, served warm with a scoop of vanilla ice cream.

Slice of brioche dipped in an egg-milk mixture then pan-fried in butter. Served warm with salted butter caramel ice cream.

Shortcrust pastry base filled with tangy lemon cream and topped with a soft, golden meringue.

Creamy cheesecake on a biscuit base, flavored with lime for a touch of freshness.

Individual chocolate cake, cooked on the outside but with a molten center. Served warm with vanilla ice cream.

Autumnal version of the Italian tiramisu, replacing coffee with flavors of chestnut cream and spice biscuits.

Digestive dessert consisting of lime sorbet with iced vodka.

Artisanal ice creams from the famous Parisian house Berthillon. Classic flavors and fruit sorbets.

Classic French aperitif: white wine mixed with cassis cream (Kir) or red wine with cassis (Cardinal).

Elegant version of Kir where white wine is replaced by Champagne.

Selection of classic aperitifs: vermouths, bitters or fortified wines.

Typical anise-flavored drinks from the South of France. Served with fresh water to dilute them.

Classic cocktail based on Campari, red Vermouth and soda.

Italian sparkling wine, light and fruity.

Simple and refreshing cocktail mixing a French aperitif (Lillet or Suze) with tonic.

Signature house cocktail.

Popular Italian cocktail based on Prosecco and Cinzano bitters. Sparkling and slightly bitter.

Floral variation of the Spritz using St-Germain elderflower liqueur.

Alcohol-free version of the Spritz.

Cocktail based on vodka, spicy ginger beer and lime.

Iced cocktail based on tequila and orange liqueur, blended with crushed ice.

Energizing cocktail combining vodka and fresh espresso.

Fresh and floral cocktail based on vodka and elderflower liqueur.

Brazilian cocktail based on cane spirit (cachaça) and crushed lime.

Refreshing Cuban cocktail with mint, lime, rum and sparkling water.

Alcohol-free version of Mojito or Caïpirinha.

Classic cola sodas.

Selection of fruit sodas or iced tea.

Iced tea prepared on-site.

French artisanal sodas: ginger beer (alcohol-free) or tonic.

Natural sparkling mineral water.

Still mineral water.

Large format still or sparkling mineral water.

Add flavored syrup (grenadine, mint, etc.) to your drink.

Organic fruit juices. Several flavors to choose from.

Portion of golden and crispy fries served in a cone.

Grilled chicken Japanese ravioli with mango sauce.

Small toasted breads topped with creamy cheese (burrata), eggplant puree and black olive paste.

Spicy fried cod fritters typical of the Antilles, served with a piquant sauce.

Shredded duck meat confit in its fat, served in a pot.

Whole or ring-shaped fried baby calamari. Crispy, served with an herb mayonnaise sauce.

Slices of raw salmon served on crispy rice cakes with a lemon-soy sauce.

Whole breaded and fried Camembert cheese, with a molten center. Served with a side salad.

Breaded fish and chips.

Classic beef tartare.

Complete and colorful vegetarian salad. Note: ingredients slightly different from the main menu (melon, quinoa).