La Place - Restaurant Brasserie Paris 13

Snails cooked in their shells with parsley and garlic butter. A classic of French gastronomy, tasty and fragrant. To be enjoyed hot in sauce.

Raw salmon cut into small cubes, seasoned with herbs and aromatics. Fresh and light. Served cold.

Fresh Italian pasta with a creamy center, likely served with tomatoes. Creamy texture and mild milky taste.

Duck foie gras, rich and melting. Delicate and buttery flavor. Often served with toast or brioche.

Traditional soup with caramelized onions, covered with melted and gratinated Cantal cheese. Hot, comforting and tasty.

Rustic meat pâté, generally pork-based. Firm texture and authentic taste. Served cold with bread and gherkins.

Hard-boiled eggs served with a creamy mayonnaise sauce. A simple and essential bistro starter.

Tender and marbled piece of beef, flavored with smoked thyme. Served with a complete garnish and a flavorful sauce.

Large piece of Angus beef on the bone, known for its tenderness and flavor. Served with small potatoes and a rich herb sauce.

Duck leg slowly cooked in its fat until tender, with crispy skin. Rich and typical flavor from the Southwest.

Raw minced beef, seasoned with capers, onions, and condiments. Served fresh with fries.

Chicken marinated in tandoori (Indian) spices and roasted. Spicy and colorful flavor. Served with fragrant rice.

White fish fillet fried in a crispy batter. British origin dish served with fries.

Thick piece of grilled or pan-fried salmon. Tender and fatty flesh, served with a light olive oil and herb sauce.

Pasta served with a creamy sauce, bacon lardons, and cheese. A rich and comforting dish.

Pasta served with salmon pieces and often a cream sauce. Mild and marine flavor.

Eggplant gratin with tomato sauce, mozzarella and parmesan. A melting and tasty Italian vegetarian dish.

Creamy rice cooked slowly, flavored with Gorgonzola cheese (Italian blue). Intense flavor and creamy texture.

Creamy vanilla custard topped with a thin layer of caramelized, crunchy sugar. Hot-cold texture contrast.

Light and airy dessert with intense dark chocolate. Mousse-like and melting texture.

Italian dessert with mascarpone, coffee-soaked biscuits and cocoa. Creamy with a coffee note.

Soft brioche slice dipped and pan-fried, served warm with caramel and ice cream. Very indulgent.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. A brasserie dessert classic.

Cooked fruits (apple and rhubarb) covered with a crumbly and crispy shortcrust pastry. Tart and sweet mix.

Chocolate lava cake, served warm. Accompanied by ice cream for a temperature contrast.

Coffee or tea served with an assortment of small desserts in miniature versions. Ideal for tasting everything.

Selection of aged cheeses. Served with bread, sometimes butter or salad.

Complete meal for children including drink, main course, and dessert. Portions adapted for younger guests.

Assortment of cured meats and cold cuts (sausage, cured ham, pâté). Ideal for sharing as an aperitif.

Assortment of French cheeses served on a board. To share among guests.

Combination of charcuterie and cheeses on the same board. The best of both worlds for an aperitif.

Preparation of confit and shredded pork, typical of Le Mans. Melting texture to spread on toast.

Whole baked Camembert cheese until runny, drizzled with honey. Sweet and savory and very indulgent.

Portion of classic fries or sweet potato fries. Crispy and golden.

Slices of dry sausage, a seasoned pork charcuterie. Simple and effective for snacking.

Miniature or shared version of the croque-monsieur (grilled ham and cheese sandwich), cut into bites.

Classic composed salad with breaded chicken, Italian cheese, and creamy dressing. Fresh and filling.

Rustic salad with local ingredients: charcuterie, Cantal cheese and potatoes. Hearty.

Healthy and balanced vegetarian salad with legumes, seeds and avocado. Light dressing.

Salad topped with toast with warm goat cheese, enhanced with honey and walnuts. Sweet and savory mix.

Seafood salad with smoked salmon and shrimp. Nordic freshness with a dill sauce.

Classic beef burger with a creamy American-style sauce. Served with fries and salad.

Burger with crispy breaded chicken with a smoky barbecue sauce. Served with fries and salad.

Burger topped with mushrooms and onion compote, seasoned with mustard. Rich in flavor.

Burger with breaded fish (cod) and a tartar sauce with herbs. A marine alternative to beef.

Burger with southern flavors with tomato, mozzarella cheese and fresh basil. Sunny and fragrant.

Hot sandwich on white bread, ham and cheese, gratinated in the oven. The classic croque-monsieur.

Croque-monsieur topped with a fried egg (the yolk resembles a lady's hat).

Croque-monsieur flavored with truffle, a noble mushroom with a powerful and refined taste.

Version of the croque-monsieur where ham is replaced by chicken.

Simple omelette served runny or well-done. Can be customized with extra ingredients.

Thin sweet pastry crepe, served simply sprinkled with sugar. A light dessert.

Sweet crêpe filled with your choice of a gourmet sauce: caramel, chocolate spread, or melted chocolate.

Crêpe drizzled with Grand Marnier liqueur (orange) and flambéed at the time of service. Fragrant and spectacular.

Ice cream cup (coffee or chocolate) drowned in cold coffee or chocolate, topped with whipped cream.

Dame Blanche: Vanilla ice cream, hot chocolate, and whipped cream. Coupe Colonel: Lemon sorbet with vodka.

Artisanal ice cream or sorbet scoops. Choose your flavors from the available selection.

Organic white wine. Chardonnay grape known for its fruity and buttery notes. Fresh and balanced.

Southern French white wine, likely a blend of Sauvignon and Viognier. Lively and aromatic.

Sweet white wine (liquorous) from the Southwest. Ideal with foie gras or as a dessert. Notes of honey and apricot.

Dry white wine from the Loire, Sauvignon Blanc grape. Renowned for its mineral and flint notes.

Dry and mineral white wine from Burgundy, Chardonnay grape. Elegant and refined.

Light and fruity rosé wine from Provence. Perfect for summer.

Organic rosé from Provence, dry and aromatic. Notes of red fruits and citrus.

High-quality AOP rosé. Pale color, fine and elegant nose. A Provençal classic.

Organic red wine, smooth and fruity. Merlot grape with black fruit aromas.

Rhône Valley red wine. Spicy and warm, with notes of ripe red fruits.

Light red wine from the Loire, Cabernet Franc grape. Fresh, with notes of red fruits and sometimes bell pepper.

Languedoc red wine, powerful and expressive. Blend of Grenache and Carignan.

Light and elegant red wine from the Pinot Noir grape. Aromas of cherry and red fruits.

Languedoc red wine, Pic Saint-Loup appellation. Aromatic, notes of garrigue and black fruits.

Bordeaux red wine. Structured with present but pleasant tannins.

Prestigious Bordeaux red wine (Médoc). Complex, with notes of aging (2015). Full-bodied and elegant.

Grand Bordeaux red wine (Saint-Julien). Very refined, balanced, and long-aging.

Top brand Champagne. Fine bubbles, freshness, and elegance. Perfect for celebrating.

Powerful tiki cocktail based on several rums and tropical fruit juices.

Energizing cocktail mixing a strong spirit (of your choice or mixed) with an energy drink.

Exotic twist on the Tequila Sunrise with mango. Fruity, sweet, and colorful.

Very fruity and creamy tropical cocktail based on rum and coconut. Taste of vacation.

Gin-based cocktail with a dominant watermelon flavor. Fresh and mild.

Popular modern cocktail (Pornstar Martini) with vanilla and passion fruit, served with a shot of champagne on the side.

Creamy and tropical blue lagoon cocktail, reminiscent of Piña Colada but with vodka and a distinct blue color.

Surprising mix of mint liqueurs (Get 27/31) and tequila. Fresh and strong.

Luxurious version of the Mojito where sparkling water is replaced by champagne. Very refreshing and festive.