La Table du Prince

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and comforting classic from French bistros. · Creamy and tender texture. · Eaten cold as a starter, often with bread.

Raw salmon fillet marinated in salt, sugar, and dill. Similar to smoked salmon but with a silkier texture. · Fresh, slightly salty, and dill-scented flavor. · Served with toast or mustard sauce.

Raw scallops marinated in citrus juice. A fresh preparation that 'cooks' the fish with acidity. · Tender texture and tangy, iodized flavor. · Light and refreshing starter.

Burgundy snails baked in their shells with parsley and garlic butter. · Rich garlic and herb flavor, firm but tender texture. · Use the special tongs to hold the shell and the bread to soak up the butter.

Fatty duck liver, prepared as a terrine or semi-cooked. Traditional French festive dish. · Melts in your mouth like butter, rich and delicate flavor. · Spread on toast or brioche, often served with chutney or jam.

Half avocado filled with pink shrimp and topped with cocktail sauce (creamy tomato sauce with a kick). · Combination of creamy sweetness and marine freshness. · Classic cold starter.

Traditional soup made with caramelized onions and beef broth, gratinated with cheese and croutons. · Rich bittersweet flavor and comforting, liquid texture with melting cheese. · Eaten very hot with a spoon.

Grilled green asparagus served with an egg with a runny yolk. · Contrast between the crispness of the asparagus and the creaminess of the egg. · Break the egg so the yolk acts as a sauce for the asparagus.

Squid rings coated in a light and crispy batter. · Crispy on the outside and tender on the inside. · Eaten with fingers, dipped in sauce.

Very tender and lean cut of beef, from the Angus breed renowned for its quality. · Melting texture and pronounced meat flavor. · Served rare or medium-rare according to your preference.

Marbled beef steak (with intramuscular fat) imported from Argentina. · Intense and juicy flavor thanks to the fat. · Accompanied by a powerful blue cheese sauce.

Lean and flavorful cut of beef from the rump of the animal. · Slightly firmer texture than the fillet, but very flavorful. · Served with a classic pepper sauce.

Fatty duck breast, served pink with crispy skin. · Red meat with a rich flavor, enhanced here by a sweet honey sauce. · Accompanied by a creamy potato gratin.

Cut from the bottom of the lamb leg, slow-cooked for a long time. Very tender. · The meat is confit and falls off the bone very easily. Very tender. · Hearty and rustic dish.

Argentine sirloin steak, known for its flavor. · Slightly firmer than ribeye but very flavorful. · Served with traditional thick fries (Pont Neuf).

Grilled lamb chops, tender meat on the bone. · Delicate lamb flavor accompanied by a truffle-infused purée. · Eaten with a knife and fork, or with fingers to finish the bone.

Cod fillet fried in a crispy batter, a dish of British origin. · White fish flaky inside, golden crust outside. · Served with a mayonnaise sauce with herbs and pickles.

Fine and delicate white-fleshed fish, grilled on the skin. · Light and refined flavor, accompanied by root vegetables. · Healthy and balanced dish.

Pan-seared scallops served on creamy Italian rice. · The scallops are tender and sweet, the risotto adds creaminess and acidity. · Sophisticated dish with luxurious flavors (truffle).

Firm and dense-fleshed fish, similar to tuna steak. · Moderate fish taste, meaty texture. · Served simply with green vegetables.

Large prawns cooked with Provençal herbs, garlic, and tomato. · Sunny and Mediterranean flavors. · Peel the prawns and enjoy the firm flesh.

Grilled or pan-seared salmon fillet, served with a selection of green vegetables. · Fatty and tender flesh, rich in flavor. · Complete and nutritious dish.

Grilled squid cooked on a griddle. · Firm and slightly elastic texture, characteristic grilled taste. · Accompanied by fresh spring vegetables.

Surf and turf plate combining grilled squid and large prawns. · Variety of marine textures, served with crisp green vegetables. · For grilled seafood lovers.

Gourmet burger with bacon and avocado. · Combination of salty, smoky, and creamy flavors. · Served hot in a soft burger bun.

Burger with southern flavors, simple and effective. · Juicy thanks to the meat and confit vegetables. · Ideal for a casual meal.

The ultimate cheeseburger with a generous portion of cheese. · Rich and melting. · A timeless classic.

Burger with breaded fried chicken instead of beef. · Crispy and tender, less fatty than red beef. · Popular alternative to red meat.

Burger with goat cheese and a touch of honey. · Highly appreciated sweet and savory combination. · Distinctive goat cheese flavor softened by honey.

Meat-free option with a vegetarian patty and grilled Halloumi cheese. · Halloumi has a firm texture and a unique salty taste. · Satisfying even for non-vegetarians.

Burger where the meat is smashed on the griddle to create a caramelized crust. · Crispy texture on the edges of the meat, very tasty. · Very trendy burger style.

Classic combination of grilled bacon and melted cheese. · Intense smoky and salty flavor. · A favorite among meat lovers.

Refreshing Cuban cocktail based on rum, mint, lime, and soda. · Perfect balance between sweet, sour, and minty. · Served with plenty of crushed ice.

Fruity and sparkling cocktail based on vodka and sparkling wine. · Dominant red fruit flavors. · Festive and elegant.

Brazil's national cocktail made with cachaça (cane alcohol) and lime. · Powerful and tart, very refreshing. · Contains crushed lime pieces.

Homemade creation mixing two white spirits and strawberry. · Sweet and fruity, attractive red color. · Signature cocktail.

Floral variation of Spritz using Saint-Germain elderflower liqueur. · Light, sparkling, and very fragrant. · Sophisticated aperitif.

The classic Italian orange aperitif. · Orange and herbal bittersweet taste, sparkling. · Very popular in summer.

Lemon version of Spritz with Italian lemon liqueur. · Very fresh, tart, and sweet. · Reminiscent of holidays in Italy.

Fruity and sweet long drink cocktail. · Combination of peach, orange, and red fruit flavors. · Easy to drink and very popular.

Complex and bitter cocktail based on gin and Italian bitters. · Similar to Negroni but potentially smoother with white Martini. · For lovers of distinctive cocktails.

Gourmet dessert cocktail topped with whipped cream. · Creamy texture and red fruit flavor. · An alcoholic treat.

Hot drink with milk and cocoa or melted chocolate. · Sweet, rich, and comforting. · Ideal for breakfast or snack time.

Espresso topped with hot milk foam. · Balance between strong coffee and the sweetness of milk. · Often sprinkled with cocoa.

Espresso diluted with hot water, similar to an Americano. · Coffee flavor less intense than espresso, larger volume. · Simple black coffee.

Espresso with a tiny touch of hot milk. · The color is reminiscent of hazelnut. · Slightly softens the bitterness of the coffee.

Coffee with milk, usually a large coffee with plenty of hot milk. · Sweet and creamy drink. · The typical French breakfast.

Small, strong, concentrated black coffee. · Intense aroma, served in small quantities. · The base of all coffees.

Unfermented tea, light and herbaceous. · Known for its antioxidant properties. · Soothing hot drink.

Herbal tea (verbena, chamomile, mint, etc.). · Caffeine-free, ideal for evenings or digestion. · Sweet and natural flavors.

Espresso with the caffeine removed. · Flavor similar to classic coffee without the stimulating effect. · For those who like coffee but not caffeine.

Lemonade mixed with syrup (often mint, grenadine, or strawberry). · Sweet and colorful carbonated drink, very popular in France. · Refreshing and popular with children.

Fruit juice served by the glass. · Usually orange, apple, or pineapple. · Vitamin-rich and natural.

Industrial flavored iced tea (often peach). · Sweet, fresh, and non-carbonated. · Alternative to soda.

Famous American cola soda. · Gaseous, sweet, and caffeinated. · Served chilled.

Sugar-free version of Coca-Cola. · Taste similar to the original but without calories. · Light and refreshing.

French orange soda with pulp. · Sparkling and fruity, shake before drinking. · Unique orange flavor.

Still natural mineral water from the French Alps. · Neutral and pure taste. · Thirst-quenching and healthy.

Sparkling mineral water. · Refreshing bubbles, aids digestion. · Served chilled.

Very famous French sparkling mineral water. · Highly carbonated with large bubbles. · Often served with a slice of lemon.

Peppermint liqueur. 27 is milder, 31 is stronger. · Intense and sweet mint flavor, served very cold. · Aids digestion.

Renowned grape brandy from the southwest of France. · Complex aromas of wood, fruit, and spices, warm texture. · To be savored slowly at the end of the meal.

Sweet Italian lemon liqueur. · Very fragrant and served chilled. · Light and fruity digestif.

Italian liqueur made from almonds or apricot kernels. · Distinctive sweet and bitter almond flavor (marzipan). · Sweetness at the end of the meal.

Apple brandy from Normandy. · Cooked apple flavor and woody notes. · Traditional French digestif.

Mix of champagne and cassis cream. · Sparkling, sweet, and elegant. · Generally an aperitif, but listed here.

American whiskey (Tennessee Whiskey). · Notes of caramel, vanilla, and burnt wood. · Can be drunk neat or with ice.

J&B, a blended Scotch whisky. · Light, fruity, and approachable. · Bar classic.

Famous brand of Scotch whisky. · Generally smoky and complex profile. · A standard of quality.

Light Mexican blonde beer. · Smooth and refreshing taste, not very bitter. · Traditionally served with a lime wedge in the neck.

Tequila-flavored beer. · Sweet taste with notes of citrus and alcohol. · Popular festive beer.

Classic Dutch lager. · Balanced, fresh with a slight bitterness. · Standard thirst-quenching beer.

Italian vermouth (flavored wine). · The Red is bitter and sweet, the White is sweet and vanilla-flavored, the Rosé is fruity. · Classic aperitif served on ice.

Typical anise liqueur from the south of France. · Strong licorice and anise flavor. · To be drunk lengthened with plenty of fresh water (becomes cloudy).

Red Italian bitter. · Very bitter taste of herbs and orange peel. · Stimulates the appetite, often lengthened with soda or orange juice.

Italian sparkling white wine. · Fresh, fruity, and light. · Popular alternative to champagne for an aperitif.

The most famous sparkling wine, originating from France. · Fine bubbles, complex and elegant taste. · Celebration drink par excellence.