La Traversée de Paris

A lunch formula allowing you to choose two dishes from the starter, main course, and dessert. Ideal for a complete midday meal at a gentle price. Choices vary according to market products.

The complete midday meal including starter, main course, and dessert. An affordable gastronomic experience with seasonal products. Consult the chalkboard for the day's suggestions.

A menu adapted for children under 10 years old. Includes a main course of choice, a side dish, a dessert, and a drink. Simple flavors appreciated by the little ones.

A starter prepared according to the chef's inspiration and market products. Changes daily to offer freshness. Ask your server for the day's suggestion.

Hard-boiled eggs served with a creamy homemade mayonnaise. An timeless bistro classic. Simple, tasty, and comforting.

A whole camembert baked until melting, drizzled with honey. Served with a green salad to balance the richness of the cheese. A gourmet sweet and savory mix.

Thin slices of smoked salmon served with toast. A fresh and delicate starter, often accompanied by lemon or cream. Perfect to start the meal lightly.

Burgundy snails cooked in the oven in their shells with parsley and garlic butter. A French cuisine essential. To be enjoyed hot using tongs and a snail fork.

A gourmet version of Caesar salad with crispy breaded chicken. Garnished with parmesan shavings and pine nuts for added texture. Served on a bed of fresh lettuce.

Mixed salad topped with warm, melting goat cheese toasts. Accompanied by honey, grapes, and apples for a sweet touch. A French classic combining hot and cold.

A refreshing salad featuring smoked salmon and avocado. Rich in marine flavors and creaminess. Ideal for a light and healthy meal.

The chef's special dish of the day. Varies according to arrivals and season. An opportunity to discover new flavors.

Selection of grilled meats served with crispy fries and salad. A hearty option for meat lovers. Cooking to your choice.

Burger with a ground beef patty, melted cheese, and condiments. Served with a portion of golden fries. A comfort food classic.

Raw beef, minced and seasoned, served fresh. Accompanied by fries and green salad. A traditional bistro dish appreciated for its freshness.

Cod fillet coated in a crispy batter. Served with fries, as is British tradition. Tender inside and golden outside.

A beautiful 250g entrecôte steak, tender and marbled. Served with flavorful sautéed potatoes. A generous dish for red meat lovers.

Fresh, marinated, and seasoned raw salmon cubes. Served with fries and salad for a balanced meal. A light and marine alternative to beef tartare.

Simple and fluffy omelette made to order. Served with a crisp green salad. A light and quick meal.

Omelette filled with ham and melted cheese. Accompanied by a salad for freshness. A complete and tasty dish.

Hot ham and cheese sandwich, baked in the oven. Served with fries and salad. The Parisian snack par excellence.

A variation of the Croque Monsieur topped with a fried egg. The runny yolk adds creaminess. Served with fries and salad.

Bagel bread filled with chicken and other fresh ingredients. Served with crispy fries. A modern and substantial lunch.

Bagel filled with smoked salmon, often with cream cheese. Served with fries. The classic combination of salmon and soft bread.

Classic Neapolitan pizza with tomato sauce and mozzarella. Simple and authentic, highlighting the quality of the dough and sauce. The base of all pizzas.

Pizza topped with tomato sauce, mozzarella, cooked ham, and Paris mushrooms. One of the most popular pizzas in France. Balanced and crowd-pleasing flavors.

Vegetarian pizza divided into four parts or mixed, with various vegetables such as mushrooms, peppers, and artichokes. Rich in colors and vegetable flavors.

Pizza for cheese lovers, combining goat cheese, camembert, and mozzarella on a tomato base. Melting and very flavorful.

Pizza with marine flavors with flaked tuna and olives. Mozzarella and tomato complete this savory and fragrant mix.

Pizza topped with slices of smoked salmon on a tomato and mozzarella base. A rich and delicate Nordic variation.

Spicy pizza with pieces of merguez sausage and peppers. Often topped with an egg in the center. Warm and zesty flavors.

Pizza folded like a turnover, trapping steam and aromas. Topped with ham, mushrooms, egg, and mozzarella. The outside is crispy and the inside is juicy.

The special dessert prepared by the chef today. A sweetness that changes according to mood and available products. Ask for the flavor or variety.

A slice of homemade pie with seasonal fruits or other topping. Crispy crust and generous filling. Served warm or cold depending on the recipe.

Rich chocolate cake with a molten center. Intense cocoa and very decadent. Often served warm, sometimes with custard or ice cream.

Creamy vanilla custard covered with a thin layer of crunchy caramelized sugar. The contrast between hot/crunchy and cold/creamy is delicious.

Iced dessert made of chocolate ice cream, chocolate sauce, and whipped cream. Served in a large coupe. A refreshing and sweet classic.

Iced dessert based on coffee ice cream and cold espresso, topped with whipped cream. Perfect blend of coffee bitterness and ice cream sweetness.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream. A simple but irresistible dessert.

A coffee served with a selection of four miniature desserts. Perfect for tasting everything without choosing. Ideal for finishing the meal on a varied note.

Two scoops of artisanal ice cream of your choice from available flavors. Creamy texture and authentic taste. Refreshing at the end of the meal.