La Traversee de Paris

Warm goat cheese served in a crispy pastry (brick or filo). Acacia honey provides a floral sweetness that contrasts with the salty cheese. A warm sweet and savory starter.

Fresh mix of creamy avocado cubes and smoked salmon. Typically seasoned with lemon and herbs. A light and refreshing starter.

Selection of raw seasonal vegetables, chopped and seasoned. Varies according to market availability. Fresh and crunchy.

Assortment of dried meats and cured meats (sausage, ham, terrine). Served with gherkins or butter. Ideal for starting the meal in a traditional way.

A classic French bistro dish of hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and flavorful.

Herring fillets marinated in oil and aromatics. Served with still warm potatoes. A rustic dish with iodized and melting flavors.

Raw minced beef, seasoned to your liking. Served with crispy homemade fries. A brasserie must-have.

Tender veal cutlet cooked in a beer-based sauce. Served with long pasta (tagliatelle). A rich and comforting dish.

Marbled and grilled beef cut, about 250 grams. Served with a potato prepared by the chef and green salad. Juicy and flavorful.

Quarter of free-range chicken, roasted. Accompanied by green beans sautéed with garlic and a baked tomato. A simple and healthy dish.

Two herb-marinated and grilled lamb leg skewers. Served with an assortment of various vegetables.

Tender beef steak served with a spicy two-pepper sauce. You can choose your side dish. Lean and flavorful red meat.

Complete assortment of vegetables and meat-free preparations. The composition varies according to seasonal products.

Pasta served with a creamy sauce, lardons, and cheese. A rich and very popular pasta dish.

Pasta served with a beef and tomato sauce. A comforting Italian classic.

Long, flat pasta mixed with sautéed seasonal vegetables. A lighter, vegetarian pasta option.

Complete dish of wheat semolina served with vegetables, broth, and an assortment of four meats. Very hearty and flavored with mild spices.

Couscous served with a large piece of slow-roasted lamb shoulder and spicy sausages (merguez). For big appetites and lamb lovers.

Couscous semolina and vegetables served with pieces of chicken. A lighter version of the traditional dish.

Couscous semolina and vegetables served with stewed beef. Tender and flavorful.

Couscous semolina served with grilled meat skewers.

Couscous served with three spicy red sausages (merguez). Spicy and flavorful.

Large salad made with a mix of raw vegetables. Fresh and light.

Gourmet salad from the Southwest with duck in various forms (magret, gizzards, foie gras) and warm potatoes. Rich and very tasty.

Salad with flavors of Italy with raw ham, Italian cheeses and melon (seasonal). A refreshing sweet and savory mix.

Classic salad made with cooked ham, grated or diced cheese, and raw vegetables. Simple and effective.

Balanced meal salad with chicken and creamy avocado. Ideal for a healthy lunch.

Rustic salad with warm goat cheese on toast, smoked lardons, and potatoes. Gourmet and filling.

Sharing board composed of various dried meats and sausages. Ideal for an aperitif.

Board combining various cured meats and cheeses. Perfect for tasting a bit of everything.

Assortment of different aged cheeses. Usually served with bread.

Thin slices of smoked salmon served with toast, butter, and lemon. A classic and elegant dish.

Slice of foie gras (rich duck or goose liver pâté) served with toast and jam for a sweet contrast. A delicate French delicacy.

Table wine served in a carafe (pitcher). Available in red, white, or rosé.

Pitcher or half-bottle of Bordeaux red wine.

Pitcher or half-bottle of Beaujolais red wine.

Renowned high-end Champagne. Fine and elegant bubbles.

High-end Champagne (Veuve Clicquot). Rich and structured.