L'Addict

A selection of fresh seasonal raw vegetables (such as grated carrots, cucumbers, tomatoes). Served fresh, often with a light vinaigrette or mayonnaise.

An assortment of dried meats and cured meats (cured ham, sausage, pâté). Ideal for sharing or as a flavorful starter. Served with bread and pickles.

Smoked salmon slices served on toasted bread. The fish has a delicate, smoky flavor. Often accompanied by butter, lemon, or cream.

Classic starter composed of ham served with a macaroni salad (vegetables cut into small cubes bound with mayonnaise). Fresh and creamy.

Sweet fresh melon slices, served either with salty cured ham for a sweet and savory contrast, or drizzled with Port wine for a liqueur-like and fragrant touch.

Whole camembert cheese baked until melted, drizzled with honey. A rich, warm, creamy, and sweet combination. To be enjoyed with bread.

Simple and refreshing salad of tomato slices and fresh mozzarella. Seasoned with olive oil and often basil.

Hard-boiled eggs served with a creamy mayonnaise, often homemade. A classic French bistro starter.

Long-fibered beef cut, grilled and served with a confit shallot sauce. The meat is flavorful and juicy, enhanced by the sweetness of the shallots.

A tender, marbled piece of beef, topped with a creamy pepper sauce. Rich in flavor with a slight peppery note.

Pan-seared duck breast, served pink with a honey sauce. The skin is crispy and the meat is tender, offering a delicious sweet and savory balance.

Burger prepared with a ground beef patty, bun, and classic toppings. Homemade for freshness and flavor.

Finely chopped and seasoned raw beef (capers, onions, sauce). Tender texture and pronounced flavor. Served fresh.

Marinated chicken pieces grilled on a skewer. Tender and slightly smoky. Served hot.

Very thin slices of raw beef, marinated in lemon juice and olive oil. Often sprinkled with Parmesan. Light and melts in your mouth.

A classic composed salad generally containing green salad, white ham, Emmental cheese, hard-boiled eggs, and mushrooms.

Hearty salad with rustic ingredients, often chicken, bacon bits, croutons, and sometimes cheese or potatoes.

Green salad topped with toasts on which goat cheese is melted. The contrast between the warm cheese and the fresh salad is delicious.

Salad with flavors of the sea, generally including smoked salmon, shrimp, or various seafood.

Mediterranean freshness salad with tomatoes, cucumbers, black olives, onions, and feta cheese. Seasoned with olive oil and oregano.

Hot sandwich on white bread, with ham and cheese, usually gratinated with béchamel and cheese on top. Crispy and melting.

Identical to the Croque Monsieur but topped with a fried egg.

A variation of the croque-monsieur, replacing ham with chicken.

A variation of the croque-monsieur with salmon (often smoked) instead of ham.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper. Soft texture.

Omelette filled with sautéed potatoes and bacon bits, sometimes with onions. A rich and comforting dish.

Mixture of fresh seasonal fruits cut into pieces, in their juice or a light syrup. Light and vitamin-rich dessert.

Airy and creamy dark chocolate dessert. Rich in cocoa with a light and foamy texture.

Chocolate cake with a soft, melting center, served with a runny vanilla-flavored crème anglaise.

Poached meringue (egg whites) floating on vanilla crème anglaise, drizzled with caramel.

Sweet tart prepared by the chef, often with seasonal fruits (apples, apricots, etc.).

Rich baked vanilla custard, topped with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and crunchy/creamy textures.