L'annexe Restaurant

A French bistro classic made of hard-boiled eggs served with a creamy homemade mayonnaise. The texture is both firm and creamy. Eaten cold as a starter, often accompanied by a little salad.

An assortment of seasonal raw vegetables, grated or thinly sliced (often carrots, cabbage, celery). Fresh and crunchy, seasoned with a light vinaigrette. A healthy and refreshing starter.

Rustic meat pâté (usually pork and liver) baked in the oven, served cold in slices. Dense and grainy texture with a rich and savory taste. Eaten spread on country bread, often with pickles.

Traditional soup made from caramelized onions and beef broth, topped with bread and melted cheese gratinated in the oven. Deep sweet-savory taste and comforting texture. Be careful, it is served very hot.

Presentation in a glass layering creamy avocado and shrimp, topped with a pink cocktail sauce (mayonnaise and tomato). Fresh and creamy with a tangy touch. Eaten with a small spoon.

Revisited Caprese salad with creamy buffalo mozzarella and quality Duroc pork ham. Mix of freshness, savory fat, and milky sweetness. Usually drizzled with olive oil.

Sardines served with a peppery arugula salad and fresh herbs. Pronounced marine flavor balanced by the acidity of lemon. To be enjoyed on the provided toast.

Garlic-rubbed toasted bread slice topped with a melting eggplant purée. Smoky and garlicky Mediterranean flavor. Crispy on the outside and soft on top.

A hearty variation of Caesar salad with breaded chicken, bacon, avocado, and parmesan. Rich in flavors and varied textures (crunchy, creamy). Makes a complete meal.

Original composed salad mixing smoked salmon, the sweetness of avocado and ricotta, and the acidity of grapefruit. Seasoned with a Japanese-style sauce (often soy-sesame). Fresh and light.

Rustic and gourmet salad with warm goat cheese on toast, bacon, potatoes, and walnuts. Tasty hot-cold mix. Very filling.

Assortment of various cold cuts (salami, cured ham, terrine) served on a wooden board. Ideal for sharing as an aperitif. Eaten with fingers or a fork, accompanied by bread and pickles.

Selection of different aged French cheeses. Offers a variety of textures and intensities. Served with bread, perfect for sharing.

Assortment of cold cuts and cheeses on the same platter. The best of both worlds for a complete aperitif. To share convivially.

Hot grilled sandwich with ham and cheese, often topped with béchamel and gratinated cheese. Crispy and melting. Served here with fries and salad for a complete meal.

Same as Croque Monsieur but topped with a fried egg (the yolk resembles a lady's hat). Rich and flavorful. Served with fries and salad.

Simple omelette, seasoned only with salt and pepper. Soft and runny texture inside. Served with fries and green salad.

Omelette with your choice of cheese, mushrooms, or ham. Flavorful and protein-rich. Usually served with a side like fries or salad.

Complete omelette filled with ham and melted cheese. A classic brasserie dish, hearty and comforting. Served with fries and salad.

Long-fibered beef cut, flavorful and juicy, served with a candied shallot sauce. Typical bistro red meat. Served with fries.

Raw minced beef seasoned (capers, onions, sauce), or quickly pan-seared for those who prefer it cooked. Fresh and zesty. Served with fries.

Burger made with fresh ingredients, ground steak, melted cheese, and burger bun. Juicy and generous. Served with classic fries.

Grilled lamb chops on a hot plate. The meat is tender with a characteristic taste, seared on the outside. To be eaten with a knife and fork, or by finishing the bone with your fingers.

Variation of beef tartare seasoned Italian style, often with parmesan, sun-dried tomatoes, basil, or pesto. Mediterranean flavors. Served fresh with fries.

Asian-inspired dish with chicken pieces, noodles, and vegetables quickly stir-fried in a wok. Flavorful and lightly sauced (soy). Eaten hot.

Fresh pasta or small stuffed ravioli (often with cheese or herbs). The recipe changes according to the daily special. Comforting and tender dish.

A large piece of beef (380g) on the bone, grilled. Marbled, tender, and very flavorful meat. For big appetites and red meat lovers.

Breaded and fried fish fillet, crispy and golden. Served with a creamy tartar sauce with capers and fries. Very popular British dish.

Fresh raw salmon cubes seasoned (lemon, dill, olive oil). Melting texture and delicate taste. Served fresh, light, and refreshing.

Grilled or pan-fried white fish fillet. Delicate and light flavor. Usually served with a side of vegetables or rice.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. Creamy and smooth with a pronounced coffee flavor.

Individual chocolate cake with a warm molten center. Served with a scoop of cold vanilla ice cream for a delicious temperature contrast. Very chocolatey.

Version of French toast, soft and golden brown in butter. Served with fresh pear sorbet and a creamy caramel sauce. Gourmet and sweet dessert.

A coffee (or tea) served on a tray with an assortment of small miniature desserts. Allows you to taste several sweets at the end of the meal.

Small leavened cake soaked in an alcoholic syrup (rum). Served with whipped cream or a light vanilla cream. Spongy and juicy texture, alcoholic taste.

Tart base filled with fresh raspberries and sometimes pastry cream. Topped with a red fruit coulis. Balance between the acidity of the fruits and the sweetness of the pastry.

Cream cheese cake on a biscuit base. Dense and creamy texture. The flavor or topping changes according to the inspiration of the moment.

Ice cream or sorbet scoops served in a cup. Wide choice of classic or fruity flavors. Refreshing to end the meal.