L'appart Bistro

Fried cod fritters, crispy on the outside and soft on the inside, seasoned with herbs and spices. A classic of Antillean cuisine often served as an appetizer.

Fresh salad composed of tomatoes, mozzarella, and other Italian ingredients. Dressed with olive oil and herbs.

Whole camembert cheese baked until melting, drizzled with sweet honey. Savory sweet and salty mix, to be enjoyed hot with bread.

Refreshing Mediterranean salad with diced feta cheese, black olives, and tomatoes. Light and flavorful.

Assortment of dried and smoked meats such as salami, cured ham, and pâté. Ideal for sharing or as a gourmet starter.

Homemade hamburger with a beef patty and toppings in a bun. Served with crispy fries and green salad.

High-quality raw beef, hand-cut (not minced) and seasoned. Tender texture and rich flavor, served with fries.

Vegetarian gratin dish where pasta layers are replaced or alternated with melting eggplant, topped with tomato sauce and cheese.

Perfectly cooked sea bream fillet, white and delicate flesh. Served with green beans and rice for a balanced meal.

Grilled bavette steak, served with a confit shallot sauce. Juicy meat with a pronounced flavor, a French brasserie classic.

Traditional composed salad originating from Nice, with tuna, anchovies, eggs, and vegetables. A complete and fresh dish.

Main course version of the Italian salad, generous and filled with Mediterranean flavors.

Rich chocolate cake with a molten, warm center. Intense cocoa, moist texture.

Creamy vanilla dessert custard, covered with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Slice of sweet pie prepared the same day according to the chef's inspiration (seasonal fruits, chocolate, etc.).

Selection of different aged cheeses. Perfect to finish the meal on a savory note before or instead of dessert.

Fresh strawberries served with a generous portion of whipped cream. A simple and fruity dessert.