L'Arc En Ciel

An assortment of cold cuts like salami, cured ham, and pâté. Salty and flavorful, served with bread.

A platter of grated or cut seasonal raw vegetables (carrots, cabbage, celery). Fresh and crunchy, served with vinaigrette.

A bistro classic: hard-boiled eggs topped with creamy homemade mayonnaise. Rich and creamy texture.

Preparation based on canned tuna mixed with mayonnaise. Marine flavor and creamy texture.

Fish fillets marinated in oil and aromatics. Pronounced, salty, and smoky taste, firm and melting texture.

Green salad garnished with small pieces of fried smoked bacon. Contrast between the freshness of the salad and the warm saltiness of the lardons.

Slices of fresh tomatoes and mild mozzarella cheese. Served fresh with a drizzle of olive oil.

Leeks cooked in water until tender, served cold with a mustard vinaigrette. Mild and melting.

Mixed salad with melted goat cheese on toast. Mix of warm and cold, creamy and crunchy flavors.

A large salad made with various fresh raw vegetables. Light, healthy, and refreshing.

Mediterranean-inspired salad with charcuterie and mild cheese. Sunny flavors and varied texture.

Nordic salad with seafood and smoked fish. Fresh and briny, seasoned with lemon.

Thick and tender piece of beef, grilled or pan-fried. Rich and juicy red meat flavor.

Boneless beef rib, marbled with fat, grilled for flavor. Tender and very tasty.

Traditional French sausage made from pork tripe, served with a shallot sauce. Very pronounced smell and taste, unique texture.

Duck leg slow-cooked in its own fat. Crispy skin and meltingly tender, flavorful meat.

Raw minced beef, seasoned (capers, onions, sauce). Fresh, tender, and spicy according to seasoning.

Hot sandwich with white bread, ham, and cheese, often gratinated. Crispy on the outside and melting on the inside.

Like a croque-monsieur, but topped with a fried egg. Rich and hearty.

Marseille Pastis, an anise aperitif. Usually drunk diluted with fresh water.

Typical anise liqueur from the South of France. Licorice and herb taste, refreshing with water.

Corsican pastis brand, with light anise notes.

Bitter aperitif based on gentian. Golden yellow color and mild bitter vegetal taste.

Italian vermouth. Red is sweet and spiced, white is drier or vanilla-flavored depending on the variety.

Portuguese fortified wine. Sweet and rich, with aromas of red or dried fruits.

Traditional French cocktail made with white wine and crème de cassis. Sweet, fruity, and light.

Sugarcane eau-de-vie. Sweet and warm taste.

Distilled neutral spirit. Pure and strong taste.

Oak barrel-aged wine eau-de-vie. Complex aromas of fruit, spices, and wood.

Peppermint liqueur. Very fresh and sweet menthol taste, usually served as a digestif.

Irish cream liqueur. Creamy texture and taste of coffee, cocoa, and whisky.

Colorless pear eau-de-vie. Intense and fruity aroma of ripe pear.

Entry-level whisky, served neat or with ice.

Higher quality or longer aged whisky. More complex aromas.

Prestigious sparkling wine from the Champagne region. Festive, with fine bubbles and refreshing acidity.