L'art_tiste

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

Fresh Italian pasta filata cheese with a creamy center, served with sweet sun-dried tomatoes. Rich texture and mild milky flavor.

Whole camembert cheese baked and flavored with truffle. The cheese is runny and rich, served with toast for dipping.

Thin slices of smoked salmon served with toast. Delicate salty and smoky flavor.

Rich and buttery duck foie gras, accompanied by a sweet fig purée for balance. Served with toast.

Large mixed salad with crispy breaded chicken, parmesan, and candied tomatoes. Dressed with a creamy sauce.

Variation of Caesar salad with smoked salmon instead of chicken. Fresh and tasty.

Italian-inspired salad with creamy burrata cheese, salty cured ham, and sweet melon. A mix of sweet and savory flavors.

Hearty salad combining ingredients from land (foie gras) and sea (shrimp, salmon). Rich and varied.

Long, flat pasta served with a rich minced meat and tomato sauce. A comforting dish.

Pasta served with a creamy sauce, bacon, and cheese. Rich and creamy.

Pasta served with smoked salmon, often in a cream sauce. Smoky and delicate taste.

Raw minced and seasoned beef, served cold. Accompanied by fries. Tender texture and spicy flavor depending on seasoning.

Classic burger with ground beef patty, melted cheese, and brioche bun. Served with homemade fries.

Burger topped with a crispy breaded chicken fillet and cheese. Served with fries.

Grilled beef steak, known for its long fibers and pronounced flavor. Served rare or medium with fries.

Quickly stir-fried fresh vegetables in a wok. Crispy and light, often seasoned with soy sauce.

Traditional French sausage made from pork tripe. Very strong taste and smell. Served with mashed potatoes.

Duck thigh slow-cooked in its own fat until tender with crispy skin. Rich and flavorful.

Grilled or pan-seared salmon fillet, served with cooked vegetables. A healthy and balanced dish.

Light and airy dark chocolate mousse. Foamy and creamy texture.

Jellied Italian cream dessert, sweet and vanilla-flavored, often served with a red fruit coulis.

Layered Italian dessert with coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Sweet tart prepared daily according to the chef's inspiration (fruits, chocolate, etc.).

Vanilla cream topped with a thin layer of crunchy caramelized sugar. Hot-cold contrast and silky texture.

Assortment of seasonal fruits cut into pieces. Light and refreshing dessert.

Selection of various French cheeses, served with bread. Ideal to finish the meal.

Slices of fresh tomatoes and mozzarella cheese, often seasoned with olive oil and basil.

Hard-boiled egg served with mayonnaise. A simple and popular starter in France.

Assortment of cold cuts (salami, ham, terrine). Served with bread.

Oven-baked or spit-roasted chicken. Golden skin and tender meat. A traditional dish.

Beef cut chosen by the butcher, usually grilled. Tender and flavorful.

Burger with ground beef patty and cheese. Served in a small bun.

Green salad topped with warm goat cheese on toast, with raw vegetables and ham.

Light mixed salad with mozzarella, ham, melon, and crisp vegetables.

The special dessert offered by the chef today.

Semolina dish served with a vegetable stew, chicken, spicy merguez sausages, and beef.

Refreshing cocktail based on rum, flavored with cassis, fresh mint, and lemon.

Energizing cocktail combining vodka with the intensity of coffee and the sweetness of coffee liqueur.

Fruity and exotic cocktail based on vodka, vanilla, and passion fruit.