L'Astrolabe 18 - Bar paris 18

A classic French bistro staple made with hard-boiled eggs topped with a creamy homemade mayonnaise. A simple, rich, and comforting starter. Served cold, often with a side of bread.

A refreshing salad combining slices of tomatoes and mozzarella, often seasoned with olive oil and basil. A light and balanced starter. Ideal for a gentle start to the meal.

Fish fillets marinated in oil, usually served with onions and carrots. A melt-in-your-mouth texture and a distinct bistro flavor. Eaten cold with buttered bread.

Steamed leeks served cold and topped with a mustard-based vinaigrette. Tender and flavorful, it's a great classic of popular French cuisine.

A thin slice of meat (veal or poultry) breaded and fried until golden and crispy. The inside remains tender and juicy. Often served with pasta or salad.

The pasta dish selected by the chef for the day, varying according to market ingredients. A comforting and generous dish.

Duck leg slow-cooked in its own fat until the meat is tender and the skin is crispy. A rich and flavorful dish from southwestern France. Traditionally served with sautéed potatoes.

Hot sandwich made with sliced bread, filled with ham and melted cheese, often gratinated on top. Crispy and melting. A French fast-food essential.

Fish fillet coated in a crispy batter, served with fries. A very popular dish of British origin, both tender and crispy. Enjoyed hot, sometimes with a squeeze of lemon or tartar sauce.

Variation of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess to the grilled ham and cheese sandwich.

Classic burger topped with a juicy beef patty. Served in a soft bun with various toppings. A hearty and satisfying dish.

Burger topped with a chicken fillet, often breaded or grilled. A lighter alternative to beef but just as tasty. Served hot with fries.

Vegetarian version of the burger, replacing meat with a vegetable or plant-based patty. Tasty and suitable for meat-free diets.

Dessert made of a rich vanilla cream topped with a layer of crunchy caramelized sugar. The contrast between the hot/crunchy top and the cold/creamy bottom is delicious.

An airy, intensely chocolate dessert. A light and creamy texture that melts in your mouth. Perfect for cocoa lovers.

Pizza topped with crumbled tuna, on a base of tomato sauce and cheese. A savory seafood flavor that pairs well with the crispy crust.

Pizza enhanced with slices of spicy chorizo. The chorizo fat melts during cooking to flavor the entire pizza. Tasty and slightly spicy.

Folded pizza, like a turnover, with the filling (usually ham, egg, cheese) enclosed inside. The crust is golden and the inside remains very soft and hot.

Generous pizza topped with a blend of four melting cheeses (often mozzarella, gorgonzola, goat cheese, emmental). Rich, creamy, and very flavorful.

The most classic pizza, with tomato sauce, mozzarella, and sometimes basil. Simple and effective, it highlights the quality of the dough and sauce.

Classic pizza topped with pieces of cooked ham and cheese on a tomato base. A mild flavor that everyone enjoys.

Pizza without meat, topped with a variety of seasonal vegetables (peppers, mushrooms, onions, tomatoes...). Fresh and colorful.

Pizza topped with pieces of roasted or marinated chicken. A protein-rich option, often with onions or peppers.