L'Atelier

An unmissable classic of French bistros: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. All enhanced with Espelette pepper for a slightly spicy touch. · Melting and creamy texture. Enjoy as a starter.

Crispy fried shrimp fritters, soft on the inside. Seasoned with lime and served with a spicy sauce. · Iodized and spicy flavor. Ideal for sharing as an appetizer.

Snails served in their shells, filled with garlic and parsley butter. An iconic dish of French gastronomy. · Herbal and garlicky flavor, tender texture. Enjoy hot, using bread for the sauce.

Assortment of Mediterranean specialties to share. Usually includes several dips and bites. · Varied, fresh, and vegetal flavors. Enjoy with pita bread.

Grilled eggplant caviar mixed with sesame paste (tahini). Served with parsley oil. · Creamy texture and smoky flavor. Enjoy by dipping the grilled pita bread.

Flat Italian bread baked in the oven, flavored with olive oil, rosemary, and garlic. · Soft interior and lightly golden crust. Perfect for accompanying tapas.

Creamy chickpea purée with tahini (sesame paste), lemon, and garlic. · Mild and nutty flavor. Enjoy with the provided pita bread.

High-quality artisanal dry sausage. Sliced and seasoned cured pork. · Rustic and savory flavor. A French charcuterie classic.

Dried and lightly smoked beef ham, originating from Spain. Rubia Gallega is a renowned beef breed. · Tender texture and deep, slightly smoky flavor.

Spicy artisanal Spanish sausage made from Iberian pork fed acorns (bellota). · Rich in savory fat, pronounced paprika flavor.

Dry-cured ham produced in Corsica, a French island known for its distinctive charcuterie. · Intense flavor, dark red flesh, and firm texture.

Salted, dried, and aged pork neck, typical of Corsican charcuterie. · Peppery taste and marbled texture.

Small fried squid seasoned with garlic and parsley. Served with a caper and herb mayonnaise sauce. · Crispy and flavorful. Enjoy with your fingers or a fork.

Small roasted potatoes served with garlic sauce (aioli), inspired by the famous Spanish tapas. · Melting and fragrant. A comforting side dish or tapas.

Thin slices of chicken breast breaded with cereals for extra crispiness, pre-marinated in mild chili. · Contrast of crispy/tender textures. Mild and slightly spicy flavor.

Assortment of selected cured meats (sausage, ham, terrine, etc.) served on a wooden board. · Ideal for accompanying a glass of wine. Variety of savory textures and tastes.

Selection of aged cheeses from a renowned cheesemonger (Maison Quatrehommes). · Allows you to discover different varieties of French cheeses.

Combination of cured meats and cheeses on the same board. · The best of both worlds for an aperitif.

Premium quality sardines preserved in organic olive oil. · Firm and melting flesh, delicate marine flavor. Usually served with bread and butter.

High-quality canned mussels prepared with a tomato and onion-based sauce (sauce vieira). · Mild and slightly tangy flavor.

The fattiest and most tender part of the tuna (the belly), confited in oil. · Extremely melting texture and rich flavor.

Whole camembert cheese baked with honey and herbs, served warm and runny. · Sweet and savory mix, very indulgent. Enjoy by dipping bread.

Warm, melted Camembert cheese flavored with truffle, served with a small salad. · Powerful and earthy truffle flavor combined with the sweetness of cheese.

Hot ham and cheese sandwich, gratinated in the oven. The 'Madame' is topped with a fried egg. · Crispy and melting. A Parisian café staple.

Simple omelet made with free-range eggs. Served runny or well-done according to your preference. · Light and protein-rich dish, served with a green salad.

Raw beef cut coarsely by hand, seasoned with capers, onions, and sauces. Charolais is a quality beef breed. · Fresh texture and pleasant chew. Served cold with hot fries.

Italian rice slowly cooked in broth until creamy, enhanced with fresh asparagus and smoked cheese. · Rich and comforting vegetarian dish with a subtle smoky note.

Burger where the meat is smashed onto the cooking surface to create a crispy caramelized crust (Maillard reaction). · Juicy and flavorful, served in a soft homemade bun.

Large salad composed of romaine lettuce, breaded chicken, parmesan, and croutons, bound by a creamy anchovy and parmesan dressing. · Complete, fresh, and crunchy meal.

Large tubular Italian pasta served with a creamy sheep's cheese sauce and sautéed mushrooms. · Rich and flavorful pasta dish with autumnal notes.

Tender beef fillet topped with a creamy sauce of crushed peppercorns. · Lean and tender meat, enhanced by the spiciness of the pepper.

Fresh Asian-inspired salad, often composed of cabbage, carrots, fresh herbs (mint, cilantro), and a tangy dressing. · Light, crispy, and very fragrant.

Plancha-grilled salmon fillet, served with glazed vegetables and a light sauce based on olive oil and citrus. · Timur pepper adds grapefruit notes that pair well with fish.

Quality artisanal sausage served with a very fine, buttery mashed potato. · A traditional, comforting, and hearty bistro dish.

Long-fibered beef cut, renowned for its flavor. Grilled and served with a confit shallot sauce. · Juicy meat with a distinct chew. A brasserie classic.

Luxurious version of the croque-monsieur with a truffle-scented cream. · Rich and woody flavor. Very indulgent.

Diced raw salmon marinated in a sweet soy sauce (teriyaki), mixed with creamy avocado. · Fresh and melting, with sweet and savory Asian notes.

Marbled beef from Argentina, recognized for the quality of its meat. Served with an emulsified herb sauce. · Very tender and flavorful meat. 250g is a generous portion.