L'Avenue Bibliothèque 13

A hearty bowl of seasoned rice and fresh vegetables, topped with crispy fried chicken. The satay sauce provides a rich peanut flavor. A complete dish combining textures and freshness.

Asian-inspired salad with tender marinated beef and fresh herbs (mint, cilantro). It offers a balance of savory, sweet, and spicy flavors. Served fresh.

A ball of creamy Italian fresh cheese (burrata) served with quality tomatoes and cured ham. Seasoned with basil pesto. To be enjoyed by mixing the creamy center of the cheese with the other ingredients.

Toasted rustic bread topped with creamy avocado, marinated salmon, and runny poached eggs. Served with a yogurt sauce (tzatziki). A classic brunch dish, rich and flavorful.

Cold pasta salad with Mediterranean vegetables, parmesan, and cured ham. Pesto sauce binds it all with notes of basil and garlic.

Refreshing salad with crunchy vegetables, salty sheep's cheese (feta), and olives. Simply dressed with olive oil and oregano. Ideal in warm weather.

Classic French salad served with warm goat cheese on toast, drizzled with honey. The sweet and savory mix is complemented by the crunch of walnuts and bacon.

Crisp romaine lettuce topped with chicken, parmesan, and croutons, tossed in a creamy anchovy dressing. A great international classic, rich and textured.

Raw minced and seasoned beef, served with a raw egg yolk. Accompanied by classic condiments (capers, onions) and fries. For raw red meat lovers.

Variation of the classic tartare prepared with Italian flavors with parmesan, basil, and olive oil. Served raw with fries.

Tender, marbled beef cut (intramuscular fat), grilled to your preference. Served with fries and your choice of sauce.

A premium cut of beef (ribeye) known for its rich flavor and marbling. Grilled and generously served with fries and sauce.

Chicken strips cooked in a creamy sauce with coconut milk and mild curry. Served with vegetable rice. A comforting dish with exotic flavors.

Pasta stuffed with spinach and fresh cheese, coated in a rich blue cheese (gorgonzola) sauce. Topped with salty cured ham.

Layered pasta dish alternating meat sauce (beef and tomato), béchamel, and melted cheese. Baked until golden brown. Served with a green salad to lighten it.

Fried chickpea patties, served here with pasta-like vegetables and tomato sauce. A flavorful vegetarian option.

Long, flat pasta served in a creamy sauce made from four different cheeses. Rich and comforting.

Creamy Italian rice dish cooked slowly with broth, topped with mushrooms and parmesan. Melting texture.

Classic beef burger with melted cheddar cheese and raw vegetables. Served with homemade fries.

Burger topped with a breaded and fried chicken fillet, with cheddar and fresh vegetables. Crispy and tender.

Beef burger with slices of smoked grilled bacon and cheddar. Rich and smoky flavor.

Beef burger with a sweet and savory touch thanks to goat cheese and honey.

Meatless burger with a homemade vegetable patty and cheese. A complete vegetarian alternative.

Long pasta with prawns (gambas) enhanced by a spicy chorizo (Spanish chili sausage) sauce.

Delicate white fish fillet, grilled and served with a creamy mushroom risotto. A light and refined dish.

Sea bream fillet cooked pink, served with a chunky mashed potato and a light sauce with olive oil and vegetables.

Complete menu for children under 12 years old including a main course, a dessert, and a drink.

Assortment of cold meats and cured meats (salami, cured ham, pâté). Ideal for an aperitif.

Assortment of French cheeses (goat, blue, pressed cheese). For sharing.

The best of both worlds: a selection of charcuterie and cheeses on one board.

A portion of cheese to choose from the current selection.

Selection of three different cheeses served on a plate.

Special of the day, ask your server.

Caramelized upside-down apple tart, served warm with crème fraîche. Melting and sweet.

Chocolate cake with a warm liquid center. Served with vanilla ice cream and caramel.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar.

Slice of brioche dipped in an egg-milk mixture and pan-fried in butter. Served with caramel ice cream.

Small choux buns filled with vanilla ice cream and generously topped with hot chocolate sauce.

A coffee accompanied by an assortment of three miniature desserts.

Vanilla ice cream sundae with hot chocolate sauce and whipped cream.

Fruity sundae with red and lemon sorbets, coulis and whipped cream.

Coffee and vanilla ice cream drizzled with cold espresso or coffee coulis, with whipped cream.

Chocolate version of the liégeois: chocolate and vanilla ice cream, chocolate sauce, and whipped cream.

Create your sundae with 2 or 3 scoops of ice cream or sorbet of your choice.

Classic crêpe with melted butter and sugar.

Crêpe with fruit jam.

Gourmet crêpe with spread or chocolate sauce.

Crêpe drizzled with salted butter caramel sauce.

Chocolate crêpe served with a scoop of cold ice cream for contrast.

Crêpe drizzled with alcohol (Grand Marnier) and flambéed at the table.

Sparkling Italian mineral water.

Still mineral water.