Le Ballon des Ternes

Lunch menu offering a choice of classic brasserie dishes. Traditional homemade French cuisine.

Sea snails cooked in court-bouillon, served cold with mayonnaise. Firm texture and briny flavor. To be eaten with picks.

Shellfish with firm, salty flesh, served raw on ice. Very marine and briny flavor.

Delicate seafood served in its spiny shell. The orange coral offers a creamy texture and a unique, powerful, and briny taste.

Large, high-quality prawns, served cold. Tender and sweet meat. To be peeled and dipped in mayonnaise or butter.

Large whole crab, cooked in court-bouillon. White, shredded, and flavorful meat. Requires a cracker to break the shell.

Small shrimp typical of the French coast. Very delicate and slightly salty taste. Can be eaten whole or peeled.

Refined crustaceans with white, delicate, and slightly sweet meat. Served cold on ice.

Plump Normandy oysters, nutty flavor and long finish. Served raw on ice.

Medium-sized oysters, plump and sweet. Raised on the beaches of the Normandy landings. Known for their nutty flavor.

Special oysters from the Arcachon Basin, firm and crisp flesh with a balanced taste between saltiness and sweetness.

Oysters matured in 'claires' (clay ponds) in Marennes-Oléron. Less fleshy, more pronounced marine taste with a terroir note.

Larger oysters, matured in 'claires'. Balanced marine flavor and pleasant texture.

Very renowned small oysters from the Gillardeau house. Firm, crisp flesh and a persistent sweet-salty taste.

Normandy oysters with a pronounced briny taste and crisp flesh. Known for their nutty flavor.

Selection of various oysters to discover different origins and sizes. Ideal for one person.

Platter of oysters and shellfish (whelks, shrimp). A light and fresh seafood meal.

Grand royal seafood platter for two. Includes a wide selection of oysters, crabs, and langoustines. Served on ice.

Traditional caramelized onion soup, topped with bread and cheese, gratinated in the oven. Hot and comforting.

Poached eggs served in a rich red wine sauce with bacon lardons and onions. A Burgundy classic.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melting texture and delicate taste.

Warm Lyon sausage served in slices, topped with a rich red wine sauce and truffle aroma. Savory and rustic.

House-made terrine of foie gras. Smooth texture and rich flavor. Served with toast.

Puff pastry filled with a creamy seafood mixture. Crispy on the outside and soft on the inside.

Creamy sweet potato soup, served with croutons flavored with truffle for an elegant touch.

Rabbit terrine served cold in slices, with a seasoned mixed salad. Traditional country starter.

Snails served hot in their shells with garlic and parsley butter. A French gastronomy essential.

Sautéed oyster mushrooms served with a soft-boiled egg and smoked bacon. A dish rich in autumnal flavors.

Oven-baked cod fillet, served with a light saffron sauce and fresh vegetables. Flaky white fish.

Scallops cooked in a creamy white sauce with mushrooms and small onions. Rich and delicate dish.

Roasted salmon fillet topped with a creamy sorrel sauce, a slightly tangy herb that pairs perfectly with fish.

Tender octopus pieces pan-seared with garlic and parsley, served with a smooth and creamy puree.

Poached smoked haddock fillet, usually served with a butter sauce or poached eggs. Characteristic smoky taste.

Marine variation of the Alsatian dish. Fermented cabbage served with various fish and seafood instead of charcuterie.

Beef piece slowly simmered in red wine until very tender. Rich and fragrant sauce.

Tender beef cut (

Raw minced and seasoned beef (capers, onions, sauce), served with fries. Fresh and iconic brasserie dish.

Duck leg slow-cooked in its fat, crispy skin and melting flesh. A classic from the Southwest.

Very tender pan-seared beef cut, served with a creamy crushed peppercorn sauce. Piquant flavor.

Tender chicken breast topped with a creamy morel mushroom sauce.

Sautéed kidneys served in a creamy mustard sauce. Distinctive flavor and slightly firm texture.

Traditional Alsatian dish made of fermented cabbage and an assortment of meats (sausages, bacon, pork). Hearty and convivial.

Potatoes cut into sticks and fried. Crispy and golden.

Sautéed potatoes flavored with garlic.

Cooked spinach leaves, served as a side.

Rice cooked with onions and broth. Separate and flavorful grains.

Mix of fresh salad leaves with vinaigrette.

Selection of French cheeses at different stages of aging. Usually served with bread.

Egg custard with liquid caramel. Smooth and melting texture.

Crispy tart filled with thin apple slices, served with salted butter caramel sauce.

Rich chocolate mousse, accompanied by gingerbread for a fragrant note.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar.

Whole pear gently cooked in a spiced syrup, served with a soft caramel.

Choice of fruit ice cream or sorbet flavors.

Pastry made of layers of crispy puff pastry alternated with flavored pastry cream.

A coffee served with an assortment of miniature desserts.

Poached meringue whites floating on crème anglaise, decorated with pink praline shards.

Crêpes served with a butter, sugar, and orange sauce, flambéed with Grand Marnier liqueur.

Selection of classic aperitifs (Ricard, Martini, etc.).

Fruit brandies, served as a digestif.

Sweet and flavored digestive liqueurs.

Classic white spirits.

Selection of standard whiskies.

Aged French brandies.

Single Malt Scotch Whisky.

Characterful Scottish whiskies.

Scottish island whiskies, often briny or spicy.

Aged whiskies (Single Malt and Bourbon).

Oak-aged plum eau-de-vie.

Unaged or young Armagnac.

Superior quality aged Armagnac.

Vintage Armagnac.

Prestigious very old Cognac.

20-year-old apple eau-de-vie.

Cognac Extra Old, long aged.

Grande Réserve Cognac.