Le Bariolé

A short, strong espresso, made with Perle Noire quality beans. Intense and rich flavor, with a thin layer of golden crema on top. Traditionally drunk hot and black.

An espresso with a tiny touch of hot milk or milk foam. The color is reminiscent of a hazelnut. A balance between the strength of the coffee and the sweetness of the milk.

Two shots of espresso served in a single cup. Ideal for those who need a stronger boost. Strong and full-bodied taste.

A large long coffee with hot, frothy milk. Similar to a café au lait, creamy and smooth. Often consumed at breakfast.

Italian drink made of espresso, hot milk, and a thick layer of milk foam. Sometimes sprinkled with cocoa. Creamy and airy texture.

A rich hot chocolate topped with a generous layer of whipped cream. Very indulgent, sweet, and comforting. To be enjoyed with a spoon for the cream.

A long coffee or double espresso topped with whipped cream. The bitterness of the coffee contrasts with the sweet creaminess. An indulgent drink.

Selection of teas (black, green) or infusions (herbal teas) served with hot water. Light and aromatic drink. Ask for the current selection.

Hot drink based on milk and cocoa or melted chocolate. Sweet, sugary, and comforting. Ideal in cold weather.

A simple glass of milk, served hot or cold according to your preference. Mild and neutral. Can be consumed on its own or to soften coffee.

Hot alcoholic drink based on rum (3 Rivières), hot water, lemon, and sugar. Traditionally drunk to warm up or treat a cold. Strong and lemony taste.

Heated red wine infused with spices (cinnamon, cloves) and citrus fruits. Sweet, spicy, and warm. Typical of Christmas markets and winter.

Hot cocktail made of coffee, Irish whiskey, sugar, and cream. A powerful blend of alcohol and coffee, softened by the cream. Drunk through the cold cream.

Bakery pastry such as a croissant or pain au chocolat. Flaky and buttery texture. A French breakfast classic.

Slice of bread, likely baguette, served with butter and artisanal jam. Simple and crunchy. Traditional accompaniment to morning coffee.

Classic American cola-flavored carbonated drink, sweet and caffeinated. Served chilled, often with a slice of lemon.

Citrus sodas. Orangina is orange-based with pulp, Schweppes is tonic and slightly bitter or citrus-flavored. Fizzy and refreshing.

Lemonade mixed with syrup (mint, grenadine, strawberry, etc.). Very sweet and fizzy drink, popular in France. Ask about available flavors.

Sweet, transparent lemon-flavored carbonated drink. Similar to Sprite or 7Up but often less sweet. Very thirst-quenching.

Infused and chilled tea, often fruit-flavored, or coffee served on ice. Large refreshing drinks. Ideal for summer.

Various bottled fruit juices. Fruity and sweet flavors. Served chilled in a glass.

Freshly squeezed citrus juices made to order. Rich in vitamins and very fresh. Natural, acidic, and sweet taste.

Small bottle of Vittel still mineral water. Neutral and hydrating.

Still mineral water mixed with fruit syrup (mint, grenadine, lemon, etc.). A simple and sweet alternative to sodas.

Very fizzy, naturally sparkling mineral water. Neutral taste with strong bubbles. Served chilled, often with lemon.

Perrier sparkling water mixed with flavored syrup. Combines the fizziness of the water with the sweetness of the fruit.

Bottle of still (flat) or sparkling (fizzy) mineral water. Essential to accompany a meal.

A complete breakfast menu including a hot drink, fruit juice, and a pastry or bread. A savory option with eggs is available for an additional charge.

A hearty meal served on Sunday mornings and afternoons, combining breakfast and lunch elements. Includes drinks, pastries, eggs, a main course (bagel), and a dessert.

Lunch set menu available on weekdays. Allows you to choose two dishes from a selection marked with an asterisk (*): either a starter and a main course, or a main course and a dessert. Fresh brasserie cuisine.

Today's special starter, which changes daily based on market products and the chef's inspiration. Ask your server for details.

Today's main course or a grilled beef steak. Traditional and generous cuisine. Served hot with a side dish.

Menu designed for children with simple and popular dishes (meat, chicken, or ham), a dairy or fruit dessert, a syrup drink, and a small surprise.

Burger topped with crispy breaded chicken and cheese. Served with fries cut and cooked on-site. A hearty and flavorful dish.

The house signature burger with beef, melted cheese, and homemade fries. Juicy and rich in flavor.

Ring-shaped bread filled according to your choice (cheese/bacon, fish, or vegetarian). Served with sautéed potatoes. An original alternative to the burger.

Hard-boiled eggs cut in half, the yolk mixed with mayonnaise and herbs, then returned to the white. A classic, simple, and creamy bistro starter.

Creamy preparation based on smoked fish roe (often cod), oil, and breadcrumbs. Salty and smooth, enjoyed spread on bread.

Rustic meat pâté prepared on-site, usually made with pork. Served cold with bread and pickles. Meaty and authentic taste.

Risotto-style rice balls stuffed with cheese (mozzarella and Cantal), breaded and fried. Crispy on the outside and melting on the inside.

Refined starter combining artichoke purée, a runny yolk egg, and raw salmon marinated in salt and sugar. A blend of delicate textures and flavors.

Smoked fish fillets with intense flavor, served with melting potatoes flavored with basil. A brasserie classic, salty and oily.

Oven-baked eggplant with tomato, topped with a crumbled Parmesan cheese topping. Savory, melting, and slightly crispy on top.

Mix of vegetables stewed in a spicy red curry sauce and creamy coconut milk. Served with aromatic rice. Thai-inspired dish, mild and fragrant.

Pasta dish coated in a rich white truffle and Cantal cheese sauce. Powerful truffle flavor and creamy cheese.

Risotto prepared with spelt (an ancient grain) instead of rice, cooked with tomato. Enhanced with lemon for acidity, ricotta for sweetness, and hazelnuts for crunch.

Small pasta parcels filled with cheese and herbs, served in a creamy leek and Cantal cheese sauce. A very comforting gratin dish.

Small ball of fresh Italian cheese with a creamy center (burrata), served with pesto (basil sauce), heirloom tomatoes, and crumbled Parmesan. Fresh and summery.

Thick and tender beef cut, grilled to your liking. Served with homemade fries. A simple dish highlighting the quality of the meat.

Beef seared on the outside and raw on the inside, thinly sliced. Served with a spicy and tangy Thai sauce ('crying tiger') and cheese rice croquettes.

Large piece of marbled and juicy beef (300g). Grilled and served with fries. For big appetites and red meat lovers.

Raw beef, minced and seasoned (capers, onions, sauces). Served fresh with hot fries. Tender texture and zesty taste.

Fatty and flavorful pork cut, cooked for a long time to be tender then grilled for crispiness. Served with mashed potatoes.

Duck leg slow-cooked in its own fat until very tender. Crispy skin and meat that falls off the bone easily. Served with melting potatoes.

Chicken breast coated in peanut (satay) sauce and coconut milk. Served with quinoa and crushed peanuts. Mild and fragrant Asian flavors.

Beef stew cooked very slowly (6 hours) with rosemary. The meat is extremely tender and the sauce is rich. Served with a creamy purée.

Large mixed salad with warm potatoes, Cantal cheese, cured ham, and a fried egg on top. A complete meal, mixing hot and cold.

Salad topped with crispy breaded chicken pieces, cheese, croutons, and deviled egg. Crispy and indulgent, similar to a Caesar salad.

Fresh salad with marinated raw salmon, cheese, and egg. Light yet filling, ideal for fish lovers.

White fish with a delicate texture, served with an exotic curry and coconut sauce and vegetables. Light, fragrant, and healthy.

Thin slices of raw salmon marinated in a thick sweet and savory soy sauce. Served with fried cheese rice balls. An original fusion of Japanese and Italian cuisine.

Dessert of the day varying according to the chef's inspiration. Inquire with your server.

Selection of French cheeses. Served with bread. Ideal for finishing the meal on a savory rather than sweet note.

Variation of the classic Italian dessert, made with Nutella spread, biscuits, and mascarpone cream. Very rich and sweet.

Light and intense dark chocolate mousse. Light and airy texture. A French classic.

Small chocolate cake, cooked on the outside but with a molten center. Served hot. Very indulgent.

Tartlet with a thin, crispy crust topped with oven-baked apple slices. Simple, fruity, and light.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard.

Aged French brandies. Cognac is grape-based, Calvados is apple-based. Drunk slowly at the end of a meal.

Aged grape eau-de-vie from southwestern France. Rich and aromatic. Traditional digestif.

Colorless pear eau-de-vie with an intense fruit flavor. Very aromatic.

Fruit eau-de-vie (plum or yellow plum). Strong and fruity alcohol.

Wild raspberry eau-de-vie. Delicate red fruit aroma.

Sweet and icy Italian lemon liqueur. Very refreshing after a hearty meal.

Mint liqueurs. 27 is milder, 31 is stronger and drier. Intense minty taste.

Italian liqueur based on bitter almonds or apricot kernels. Sweet almond taste, reminiscent of marzipan.

Irish cream liqueur. Creamy, sweet, and milky with notes of cocoa and vanilla. Often drunk on the rocks.

Rum infused with fruits and spices. Sweet, fruity, and complex taste.

Selection of premium brand spirits available at the bar.

Classic refreshing Cuban cocktail based on rum, fresh mint, lime, and sparkling water.

Fruity variation of the Mojito with red berries or coulis.

Brazilian cocktail based on sugar cane alcohol (cachaça) and crushed lime. Strong and tart.

A variation of the Caipirinha where cachaça is replaced by vodka.

Energizing cocktail with a cold coffee taste, shaken to create a creamy foam.

Bright orange, bitter, and sparkling Italian aperitif, served with an orange slice.

Creamy and sweet tropical cocktail with pineapple and coconut.

Complex and powerful tiki cocktail with almond and citrus flavors.

Long drink spiced with ginger beer. Moscow with vodka, London with gin.

Elegant, fruity, and tart pink cocktail, served without ice.

A variation of the Negroni where gin is replaced by sparkling wine (Prosecco). Lighter and more effervescent.

Classic whiskey-based cocktail, served on ice, strong and aromatic.

Alcohol-free version of the Mojito. Very refreshing with mint and lime.

Alcohol-free version of Piña Colada. Exotic coconut-pineapple smoothie.

Mix of tropical fruit juices. Sweet and vitamin-rich.

Fresh lemon drink, simple and thirst-quenching.

Large glass (50cl) of house draft lager at a reduced price.

Draft beer mixed with syrup and lemonade (Monaco) or Picon bitter. Happy Hour price.

Selection of alcoholic or non-alcoholic cocktails at a preferential rate.

Glass of Champagne sparkling wine at Happy Hour price.

25cl carafe of wine (white, rosé, or red) to share or not.

Typical anise-flavored aperitif from the south of France. Mixed with fresh water. The drink becomes cloudy and milky.

Pastis mixed with syrup (orgeat for Mauresque, grenadine for Tomate).

Italian vermouth (Martini) or red bitter (Campari). Drunk chilled with or without ice.

Fortified wines. Muscat is fruity, Porto is rich and sweet.

White wine mixed with fruit cream. A classic and light aperitif.

Tennessee whiskey. Notes of caramel and vanilla.

Whiskies (Scotch or Irish). Accessible and round taste.

Classic white spirits. Can be drunk neat or with a mixer.

Rum infused with fruits and spices.

Light house lager. Thirst-quenching with a low alcohol content.

Parisian India Pale Ale. Bitter and aromatic with citrus notes.

Belgian abbey beer, round and slightly fruity.

Strong lager beer. Malty and powerful taste.

Classic French lager. Refreshing and balanced.

Light and cloudy wheat beer. Notes of citrus and coriander.

Blonde beer mixed with Picon (orange bitter). Mildly bitter taste characteristic of northern France.

Beer flavored with tequila. Sweet and festive.

Artisanal Norman cider. The brut is dry, the rosé is fruitier and tangy.

Artisanal sparkling apple juice, non-alcoholic.

Alcohol-free version of 1664. Lager beer taste without the effects of alcohol.