Le Beaujolais d'Auteuil

Traditional charcuterie composed of pork pieces in parsleyed jelly or cooked terrine. Melting texture and rustic taste. Served with pickles and bread.

Thin slices of dry sausage or spicy chorizo. Salty and spicy flavors, ideal for an aperitif.

Box of premium sardines preserved in oil. Tender flesh rich in marine flavors. Served with toast and butter.

Large assortment of various charcuterie (hams, sausages, terrines). Ideal for sharing and discovering different flavors.

Fresh juice extracted to order from organic carrots and a touch of ginger. Sweet, vitamin-rich, and slightly spicy flavor.

Classic French bistro starter. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Whole cooked artichoke, served with vinaigrette sauce on the side. Leaves are detached one by one to be dipped in the sauce.

Camembert cheese baked until melted, drizzled with honey. Served warm with a fresh green salad for contrast.

Fresh starter layering avocado and shrimp, bound by a creamy tomato and mayonnaise cocktail sauce.

Squid rings coated in batter and fried. Crispy on the outside, tender on the inside. Served with a tartar sauce with capers and herbs.

Very thin slices of cooked octopus, marinated with basil, garlic, and olive oil. Firm yet tender texture, Mediterranean flavors.

Prawns wrapped in a crispy leaf (brick pastry or dough), served with a light and smooth pea mousse.

Fresh Italian cheese with a creamy center, served with flavorful heirloom tomatoes, olive oil, and basil.

Grilled white fish fillet, accompanied by black olive purée (tapenade) and a stew of sun-kissed vegetables (ratatouille).

Short pasta served risotto-style in a creamy zucchini sauce, flavored with basil and sprinkled with Italian cheese.

Sautéed veal kidneys served in a creamy mustard sauce. Accompanied by homemade mashed potatoes.

Raw minced beef seasoned with capers, onions, and condiments. Served fresh with homemade fries and salad.

Imposing bone-in beef to share, grilled to perfection. Juicy and flavorful meat. Served with roasted potatoes and green beans.

Thin chicken escalope pounded and quickly grilled to remain tender. Served with creamy mashed potatoes and green salad.

Thai-inspired dish: marinated and grilled beef, cut into strips, served with a spicy and tangy sauce.

Minced veal, briefly pan-seared (quick sear), seasoned with Italian flavors (sun-dried tomatoes, parmesan).

Beef brisket slow-cooked until tender, then roasted for a crispy crust. Served with mashed potatoes.

Lamb confit for 7 hours, shredded and presented as a Tatin tart or molded. Extremely tender and flavorful meat.

Large fresh and balanced composed salad mixing grains, fish, creamy avocado, and tangy grapefruit.

Crispy romaine lettuce salad with chicken, croutons, parmesan, and creamy Caesar dressing with anchovies and garlic.

Kid-friendly menu including a main course (grilled or breaded meat) and a sweet drink.

A portion of aged cheese selected by a Meilleur Ouvrier de France.

Platter including a selection of various cheeses to discover different flavors and textures.

Italian coffee dessert, soaked biscuits and mascarpone cream, dusted with cocoa.

Fresh dessert made of blended or chopped strawberries in a light syrup flavored with mint.

Slices or pieces of fresh pineapple, juicy and sweet.

Airy and rich dark chocolate dessert, mousse-like and melting texture.

Egg custard topped with a golden liquid caramel. Smooth and silky texture.

Slice of brioche dipped in a milk-egg mixture and pan-fried, served hot with caramel and a scoop of vanilla ice cream.

Individual chocolate cake with a flowing praline center, served with vanilla custard.

Artisanal ice cream from the famous Berthillon house.

Ice cream cup with sauce (coffee or chocolate) and whipped cream.

Ice cream cup drizzled with alcohol (pear eau-de-vie or orange liqueur).

French aperitif cocktail based on white wine and fruit cream.

Aperitif based on Bordeaux wine and fruit liqueurs.

Refreshing cocktail based on Prosecco, Aperol (Italian bitter), and sparkling water.

French bitter aperitif based on gentian roots.

Portuguese fortified wine, sweet and rich.

Italian vermouth, wine flavored with herbs.

Refreshing anise-flavored drink, served with fresh water.

Sparkling version of Kir, prepared with Champagne and crème de cassis.

Classic cocktail based on Campari, red Vermouth, and sparkling water.

Natural mineral water (Vittel: still, Perrier: sparkling).

Prestigious natural sparkling mineral water, fine bubbles.

Sparkling Italian cocktail.

Bitter Italian cocktails based on Campari and Vermouth.

Cocktails based on vodka (Moscow) or gin (London), ginger beer, and lime.

Energizing cocktail based on vodka, coffee liqueur, and espresso.

Cola soda.

Sparkling or tonic waters.

Fermented ginger soda, spicy taste.

Sweet lemon-flavored carbonated drink.

Small bottle of still mineral water.

Orange or peach iced tea sodas.

Glass of milk.

Refreshing drinks based on coffee, chocolate, or tea.

American whiskey.

Blended Scotch whisky.

Peaty and peppery Isle of Skye Scotch single malt.

Sweet and fruity Speyside Scotch single malt.

Powerful and complex Japanese whisky.

Add a soda to accompany the whisky.

Light Mexican blonde beer.

Artisanal Parisian India Pale Ale style beer, bitter and aromatic.

Alcohol-free blonde beer.

Fresh juice extracted to order.

Mix of two fresh fruit juices.

Mix of three fresh fruit juices.

Light and fruity red wine from Beaujolais.

Beaujolais Cru, full-bodied and structured.

Dry and aromatic light red wine from the Loire Valley (Cabernet Franc).

Red wine from the South of France, spicy and fruity.

Great Bordeaux wine, structured and elegant. Price for Magnum or prestige bottle.

Dry and very fruity white wine from the Southwest.

Dry white wine from the Loire Valley, mineral and crisp (Sauvignon Blanc).

Pale pink, dry, and fruity rosé from Provence.

Italian sparkling wine.

Champagne.

Grand Champagne from a renowned house.

Prestigious rosé Champagne.

Aged grape brandy aged in barrels.

Artisanal fruit eau-de-vie.

Apple (Calvados) or pear (Williamine) eau-de-vie.

Various liqueurs (mint, lemon, cream of whisky).

Classic espresso or decaffeinated.

Coffee with milk or hot cocoa drink.

Espresso coffee topped with milk foam.

Selection of organic teas and herbal teas.