Le Buron

The typical Parisian breakfast. It consists of a coffee, a buttered toast, and a fresh croissant. Ideal for starting the day simply.

A more complete option with a hot drink, fruit juice, toast, and a croissant. A balanced and gourmet meal.

Inspired by the English breakfast, this option adds a plain omelette to the classic pastries and drinks. Rich and filling.

The most hearty breakfast, including drinks, pastries, and likely eggs or meat (the rest of the menu is cut off). Perfect for big appetites.

A great bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise. Simple and delicious.

A slice of artisanal country pâté prepared by Maison Mas. Rustic texture and authentic flavors, served with bread.

Goat cheese coated in crispy panko breadcrumbs and herbs, served warm on a bed of lettuce. A delicious mix of creamy and crunchy.

An iconic French specialty. Frog legs are sautéed with garlic and parsley. The meat is tender, somewhat reminiscent of chicken.

A semi-cooked duck foie gras, rich and creamy, accompanied by a sweet and savory chutney to balance the flavors. A refined dish.

A hot soup made from caramelized onions, topped with bread and a thick layer of gratinated emmental cheese. Comforting and flavorful.

Small rolls stuffed with beef, served with a spicy Sriracha sauce. Perfect for snacking as an aperitif.

Fried and crispy chickpea balls, served with chickpea puree (hummus) and a drizzle of olive oil.

Breaded and fried mozzarella cheese sticks, served melted with a tomato and basil sauce for dipping.

Spicy Creole-style fish fritters, crispy on the outside and tender on the inside. Served with a creamy tartar sauce.

A generous composed salad highlighting Auvergne products: cured ham, cheeses (warm goat cheese and cantal), egg, and walnuts. Hearty and complete.

A rich Southwestern salad with foie gras, smoked duck breast, and duck gizzards. A very hearty dish for duck lovers.

A salad based on fresh spinach, with bacon bits, potatoes, and blue cheese. A mix of rustic flavors.

Tender Angus beef pieces grilled on a skewer. Served with a zesty pepper sauce and homemade fries.

The fresh fish of the day, served with spinach, rice, and a lemony white butter sauce. A light and refined dish.

A ground beef steak topped with a fried egg, served with fries and salad. A must-have brasserie dish.

Salers breed beef cut by hand (not ground), seasoned with capers, onions, and condiments. Served raw and fresh.

Slow-roasted farm chicken to be tender and juicy. Served with its cooking juices and fries.

A traditional Auvergne sausage with a coarse texture, served with Aligot (mashed potatoes mixed with fresh tomme cheese, very stringy).

An Indian-inspired vegetarian dish. Red lentils simmered with mild spices and vegetables, served with rice.

Coquillette pasta cooked risotto-style with a truffle cream, gratinated in the oven. A comforting and luxurious dish.

A high-end version of the croque-monsieur with truffle. Toasted bread, ham, melted cheese, and truffle aroma.

Burger where the patty is smashed on the cooking surface to be crispy on the edges. Served with fries and salad.

Breaded and fried fish fillet, served with fries and homemade tartar sauce. A British classic.

A revisited kebab with slow-cooked shredded confit pork for ultimate tenderness. Rich in flavor.

Vegetarian version of the kebab (Vebab) with falafels, hummus, and fresh vegetables.

Noble cut of French lamb, served pink with its jus and melting potatoes with herbs.

An imposing (400g) and marbled piece of beef, grilled and served with several sauces and fries. For great meat lovers.

Top-quality pork chops, served with a creamy blue cheese sauce and Aligot.

Duck leg confit in its fat, tender meat and crispy skin. Served with white beans cooked with bacon.

Choux pastry filled with vanilla ice cream and topped with a warm milk chocolate sauce. A classic gourmet dessert.

Upside-down caramelized apple tart, served warm with thick crème fraîche.

A variation of the Italian tiramisu, replacing coffee with Nutella and classic biscuits with crunchy Speculoos.

Rich and dense chocolate cake with sweet pink praline pieces, served with a fluid crème anglaise.

Creamy white cheese served fresh with fruit jam. Simple and light.

Fresh cheesecake on a biscuit base, topped with a tangy red fruit coulis.

Light and airy homemade dark chocolate mousse.

The chef's pie of the day, served with a creamy caramel sauce.

Light and refreshing blonde draft beer.

Amber Corsican beer brewed with chestnut flour. Unique taste and strong character.

Corsican white beer flavored with maquis herbs. Fresh and fragrant.

Belgian abbey beer, often rich and malty.

Parisian India Pale Ale. Hoppy beer with a pronounced bitterness and citrus notes.

Alcohol-free blonde beer in a bottle.

Light Mexican blonde beer, often served with a lime wedge.

Classic sodas or sparkling water.

Mineral water or fruit sodas.

Fruit juices with no added sugar.

A glass of cold milk.

Sweet lemon-flavored carbonated drink, served on tap.

Add flavored syrup to your drink.

Freshly squeezed fruit juices made to order. Vitamins guaranteed.

Iced and frothy drinks.

Creamy drink made from blended milk and ice.

A small, strong, and intense black coffee.

Decaffeinated coffee.

Espresso diluted with hot water for a less strong taste.

Espresso with a drop of milk.

Double shot of espresso.

Large coffee with milk.

Large black coffee, less strong than espresso.

Rich and creamy hot chocolate.

Cup of hot milk.

Selection of teas or herbal teas.

Espresso with hot milk and milk foam.

Coffee topped with whipped cream.

Hot chocolate topped with whipped cream.

Hot drink made with water, rum, and lemon.

Mulled wine with spices (cinnamon, cloves).

Gourmet hot chocolate with marshmallows.

Hot chocolate served with brownie pieces.

Spiced black tea infused in hot milk.

Exotic and fruity cocktail based on rum.

Gin-based cocktail, smooth and fruity.

Floral and sparkling cocktail with vodka.

Tropical Tiki-style cocktail with aged rum.

Sophisticated cocktail with whisky and red fruits.

Fresh and tangy cocktail with tequila and kiwi.

Dark and complex cocktail mixing whisky and black vodka.

Very popular cocktail with vodka and passion fruit.

Floral cocktail with gin.

Bitter and sparkling Italian aperitif.

Floral variation of the Spritz with elderflower liqueur.

Bergamot Spritz.

Spicy and fruity non-alcoholic cocktail.

Exotic fruit non-alcoholic cocktail.

Very fruity non-alcoholic cocktail.