Le Carré Français

An egg slow-cooked at a precise low temperature to achieve a silky, custard-like texture. Served with savory mushrooms, asparagus, and aromatic truffles. Eat with a spoon, mixing the yolk with the garnish.

A rich, buttery duck or goose liver pâté prepared in-house. Served with sweet onion marmalade and soft brioche bread. Spread the foie gras on the bread to enjoy the contrast of textures.

Slices of salmon smoked over beech wood, offering a delicate smoky flavor. Served with Nordic bread toast and dill-infused fresh cream. Assemble the fish and cream on the toast.

A tasting platter featuring assorted cured meats, French cheeses, foie gras, and pâté. Offers a variety of savory, salty, and rich flavors. Best enjoyed as a shared appetizer.

Classic French escargots baked in shells with a rich garlic and parsley butter. The texture is slightly chewy and tender. Use the small fork provided to pull the meat from the shell.

A savory soup made with caramelized onions and beef broth, topped with toasted bread and melted Emmental cheese. Rich and warming. Eat the cheesy bread with the broth.

A spreadable paste made from sardines, seasoned and served on crispy toast. It has a rich, savory seafood flavor. Enjoy as a light appetizer.

A pairing of three premium fresh oysters with a glass of champagne. Includes Belon and Concave varieties. The salty brine of the oysters complements the bubbly dry wine.

Three fresh raw oysters served on the half shell. They have a slippery texture and a briny ocean flavor. Typically eaten with a squeeze of lemon or mignonette sauce.

Half a dozen fresh raw oysters served on the half shell. Briny, refreshing, and rich in minerals. Slurp directly from the shell.

A dozen fresh raw oysters, perfect for sharing. Served on ice to keep them chilled. Enjoy the pure taste of the sea.

A special preparation of three oysters, likely with unique toppings or dressings. A twist on the classic raw oyster experience.

A salad featuring breaded and fried goat cheese (Crottin) on mixed greens. Includes red onions, walnuts, caramelized pears, and balsamic glaze. A mix of warm, creamy cheese and crisp vegetables.

A classic salad from Nice containing tuna, eggs, tomatoes, green beans, and olives. This version uses seared tuna tataki. Refreshing and protein-rich.

A hearty salad with sliced chicken, bacon, tomatoes, and aged Comté cheese on lettuce. Dressed with a yogurt sauce and croutons. Similar to a Caesar salad but with French ingredients.

Layered vegetables presented in the style of a millefeuille pastry. Served with radish extract and basil pesto. A light, artistic vegetarian dish.

A cold summer soup made from blended melon and watermelon, garnished with goat cheese. Sweet, savory, and very refreshing.

Vegetables battered in tempura and fried on sticks like lollipops. Served with a cooling yogurt, cucumber, and herb dip. Crispy and fun to eat.

Three varieties of French cheese, breaded and fried until melting. Served warm. Crispy outside with a gooey center.

A selection of four protected-origin French cheeses. Varies in texture and strength. Eaten with bread and condiments.

A large tasting board of seven different protected-origin French cheeses. Ideal for sharing and exploring different cheese profiles.

A five-course tasting menu highlighting classic French cuisine. Dishes change based on the chef's selection. A comprehensive dining experience.

A traditional French stew made with beef slow-cooked in red wine with onions and mushrooms. Served with creamy mashed potatoes. The meat is tender and the sauce is rich and savory.

A gourmet burger using a patty made of duck meat, topped with mushrooms. Served on soft, slightly sweet pain de mie bread. Richer and gamier than a beef burger.

Raw beef minced and seasoned with classic tartare ingredients like capers, mustard, and Worcestershire sauce. Served with a side salad. Soft texture with a piquant, savory flavor.

A grilled rib steak served with fried potatoes. The steak is juicy and flavorful with a good amount of marbling. A classic bistro dish.

Chicken slow-cooked in a sauce made from apple cider. The meat is very tender and the sauce has a slightly sweet and tart profile.

A house-special beef burger served with fries. A hearty meal with a savory patty and classic fixings.

Sliced duck breast cooked at low temperature (sous-vide) to ensure even doneness and tenderness. Usually served pink and juicy.

Tender slices of veal served with smooth mashed potatoes. A mild, comforting meat dish.

Raw salmon marinated in citrus juices (agrums). The acid 'cooks' the fish, resulting in a firm texture and fresh, zesty flavor.

A fillet of cold fish served with a purée of peas and intense dried tomatoes. A light dish with contrasting sweet and savory flavors.

Tuna lightly seared on the outside and raw inside (tataki style). Served with onions and orange for a citrusy, aromatic accompaniment.

Seared scallops served with slightly bitter endives and sweet orange. A sophisticated seafood dish with balanced flavors.

A seafood version of the Alsatian classic Choucroute. Features fermented cabbage (sauerkraut) topped with salmon, white fish, prawns, and scallops.

A pan-fried assortment of seasonal mushrooms. Earthy and savory.

Creamy, smooth potatoes mashed with butter and milk. A classic comfort side dish.

Sticks of potato deep-fried until golden and crispy. Salted and served hot.

Fresh mixed lettuce greens with a light dressing. A simple palate cleanser.

A traditional Provençal vegetable stew with eggplant, zucchini, peppers, and tomato. Soft texture and rich in vegetable flavor.

Thin French pancake served with salted butter and sugar. A classic sweet-and-salty combination.

Thin French pancake filled or topped with chocolate sauce. Sweet and indulgent.

Thin French pancake served with mixed fresh fruit and a scoop of vanilla ice cream.

Thin French pancake with salted butter caramel sauce. Rich, sweet, and buttery.

Thin French pancake drizzled with honey and lemon juice. Sweet with a tangy citrus kick.

A famous French dessert crêpe with caramelized sugar, butter, tangerine or orange juice, and zest. Often flambéed with liqueur.

Thin French pancake topped with strawberries, chocolate sauce, and whipped cream (Chantilly). A popular dessert combination.

Desserts from the trolley or display cart. Likely a selection of daily cakes, tarts, or pastries.

Sliced fresh fruit platter. A light and healthy dessert option.

Seasonal fruits served with sweet whipped cream (Chantilly).

A savory galette made from buckwheat flour, filled with cooked ham and melted Emmental cheese. Nutty flavor and crispy edges.

The 'complete' galette containing ham, cheese, and a sunny-side-up egg. A staple of Breton cuisine.

Buckwheat galette filled with house-smoked salmon, wilted spinach, and tangy sour cream.

A savory-sweet galette with goat cheese and honey infused with hazelnut notes.

Galette filled with creamy Brie cheese, cured raw ham, and sweet caramelized onions.

Meat-free galette filled with spinach in béchamel sauce and mushrooms.

A classic French grilled cheese sandwich with ham and béchamel sauce inside. Toasted until golden and bubbly.

Similar to a Croque Monsieur but topped with a fried egg. The 'hat' of the egg makes it a 'Madame'. Rich and filling.

A seafood variation of the croque sandwich with salmon and lemon-zest infused béchamel sauce.

An open-faced or toasted sandwich on dark Nordic bread. Topped with creamy avocado, salmon, and a soft poached egg.

Soft, fluffy eggs stirred while cooking. Simple and creamy.

Eggs boiled for a short time so the yolk remains runny. Served with crunchy bread croutons flavored with truffle.

Beaten eggs fried with butter or oil in a frying pan. Folded over and served hot.

An omelette filled with mixed vegetables.

An omelette filled with sautéed mushrooms.

A classic omelette filled with diced ham and melted cheese.

A gourmet omelette flavored with aromatic truffle.

A buttery, flaky pastry shaped like a crescent. Crisp on the outside and soft inside.

A rectangular pastry made of croissant dough filled with dark chocolate.

A croissant filled with almond cream and topped with sliced almonds and powdered sugar.

Also known as 'Pain aux Raisins'. A spiral pastry with custard cream and raisins.

A pastry filled with apple compote or slices. Sweet and fruity.

Fresh French baguette served with butter.

Fresh baguette served with butter and fruit marmalade.

A savory tart with a custard filling of eggs, cream, bacon (lardons), and cheese.

A vegetarian savory tart filled with spinach and cheese custard.

A savory tart filled with salmon pieces and creamy egg custard.

A tasting plate featuring slices of three different types of quiche.

The sandwich of the day, ingredients vary.

Sandwich with salmon filling.

A buttery croissant filled with ham and cheese.

A double-decker sandwich, likely with chicken, bacon, lettuce, tomato, and mayonnaise. Served with fries.

A standard alcoholic mixed drink.

A non-alcoholic mixed drink or mocktail.

Freshly extracted juice made from carrots, orange, and lemon. Rich in Vitamin C.

Sweet and fruity juice blend of strawberry and pineapple.

A cleansing juice blend with vegetable notes from celery and chicory, sweetened with orange.

A zesty and earthy juice blend. Ginger adds a spicy kick to the apple and carrot base.

Refreshing juice high in water content from cucumber and tomato, balanced with apple.

Standard individual dessert pastry.

Dessert pastry featuring seasonal ingredients.

A small, round cake with a meringue-based shell and a filling of ganache or buttercream. Delicate and sweet.

Three macarons of your choice.

A concentrated shot of coffee with a rich crema. Strong and aromatic.

Espresso 'stained' with a small amount of foamed milk.

Coffee with the caffeine removed.

Espresso shaken with ice and sugar until frothy and cold.

Espresso diluted with hot water. Similar to drip coffee strength.

Decaffeinated espresso diluted with hot water.

Espresso corrected with a splash of liquor.

Two shots of espresso served in one cup.

Espresso topped with steamed milk and milk foam.

Cappuccino made with decaffeinated espresso.

Cappuccino made with soy milk instead of dairy milk.

Lactose-free soy cappuccino (redundant, but as listed).

Espresso with a large amount of steamed milk and a little foam.

Latte made with soy milk.

Latte made with lactose-free milk.

A caffeine-free coffee substitute made from roasted barley. Nutty flavor.

A small serving of coffee blended with ginseng extract. Sweet and energizing.

A large serving of coffee blended with ginseng extract.

Bottle of mineral water.

Large bottle of mineral water.

French sparkling mineral water.

Apple cider.

Assorted soft drinks.

Juice from various fruits.

Homemade iced tea.

Bottled or prepared tea flavored with lemon or peach.

Juice squeezed from fresh oranges.

A classic French breakfast set including fresh juice, coffee, yogurt, breads with condiments, and a pastry.

The Française breakfast set with an additional platter of cold meats and cheese.

A comprehensive weekend brunch menu containing eggs, a sandwich, juice, dairy, pastries, bread, cheese, dessert, and coffee. A full feast.