Le Cercle Luxembourg

Traditional soup made from caramelized onions and beef broth. Often served gratinated with cheese and croutons. Rich, sweet, and comforting flavor.

Snails cooked in their shells with parsley and garlic butter. Tender texture and pronounced herbaceous flavor. A classic of French gastronomy to be enjoyed with bread.

Whole Camembert cheese baked in the oven until melted, flavored with gingerbread. Served warm with a salad for a fresh contrast. Creamy, salty, and slightly sweet taste.

Hard-boiled eggs served with a creamy, often homemade, mayonnaise. A simple and popular bistro starter. Creamy texture and rich taste.

Pâté en croûte made of a meat filling baked in shortcrust pastry. Served cold with a salad. Tasty mix of crispy and melting textures.

Small square pasta stuffed with cheese, often Gruyère or cream cheese. Served hot with cream. Melting texture and delicate taste.

Beef stew slow-cooked in red wine with vegetables. The meat is very tender and the sauce is rich and creamy. Served with tagliatelle pasta.

Free-range chicken, roasted or grilled, served with homemade fries. The meat is firm and flavorful. A simple and comforting dish.

Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with sautéed potatoes. Rich and typical flavor of the Southwest.

Selected cut of beef from the chef (ribeye, sirloin, etc.), grilled to your liking. Served with crispy fries and salad. Rich in grilled meat flavor.

Raw minced beef seasoned (capers, onions, mustard, egg yolk). Served fresh with hot fries. Tender texture and tangy taste.

Grilled flank steak, known for its fibrous texture and pronounced flavor. Usually served rare with fries. A classic of Parisian bistros.

Savoyard gratin made with potatoes, bacon, onions, and melted Reblochon cheese. Very rich and creamy winter dish. Served with a salad to lighten it.

Fresh fish selected according to the day's market. Prepared grilled or in sauce, accompanied by vegetables or starches. Ask your server for details.

French specialty, frog legs are sautéed in plenty of butter, garlic and parsley. Texture similar to chicken but more delicate.

Cubes of fresh raw salmon mixed with avocado and seasoned with citrus or herbs. Served cold. Fresh, light, and creamy.

White fish fillet fried in a crispy batter. Served with fries. Crispy on the outside, tender on the inside.

Extra portion of side dish of your choice: homemade fries or green salad.

Mixed salad served with slices of toasted bread topped with melted goat cheese. Mix of hot and cold, creamy and crunchy.

Crispy romaine lettuce with breaded chicken, Italian cheese and a creamy garlic-anchovy dressing. A rich and flavorful international classic.

Typical Niçoise salad with tuna, hard-boiled eggs, fresh vegetables, and olives. Dressed with olive oil. Fresh, colorful, and balanced.

Vegetarian salad based on quinoa and various seasonal vegetables. Light dressing. Healthy, nutritious, and fresh.

Short pasta served with a creamy sauce made with Auvergne blue cheese and crushed walnuts. Intense flavor and crunchy texture from the walnuts.

Layers of pasta interleaved with tomato sauce (vegetable or meat) and béchamel, gratinated in the oven. Served with a salad. Hot and hearty dish.

Pasta with a tomato sauce with herbs de Provence, garlic, and olive oil. Sunny and fragrant flavors from the South of France.

Pasta served with a creamy sauce infused with fresh basil. Smooth, creamy, and aromatic.

Classic burger with ground beef patty, melted cheese, and toppings in a brioche bun. Served hot with fries.

Special burger recipe that changes daily according to the chef's inspiration.

Meat-free burger with a nutritious vegetable patty made from grains and legumes. Served with a suitable sauce. Healthy and tasty option.

Hot sandwich with ham and cheese, gratinated in the oven. Served with fries and salad. Crispy and melting.

Like the Croque Monsieur, but topped with a fried egg. Served with fries and salad. Richer and more indulgent.

Classic beaten egg omelette, filled with your choice of ham or cheese. Served with fries and salad.

Omelette filled with ham and cheese. Complete and tasty.

Two-layer sandwich with chicken, bacon, lettuce, tomato, and mayonnaise. Served with fries. An international classic.

Small side plate, choice of crispy fries or fresh green salad.

Portion of French blue cheese with a veined paste. Strong taste and creamy texture.

Uncooked pressed cheese, originating from the Massif Central. Fruity taste and firm texture.

Famous Norman cheese with a soft rind and bloomy rind. Rich taste and melting texture.

Selection of different cheeses served with bread. Ideal for finishing the meal or pairing with wine.

Upside-down apple tart, caramelized with butter and sugar. Served warm with fresh cream. Sweet and melting.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Hot/cold and hard/soft texture contrast.

Individual chocolate cake with a molten center. Served warm with vanilla crème anglaise. Intense chocolate flavor.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served with ice cream and caramel. Very indulgent and soft.

Mixture of fresh seasonal fruits cut into pieces. Light and refreshing dessert.

Daily sweet creation by the chef. Ask for today's flavor.

Dense American chocolate cake, often with nuts. Served with crème anglaise.

A coffee or tea accompanied by a selection of mini-desserts. Perfect for tasting several sweets.

A glass of champagne accompanied by a selection of sweet petit fours. For a festive end to the meal.

Thin crepe served hot with a simple topping of your choice: sugar, lemon juice, or jam.

Crepe filled with melted hazelnut-chocolate spread.

Indulgent crepe with Nutella and fresh banana slices.

Crepe served with a scoop of ice cream of your choice. Hot/cold contrast.

Crepe flavored with Grand Marnier orange liqueur, with candied oranges. Often flambéed.

Add a scoop of ice cream or whipped cream to your crepe.

Coffee ice cream sundae with vanilla and coffee ice cream, drizzled with coffee sauce and topped with whipped cream.

Classic ice cream sundae with chocolate and vanilla ice cream, rich chocolate sauce and whipped cream.

Simple and elegant ice cream dessert: vanilla ice cream, hot chocolate sauce, and whipped cream.

House specialty with vanilla and pistachio ice cream, brownie pieces, and chocolate sauce.

Lemon sorbet with vodka. A very refreshing digestive dessert.

Frozen dessert made of crunchy meringue, vanilla and strawberry ice cream, and red fruit coulis.

Banana cut in half served with three scoops of ice cream (vanilla, strawberry, chocolate), sauce, and whipped cream. A hearty classic.

Create your sundae with the flavors of your choice.

Light and thirst-quenching blonde beer.

India Pale Ale, hoppy beer with a pronounced bitterness and aromatic notes.

Hazy wheat beer, smooth and often flavored with citrus or spices.

Blonde abbey beer, round and fruity with spicy notes.

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

Classic Danish lager beer, balanced and refreshing.

Alcohol-free alternative that retains the taste of beer.

Selection of refreshing sodas and carbonated drinks.

Classic fruit juices served chilled.

Creamy fruit nectar.

Infused drink served cold with ice cubes.

Freshly squeezed fruit juice made to order.

Blend of fresh orange and lemon juice.

Natural still mineral water from the French Alps.

Naturally sparkling mineral water.

Sparkling mineral water, more fizzy version.

Short and strong espresso, intense in aroma.

Espresso with a drop of milk (hazelnut) or diluted with hot water (long).

Large black coffee, milder than an espresso.

Large coffee with milk or double shot of espresso.

Rich and creamy hot chocolate, made with real melted chocolate.

Hot chocolate or coffee topped with a generous layer of whipped cream.

Espresso with hot milk and milk foam.

Infusion of tea leaves or herbs, served hot.

Italian cocktail based on sparkling wine (Prosecco), bitters (like Aperol or Campari), and sparkling water.

Refreshing Cuban cocktail based on rum, fresh mint and lime.

Strong and sweet Brazilian cocktail, based on sugarcane spirit.

Tangy Mexican cocktail served in a salt-rimmed glass.

Elegant and fruity Venetian cocktail based on prosecco and peach.

Classic, fresh, and sparkling cocktail.

Exotic and complex tiki cocktail with almond and fruit flavors.

Salty and spicy cocktail based on tomato juice, often consumed at brunch.

Creamy and sweet tropical cocktail.

Classic cocktail based on whiskey, served on ice.

Comforting hot drink combining coffee, whiskey, and cream.

Energizing cocktail with intense coffee flavor, served cold.

Traditional drink from the French West Indies, simple and strong.

Fruity and sweet cocktail, very popular.

Alcohol-free version of the famous Spritz.

Alcohol-free version of Pina Colada.

Alcohol-free version of the Mojito, very refreshing.

Signature house cocktail, fruity and sparkling.

Vitamin-rich fruit juice blend.

Assortment of cold meats (ham, sausage, terrine).

Assortment of various cheeses.

Platter combining charcuterie and cheeses, ideal for sharing.

Breaded and fried chicken pieces, served with a light sauce.