Le Colibri

A sharing platter featuring a combination of cured meats and cheeses. Offers a variety of savory flavors and textures. Typically served with bread and pickles.

An assortment of cured pork products such as ham, sausages, and pâté. Salty, rich, and savory. Best enjoyed with crusty baguette and butter.

A selection of various French cheeses ranging from mild to strong. Creamy, crumbly, or firm textures. Served with bread for a classic finish to a meal or as an appetizer.

Bite-sized pieces of toasted ham and cheese sandwich. Crispy on the outside with melted cheese inside. A perfect savory snack for sharing.

A creamy dip made from chickpeas, tahini, lemon, and garlic. Smooth texture with a nutty flavor. Served with pita bread for dipping.

Large prawns coated in a crispy batter and fried. Crunchy exterior with tender seafood inside. Served with ketchup for dipping.

Small crispy rolls filled with vegetables or meat. Golden and crunchy. Dipped in sweet chili sauce for a balance of savory and sweet.

Roasted beef bone marrow served in the bone. Rich, fatty, and spreadable like butter. Seasoned with high-quality sea salt and eaten on toast.

High-quality canned sardines from a famous French brand. Oily, firm, and flavorful fish. Typically served with bread and butter.

A creamy dip made from fish roe (cod or carp). Salty, savory, and smooth. Spread on pita bread.

A classic French bistro starter featuring hard-boiled eggs topped with mayonnaise. Simple, creamy, and savory.

An assortment of cured pork products such as ham, sausages, and pâté. Salty, rich, and savory. Best enjoyed with crusty baguette and butter.

A block of rich duck liver pâté. Smooth, buttery texture with a delicate savory flavor. Spread on toasted bread.

Thin slices of cured, smoked salmon. Oily, salty, and smoky flavor. Served with toast and lemon.

A rich broth made from caramelized onions and beef stock, topped with croutons and melted cheese. Savory, sweet, and comforting.

A rustic soup featuring cabbage as the main ingredient. Hearty and warming with a mild vegetable flavor.

Fresh raw oysters sourced from Cancale, Brittany. Known for their firm flesh and strong oceanic, briny taste. Served on ice with lemon or vinaigrette.

Traditional Escargots de Bourgogne cooked in garlic and parsley butter. Chewy texture with a rich, aromatic herbal flavor. Eaten with a small fork.

A platter combining both charcuterie and cheese selections. Great for sampling a variety of French staples.

A French take on the hot dog, often using a baguette instead of a soft bun. Served with sausage and melted cheese.

A grilled ham and cheese sandwich typically made with béchamel sauce. Crispy, cheesy, and satisfying. A staple of French cafés.

Also known as a Croque Madame. A Croque Monsieur topped with a fried egg. Rich and hearty.

A variation of the Croque Monsieur using Roquefort cheese. Offers a pungent, sharp, and salty blue cheese flavor.

A Mediterranean-style grilled sandwich with tuna, tomatoes, and anchovies. Savory and distinctively flavored.

A grilled sandwich inspired by the Alsace region, featuring sausage and egg. Hearty and savory.

A simple plate of either ham slices or sausage served with french fries. Classic comfort food.

A savory tart with an egg custard filling and various daily ingredients like vegetables, cheese, or meat. Served warm.

A fresh salad with classic Parisian ingredients like ham, cheese, and eggs. Light yet protein-rich.

Similar to a Niçoise salad. Features tuna, anchovies, and olives. Briny, savory, and refreshing.

A salad featuring warm goat cheese on toast (Chèvre Chaud). Creamy, tangy cheese contrasts with fresh greens and crunchy walnuts.

A fresh salad with salmon and artichokes, balanced by the sweetness of apple.

A rich salad from Southwest France featuring cured ham and duck foie gras. Decadent, savory, and gourmet.

A hearty salad containing Roquefort cheese and warm potatoes. Strong, salty cheese flavor with satisfying textures.

An Asian-inspired salad with fried rolls and shrimp. likely served with a tangy dressing. Crunchy and flavorful.

Large prawns roasted and served with Ratatouille, a vegetable stew from Provence. Light and flavorful.

Battered and fried fish served with fries. Accompanied by tsatsiki (yogurt cucumber sauce) instead of tartar sauce.

Pizza topped with aromatic white truffle oil or shavings. Rich, earthy, and luxurious flavor.

A beef patty served without a bun, topped with a fried egg (steak à cheval). Served with fries.

A large, premium cut of beef known for its marbling and flavor. Served with rich, buttery béarnaise sauce.

A lean and flavorful cut of beef. Grilled and served with french fries.

Beef burger patty with melted cheese in a bun. Served with fries. Classic and satisfying.

Raw, high-quality beef chopped and seasoned with capers, onions, and sauce. A traditional French bistro dish. Cool, savory, and tender.

Choucroute Garnie. Fermented cabbage served with a variety of meats like sausages, pork, and potatoes. Sour and savory.

A coarse-grained sausage made from pork intestines. Known for its distinct, pungent aroma and strong flavor. An acquired taste.

Duck leg slow-cooked in its own fat until tender, then crisped. Rich, savory, and melt-in-the-mouth.

Chicken breast coated in a peanut crust and fried. Served with spicy mayo and vegetable stew.

Fresh mussels steamed in a broth of white wine, shallots, and parsley. Served with fries (Moules-Frites).

Pasta served with a simple, classic tomato and basil sauce. Light and vegetarian-friendly.

Pasta served with a creamy sauce made with eggs, cheese, and cured pork (bacon or pancetta). Rich and comforting.

A side dish portion of your choice of starch or vegetable.

Fee for substituting the standard side dish with another option.

Extra serving of sauce to accompany your meal.