Le Congrès Auteuil

Warm leeks served with a vinaigrette sauce. A French bistro classic, tender and slightly tangy.

Rustic pâté made from coarsely chopped and seasoned pork. Firm texture and meaty flavor, served with bread and pickles.

Poached eggs served in a rich red wine sauce with lardons, onions, and mushrooms. A flavorful and comforting Burgundian dish.

Small square pasta filled with cheese and herbs, served in a creamy chive sauce. Melting texture and delicate flavor.

Small purple artichokes marinated in oil and spices, served with aged Cantal cheese. A mix of vegetable and savory flavors.

Fresh salad with creamy avocado, shrimp, and citrus fruits, accompanied by a smooth pink cocktail sauce. Fresh and slightly sweet-salty.

Rich and velvety soup made with various fish and crustaceans. Served with a spicy garlic sauce (rouille) and toasted bread.

Roasted beef bone containing rich, fatty marrow, seasoned with sea salt. To be spread on toasted bread for a melting, decadent bite.

Raw salmon diced and marinated with lime juice and herbs. Fresh, light, and tangy.

Snails cooked in their shells with parsley and garlic butter. Firm texture and intense herbaceous flavor. To be enjoyed hot with bread.

Tender, flaky white fish, served with a butter, caper, and lemon sauce (grenobloise). Accompanied by potatoes.

Whole grilled white fish, delicate and flavorful flesh. Served with a rich butter and white wine sauce.

Marine variation of the Alsatian dish, with fermented cabbage and an assortment of fish and seafood instead of charcuterie. Topped with white butter sauce.

Tender and sweet pan-seared mollusks, served with a creamy butter sauce. Melting texture.

Noble flatfish with fine, firm flesh. Prepared traditionally with butter and lemon (meunière) or simply grilled.

Large grilled crustacean served whole. Sweet and firm flesh, accompanied by a rich egg and tarragon sauce.

Very tender veal offal, served with a spicy mustard sauce and potatoes.

Pan-fried liver slice, tender and rich in iron, deglazed with sherry vinegar for a tangy touch.

Veal ragout simmered in a creamy white sauce with mushrooms and small onions. A great French family classic.

Fatty pork cut slow-cooked until melting, served with creamy mashed potatoes.

Thick grilled salmon fillet, served with a classic butter and shallot sauce.

Roasted lamb, tender and fragrant, served with its herb jus and small potatoes.

Large, fleshy mussels, served cold.

Small, very flavorful shrimp, to be peeled yourself.

Shellfish to be eaten raw, firm and iodized.

Sea snails cooked in court-bouillon, served cold with mayonnaise.

Classic cooked shrimp, served cold.

Whole cooked crab, white and delicate flesh.

Refined crustaceans with fine, sweet flesh.

Whole cooked and chilled lobster, served with mayonnaise.

Large complete assortment of seafood and crustaceans on ice. Ideal for a complete experience.

Luxurious platter including a whole lobster and a selection of oysters and crustaceans.

Varied tasting of different types and sizes of oysters.

Balanced assortment to discover oysters and shellfish.

Platter focused solely on crustaceans (crabs, lobster, shrimp), without oysters or shellfish.

Quality roasted chicken, firm flesh and authentic taste. Served with a simple jus and mashed potatoes.

Classic burger with melted cheese and fresh toppings.

Pork tripe sausage (AAAAA is a mark of superior quality). Strong and distinctive flavor. Served with mustard sauce.

Raw beef, minced and seasoned (capers, onions, sauce). Can be requested lightly seared (pan-fried).

Pan-seared duck foie gras fillet, served pink. Sweet and sour vinegar sauce.

Veal kidney, firm texture and pronounced flavor. Served with a grain mustard sauce.

Hearty Alsatian dish: fermented cabbage filled with various sausages and pork meats.

Beef cut with long fibers, very flavorful and tender if cooked rare. Served with sweet shallots.

Marbled beef cut (intramuscular fat) grilled. Juicy and flavorful.

Beef fillet center cut, the most tender cut, thick and grilled.

Tender beef fillet topped with a creamy crushed pepper sauce.

All-inclusive set menu with aperitif, wine, and coffee. Excellent value for money.

Lunch or dinner set menu allowing you to choose two dishes from a selection.

Selection of French cheeses served with a glass of Port wine to accompany the Roquefort.

Meringue (whipped egg whites) poached and served floating on a liquid vanilla custard. Light and sweet.

Choux pastry filled with praline cream (hazelnut/almond). A French pastry classic.

Light and intense dessert with quality dark chocolate.

Choice of artisanal ice creams (creamy) or sorbets (fruit).

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Thin puff pastry filled with roasted apple slices, served warm with ice cream.

Thick brioche slice dipped in an egg-milk mixture and pan-fried. Rich, warm, and indulgent.

Tangy lemon tart topped with a soft, light meringue.

Gâteau soaked in rum syrup. Served with whipped cream.

Choux buns filled with vanilla ice cream and topped with melted hot chocolate upon serving.

Special menu for children with adapted portions.