Le Cristal-Bar

A slice of toasted bread topped with classic Mediterranean flavors. It combines the freshness of tomato and melted mozzarella with aromatic herbs. A simple and tasty dish reminiscent of pizza.

A classic French tartine topped with cooked ham and melted cheese. All enhanced with tomato sauce and gratinated in the oven. A comforting and crispy dish.

A rich and creamy tartine for cheese lovers. It combines the mildness of crème fraîche with the character of goat cheese and Roquefort. Served hot and melted.

A meat-free option filled with various vegetables like zucchini and mushrooms. The tomato base and grated cheese add richness and binding. Ideal for a light and balanced meal.

An assortment of various cheeses served on a wooden board. Usually accompanied by fresh bread. Perfect for sharing or a light tasting.

A selection of cold meats and cured meats such as sausage, cured ham, or pâté. Served with bread and sometimes pickles. A French appetizer classic.

The best of both worlds: a board combining cheeses and cold cuts. Ideal for those who want to try everything. To be enjoyed with good bread.

The famous French hot sandwich with ham and cheese, gratinated. The sandwich bread is crispy and the cheese is melted. Served here with a green salad.

A variation of the croque-monsieur topped with a fried egg (egg on horseback). The runny yolk adds a creamy richness to the gratinated sandwich. Served with a salad.

A version of the croque-monsieur replacing ham with chicken. Still gratinated with cheese and served hot. Accompanied by salad for freshness.

A hot sausage served in a soft long bun. Accompanied by crispy fries. A popular and filling on-the-go meal.

A simple plate of grilled sausages and fries. A classic and satisfying brasserie dish. Enjoyed by young and old.

Beaten eggs cooked in a pan, simply seasoned with salt and pepper. The outside is golden and the inside remains fluffy. A light and protein-rich dish.

An omelette filled with diced cooked ham. The ham adds a salty touch and chewiness to the fluffy eggs. A lunch classic.

An omelette generously filled with melted cheese, such as Emmental or Gruyère. The cheese stretches with every bite. Rich and comforting.

An omelette enhanced with grilled smoked bacon bits. The smoky and salty flavor of the bacon pairs perfectly with the mildness of the eggs. Tasty and rustic.

An omelette filled with sautéed mushrooms. The mushrooms add an earthy flavor and tender texture. Ideal for a vegetarian yet hearty meal.

A complete omelette usually combining ham and cheese (or bacon and cheese). It's the richest and most indulgent version. Perfect for big appetites.

A large meal salad with sliced chicken, fresh vegetables, and egg. It's a balanced, fresh, and filling dish. Perfect for a healthy lunch.

A rustic salad typical of the Auvergne region. It contains cured ham, potatoes, and local cheese (often blue cheese). Rich in flavors and textures.

A French bistro classic: a fresh salad topped with toasted bread toasts with melted goat cheese. The hot-cold and crispy-creamy contrast is delicious.

A Mediterranean salad originating from Nice. It combines tuna, anchovies, black olives, and raw vegetables (sometimes with rice depending on the version). Fresh and flavored with olive oil.

Baguette sandwich generously spread with country-style pâté. The coarse texture of the pâté contrasts with the crusty bread. Often served with pickles.

Baguette sandwich spread with rillettes (confit and shredded pork). It's creamy, rich, and very flavorful. A traditional snack.

The quintessential French sandwich: baguette with butter and slices of dry sausage. Simple but delicious thanks to the quality of the cold cuts.

Simple vegetarian sandwich with slices of Gruyère (cooked pressed cheese). Mild and fruity, served in a crusty baguette.

Baguette sandwich filled with Camembert, a famous soft-ripened cheese from Normandy. The taste is pronounced and the texture is creamy.

The classic 'ham and butter'. Fresh baguette, salted butter, and superior cooked ham. The essential on-the-go lunch in France.

Sandwich filled with dried and salted cured ham (country ham). A more intense flavor than cooked ham, with a melt-in-your-mouth texture.

Sandwich combining cooked ham and cheese (often Emmental or Gruyère). A reliable and balanced choice.

A ham sandwich enriched with crunchy fresh vegetables like lettuce, tomatoes, and sometimes hard-boiled eggs. Fresh and complete.

Sandwich filled with a mixture of tuna (often with mayonnaise) and fresh raw vegetables (lettuce, tomato). A popular alternative to cold cuts.