Le Declic

A classic hot sandwich made with ham and melted cheese between two slices of toasted bread. Crispy and savory, it's a French bistro staple. Served hot, with a side salad.

Similar to a croque-monsieur with ham and cheese, but topped with a fried egg. The runny yolk adds richness to the grilled sandwich. Served hot with salad.

A variation of the croque-monsieur, replacing ham with salmon. Offers a delicate marine flavor combined with melted cheese and toasted bread. Served hot.

A whole camembert baked until melted and runny, seasoned with honey and herbs. Rich, creamy, and fragrant. Ideal for sharing by dipping bread.

Sardines served in their can, accompanied by peppers and olives. A rustic and salty appetizer, appreciated for the authentic taste of the fish. Eaten with bread.

A rustic meat pâté (usually pork), served cold with pickled condiments. Coarse texture and savory seasoned meat flavor. A classic French charcuterie to spread on bread.

Eggs baked in a ramekin with tomato coulis. The whites are set and the yolk remains runny. A warm and comforting dish to be eaten with a spoon or bread.

A portion of crispy fried potatoes. Salty and golden, served with classic sauces. A popular side dish or snack.

A plate of fries topped with pieces of hot dog-style sausage. A simple and hearty dish, combining the crispiness of fries with the softness of the sausage.

An assortment of cured and smoked meats (salami, cured ham, terrine). Salty and rich in flavor. Perfect for sharing as an appetizer with bread.

A selection of various French cheeses (soft, hard, blue). Offers a range of dairy and aged flavors. Enjoyed with bread, often at the end of a meal or as an appetizer.

A large platter combining charcuterie and cheeses. Allows you to taste a bit of everything, from the saltiness of the meats to the creaminess of the cheeses. Ideal for a convivial meal to share.

Thin slices of 36-month aged Parma ham, served with gherkins. The ham is tender, salty, and melts in your mouth. An exceptional Italian charcuterie.

The classic Italian pizza with tomato sauce, fior di latte mozzarella, and fresh basil. Simple and balanced. The perfect base to appreciate the quality of the dough.

Traditional pizza without cheese, topped with tomatoes, anchovies, oregano, and basil. Intense tomato and garlic flavor. Very light and aromatic.

Spicy pizza topped with spicy salami (spianata). The heat of the chili contrasts with the sweetness of the mozzarella. For those who like spicy dishes.

The 'Queen' pizza, a classic with cooked ham, mushrooms, and mozzarella. Mild and crowd-pleasing flavor, very popular in France.

Pizza topped with ricotta and yellow tomatoes, offering a milder, creamier flavor. Delicate and slightly sweet thanks to the yellow tomatoes.

Pizza topped with spicy minced meat, onions, and peppers. Flavors inspired by North African cuisine. Rich and hearty.

Pizza featuring buffalo mozzarella (from water buffalo milk), which is creamier and more flavorful than classic mozzarella. Simple yet luxurious.

Tuna and mozzarella pizza, often with onions or tomatoes. The fish flavor pairs well with the tomato base. Salty and satisfying.

Pizza without tomato sauce, topped with various grilled vegetables and friarielli. Fresh and light, ideal for vegetarians.

Four cheese pizza, typically mozzarella, gorgonzola, and other Italian cheeses. Very rich, creamy, and with a powerful taste. For cheese lovers.

Pizza topped with seafood such as salmon and shrimp on a white base. Mild marine flavors combined with cheese.

Gourmet pizza with truffle cream, ricotta, and cured ham. A blend of noble ingredients for a refined and intense truffle flavor.