Le Franklin

A classic French breakfast consisting of pastries, buttered bread, and drinks. Ideal for starting the day with a sweet touch. · The taste is mainly sweet and buttery thanks to the croissant and toast. The hot drink and orange juice provide comfort and freshness. · Traditionally enjoyed by dipping toast or croissant into the hot drink.

A more substantial version of the Parisian breakfast, including eggs and a fresh item (dairy or fruit). Offers a balance between sweet and savory. · Combines the sweetness of pastries with the saltiness of eggs. Varied texture, from the crispness of the bread to the softness of the omelette. · A complete morning meal, perfect for an energy boost.

A classic composed salad with grilled chicken, hard-boiled egg, and hard Italian cheese. Dressed with a creamy sauce. · Crunchy texture thanks to the croutons and salad, with the umami taste of Grana Padano cheese. · A light yet filling dish, often served as a main course at lunch.

Regional salad highlighting Puy green lentils, served with smoked salmon and a runny egg. A terroir specialty. · Mix of earthy lentil textures and melting salmon and egg. Rich and smoky flavors. · Enjoyed by breaking the poached egg so the yolk mixes with the lentils.

An Italian-inspired salad with charcuterie (coppa), cheeses, and marinated vegetables. · Fresh and tasty, with salty notes of coppa and olives. · Perfect for a light starter or a summer meal.

Typical salad featuring Crottin de Chavignol goat cheese, served hot or cold with potatoes and grapes. · Sweet and savory contrast with grapes and strong goat cheese. Sautéed apples add softness. · A rustic and indulgent dish.

Hawaiian bowl composed of marinated raw fish, rice, and numerous fresh fruits and vegetables. · Very fresh and colorful, offering a mix of crunchy and melting textures with an exotic touch of mango. · A healthy and balanced dish.

Layered sandwich served with toasted bread, filled with chicken, crispy bacon, egg, and raw vegetables. · Crispy and soft texture at the same time. Classic and comforting flavors. · Usually served cut into triangles with fries.

Slice of toasted bread topped with mashed or sliced avocado, smoked salmon, and a poached egg. · Creamy thanks to avocado and egg, with the salty touch of salmon. · A modern and popular brunch dish.

Hot ham and cheese sandwich, baked until golden. · Crispy on the outside and melting on the inside. Very tasty. · A classic French bistro dish, served here with a salad.

Version of Croque-Monsieur with a fried egg on top (resembling a lady's hat). · Same flavors as the Croque-Monsieur with the rich egg yolk added. · Unmissable brasserie dish.

Assortment of cheeses or charcuterie served on a wooden board. Ideal for sharing. · Variety of flavors and textures depending on the selection. · Generally enjoyed as an aperitif with bread and wine.

Large board combining cheeses and charcuterie, often with specialties from Auvergne (the 'Bougnat' referring to Parisians from Auvergne). · Offers a complete and convivial tasting experience. · Perfect for sharing with friends over a drink.

The most classic Neapolitan pizza, simple and delicious, in the colors of the Italian flag. · Fresh tomato and basil (pesto) flavors with melting mozzarella. · A safe bet for simplicity lovers.

Classic pizza topped with ham (rostello), mushrooms, and olives. · Rich and flavorful, a perfect balance between meat and vegetables. · One of the most popular pizzas in France.

Spicy pizza with Italian cured meats (ventricina and 'nduja). · Spicy and meaty flavor, for those who like chili. · Warm and intense.

Pizza with pronounced marine flavors with salty anchovies and capers. · Strong and salty taste, typical of southern Italy. · For lovers of intense flavors.

Gourmet pizza topped with a ball of creamy fresh cheese (burrata) and greens. · Contrast between the hot pizza and the fresh, creamy burrata. Very creamy. · A refined and fresh pizza.

Folded pizza, trapping the filling and aromas. · Juicy and surprising, with an often runny yolk inside. · A different take on open-faced pizza.

Pizza topped with chicken pieces and mushrooms. · Mild and consensual flavor, enhanced by pesto. · Ideal for those who prefer poultry over charcuterie.

White base pizza (cream) with Italian cured ham added after cooking. · Rich and creamy, with the delicate saltiness of Parma ham. · An elegant and flavorful pizza.

The pizza for cheese lovers, combining four distinct Italian varieties. · Very rich, melting, and complex in taste thanks to the blend of mild and strong cheeses (like gorgonzola). · Indulgent and filling.

Tuna pizza with a cream base and vegetables. · Mild fish flavor combined with the creaminess of the base and the fruity taste of peppers. · An original alternative to meat pizzas.

Vegetarian pizza with an assortment of grilled vegetables. · Fresh and light, highlighting the natural taste of vegetables. · A healthy and tasty option.

Luxurious pizza flavored with black truffle. · Intense and earthy truffle aroma, softened by cream and cheese. · For a refined gastronomic experience.

A French brasserie classic: hard-boiled eggs topped with homemade mayonnaise. · Simple, creamy, and comforting. · Enjoyed as a cold starter, often with a little bread.

Fresh stretched-curd Italian cheese with a creamy center, served with salad and pesto. · Very creamy texture and delicate milky taste. · A very popular refreshing starter.

Traditional rockfish soup, served with a spicy sauce (rouille) and toasted bread. · Intense and comforting marine flavor. · Spread the rouille on the croutons and float them in the soup.

Thin slices of smoked salmon served with classic accompaniments. · Smoky flavor and melting texture, enhanced by the acidity of lemon. · An elegant and simple starter.

Rustic meat pâté, a specialty of French charcuterie. · Coarse texture and seasoned meat taste. · Eaten spread on country bread, often with gherkins.

Onion soup served with bread and gratinated with cheese. · Very warm, savory, and slightly sweet thanks to the caramelized onions. · A typically Parisian comfort dish.

Poached eggs served in a red wine sauce with bacon and onions. · Flavorful dish, typical of Burgundy. The sauce is winey and tasty. · A warm and gourmet starter.

French festive dish par excellence, served with a sweet touch. · Melting texture and rich, buttery taste. · Enjoyed on toasted bread.

Raw minced and seasoned beef, served with fries. · Freshness of raw meat enhanced by condiments (capers, onions, sauces). · A classic brasserie dish for red meat lovers.

Long-fibered beef cut, renowned for its flavor, served grilled. · Juicy and flavorful meat, accompanied by a sweet shallot sauce. · A choice cut for steak lovers.

A marbled and generous piece of beef, grilled. · Very tender and flavorful thanks to the intramuscular fat. Served with a creamy béarnaise sauce. · For big appetites.

High-quality veal cut, served with a gratin and mushroom sauce. · Tender and delicate meat, enhanced by the forestière sauce. · A refined regional dish.

Vegetarian alternative to steak, made from soy. · Firm texture reminiscent of meat, served with stewed vegetables. · A healthy and meat-free dish.

Farm-raised chicken roasted in the oven, golden skin and tender meat. · Authentic roasted poultry flavor. Simple and delicious. · The Sunday dish par excellence.

Duck leg slow-cooked in its own fat, a specialty of the Southwest of France. · Very tender meat that falls off the bone, with crispy skin. Rich flavor. · A traditional and indulgent dish.

Regional burger with strong blue cheese (Bleu d'Auvergne). · Strong blue cheese flavor that pairs well with beef. · For lovers of strong cheeses.

Burger with Mediterranean flavors, sun-dried vegetables, and mozzarella. · Fresher and juicier than a classic burger thanks to the vegetables. · A touch of Italy in a burger.

The classic burger with melted cheddar cheese. · Simple, effective, and comforting. · The benchmark for burgers.

Whole fresh fish (often sea bream or bass) baked in the oven. · Delicate and flavorful fish, served with side vegetables. · A light and healthy choice.

Breaded and fried cod fillet, served with fries. · White fish coated in a crispy breading. Eaten with tartar sauce. · A classic of Anglo-Saxon pub cuisine.

Italian rice slowly cooked in broth until creamy, with seafood. · Rich and creamy texture, marine flavors. · A sophisticated rice dish.

Long pasta served with either a meat and tomato sauce (bolognese) or an egg, cheese, and bacon sauce (carbonara). · Classic and comforting pasta dishes. · Choose based on your preference for tomato or cream/egg.

Flat pasta served with a luxurious truffle sauce. · Intense truffle flavor, very fragrant and creamy dish. · For lovers of fine flavors.

Layers of pasta, vegetables, and cheese baked in the oven. · Gratinéed dish, hot and melting, without meat. · An indulgent vegetarian alternative.

Lunch menu with good value for money, served on weekdays. · Allows you to choose two dishes from a selection (marked ** on the menu or on the slate). · Ideal for a complete lunch meal.

Menu specially designed for children with adapted portions and dishes they like. · Includes a main course, a dessert, and a drink.

A portion of French cheese of your choice, served with green salad. · Allows you to end the meal on a savory and typical note. · To be enjoyed with bread.

Selection of three different cheeses to vary the pleasures. · Ideal for discovering several regional varieties. · Served with bread.

Whole small goat cheese, served with a crunchy walnut salad. · Goat cheese has a typical flavor that pairs perfectly with walnuts. · A light and tasty end to the meal.

Italian coffee and mascarpone dessert. · Creamy, smooth, with the taste of coffee and cocoa. · An essential classic.

Dessert based on crunchy meringue, here garnished with autumn flavors (apple, chestnut). · Play of textures between the crunchy meringue and the creamy filling. · Very sweet and indulgent.

Vanilla cream dessert topped with a layer of hard caramelized sugar. · Creamy and cold underneath, hot and crispy on top. · An iconic French dessert.

Small cake soaked in lemon liqueur (Limoncello) served with cream. · Spongy and very fragrant, with a hint of alcohol and lemon. · A fresh and digestive dessert.

Cooked fruits covered with a crumbled shortcrust pastry. · Mix of melting fruits and crunchy topping, served warm with cold ice cream. · Comforting and fruity.

Pizza dough cooked and topped with chocolate and hazelnut spread. · Very indulgent, hot, and chocolatey. · For chocolate lovers.

Brioche dipped in a mixture of eggs and milk then pan-fried, served with caramel. · Moist, warm, and sweet. A return to childhood. · Delicious hot-cold dessert with ice cream.

Whipped fresh dairy, simple and light. · Creamy texture, fresh and tangy taste. · Can be sweetened to taste.

Thin pancakes cooked in a pan, sprinkled with sugar. · Simple and classic. · The traditional French dessert.

Crêpes served with a sweet topping of your choice. · Indulgent and customizable. · Ideal for an afternoon snack or at the end of a meal.

An espresso coffee served with an assortment of small desserts (mignardises). · Allows you to taste several desserts in small portions. · Perfect for those who can't decide.

Version of the Café Gourmand with another hot drink of your choice. · Same concept of tasting mini-desserts with your favorite drink.

Cream puffs filled with vanilla ice cream and topped with hot chocolate. · Delicious contrast between the choux pastry, cold ice cream, and hot chocolate. · A highly appreciated classic.

Large scoop of flavored ice cream (chocolate, caramel, or coffee) with whipped cream. · Rich and creamy frozen dessert. · To refresh yourself with indulgence.

Classic ice cream sundae: vanilla ice cream, hot chocolate sauce, and whipped cream. · Simple and timeless.

Ice cream served with a small glass of alcohol to pour over it. · Digestive dessert reserved for adults.

Ice cream sundae inspired by Tatin tart with apples and caramel. · Mix of textures and temperatures.

Ice cream sundae with chestnut flavor. · Sweet and sugary, perfect in winter.

Ice cream sundae with Italian flavors, with candied amarena cherries. · Fragrant and elegant.

Composition of ice creams or sorbets of your choice from a wide variety of flavors. · Refreshing and light.

Floral and fruity non-alcoholic cocktail. · Sweet and fragrant, very refreshing.

Exotic and very fruity mix based on pineapple and red fruits. · Sweet and tangy.

Tropical multi-fruit cocktail. · Vitamized and sunny.

Non-alcoholic version of Piña Colada. · Creamy and exotic, pronounced coconut flavor.

The famous Cuban cocktail in a non-alcoholic version. · Very refreshing thanks to mint and lime.

Spicy ginger cocktail sweetened with vanilla. · Spicy and original.

Vibrant red berry cocktail, full of antioxidants. · Tangy and fruity.

Non-alcoholic version of the Venetian Spritz. · Slightly bitter and sparkling.

Aperitif wine-based cocktail, fresh and elegant. · Citrus notes and slight bitterness.

Classic vodka and ginger cocktail. · Spicy and thirst-quenching.

Summer fruity cocktail mixing two white spirits. · Sweet and festive.

Herbal and spicy cocktail. · The complex taste of Jägermeister is refreshed by cucumber and ginger.

Classic blue lagoon cocktail. · Bitter orange and lemon taste, visually striking.

Selection of great cocktail classics. · Sure bets, from the most refreshing to the fruitiest.

Spritz revisited with elderflower liqueur. · Floral, light, and sparkling.

The iconic Italian cocktail with bitter orange. · Refreshing, bitter, and sparkling.

Spicy and powerful Mexican cocktail. · Perfect balance between the acidity of lime and the strength of tequila.

Cane rum-based Brazilian cocktail. · Strong and very lemony.

Elegant pink cocktail. · Fruity and tangy.

Energizing coffee cocktail. · Intense, creamy, and caffeinated.

Modern and popular passion fruit cocktail. · Exotic, sweet, and creamy.