Le Môme du 18

A selection of starters of the day or from the menu. Light dishes to start the meal. Fresh and varied flavors depending on the season.

The main course of the lunch menu. Homemade recipes often inspired by traditional brasserie cuisine. Hearty and flavorful.

A sweet note to finish the meal. Homemade pastries or creams. Ideal for those with a sweet tooth.

A take on deviled eggs, likely served as a club sandwich or on toast. Creamy texture thanks to egg yolks and mayonnaise. A classic and indulgent starter.

Breaded and fried mozzarella balls. Crispy on the outside and melting on the inside. Eaten hot, often with a small sauce.

A creamy soup prepared with blended seasonal vegetables. Smooth and comforting texture. Served hot.

Fresh salad made of crunchy cucumbers and fragrant mint. Light dressing, often with yogurt or vinaigrette. Very refreshing.

Green salad served with goat cheese (Crottin de Chavignol), often warm on toast. Delicious hot-cold contrast. A French bistro classic.

Traditional soup with caramelized onions and beef broth. Topped with bread and cheese gratinated in the oven. Rich, flavorful, and warming.

Snails cooked in their shells with garlic and parsley butter. Firm texture and intense herbaceous flavor. To be eaten with bread to soak up the butter.

Fish fillet fried in a crispy batter, served with fries. Served with a creamy tartar sauce. A popular and hearty dish.

Pieces of chicken coated in breadcrumbs and fried. Crispy and golden. Usually served with a side like fries or salad.

Thick cut of beef, grilled to your liking. Pronounced beef flavor and juicy texture. Served with homemade fries and green salad.

Raw minced beef seasoned with capers, onions, and sauces. Tender and fresh texture. Served cold with hot fries.

Homemade burger with a beef patty, cheese, and toppings in a soft bun. Flavorful and hearty. Served with fries and salad.

Chicken burger (usually breaded or grilled) with toppings and sauce. Lighter flavor than beef. Served with fries and salad.

Thin sautéed poultry escalopes, often served with a lemon or cream sauce. Tender and delicate. Served with pasta or vegetables.

Small roasted potatoes with their skin, served with a creamy mushroom sauce. Comforting and flavorful vegetarian dish.

Whole Camembert baked until melted, drizzled with honey. Strong sweet and savory taste. To be eaten by dipping potatoes or bread.

Grilled or pan-seared salmon fillet, served with an herb sauce and cooked vegetables. Healthy dish rich in marine flavors. Tender and fatty flesh.

Gluten-free penne pasta served with a rich parmesan cheese sauce and fresh arugula. Dish suitable for gluten intolerant individuals. Creamy and peppery thanks to the arugula.

Italian rice slowly cooked in broth until creamy, with parmesan and mushrooms. Creamy texture and rich umami flavor.

Classic mixed salad with breaded chicken, parmesan, and creamy Caesar dressing. Mix of crunchy and tender textures. Fresh and complete dish.

Large mixed salad with salmon and various fresh and cooked vegetables. Fresh and balanced. Ideal for a light meal.

Italian dessert made with mascarpone, coffee, and soaked biscuits, dusted with cocoa. Creamy and airy texture. Mild coffee and cream flavor.

Crème brûlée baked in the oven, covered with a layer of crunchy caramelized sugar. Contrast of textures between the brittle top and the creamy custard.

Pastry made with a base of eggs and milk cooked on a crust. Firm and melting texture, vanilla flavor. A classic childhood dessert.

Chocolate cake with a molten center, served hot with a scoop of vanilla ice cream. Intense hot-cold mix and very indulgent.

Small tart filled with a tangy lemon cream. Crispy shortcrust pastry and creamy filling. Fresh and zesty flavor.

Airy dark chocolate dessert. Light texture and intense cocoa flavor. Classic and timeless.

Coffee served with an assortment of mini-desserts. Allows you to taste several sweets in small portions. Ideal for finishing the meal on a varied note.

Assortment of fried bites to share (cheese, chicken, risotto). Ideal for an aperitif. Eaten with your fingers.

Platter combining French charcuterie and cheeses. Usually served with bread and sometimes pickles. Perfect to accompany a glass of wine.

Large Croque-Monsieur (ham and cheese sandwich, grilled and gratinated). Served with fries and salad. A nostalgic and hearty bistro dish.

Selection of charcuterie (salami, cured ham, pâté...). To be enjoyed with bread.

Selection of aged cheeses. Served with bread. For dairy lovers.

Portion of freshly cut and cooked fries. Crispy and salty. Ideal side dish or snack.

Espresso coffee served at the counter. Small, strong, and aromatic.

Hot drink made from infused tea leaves or herbs.

Hot drink with milk and cocoa. Sweet and mild.

Espresso topped with a creamy milk foam.

Fruit juice served by the glass at the counter.

Sweet soda served at the counter.

Bakery pastries like croissants or pain au chocolat. Flaky and buttery.

Light blonde draft beer, Happy Hour price. Refreshing.

Belgian abbey beer on tap, Happy Hour price. Rich and slightly malty.

French white beer with notes of citrus and coriander, Happy Hour price.

Beer mixed with Picon syrup (orange bitters), Happy Hour price. Typical sweet and bitter flavor from Northern France.

Selection of standard cocktails (Mojito, Spritz, etc.) at reduced prices during Happy Hour.