Le Michelet

Baked eggs in a ramekin with cream and pieces of foie gras. The texture is creamy and the taste is rich and savory. To be enjoyed hot, often by dipping bread into it.

Composed salad served with raw salmon marinated in salt, sugar, and dill. The fish is tender and fragrant. A fresh and light dish.

Green salad garnished with warm goat cheese (often on toast) and grilled bacon bits. The hot-cold and salty-creamy mix is highly appreciated. A classic bistro starter.

Hard-boiled eggs served cold, topped with homemade mayonnaise. Simple, comforting, and emblematic of French cuisine. Eaten as a starter.

Fresh salad combining the smoky taste of haddock with the sweet acidity of citrus segments. An original and light balance of flavors.

Thin slices of smoked duck breast served cold, accompanied by crunchy endives and aged gouda cheese. A mix of textures and smoky, full-bodied flavors.

Asian-inspired salad with crunchy vegetables, breaded chicken, and fresh herbs. Seasoned with a savory soy sauce. Fresh and fragrant.

Large composed salad featuring various seafood and fish (shrimp, haddock, salmon, octopus) on a bed of vegetables. Ideal for seafood lovers.

Tender beef fillet topped with a slice of pan-seared foie gras, usually served with a truffle or Madeira sauce. A rich and melt-in-your-mouth gastronomic dish.

Duck leg slow-cooked in its fat until tender, served with oyster mushrooms. The skin is crispy and the meat falls off easily.

Lean and tender cut of beef, grilled to your desired doneness. Served with a sauce of your choice to enhance the flavor of the meat.

Pan-seared veal liver slice, seasoned with garlic and chopped parsley. Tender texture and characteristic iron taste, softened by the parsley and garlic.

Stewed dish served in a cassolette, combining chicken pieces and snails. An earthy and flavorful combination typical of certain regional cuisines.

Piece of beef with long fibers and pronounced flavor, served with a shallot confit sauce. Juicy and flavorful, to be enjoyed rare for maximum tenderness.

Raw minced beef, seasoned (capers, onions, sauce). Served fresh, it's a traditional and highly appreciated brasserie dish.

Cod fillet (fresh cod) baked, simply seasoned with fleur de sel. White, flaky, and delicate flesh.

Grilled swordfish steak, served with a compound butter flavored with anchovies. Firm-fleshed fish reminiscent of meat, enhanced by the salty taste of anchovy.

Original mix of raw beef and raw bass, diced and seasoned. A bold alliance between the flavors of meat and fish.

Salmon just seared on the outside and raw on the inside, coated with sesame seeds. Thinly sliced and served fresh, often with soy sauce or ponzu.

Fresh dessert made from blended strawberries or in a light syrup, served with homemade whipped cream. Sweet, fruity, and light.

Poached meringue floats on vanilla custard, often drizzled with caramel. A very light and airy dessert.

Classic ice cream dessert made with a banana cut in half, scoops of ice cream (strawberry, vanilla, chocolate), topped with chocolate sauce and whipped cream.

A coffee served with a selection of three small pastries or mini-desserts. Perfect for tasting several sweets at the end of the meal.

Lightened chocolate dessert cream made with dark chocolate, prepared traditionally. Rich in cocoa and creamy.

Baked vanilla cream topped with a thin layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Scoop of ice cream or sorbet, flavors of your choice.

Classic espresso, short and black.

Decaffeinated espresso.

Espresso with a drop of milk.

Infusion of tea leaves. Usually a choice between green or mint tea.

Hot drink made from dried plants, without caffeine. Soothing and digestive.

Hot drink made with milk and cocoa, sweet and smooth.

Hot chocolate topped with a generous layer of whipped cream.