Le Mimosa

Hard-boiled eggs cut in half, with the yolk mixed with mayonnaise and herbs before being refilled into the white. Creamy and smooth texture. A classic of French bistro cuisine served cold.

Cooked charcuterie preparation made from coarsely ground and seasoned meat. Dense and rustic texture. Enjoy spread on country bread, often accompanied by pickles.

A bowl of refreshing salad mixing fruits and cheeses. The taste is fresh and light thanks to the melon and cucumber, enhanced by the saltiness of the feta. Ideal as a light starter.

Breaded and fried rice balls, filled with melted Cantal cheese. Crispy on the outside and soft on the inside. Served hot with a green salad.

Slices of raw salmon prepared in a marinade to tenderize the flesh. Melting texture and fresh taste enhanced by a dill-infused cream. Best eaten fresh.

Fresh Italian cow's milk cheese, with a mozzarella casing and a creamy center. Very smooth texture and mild milky taste. Served with tomato purée and toast.

Large mixed salad with Mediterranean flavors, charcuterie, and Italian cheese. Sweet and savory mix thanks to the melon. Fresh and generous.

Crispy romaine salad topped with breaded chicken, parmesan cheese, and croutons. Dressed with a typical creamy white sauce. A complete and textured dish.

Hawaiian-inspired bowl with a base of seasoned rice (sushi type), raw fish, and fresh fruit. Fresh, balanced, and slightly tangy taste. Eaten cold.

Mix of fresh raw vegetables and green salad, no animal products. Crunchy and light. Dressed with a vinaigrette.

Classic Mediterranean salad with salty feta cheese and black olives. Fresh taste, marked by herbs and olive oil. Ideal in summer.

Mixed salad combining seafood (shrimp) and exotic fruits (avocado, mango). Sweet and fresh. Perfect for a light meal.

Tender and marbled beef cut, grilled to your liking. Served with a creamy herb sauce (tarragon) and vegetables. A classic and rich meat dish.

Raw beef, hand-chopped and seasoned with capers, onions, and condiments. Tender texture and lively flavor. Served fresh with hot fries.

Gourmet burger with a beef steak, melted cheese, and a slightly spicy pepper sauce. Served in a soft bun with crispy fries.

Vegetarian burger topped with grilled vegetables and melted cheese. Southern France flavors thanks to the Provençal sauce. Served with fries.

Raw salmon cut into small cubes, seasoned with Asian flavors (ginger, wasabi). Fresh and slightly spicy. Served with fries.

Cooked salmon fillet (grilled or pan-seared), served with a flavorful tomato sauce and vegetables. Tender and flavorful flesh.

Beef cut with long fibers, known for its flavor. Served with a candied shallot sauce that adds a sweet and savory note. Served with fries.

Fatty duck breast, served pink with crispy skin. Rich and pronounced flavor, enhanced by a pepper sauce. Served with potatoes.

Crispy breaded chicken burger with cheese and raw vegetables. Served hot with homemade fries. A comforting classic.

Long pasta served with a rich sauce of cream, smoked bacon, and egg yolk. A very gourmet and filling dish.

Fresh pasta served with a mix of sautéed seasonal vegetables. Light and colorful vegetarian dish.

Thai-inspired stir-fried noodle dish with shrimp, vegetables, and peanuts. Mix of savory, sweet flavors, and crunchy textures.

Main course version of marinated salmon, served with cheese risotto croquettes (arancini). Interesting hot and cold combination.

Revisited Italian dessert with red berries. Layers of soaked biscuits, mascarpone cream, and raspberries. Fresh and creamy.

Very fresh dessert made of marinated mango pieces. The syrup adds a spicy and tangy note. Ideal for finishing a meal on a light note.

Classic dessert made with melted chocolate and meringue. Airy texture and intense cocoa flavor. Served chilled.

Thin pancake cooked in a pan, sprinkled with sugar. Simple and warm.

Fruits gently cooked until pureed with melting pieces. Soft and natural fruit flavor.

Crumbly butter biscuit topped with lemon and mascarpone cream. Balance between the crunchiness of the biscuit and the acidity of the cream.

A hot drink served with an assortment of several miniature desserts. Perfect for tasting everything.

Thin pancake cooked in a pan, topped with chocolate and hazelnut spread. Melting and sweet.

Complete meal formula for children including a main course, a dessert, and a drink. Portions adapted for younger ones.

Medium-sized bottle of water, available still (no bubbles) or sparkling (bubbly).

Large bottle of water, available still (no bubbles) or sparkling (bubbly). Ideal for sharing.

Selection of regional French cheeses (Auvergne). Cantal and Saint-Nectaire are pressed cheeses, Bleu is a stronger blue cheese. Served with bread.

Rhône Valley red wine. Generally fruity, spicy, and generous on the palate.

Light and elegant red wine with red fruit aromas (cherry, raspberry). Low in tannins.

Languedoc red wine, aromatic and structured, with notes of garrigue and black fruits.

Bordeaux red wine. Full-bodied, tannic, and powerful, perfect for accompanying red meats.

Prestigious red wine from the northern Rhône Valley. Rich, elegant, and peppery.

Very famous red wine from the Rhône Valley. Powerful, complex, and round on the palate.

South African white wine. Fresh, lively, and fruity with a beautiful acidity.

Classic dry white wine from Burgundy. Round, buttery, and mineral.

Very aromatic white wine with notes of apricot and white flowers. Creamy texture.

Dry white wine from the Loire Valley. Very mineral, lively, and refined.

Southern France rosé wine. Pale, fruity, and thirst-quenching. Ideal as an aperitif.

Renowned Provence rosé, pale in color. Dry, elegant, and aromatic (citrus, floral).

Glass of Italian sparkling wine. Light, floral, and fruity. Often drunk as an aperitif.

Glass of prestigious French sparkling wine. Dry and lively with fine bubbles.

Glass of champagne from a renowned house. Elegant, fine, and complex.

Whole bottle of Italian sparkling wine.

Whole bottle of brut champagne.

Whole bottle of Ruinart champagne.