Le Mistral Bobigny

A breaded chicken cutlet, pan-fried. The meat is tender on the inside and crispy on the outside. A brasserie classic.

A very rich dish composed of a ground steak, cheddar cheese, beef bacon, and a whole cordon bleu. Intense flavors of meat and melted cheese.

A ground steak topped with a fried egg ('à cheval'). Served with cheddar and turkey ham for extra indulgence.

Gratinated chicken cutlet with cheddar, turkey ham, and Boursin cheese (garlic and herbs). A creamy texture with a garlic kick.

Breaded white fish fillet, fried, traditionally served with fries. Crispy and light.

A mountain-inspired dish with chicken cutlet, potatoes, and plenty of melted cheese (Raclette and Boursin). Very hearty and comforting.

Tacos 'à la française': a grilled wheat tortilla filled with your choice of meats, fries, and a creamy cheese sauce. A hot, dense, and very filling sandwich.

A half baguette filled with your choice of meats and cheese, then baked to a golden brown. The bread becomes crispy and the cheese melts.