Le Napoléon III

A classic of French bistro cuisine. Hard-boiled eggs served with a creamy mayonnaise, often flavored with mustard. A simple, rich, and comforting starter.

Crispy fried spring rolls, filled with meat or vegetables. Served with a sweet and sour sauce, lettuce, and fresh mint to wrap them.

A rich and velvety soup prepared with various fish and flavored with saffron. An intense and warming marine flavor, typical of coastal regions.

Melted goat cheese in a golden, crispy crust, accompanied by cured ham. A savory combination of creamy cheese and salty ham.

Mushrooms sautéed in a pan with a mixture of chopped garlic and parsley. A dish with woody and herbaceous aromas, simple but very fragrant.

Raw fish cut into small cubes and seasoned with Japanese flavors such as soy, sesame, or ginger. Fresh, light, and delicately flavored.

Small square pasta stuffed with cheese and herbs, served in a creamy mushroom sauce (morels) with an original touch of licorice. A rich and creamy dish.

Snails served hot in their shells with garlic and parsley butter. Tender texture and intense herbaceous and garlicky flavor.

Homemade duck liver terrine, flavored with whiskey and exotic pepper. Melting texture and rich taste, usually served with toast.

A large composed salad featuring seafood (shrimp, smoked salmon) and avocado. Fresh and light, ideal for a balanced meal.

Romaine lettuce topped with breaded chicken, parmesan shavings, hard-boiled eggs, and anchovies. Served with a characteristic creamy dressing. Crunchy and flavorful.

Wok-fried pasta with a variety of fresh vegetables that retain their crunch. A colorful and textured vegetarian dish.

Small elbow pasta served with a wild mushroom sauce and Italian cheese. A comforting and nostalgic dish, rich in umami flavors.

A quick lunch menu including the dish of the day displayed on the restaurant's slate.

Lunch menu allowing you to choose two dishes: either a starter and a main course, or a main course and a dessert.

Full lunch menu including a starter, a main course, and a dessert.

A menu specially designed for children under 12 years old, including a main course, a dessert, and a drink (syrup).

Salmon fillet opened like a butterfly and grilled, served with a green sauce of fresh herbs. Tender and aromatic.

Wok-fried long pasta with large prawns, vegetables, and lightly spiced Cajun seasoning. A fusion dish with vibrant flavors.

Traditional Provençal fish stew prepared here with sea bream. Served with a rich and fragrant broth.

Grilled scallops on a skewer, served with sweet carrots glazed with maple syrup. A refined sweet and savory combination.

Whole fish roasted in the oven, flavored with fennel seeds which add an aniseed note. White, firm, and delicate flesh.

Noble flatfish, prepared either 'meunière' (floured and pan-fried in lemon butter) or simply grilled. Fine and melting flesh.

Roasted goose breast fillet, served with a blackcurrant sauce. The meat is rich and red, well complemented by the fruit's acidity.

Raw minced beef seasoned with condiments (capers, onions, sauce). Served cold with fries and salad.

Lamb pieces sautéed and flavored with basil, covered with a crispy crumble-like topping. A textured and aromatic dish.

Thai-inspired dish composed of marinated and grilled beef slices, served with a spicy and tangy sauce.

Very tender beef fillet, grilled and served with a creamy pepper sauce and small roasted potatoes.

Cheeseburger with a lean minced steak, served with fries and salad.

Gourmet burger topped with a hot foie gras escalope and a sweet and savory onion confit. A decadent and rich dish.

Beaten eggs cooked in a pan, served either plain or with ham and cheese (mixed). Served with salad.

Omelette filled with Mediterranean vegetables (tomatoes, peppers, Herbes de Provence), served with a green salad.

Selection of aged French cheeses, varying according to season and availability.

Light choux pastry filled with whipped cream and topped with salted butter caramel sauce.

Slice of brioche dipped in a mixture of egg and vanilla milk, then pan-fried. Served warm with a scoop of ice cream.

Creamy cheesecake on a chocolate biscuit base, Oreo style. Rich and creamy.

High-quality chocolate cake with a molten center, accompanied by blood orange sorbet to balance the richness of the cocoa.

Fresh fruit covered with a creamy sabayon sauce and briefly baked to a golden crisp.

Choux buns filled with passion fruit ice cream and covered with hot chocolate sauce.

Assortment of ice creams or sorbets with seasonal flavors. Fresh and light to finish the meal.

Whipped fresh cheese, smooth and creamy, served with sweet honey.

Thin pancakes cooked in a pan, served hot with your choice of topping.

Crepes flavored with mandarin liqueur. An alcoholic and aromatic dessert.

A coffee or tea served with an assortment of mini-desserts (mignardises), allowing you to taste several sweets.

Extra portion of sweetened whipped cream.

Extra portion of ice cream of your choice.