Le Numéro 13

The special starter of the day, varying according to the chef's inspiration and seasonal products. Ask your server for details.

Warm goat cheese wrapped in a crispy brick pastry and drizzled with honey. A sweet and savory mix with a melting and crunchy texture.

Slices of fresh melon served with cured raw ham (Prosciutto type). A refreshing starter combining the sweetness of the fruit and the saltiness of the charcuterie.

Cubes of fresh raw salmon seasoned with a lemony marinade and herbs. Tender texture and fresh taste.

Starter served in a glass, layering creamy avocado and shrimp, prepared cocktail style. Fresh and light.

A selection of cured meats and charcuterie (salami, ham, terrine). Usually enjoyed with bread and pickles.

The special dish prepared today by the chef. Changes daily according to the market.

Fresh fish selected at the market, prepared according to availability. Usually served grilled or pan-fried with a side dish.

Raw beef, minced or knife-cut, seasoned with capers, onions, and sauces. Tender texture and bold flavor.

A choice cut of beef selected by the butcher (often flank steak, onglet, or ribeye). Grilled or pan-fried, tender and juicy.

Layered pasta filled with spinach and creamy ricotta cheese, baked in the oven. A rich and comforting vegetarian dish.

Pasta dish with a recipe and sauce that changes daily.

The house's signature burger. Brioche bun, ground beef patty, and various toppings. Served hot with fries.

Burger topped with a chicken fillet (often breaded or grilled) instead of beef. Served in a round bun with sauce and raw vegetables.

Gourmet salad from the southwest of France, garnished with duck gizzards, smoked duck breast, and sometimes foie gras. Rich, savory, and flavorful.

Romaine lettuce with grilled chicken, croutons, parmesan, and a creamy garlic and anchovy dressing.

Summer salad composed of fresh and colorful vegetables, evoking Mediterranean flavors.

The sweet special of the day, varying according to the pastry chef's mood.

Creamy vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Hot-cold texture contrast.

Italian dessert made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Sweet and creamy.

Individual chocolate cake, cooked on the outside with a molten center. Rich in cocoa, served warm.

Selection of different aged cheeses. Usually served before or instead of a sweet dessert.

An espresso coffee accompanied by an assortment of several mini-desserts. Perfect for tasting everything at the end of the meal.

Sharing platter combining charcuterie and cheeses. Ideal for an aperitif.

Platter garnished only with a variety of cheeses.

Platter garnished only with various charcuterie (salami, ham, terrines).

Assortment of African-inspired bites and specialties to share (allocos, pastels, skewers depending on the recipe).

Portion of homemade French fries. Crispy and golden.