Le Paris

Hard-boiled eggs served cold with a creamy homemade mayonnaise. A classic and simple bistro starter.

An assortment of cured meats including country ham, white ham, rosette, and chorizo. Ideal for starting the meal.

A fresh salad made with slices of tomato and mozzarella. Simple and light.

Very thin slices of air-dried cured ham. Melts in your mouth with a delicate salty taste.

Thin slices of smoked salmon, served cold. Appreciated for its silky texture and smoky flavor.

A whole cheese or a portion roasted in the oven until hot and melted. Rich and flavorful.

A crisp salad of fresh vegetables with tomatoes, cucumbers, and red onions.

The soup of the day prepared by the chef. Comforting and homemade.

Green salad topped with melting warm goat cheese toasts. Can be served with honey for a sweet and savory touch.

A main course version of roasted cheese, likely served with a large salad or accompaniments.

A hearty salad from the southwest of France. It contains gizzards, chicken livers, smoked duck breast, bacon, and potatoes.

A large fresh salad featuring mozzarella.

A piece of lamb meat slow-cooked in its own juices. The meat is very tender and falls off the bone.

A flavorful, marbled cut of Angus beef, grilled to your preference. Tender and juicy.

A roasted chicken thigh with golden, crispy skin.

The fillet is the most tender cut of beef. Lean and melts in your mouth.

A traditional French sausage made from pork tripe. The AAAAA designation guarantees superior quality. Pronounced flavor.

Grilled duck breast fillet with its layer of fat. A rich and flavorful red meat.

A burger prepared with a homemade beef patty and classic toppings. Served in a soft bun.

A plant-based alternative to the classic hamburger, without meat.

Raw minced beef. Can be served already seasoned (prepared) or with condiments on the side (not prepared).

Cod fillet served with parsley and garlic butter, typically used for escargots.

Salmon fillet cooked and coated with a creamy, tangy sorrel sauce.

A selection of cheeses served to finish the meal.

Fresh cheese with a crumbly texture, served very cold. Customizable with sugar, honey, or fruit coulis.

The chef's special dessert of the moment.

Rich vanilla custard topped with a layer of crunchy caramelized sugar.

Light and airy dark chocolate mousse.

A gourmet version of tiramisu with Nutella and Speculoos biscuits.

An espresso coffee accompanied by an assortment of miniature desserts.

A complete menu for children including a main dish with a side, a dessert, and a drink.