Le Paris Bercy

A rich, flavorful traditional soup with marine flavors, prepared with fish and vegetables. Served hot with garlic croutons and rouille sauce (spicy saffron mayonnaise). A comforting classic.

A soft-boiled egg (runny yolk) served on a light mushroom cream. Garnished with aged Comté cheese and walnuts for crunch. A creamy and woody starter.

Small square pasta filled with cheese and parsley, a specialty of the Dauphiné region. They are poached and served meltingly tender, often with a little cream. A delicate and flavorful texture.

Slice of toasted bread topped with mashed or sliced avocado. Enhanced by marinated girolle mushrooms (pickles) for an acidic touch. Fresh and modern.

A savory version of panna cotta made with creamy pumpkin. Served with small scallops sautéed in curry. A blend of autumnal sweetness and spices.

Raw tuna cut into small cubes, marinated with ginger, sesame, and soy sauce. A fresh starter with Asian flavors, tender and fragrant.

A large bowl of rice topped with fresh salmon and a variety of grilled and raw vegetables. Enhanced with grapefruit and pomegranate for freshness. A complete, healthy, and colorful dish.

A vegetarian bowl made with crunchy vegetables, spinach shoots, and beetroot. Enriched with dried fruits and peanuts for texture. Fresh and vitamin-rich.

Bowl of rice served with falafel (fried chickpea balls) and plenty of fresh and grilled vegetables. A hearty vegetarian option with Mediterranean flavors.

A gourmet burger in a soft brioche bun. Contains beef, Italian charcuterie (coppa), melted cheese, and a fried egg. Rich and flavorful.

Cod fillet cooked in a creamy coconut milk and mild curry sauce. Served with fragrant black (venerable) rice. An exotic and tender fish dish.

Short pasta (coquillettes) served with ham and a truffle-flavored cream. All gratinated with Parmesan. A nostalgic dish with a luxurious twist.

Freshwater fish with delicate flesh, roasted and coated in a butter, shallot, and white wine sauce (Bercy sauce). Accompanied by a risotto of small Sardinian pasta and artichoke cream.

Quality Limousin beef burger, topped with mountain cheese (Tomme) and truffle slices. Served with a crispy potato galette instead of or in addition to the bun. Very fragrant.

Piece of lamb cooked very slowly with thyme and honey until extremely tender. Served with homemade mashed potatoes. Meltingly tender and rich in flavor.

Thai dish of stir-fried rice noodles with wild shrimp, eggs, peanuts, and bean sprouts. Sweet, savory, and tangy flavors.

Grilled duck breast, served pink with a sweet and sour sauce. Accompanied by mushroom pasta. A classic pairing of flavorful meat and sweet-savory sauce.

Layered sandwich with toasted bread, filled with chicken, raw vegetables, and mayonnaise. Served with fries and salad. Crispy and fresh.

Choice of individual side dishes to complement your meal.

Platter of aged French cheeses including creamy Saint-Marcellin, Camembert, and Brie. Ideal for finishing the meal before dessert.

Quick lunch formula including the dish of the day (chef's inspiration) and an indulgent coffee (coffee with small pastries). Available on weekdays.

Individual chocolate cake with a warm molten center. Served with a scoop of hazelnut chocolate ice cream (Gianduja). Rich and intensely chocolatey.

Creamy traditional dessert made with round rice cooked in vanilla milk. Accompanied by pears cooked in hibiscus syrup, giving a red color and a tangy note.

Wheel-shaped pastry made of choux dough filled with a praline and peanut mousseline cream. Crispy and creamy.

A variation of the famous Italian dessert, alternating coffee-soaked biscuits and mascarpone cream flavored with chestnut cream. Sweet and comforting.

Warm banana bread cake, tatin style (upside down), topped with salted butter caramel and served with a scoop of vanilla ice cream. Indulgent and fruity.

Choice of ice cream or sorbet scoops. Classic and indulgent flavors available.

Classic ice cream coupe made with vanilla ice cream, topped with hot chocolate sauce and whipped cream and meringue. Delicious hot-cold contrast.

Simple and elegant Italian dessert: two scoops of vanilla ice cream over which a double espresso is poured. The ice cream melts into the coffee.

Version of Banana Split: fresh banana served with strawberry and chocolate ice cream, whipped cream, and chocolate coulis.

Extra portion of sweetened whipped cream.

Elegant champagne with fine bubbles. Perfect for celebrating.

Champagne from a great house, known for its freshness and finesse.

Cocktail based on red Lillet (wine aperitif) and red fruits. Sweet and fruity.

Reimagining of the Cosmopolitan with a spicy ginger touch. Fresh and tangy.

Sparkling cocktail based on gin and Prosecco, tinted pink by grenadine. Festive and sweet.

Sophisticated old rum cocktail. Rich, with notes of orange and spices.

Herbaceous and fresh cocktail based on gin and basil (not listed but implied in the name) with grapefruit. Lively and aromatic.

The great Mexican classic. Perfect balance between tequila, lime, and orange. Often served with a salt rim.

Mix of exotic fruit juices and raspberry syrup. Alcohol-free, sweet and refreshing.

Sparkling and spicy mocktail thanks to ginger beer and passion fruit. Exotic.

Floral and light drink with rose and elderflower. Delicate and refreshing.

Red fruit and orange cocktail. Sweet and sugary as its name suggests.

Alcohol-free version of Piña Colada, lengthened with lemonade and mint. Tropical and fresh.

Draught beers. Heineken is a light blonde lager, Affligem is a richer abbey beer.

Selection of bottled beers in various styles (white, blonde, brown, flavored).

Still (Vittel) or sparkling (San Pellegrino, Perrier) mineral waters.

Sweet carbonated drinks and iced teas.

Fruit juices and nectars served by the glass.

French artisanal sodas from the Mona brand. Natural and low in sugar.

Selection of spirits (Rum, Vodka, Tequila, Gin) served in 4cl measures.

Selection of Scottish, American, Irish, and Japanese whiskies.

Alcoholic beverages traditionally consumed before a meal to whet the appetite (anise-based, fortified wines).

Sweet digestive or aromatic liqueurs (coconut, cream of whisky, orange, mint).

Classic French aperitif cocktail made with white wine or champagne and fruit cream (blackcurrant, blackberry, raspberry).

Selection of coffees, from classic espresso to indulgent milky drinks.

Hot milk drinks (matcha green tea or chocolate).

Herbal infusions without caffeine from Kusmi Tea.

Selection of high-quality organic black and green teas.