Le Paris London

A selection of cured meats such as salami, ham, and sausages from the Maison Conquet house. Salty, savory, and rich in fat. Typically served with bread and pickles as a shared appetizer.

High-quality tinned or preserved sardines from Spain served with butter and crisp toast. The fish is oily, rich, and savory. Spread butter on the toast and top with the fish.

A smooth, creamy dip made from cured fish roe (often cod or carp), olive oil, and lemon juice. It has a salty, fishy, and savory flavor with a pinkish hue. Usually eaten spread on bread or crackers.

A rich delicacy made from the liver of a fattened duck. It has a buttery, delicate, and silky texture with a savory, slightly sweet flavor. Served in a portion size suitable for sharing.

A generous assortment of protected designation of origin (AOP) cheeses. Includes various textures and milk types (cow, goat, sheep). Best enjoyed with bread and wine.

Classic Escargots de Bourgogne consisting of land snails cooked in garlic and parsley butter. They have a chewy texture similar to clams. Use a small fork to extract the meat from the shells.

A traditional soup made with caramelized onions and beef broth, topped with croutons and melted cheese. Savory, sweet from the onions, and hearty. Served very hot.

Steamed or boiled leeks served chilled or at room temperature with a mustard vinaigrette dressing. The leeks are tender and mild. A classic light French starter.

Thin slices of cured, smoked salmon. The texture is silky and the flavor is salty and smoky. Often served with lemon, toast, or a light cream.

Fresh avocado served simply with a tangy vinaigrette dressing. Creamy texture contrasted with the acidic sauce. A light and healthy appetizer.

Poached eggs served on English muffins with ham or bacon, covered in hollandaise sauce. Rich, creamy, and savory. The yolk should be runny when cut.

A variation of Eggs Benedict using smoked salmon instead of ham. Features poached eggs and hollandaise sauce. Salty, smoky, and rich.

Soft poached eggs served with sautéed mushrooms. Earthy and savory flavors. A lighter egg dish option.

A classic French omelette folded with Comté, a nutty and fruity hard cow's milk cheese. Soft, fluffy egg texture with melted cheese inside. Served warm.

A hot sandwich made with ham and cheese (usually Gruyère or Emmental), grilled until the cheese is melted and the bread is crispy. Savory and comforting. Often topped with béchamel sauce.

Similar to a Croque Monsieur (grilled ham and cheese sandwich) but topped with a fried egg. The runny yolk adds richness to the dish. Eat with a knife and fork.

A double-decker sandwich with bacon, lettuce, tomato, and often chicken or turkey and mayonnaise. Served on toasted bread, usually cut into quarters. Crisp, savory, and fresh.

A variation of the club sandwich replacing meat with smoked salmon. Layered with lettuce, tomato, and creamy sauce on toasted bread. Fresh and flavorful.

A salad featuring creamy burrata cheese and slices of smoked salmon. Rich and milky cheese contrasts with the salty fish. Usually served with greens and tomatoes.

Romaine lettuce tossed with Caesar dressing, croutons, parmesan cheese, and topped with chicken fillet. Savory, creamy, and crunchy. A universally popular salad.

A variation of the Caesar salad served with cooked salmon instead of chicken. Features romaine lettuce, parmesan, croutons, and creamy dressing. Rich and satisfying.

Salade Chèvre Chaud. Features rounds of goat cheese served warm on toasted bread, placed over a bed of mixed greens. Tangy, creamy cheese contrasts with the fresh salad.

An American garden salad with arranged rows of ingredients like chicken, bacon, boiled eggs, avocado, cheese, and tomatoes. Hearty and packed with various textures and flavors.

A classic Caprese-style dish with a whole ball of burrata cheese, fresh tomatoes, and basil. The cheese has a solid shell and creamy interior. Refreshing and milky.

Tiny pasta squares filled with cheese and herbs, a specialty of the Royan region. Served in a light cream sauce with chives. Delicate, cheesy, and comforting.

Long, flat pasta noodles served with a tomato-based sauce and prawns (shrimp). Savory seafood flavor with acidic tomato notes. Slurp the noodles.

Creamy Italian rice dish cooked with broth and topped with chicken fillet. Rich, soft texture with a slight bite to the rice. Comforting and filling.

A beef burger topped with bacon and cheese, served with the house toppings of arugula, onion fondue, and cheddar. Savory, salty, and juicy. Typically served with fries.

A bacon cheeseburger likely topped with a fried egg (implied by 'Madam'), alongside the standard toppings. Rich and messy with a runny yolk.

A burger patty made from minced or filleted salmon. Served with bun and toppings. A lighter, fish-based alternative to beef burgers.

A burger featuring a flattened, grilled chicken breast (paillard) instead of a beef patty. Leaner than beef but savory and filling.

A cheese-lover's pizza with a tomato base and a blend of mozzarella, blue cheese (gorgonzola), and soft crescenza. Rich, salty, and pungent.

A spicy pizza featuring pepperoni (spicy salami) on a tomato and mozzarella base, topped with fresh arugula (roquette). Savory with a kick of heat and fresh greens.

A high-quality Margherita pizza using buffalo mozzarella, tomato sauce, and basil. The cheese is creamier and tangier than regular mozzarella. Simple and fresh.

A savory pizza with ham, olives, and mushrooms. Earthy flavors from the fungi and olives complement the meat and cheese.

Pizza topped with cured ham (prosciutto), fresh tomatoes, and arugula. Often the ham and greens are added after baking to keep them fresh. Salty and savory.

Breaded and pan-fried veal cutlet. The coating is crispy while the meat inside is tender. Usually served with pasta or a salad.

Duck leg slow-cooked in its own fat until tender, then crisped. Served with potatoes fried in fat. Rich, savory, and very satisfying.

Raw beef minced and seasoned, likely a house specialty recipe. Soft texture and savory, seasoned flavor. Served cold, usually with fries.

Steak tartare (minced beef) that has been quickly seared on the outside, leaving the inside raw or rare. For those who prefer a cooked exterior on their tartare.

A ground beef steak (patty) served with a fried egg on top. Similar to a 'steak à cheval'. Simple, savory, and protein-rich.

A premium ribeye steak, weighing 300 grams. Pan-seared to desired doneness. Rich marbling makes it juicy and flavorful.

A tender cut of beef tenderloin served with a creamy peppercorn sauce. The meat is very lean and soft, while the sauce adds spice and richness.

Thinly sliced salmon fillet served with a sorrel sauce. Sorrel adds a lemony, acidic tang that cuts through the richness of the fish and cream sauce.

Grilled or steamed sea bass fillet served with green beans. A light, lean white fish dish suitable for lower calorie diets.

Raw salmon diced and seasoned with tangy French mustard. Fresh, cold, and zesty. A lighter alternative to beef tartare.

Lean chicken breast marinated in lemon juice and cooked. Citrusy and savory. A healthy protein option.

Organic salmon cooked gently by steaming to preserve moisture and nutrients. Soft texture and clean fish flavor.

A selection of cheeses served as a dessert course. Savory way to end the meal.

A traditional confectionery made with sugar, honey, roasted nuts, and whipped egg whites, from the famous Sénéquier house. Chewy, sweet, and nutty.

Daily selection of cakes or tarts. Ask server for today's variety.

Tarte Tropézienne, a brioche pastry filled with a mixture of buttercream and pastry cream. Famous in St. Tropez. Sweet, creamy, and soft.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with your spoon to reach the creamy interior.

A dense, rich chocolate cake, likely a fondant or moelleux. Sweet and indulgent.

Fat-free fresh cheese (fromage blanc) topped with a sauce made from pureed red berries. Creamy, tangy, and sweet.

Fresh raspberries served simply on a plate. Tart, sweet, and refreshing.

Café Gourmand. An espresso served with a selection of small bite-sized desserts. Allows you to try multiple sweets with your coffee.

Two scoops of famous Parisian ice cream from Maison Berthillon. Available in various rich dairy or fruit sorbet flavors.

Ice cream sundae flavored with either chocolate or coffee, typically served with whipped cream and sauce. Sweet and cold dessert.