Le Paris Paris

Lunch menu including either a starter and a main, or a main and a dessert. Choice to be made from the daily specials.

Complete lunch menu including a starter, a main, and a dessert. Choice to be made from the daily specials.

Quick lunch menu including a dish of the day and a coffee.

Fresh Italian cheese served with crunchy vegetables and confit tomatoes (dried and marinated). A fresh and light starter.

Traditional pâté en croute made with duck and pistachio filling, baked in puff pastry. Served with tangy condiments.

High-quality raw salmon diced, seasoned with lime juice and red onions. Fresh and tangy.

Thick piece of cod served with tarragon-scented roasted vegetables and an aioli sauce (garlic mayonnaise). Mediterranean flavors.

Salmon fillet grilled skin-side for crispiness. Accompanied by mashed potatoes, carrots, and a caper-lemon sauce.

Coquillettes pasta cooked like a creamy risotto, flavored with truffle. Served with herb ham and parmesan. A comforting and rich dish.

Beef cut braised for a long time until very tender. Served with its garlic jus and mashed potatoes.

Burger served with cheddar sauce, mushrooms, and arugula. Accompanied by homemade fries. Available in beef or vegetarian version.

Roasted duck breast, served pink. Accompanied by a sweet and savory sweet potato puree and an orange sauce.

Delicate pan-fried veal offal in butter. Served with a crispy potato cake (pomme Darphin) and herb jus.

Traditional sausage made from pork tripe, AAAAA quality label. Very strong taste and unique texture. Served with mustard sauce and fries.

Tender, marbled beef cut, grilled. Served with a creamy green peppercorn sauce and homemade fries.

Vegetarian dish of melting roasted eggplant, with salty feta cheese, black olives, and pine nuts for crunch.

Assortment to share. Choice between Spanish charcuterie, aged cheeses, or a mix of both.

Romaine lettuce with chicken, croutons, and parmesan, dressed with a classic anchovy Caesar dressing.

Mixed salad served with warm, melting goat cheese toasts.

Hot ham and cheese sandwich, gratinated with a cheese béchamel sauce (Mornay). Served with fries.

Seasoned avocado puree prepared fresh, served with crispy sweet potato chips.

Airy dessert with rich dark chocolate, sprinkled with chopped hazelnuts for crunch.

Cinnamon-scented baked apples covered with a crispy shortcrust pastry crumble. Served with cream.

Creamy vanilla dessert cream covered with a layer of crunchy caramelized sugar.

Tartlet filled with tangy lemon cream and topped with a soft, golden meringue.

Soft little cake soaked in an old rum syrup, served with whipped cream.

Fresh pineapple slices pan-fried in butter and caramelized, served with whipped cream.

Creamy faisselle or fresh cheese served with dried fruits and crunchy granola.

Upside-down apple tart where the apples are caramelized in butter and sugar before baking the pastry. Served with whipped cream.

Floral cocktail based on elderflower liqueur (St Germain) and sparkling wine.

Homemade version of Spritz using red and fruity vermouths for more complexity.

The traditional Italian Spritz, bitter and sweet with orange.

A Gin Tonic enhanced with elderflower liqueur for a floral touch.

Fruity Gin Tonic using a gin infused with blackberries and raspberries.

Classic aperitif cocktail, bitter and refreshing.

Strong and bitter cocktail, a balanced mix of gin, red vermouth, and bitters.

Vodka and ginger cocktail, served very cold.

Energizing coffee and vodka cocktail, creamy and intense.

Classic Cuban cocktail made with rum, mint, and lime.

Luxurious version of the Mojito where sparkling water is replaced by champagne.