Le Pavillon Augustin

An Italian flatbread baked in the oven, similar to pizza dough but thicker and softer. Simply topped with tomato sauce and herbs. Usually eaten with fingers as an appetizer.

White version of Italian flatbread, without tomato sauce. Flavored with garlic and oregano. Crispy on the outside, soft on the inside.

A dish composed of burrata (creamy fresh Italian cheese) and bresaola (cured beef). Accompanied by fresh vegetables and seasoned.

A large assortment of Italian antipasti including grilled and marinated vegetables, cheeses (mozzarella, gorgonzola), and cured meats. Ideal for discovering multiple flavors.

The most traditional and simple Neapolitan pizza, without cheese. The topping consists only of tomato, garlic, and herbs. Light and flavorful.

The classic pizza par excellence with tomato, mozzarella, and basil. The colors recall the Italian flag. Balanced taste and melting texture.

A pizza with savory and marine flavors thanks to anchovies and capers. Rich in umami taste.

Pizza with four varied Italian cheeses, ranging from mild to full-bodied (gorgonzola). Very creamy and rich.

Pizza topped with a wide variety of garden vegetables. Fresh and colorful.

A pizza inspired by Savoyard (mountain) cuisine with a white cream base. Topped with strong cheeses (raclette, reblochon) and potatoes. Very hearty.

Refined pizza with fine cured meat (bresaola) and fresh arugula added after cooking. A mix of hot and cold.

Pizza topped with a whole ball of creamy burrata. To be cut and spread over the hot pizza.

Tuna and red onion pizza. A classic and flavorful combination.

Smoked salmon pizza with a creamy, slightly tomato-based sauce (rosé sauce). Rich and delicate.

Large salad mainly composed of grilled and marinated vegetables in antipasti style. Fresh and light.

The famous Caesar salad revisited with chicken, parmesan, and croutons. Creamy and flavorful dressing.

Hearty peasant salad with vegetables served with a ball of buffalo mozzarella. A complete and fresh meal.

A gourmet version of the famous Italian coffee and mascarpone dessert, incorporating Nutella. Creamy and sweet.

Sweet tart whose flavor changes according to the season or the chef's inspiration (fruits, chocolate, etc.).

Artisanally made ice cream or sorbet. Served in scoops in a coupe glass.

French still natural mineral water.

Italian naturally sparkling mineral water, finely bubbly.

French naturally sparkling mineral water, very fizzy.

Sweet carbonated cola drink, served chilled.

Organic Italian sparkling fruit drinks (lemon, orange, or blood orange).

Peach flavored iced tea, sweet and refreshing.

Fruit juice made from apples.

Fruit juice made from oranges.

Supplement of sweet flavored syrup, usually added to water or lemonade.

Short and strong espresso, rich in aromas. Available in decaffeinated version.

Double shot of espresso for more intensity.

Espresso diluted with hot water, milder than a classic espresso.

Large hot latte, smooth and milky.

Espresso topped with a hot and airy milk foam.

Infusion of tea leaves in hot water.

Comforting hot drink made with water, honey, and lemon.

Sweet hot drink made with cocoa and milk.

Dry and fruity Italian sparkling wine. Served by the glass.

Venetian aperitif cocktail based on Prosecco, bitters (like Aperol or Campari) and sparkling water. Bitter and sweet.

Festive cocktail, traditional from the South of France, mixing white wine, lemonade, and syrup (often grenadine).

Alcohol-free creation of the moment, according to the bartender's inspiration.