le Refuge

A very generous cut of beef, taken from the rib, appreciated for its marbling and tenderness. Grilled to your desired doneness. Usually enjoyed with fries or vegetables.

Tender and lean cut of beef from the loin. Served here with a creamy pepper sauce. A French brasserie classic.

Thick grilled or pan-seared salmon fillet. The flesh is pink and tender. Accompanied by grilled vegetables for a balanced meal.

Slice of grilled country bread topped with mashed or sliced avocado and smoked salmon. Served cold or warm. Ideal for a light lunch.

Slice of grilled bread topped with typical Italian ingredients like tomato, mozzarella, and prosciutto. Flavorful and crispy.

Chicken burger (usually breaded or grilled) topped with fresh avocado. Served in a soft brioche bun with fries.

Classic sandwich made with a beef patty and melted cheese in a round bun. Served with crispy fries.

Romaine lettuce mixed with grilled chicken, croutons, parmesan, and a creamy anchovy-garlic dressing. Fresh and filling.

Green salad served with toasted bread topped with melted goat cheese (often with honey). A popular sweet and savory combination.

Long, flat pasta served with pieces of salmon and a creamy sauce. A rich and comforting dish.

Stuffed pasta served with a truffle-infused sauce. Intense mushroom and earthy flavor.

Steamed wheat semolina served with stewed vegetables (zucchini, carrots, turnips) and your choice of chicken or spicy sausages (merguez). A convivial dish from North Africa.

Fine semolina served with a vegetable broth and pieces of beef simmered until tender.

Couscous served with slow-roasted lamb (mechoui), offering very tender and flavorful meat.

The most complete version of couscous, usually including several types of meat: lamb, chicken, and merguez.

Semolina dish served with a generous portion of vegetables simmered in a spicy broth, without meat.