Le Relais Diderot

A lunch or dinner set menu allowing you to choose two dishes. Offers a balanced meal at a fixed price.

A complete set menu including three dishes, or replacing the dessert with a glass of wine. Ideal for a hearty meal.

A French bistro classic consisting of hard-boiled eggs topped with homemade mayonnaise. Firm yet creamy texture. Served cold, often with a little salad.

Marinated herring fillets in oil, usually served with onions and carrots. Salty flavor and melt-in-your-mouth texture. A traditional, flavorful starter.

A traditional, hearty, and spicy Maghreb soup. Made with meat (often lamb), tomatoes, vegetables, and vermicelli or cracked wheat. Served hot.

Avocado served simply with a vinaigrette sauce (oil, vinegar, mustard). Fresh flavor and creamy texture. A light starter.

Piece of veal with the bone, grilled or pan-fried. The meat is tender and juicy with a mild flavor. To be enjoyed with your choice of side dish.

Slow-roasted lamb, typical of North African cuisine. The meat is very tender, falling off the bone, and flavored with spices. Savory and comforting.

Fine sausage made from white meat (pork, poultry), milk, and flavored with truffle. Very fine and smooth texture, with a delicate, woody taste.

Flat white fish fillet with delicate flesh. Subtle taste and light texture. Often simply pan-fried.

Chicken cooked in the oven or on a rotisserie until the skin is golden brown. Tender and flavorful meat. A simple and universally loved dish.

Fresh dairy product with a smooth and creamy texture, similar to yogurt. Mild and slightly tangy flavor. Often served plain or with sugar.

Classic dessert made of poached meringue (egg whites), floating on vanilla custard sauce and drizzled with caramel. Very light and airy texture.

Dessert of Italian origin made with coffee-soaked biscuits, creamy mascarpone, and dusted with cocoa. Rich and melt-in-your-mouth.

Small choux pastry puffs filled with vanilla ice cream or cream, served with hot chocolate sauce poured over them. A mix of textures and temperatures.