Le Reveil Bastille

Slices of dry sausage served with crunchy pickled cucumbers. A simple and traditional starter to share. Firm texture and characteristic salty taste.

Assortment served on a wooden board. Choice of various cold cuts, aged cheeses, or a mix of both. Ideal for sharing as an aperitif with bread.

Whole Camembert baked until melted. Seasoned with garlic and parsley butter. Rich, creamy, and very fragrant, to be enjoyed hot.

Breaded and fried chicken pieces. Crispy on the outside and tender on the inside. Served with a house-made sauce.

Tender cooked octopus served on potatoes, seasoned with paprika and olive oil. A Spanish-inspired dish with mild and smoky flavors.

Hard-boiled eggs topped with fresh homemade mayonnaise. A classic French bistro staple. Creamy texture and rich flavor.

Steamed leeks, served cold or warm with a mustard vinaigrette. Tender and slightly tangy.

Hot soup made with beef broth and caramelized onions. Topped with bread and cheese, gratinated in the oven. Flavorful and comforting.

Homemade duck foie gras terrine, marinated in Port. Melting texture and delicate taste. Served with toast.

Italian rice slowly cooked to a creamy consistency, with fresh seasonal vegetables. A rich and creamy vegetarian dish.

Thick cod fillet cooked to perfection, served on braised leeks with butter. Served with red rice. Mild and marine flavors.

Grilled octopus tentacles, served with a fresh herb, garlic, and chili sauce. Accompanied by a coarse potato mash and vegetables.

Signature burger with ground beef patty, crispy smoked bacon, and Cantal cheese. Topped with a house sauce and served with fries. Hearty and flavorful.

Tender chicken breast topped with a creamy morel mushroom sauce. Served with aligot, a stretchy potato and cheese mash.

High-quality raw beef, hand-cut and seasoned (capers, onions, sauce). Served fresh with homemade fries.

Grilled duck breast, served rosé. Topped with a sweet and savory honey-mustard sauce. Served with creamy aligot.

Tender and lean beef cut, grilled to your liking. Served with spinach and homemade fries.

Extra portion of your choice of side: fries, green salad, or cooked vegetables.

Extra portion of aligot, a specialty from Aubrac made with mashed potatoes and fresh tomme cheese.

Creamy vanilla custard dessert, topped with a thin layer of crunchy caramelized sugar. A French classic.

Wheel-shaped pastry made of choux dough filled with an almond and hazelnut praline cream.

Slice of brioche bread dipped in a mixture of eggs and milk, then pan-fried until golden. Served hot with a creamy salted butter caramel.

Pear gently poached in syrup, served with a rich dark chocolate sauce. A fruity and gourmet dessert.

Airy dark chocolate dessert. Light texture and intense cocoa flavor.

Short and strong coffee, served in a small cup. Intense and aromatic.

Espresso diluted with hot water for a longer, less intense coffee.

Espresso with a tiny touch of hot milk or milk foam.

Caffeine-free coffee, retaining the taste of espresso.

Two shots of espresso in a cup. Very strong and stimulating.

Large coffee with hot milk and milk foam. Similar to a latte.

Espresso with plenty of hot milk and a thin layer of foam.

Espresso cut with an equal amount of hot milk. Less milky than a latte.

Espresso with plenty of hot water, similar to filter coffee.

Espresso topped with thick, creamy milk foam, often sprinkled with cocoa.

Selection of teas (black, green) or herbal infusions (chamomile, mint), served with hot water.

Warm, sweet, and comforting cocoa and milk drink.

Extra plant-based milk for your drink.

Alternative to cow's milk (soy, almond, or oat depending on availability).

Add flavored syrup to sweeten and flavor your coffee.

Iced coffee, blended with ice cubes. Refreshing and energizing.

Iced latte. Creamy and cold.

Very cold chocolate drink served with ice cubes.

Freshly squeezed orange juice made to order. Rich in vitamins.

Fresh lemon juice served with water and sugar on the side.

Fresh fruit juice of the day.

Buttery breakfast pastry, like a croissant or pain au chocolat.

Slice of baguette or country bread, served with semi-salted butter.

Soft-boiled eggs served in their shells, accompanied by buttered toast sticks for dipping in the yolk.

Simple omelet with beaten eggs, cooked runny or well-done, served with a green salad.

Hot sandwich on white bread, filled with ham and cheese, gratinated in the oven.

Version of the croque-monsieur topped with a fried egg.

Hot gratinated sandwich with vegetables and cheese.

Soft golden brioche, served with a rich salted caramel sauce.

Add slices of grilled bacon or ham.

Extra cheese.

Romaine lettuce with breaded chicken, croutons, parmesan, and the famous creamy Caesar dressing.

Hearty composed salad with a red rice base, roasted vegetables (butternut squash, sweet potato), and cashew nuts for crunch.

Comforting and gourmet pasta dish (macaroni) mixed with quality ham and a rich three-cheese sauce.

Large ground beef patty topped with a fried egg. Served with fries. A simple and effective brasserie dish.

Gratinated ham and cheese sandwich.

Croque-monsieur with a fried egg on top.

Vegetarian version of the croque, served with a green salad.

Extra portion of homemade fries.