Le Standard Rive Gauche

Traditional Pastis or local variation. An anise-flavored liqueur that turns cloudy when fresh water is added. Very popular in the South of France.

Italian vermouths (sweet white or bitter red) or Italian bitters. Served chilled, often with a slice of orange or lemon.

Classic cocktail based on Campari, red vermouth, and sparkling water. Sweet and sour, refreshing taste.

Selection of fortified wines or aperitif liqueurs. From sweet Port to bitter gentian-based Suze.

Popular French cocktail made with white wine and fruit cream (blackcurrant, blackberry, peach, etc.). Sweet and fruity.

Prestigious version of Kir where white wine is replaced by Champagne. Sparkling and elegant.

A glass of French sparkling wine with a controlled designation of origin. Fresh notes and fine bubbles.

Full bottle of vintage champagne, ideal for celebrating or sharing.

Great house Champagne, balanced blend of Chardonnay and Pinot Noir. Fresh and fruity.

Prestigious Champagne made from 100% Chardonnay. Very fine, elegant, and floral.

Large bottle of still (Evian) or sparkling (Badoit) mineral water.

High-end naturally sparkling mineral water, known for its very fine bubbles.

Toast topped with mashed avocado and crunchy colorful vegetables. Fresh and healthy vegetarian dish.

Hot ham and grilled cheese sandwich, typical of French bistros.

Gourmet version of croque-monsieur with artisanal bread and truffle-scented ham.

Layered sandwich served with chicken, bacon, egg, and raw vegetables. Hearty and classic.

Breaded and fried squid rings until golden. Served with a mayonnaise sauce with herbs and capers.

Breaded and fried mozzarella cheese sticks. Melts inside, served with a basil tomato sauce.

Spicy cod fritters, a West Indian specialty. Served with a fresh and zesty sauce.

Toasted bread tartine topped with mozzarella, fresh tomatoes, and olives. An Italian-inspired appetizer.

Thin slices of Italian cured ham flavored with truffle. Served with toasted bread.

Fried spring rolls stuffed with chicken. Crispy, to be dipped in a sweet and sour sauce.

High-quality Iberian ham, from acorn-fed pigs. Rich flavor and melt-in-your-mouth texture.

Japanese vegetable dumplings, pan-fried on one side. Served with an aromatic sesame sauce.

Assortment of Spanish sheep's milk cheeses, served with sweet condiments.

Assortment allowing you to choose 4 dishes from the selection of sharing starters.

Very tender octopus tentacles thanks to slow cooking. Accompanied by Mediterranean and slightly spicy flavors.

Fillet of fish coated in crispy batter. Traditionally served with fries.

Delicate white fish, served with a butter sauce enhanced by yuzu, a Japanese citrus fruit.

Shrimp-filled pasta with aromatic herbs. Fresh dish with lemony Asian notes.

Thai specialty: marinated and grilled then sliced beef. Served with a spicy sauce.

Extremely tender lamb meat that falls off the bone, cooked for a very long time. Provençal accompaniment.

Melting eggplant seasoned with a blend of Middle Eastern spices. Flavorful vegetarian dish.

Top-quality pork cut, slow-cooked to remain juicy and tender.

Asian-inspired stir-fry dish. Chicken in peanut sauce (satay) served with noodles.

Raw minced and seasoned beef. Can be served completely raw or very lightly seared (aller-retour).

Beef steak coated in a creamy green peppercorn sauce. A brasserie classic.

Long-fibered, very flavorful beef cut. Grilled and served with your choice of sauce.

Traditional veal ragout in a creamy white sauce. Comforting stewed dish.

Juicy roasted chicken pieces with Mediterranean vegetables.

Salmon fillet seared on the outside but melting inside. Accompanied by a fresh and fragrant sauce.

Complete homemade burger with beef, cheese, bacon, and fresh vegetables in artisanal bread.

Textured beef preparation, served with a rich meat jus and roasted vegetables.

French grape brandy aged in oak barrels. Rich and amber.

Refined and harmonious cognac.

Extra old cognac, very complex and smooth.

Refined and harmonious Cognac.

One of the most famous cognacs, powerful and woody.

Gascony grape brandy, often more rustic and fruity than Cognac.

White fruit brandies, served very chilled at the end of the meal.

Aged plum brandy, amber and sweet.

Sweet and very fragrant Italian lemon liqueur. Served chilled.

Italian almond liqueur (Amaretto) or French black raspberry liqueur (Chambord).

Classic French digestifs: mint (Get), or orange (Grand Marnier, Cointreau).

Sweet liqueurs: whisky cream, coffee, or green apple.

Norman cider brandy aged in barrels. Cooked apple aromas.