Le Théorème

Hard-boiled eggs cut in half, filled with a mixture of yolks and mayonnaise, garnished with bottarga (cured fish roe). Creamy texture with an iodized note. A classic French bistro starter.

Rustic meat pâté made from pork and herbs. Firm and grainy texture. Eaten cold, spread on bread, often accompanied by pickles.

Veal pieces slowly simmered in a creamy white vegetable sauce. Tender meat and creamy sauce. Served hot with white rice.

Fresh cut strawberries, served with sweetened whipped cream (chantilly). Fresh, light, and sweet dessert.

Quick menu including the dish of the day and a coffee at the end of the meal.

Lunch menu offering a choice between a starter and a main, or a main and a dessert, according to the day's suggestions.

Complete lunch menu including the starter of the day, the main course of the day, and the dessert of the day.

Tender white asparagus served with a light and creamy mousseline sauce (similar to a whipped mayonnaise). Delicate and refined flavor.

Salad of fresh tomatoes accompanied by a small burratina (fresh Italian cheese with a creamy center). Fresh and milky.

Soft potato gnocchi served in a rich parmesan cheese sauce. Melting texture and savory taste.

Starter version of Caesar salad with lettuce, breaded chicken, parmesan, and croutons. Fresh and crispy.

Selected cut of beef from the butcher, grilled or pan-fried. Juicy and flavorful meat. Served with french fries.

Tender chicken breast served with an aromatic yellow wine sauce and potato purée. Delicate flavor with a nutty note typical of yellow wine.

Vegetable dish made of ribbon-cut vegetables, cooked in a coconut milk sauce flavored with lemongrass. Exotic, sweet, and slightly lemony flavors.

Large composed salad of romaine lettuce, breaded chicken, parmesan, croutons, and Caesar dressing. Complete meal, fresh and crunchy.

Tender veal cut served with a morel mushroom sauce (fragrant wild mushrooms) and small grenaille potatoes. Refined and earthy.

Thick and flaky white fish fillet, served with a virgin sauce (olive oil, lemon, herbs) and vegetables. Light and fresh.

Imposing bone-in beef steak, grilled, intended for sharing. Marbled, tender, and very flavorful meat. Ideal for red meat lovers.

Caramelized apple tart baked upside down. Warm, sweet, and melting, served with fresh cream to balance the sweetness.

Creamy pistachio-flavored dessert, topped with a layer of crunchy caramelized sugar. Hot/cold and creamy/crunchy texture contrast.

Light and airy dark chocolate mousse. Mousse-like texture and intense cocoa flavor.

Espresso coffee served with a selection of several small desserts (petit fours). Perfect for tasting a bit of everything.