Le Touring

Freshly pressed vegetable juice made to order, combining the sweetness of carrot with the pungency of ginger. A refreshing and healthy drink.

Oven-baked mussels with a gratinéed topping, often made with parsley butter and garlic. Tender texture with a crispy top.

High-quality cured ham from female pigs, aged for a long time for an intense and complex flavor. Served with high-quality artisanal butter.

Fried and crispy spring rolls. Choice between a savory chicken filling or a sweet and savory version with goat cheese and honey.

A French bistro classic: cold hard-boiled eggs topped with a creamy homemade mayonnaise.

Beef bone cut and roasted to make the marrow melting and rich. Served hot with sea salt, to be spread on toast.

Traditional onion soup enriched with Chablis white wine, served hot with bread and cheese gratinéed on top.

Delicate veal offal cooked in a stew with wild mushrooms (chanterelles). Tender and creamy texture.

Pan-fried chicken fillet served with green beans and mushroom sauce. A light and flavorful dish.

Pan-fried veal liver slice with garlic and parsley. Very tender texture and characteristic iron taste. Served with mashed potatoes and vegetables.

Lamb chop with bone, grilled and flavored with burnt thyme. Served with small roasted potatoes.

Mixed salad of crisp romaine lettuce, parmesan, and croutons, dressed with a creamy sauce. Available with breaded chicken or salmon.

Generous salad topped with warm goat cheese (in spring rolls and on toast). Mix of hot and cold, crispy and fresh.

Vietnamese-inspired dish with cold rice vermicelli, sautéed beef, vegetables, and spring rolls. Fresh, fragrant, and hearty.

Summer fresh salad with fruits (melon), avocado, and fresh Italian cheese. Light and vegetarian.

Sophisticated composed salad with raw fish (sea bream), kale, nuts, and fruits. A mix of textures and tangy flavors.

Grilled minced beef steak topped with a fried egg. Served with a creamy herb sauce.

Tender and lean thick cut of beef (rumsteak), served with mushrooms and potatoes.

Grilled marbled beef cut, served with aligot (mashed potatoes with melted cheese) and a blue cheese sauce.

Beef steak sliced and seasoned with a spicy and fragrant Asian sauce.

The most tender beef cut, grilled and served with a classic butter and tarragon sauce.

Large beef cut to share, served with aligot, a stretchy mashed potato dish with fresh cheese.

Entrecôte (boneless rib steak) marbled and juicy, seasoned with garlic and parsley.

Impressive matured beef rib steak to intensify the flavor, served for two people. Grilled.

Spectacular beef rib steak flambéed at the table with quality Cognac for a subtle aroma of aged alcohol.

Delicate flatfish served whole. Either 'Meunière' (floured and cooked in lemon butter) or simply grilled.

Firm white fish fillet, grilled and flavored with herbs. Served with vegetables.

Large shrimp served in a coconut milk and Thai spice sauce. Sweet and exotic flavor.

Diced raw fish mixed with fresh fruits and vegetables. A fresh, sweet and sour, and tangy dish.

Squid (a mollusk related to calamari) cooked on a hot plate. Firm texture and marine flavor, served with vegetables.

Long flat pasta served with a rich and flavorful truffle sauce (luxury mushroom). Gourmet and creamy dish.

Pasta served with fresh and smoked salmon in a cream and dill sauce.

Soft potato dough balls, served with tomato sauce and a scoop of creamy fresh cheese.

Layered sandwich with toasted bread, chicken, bacon, lettuce, and tomato. Served cut into triangles with fries.

Hot ham and cheese sandwich, oven-baked. A must-have in Parisian cafes.

Same as Croque-Monsieur but topped with a fried egg.

Selection of traditional French cheese served with bread. Choice of pressed, goat, or blue cheese.

Small creamy and runny cow's milk cheese, selected by a renowned affineur from Lyon.

Thick slice of brioche dipped in an egg and milk mixture then pan-fried in butter. Rich, sweet, and fluffy.

Fruit tart varying by season, served with a scoop of ice cream.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Light and fresh dessert made of yogurt, crunchy homemade granola, and fresh fruits.

Thin apple tart served warm, usually accompanied by a scoop of vanilla ice cream.

Mix of fresh seasonal fruits cut into pieces. Refreshing and natural.

French strawberries (Gariguette variety) known for their fragrance, served with sweetened whipped cream.

Cheesecake on a biscuit base, topped with raspberry coulis.

Classic French pastry in a wheel shape, made of choux pastry filled with almond and hazelnut praline cream.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa powder.

Small chocolate cake with a molten center, served warm with cold ice cream for contrast.

Airy and intense chocolate dessert, made with dark chocolate.

Prunes marinated in Armagnac eau-de-vie. A strong alcoholic digestif dessert.

Thin pancakes cooked in a pan, served with sugar (plain) or chocolate-hazelnut spread.

An espresso coffee served with an assortment of small desserts (mignardises).

A tea served with an assortment of small desserts (mignardises).

Classic ice cream coupe. Dame Blanche: vanilla ice cream, chocolate sauce, whipped cream. Dame Noire: chocolate ice cream.

Coffee (or chocolate) ice cream with cold coffee (or cold chocolate) and lots of whipped cream.

Ice cream coupe with exotic flavors with coconut, mango, and rum-raisin.

Alcoholic ice cream coupe reminiscent of the islands, with rum and raisins.

Pear sorbet drizzled with Pear eau-de-vie. Very refreshing.

Lime sorbet drizzled with iced vodka. Often consumed as a digestif.