Le Tournesol 16e

An assortment of dried meats and cured meats (salami, ham, terrine) served on a wooden board. Salty and varied flavors, textures ranging from tender to firm. Ideal for snacking as an aperitif with bread.

A rustic pâté prepared on-site from coarsely ground and seasoned pork. Dense and granular texture with a rich, meaty flavor. Eaten cold, spread on country bread, often accompanied by gherkins.

Raw oysters served on ice. They offer a fresh iodized flavor and a smooth, fleshy texture. Eaten directly from the shell, often with a drizzle of lemon juice or shallot vinegar.

A creamy cold soup made with fresh peas. Mild and vegetal flavor, slightly sweet. Refreshing, eaten with a spoon at the beginning of the meal.

Organic hard-boiled eggs topped with a creamy homemade mayonnaise. A French bistro classic, simple and comforting. Soft egg texture contrasting with the rich sauce.

Fresh, creamy Italian cheese, served with varieties of heirloom tomatoes. Mild milky taste that pairs with the sweet acidity of the tomatoes. Enjoy fresh.

Thin slices of raw marinated fish (sea bream), often with olive oil and lemon. Tender and delicate flesh, very fresh flavor. Eaten cold, light on the palate.

Mixture of crab meat and diced avocado. Creamy and smooth texture, with the iodized taste of crab. Served fresh, often seasoned with citrus.

Fried spring rolls stuffed with chicken and vegetables. The wrapper is crispy and golden, the filling is tender and flavorful. Usually dipped in a sweet and sour sauce and eaten with salad and mint.

Floured and fried squid rings, served with a creamy and spicy sauce. Crispy texture on the outside and tender on the inside. A warm and flavorful dish to share or as a starter.

The chef's special dish that changes daily according to the market. Traditional French brasserie style recipe. Ask your server for today's special.

Tubular pasta served with a creamy lemon and parmesan sauce. Rich and cheesy flavor with a refreshing tangy note. Hearty vegetarian dish.

Grilled tuna steak served with a virgin sauce (olive oil, tomatoes, and herbs). Accompanied by green beans. Tuna is meaty like beef, usually served medium-rare.

Shrimp cooked in the oven or sautéed, served with an exotic coconut milk and lemongrass sauce. Mild and aromatic Asian-inspired flavors. Served with white rice.

Salmon seared on the outside and raw on the inside, served with a sweet soy sauce (teriyaki). Melting texture and sweet-savory umami taste. Served with rice.

Raw salmon cut into small cubes, mixed with avocado and mango. A fresh, sweet, and savory combination with a tender texture. Served cold with a salad.

Mixed salad of romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. A complete, crunchy, and flavorful dish. International classic.

Mixed salad of marinated and sautéed beef strips, with crunchy vegetables and fresh herbs (coriander, mint). Spicy and tangy dressing typical of Thai cuisine. Fresh and zesty.

Classic burger with beef patty, melted cheese, and crispy bacon in a soft bun. Rich and satisfying. Served with hand-cut fries.

Raw beef minced and seasoned (capers, onions, sauce). Can be served completely raw or lightly seared on the surface. Served with fries.

Very tender piece of beef served with a creamy pepper sauce. Accompanied by a potato gratin with cream and garlic. A rich and traditional dish.

Breaded and fried cutlet, golden and crispy. Served with pasta in tomato sauce. Hearty Italian-inspired dish.

A large piece of marbled beef (Salers breed) to share. Grilled and served sliced with a rich tarragon butter sauce (béarnaise) and fries. Ideal for red meat lovers.

Extra portion of side dish (vegetables, fries, salad, etc.) to complete your meal.

Selection of two aged cheeses. Usually served with bread before the sweet dessert or instead of it.

Airy and creamy dark chocolate dessert. Light and foamy texture with an intense cocoa flavor. Served cold.

Individual chocolate cake baked to order. The outside is moist and the center remains liquid and warm. Very indulgent and rich.

A large choux pastry filled with vanilla ice cream and generously topped with hot chocolate sauce. Hot-cold contrast and crunchy-melting texture.

Rich vanilla cream dessert with a hint of almond/spice (Tonka), covered with a layer of crunchy caramelized sugar. Break the sugar crust to eat the creamy custard underneath.

Tart base filled with tangy lemon cream, topped with a soft and light meringue. Perfect balance between the fruit's acidity and the sugar's sweetness.

Crispy and melting meringue base, topped with whipped cream and fresh red berries. Light, sweet, and fruity dessert.

Selection of fresh red berries (strawberries, raspberries, etc.) served plain or lightly sweetened. A light and refreshing option to finish the meal.

Fresh and creamy low-fat dairy product, served with strawberry sauce. Similar to thick yogurt but milder. Light dessert.

Artisanal ice cream or sorbet served in an individual pot. Refreshing and sweet. Choose your flavor from the available selection.

An espresso coffee served with a miniature version of strawberry tiramisu. Allows you to combine the end-of-meal coffee with a gourmet sweet note.