Le Tremplin

A large composed salad highlighting seafood. It generally contains crustaceans or fish (shrimp, tuna, salmon) on a bed of lettuce and fresh vegetables. Fresh and light, it is served with a vinaigrette.

A classic French salad composed of lettuce, cooked ham, emmental cheese, and sometimes hard-boiled eggs or mushrooms. It is a complete and flavorful dish, typical of brasseries.

A gourmet salad served with melted warm goat cheese toasts, often drizzled with honey. The mix of hot and cold, as well as sweet and savory, makes it a must-have in French bistros.

Raw beef, coarsely chopped and seasoned (capers, onions, Worcestershire sauce). Served fresh with a raw egg yolk, traditionally accompanied by fries and salad.

A homemade hamburger topped with melted cheese, served in a brioche bun. Accompanied by crispy homemade fries and a small green salad.

Steamed wheat semolina served with tender chicken and a vegetable broth flavored with mild spices. A convivial and hearty dish.

Traditional dish made of light semolina and pieces of beef simmered for a long time with vegetables (carrots, zucchini, turnips). Rich in flavor.

Couscous served with spicy minced meat balls (kefta). The semolina absorbs the flavorful juice of the vegetables and meat.

The popular version of couscous served with merguez, spicy red sausages made from beef and lamb. The spiciness of the sausages enhances the sweetness of the semolina.

Couscous semolina and vegetables served with grilled meat skewers. The grilled meat adds a pleasant texture and smoky flavor to the dish.

A royal couscous combining several types of meat (often chicken, merguez, and meatballs or skewers). Ideal for big appetites who want to taste everything.

A classic bistro starter made of hard-boiled eggs served with a vegetable macedoine (small diced carrots, turnips, green beans, peas) bound with mayonnaise.

Slices of fresh, sweet melon served with salty cured ham. A refreshing and classic sweet and savory combination.

Grilled goat cheese on toasted bread, served warm on a bed of salad. Melting and flavorful.

Simple salad made of fresh tomatoes and tuna flakes. Dressed with a light vinaigrette.

Whole fish or fillet (sea bass), simply grilled to preserve its fine, white flesh. Served with rice or fries.

A classic: mussels cooked in their own juice (often with white wine, shallots, parsley) served with homemade fries. To be eaten with your fingers using an empty shell as tongs.

A thick and tender piece of grilled beef, topped with a creamy pepper sauce. Served with homemade fries and salad.

Pan-fried slice of veal liver, tender and rich in iron. Accompanied by sautéed potatoes and green beans.

A slice of homemade fruit tart, here with pear. Crispy crust and moist filling.

Airy and rich chocolate dessert. Light and creamy texture, very popular in France.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. The crust is broken with a spoon to reach the creamy custard.

Egg custard topped with a liquid caramel. Smooth and melting texture.

Fresh strawberries served simply with sugar to enhance their juice and natural flavor.