Le Victor Hugo

A classic of French bistro cuisine. Hard-boiled eggs topped with homemade mayonnaise seasoned with old-fashioned mustard.

A warm and comforting soup made from caramelized onions. Served with garlic toast and melted Comté cheese.

A sweet and savory starter with a baked apple and hot goat cheese. Seasoned with honey and thyme.

A rustic country terrine made from poultry livers. Served cold with gherkins and toast.

Snails cooked in their shells with parsley and garlic butter. An iconic French specialty.

A dozen Burgundy snails served hot with garlic and parsley butter.

Six fresh oysters from the Marennes-Oléron region. Delicate flesh and iodized taste, served on ice.

A dozen fresh N°3 oysters. To be enjoyed raw with lemon or shallot vinegar.

A large platter of 24 oysters, ideal for sharing. An authentic maritime experience.

A puff pastry crust filled with a creamy chicken and mushroom preparation. Served with rice.

Fish fillet fried in a crispy beer batter. Served with fries, pea puree, and tartar sauce.

Raw minced and seasoned beef. Served fresh with fries and salad.

Pork piece cooked slowly until tender and caramelized on the outside. Served with roasted vegetables.

Grilled salmon fillet topped with a creamy mustard sauce. Served with green beans.

Thick and flaky cod fillet. Served with a tian (Provençal vegetable gratin) and an olive oil and herb sauce.

Roasted duck fillet, served pink. Accompanied by pears for a sweet and savory touch and small potatoes.

A tender and juicy veal chop. Topped with a Morbier cheese sauce and served with creamy mashed potatoes.

A generous piece of grilled beef (300g). Served with a classic pepper sauce and homemade fries.

The famous French hot sandwich with ham and grilled cheese. Served with a green salad.

Like the Croque Monsieur, but topped with a fried egg (the lady's 'hat').

A gourmet version of the croque with truffle cream and poultry ham.

Italian focaccia bread filled with grilled vegetables (antipasti) and fresh cheese. Served with salad.

Long pasta served with fresh salmon pieces and a creamy chive sauce.

The famous Caesar salad with breaded chicken, parmesan, bacon, and a creamy dressing.

Mixed salad with hot goat cheese on toast, bacon bits, and crunchy apples.

A complete menu for children including a drink, a main course, and a dessert.

An all-inclusive set menu offering a complete meal from aperitif to coffee with several dish choices.

Classic dessert made of rich vanilla cream topped with a layer of crunchy caramelized sugar.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked.

Poached pear served with a hot chocolate sauce, inspired by the classic Belle Hélène dessert, on a shortbread biscuit.

Slice of brioche bread dipped in an egg and milk mixture, then pan-fried. Served warm with ice cream and caramel.

A fresh and fruity dessert on a crumbly salted butter biscuit base, topped with a tropical fruit mousse.

A rich dessert for chocolate and hazelnut lovers, combining different crunchy and melting textures.

Large cream puff filled with ice cream, topped with chocolate sauce and whipped cream. Generous portion.

Classic ice cream cup with vanilla ice cream, hot chocolate, and whipped cream.

A refreshing digestive dessert made of lemon sorbet drizzled with vodka.

Ice cream cup of your choice (chocolate or coffee) generously topped with whipped cream.