Le Wilson Levallois

A selection of classic French and international aperitifs. Salers and Suze are bitter gentian liqueurs. Muscat and Porto are sweet fortified wines. Campari and Martini are vermouths or bitters. To be enjoyed chilled to whet the appetite.

Anise-based liqueurs, very popular in France. The mixture becomes cloudy and milky when water is added. Licorice and refreshing flavor. 'P'tit Jaune' is a local artisanal variant.

Classic French cocktail made with dry white wine and fruit cream (blackcurrant, peach, etc.). The mixture is sweet, fruity, and slightly tart. Kir Royal uses Champagne instead of white wine.

Prestigious sparkling wine from the Champagne region. Fine bubbles, elegant and festive flavor. Served chilled in a flute.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then replaced in the white. Creamy and rich texture. Served here with crispy bacon.

Specialty from Aveyron, these are small fried patties with herbs (often chard and parsley) and sausage meat. Soft texture inside and crispy outside. Herbal and savory flavor.

Breaded and fried ham croquettes filled with a thick béchamel sauce and cured ham. Crispy outside, melting inside. A classic Spanish tapa.

Traditional soup made with caramelized onions and beef broth, served with bread and topped with gratinated cheese. Rich, sweet, and comforting flavor.

Mixture of pan-fried mushrooms, accompanied by chestnuts. Woody and autumnal flavor.

Assortment of spreadable charcuterie. Rillettes are meat (pork or poultry) cooked for a long time in its fat then shredded. Pâté is a spiced minced meat terrine. Eaten with bread.

An original twist on guacamole using blended broccoli instead of or with avocado. Creamy texture and mild vegetal flavor. Served on toasted bread.

Fish spreadable preparation made from cooked and mashed fish, seasoned with herbs and spices. Fresh and light, with a citrus note.

Raw salmon marinated in salt, sugar, and dill. The texture is tender and melt-in-your-mouth, with a delicately salty and fragrant taste.

A great international classic made with crisp romaine lettuce, chicken, parmesan, and croutons, bound by a creamy garlic and anchovy dressing. A complete and flavorful dish.

A rich and hearty salad typical of French bistros. It combines the freshness of lettuce with the warmth of goat cheese melted on bread and crispy bacon.

Large beer (50cl) Lager type. Light, golden, and refreshing. Reduced price during Happy Hour.

Selection of standard alcoholic cocktails (Mojito, Spritz, etc.) at a reduced price.

Refreshing and fruity mixed drinks, non-alcoholic (Mocktails).

Glass of sparkling Champagne at a special Happy Hour price.

Crispy fried ham croquettes to share.

Fried rice sticks, crispy and soft texture. Served with peanut (satay) sauce.

Breaded and fried mozzarella cheese sticks. The cheese is melted and stringy. To be dipped in barbecue sauce.

Broccoli vegetable dip, served with toasted bread.

Small herb and sausage meat patties.

Sautéed mushrooms and chestnuts.

Spreadable charcuterie plate.

Seasoned fish spread.

Large board of assorted charcuterie (ham, sausage, pâté) to share.

Assortment of French cheeses to share.

Combination of charcuterie and cheeses on a large board.

Sliced marinated salmon.

Breaded chicken pieces on a skewer, served with peanut sauce.

Potatoes cut and fried on-site.

Fries topped with melted cheddar cheese sauce.

Gourmet fries with cheese sauce and crispy bacon bits.

Toasted bread prepared like a croque-monsieur, cut into bite-sized pieces for an appetizer.

An open-faced version of a croque-monsieur on a large slice of toasted bread. Topped with ham and gratinated cheese.

Like the Tartine Monsieur, but topped with a fried egg.

Meatless tartine topped with roasted vegetables and goat cheese. Flavorful and colorful.

Fresh tartine with marinated salmon and vegetable purée.

Creamy vanilla cheesecake served with a red berry sauce.

Upside-down caramelized apple tart (crust on top). Served warm with thick cream.

An airy and chocolatey dessert, enriched here with caramel and crunchy hazelnuts.

Slice of brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Soft and warm, served with ice cream.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Thin sweet crepes, served warm with a topping of your choice.

Dessert made of meringue, crispy on the outside and soft on the inside, filled with whipped cream and fresh fruit.

A coffee or tea served with an assortment of several miniature desserts. Ideal for tasting everything.

Selection of Protected Designation of Origin cheeses.

Add a scoop of ice cream.

Addition of sweetened whipped cream.

Three scoops of ice cream of your choice from the available flavors.

Classic ice cream cup made of ice cream (coffee or chocolate), corresponding coulis, and topped with a generous amount of whipped cream.

Digestive dessert made of lemon sorbet drizzled with vodka.

Butcher's cut, generally tender and flavorful (flank steak, onglet, etc.). Served rare or medium.

Boneless ribeye steak, marbled with fat, making it very juicy and flavorful when cooked.

Raw beef, minced or knife-cut, seasoned (capers, onions, Worcestershire sauce). Fresh and zesty.

Classic burger with melted cheese, served in artisanal bread.

Cheeseburger with grilled bacon slices for a smoky flavor.

Breaded chicken escalope stuffed with cheese and charcuterie. Crispy and melting.

Duck fillet from the Southwest, served pink. The skin is grilled and crispy, the meat is red and flavorful.

Traditional pork sausage from the Aveyron region, grilled and juicy. The Aligot option is very traditional with this dish.

Tender chicken fillet served with its wing, topped with a creamy mushroom sauce.

White fish with a fine and delicate flesh, pan-seared. Sauce vierge is an olive oil, lemon, and herb marinade.

Grilled salmon fillet, served with an Asian-inspired peanut (satay) sauce.

Meatless burger where the patty is replaced by a large breaded mushroom.

Tubular pasta served with a creamy mushroom sauce and Italian cheese.

Small potato dough balls, pan-fried to be crispy then coated with cheese sauce.

Specialty from Aubrac. Mashed potatoes mixed with 'tomme fraîche' (cheese) making it elastic and stringy. Very hearty and comforting.

Complete menu adapted for children under 12 years old.