Le Winston

A classic refreshing highball drink. Made with rum, sugar, lime juice, soda water, and mint. Sweet, acidic, and minty.

A sparkling wine-based cocktail. Features bitter orange aperitif and champagne. Bubbly with a bittersweet citrus flavor.

A floral twist on the spritz. Made with elderflower liqueur and champagne. Sweet, floral, and refreshing.

A popular French aperitif. Champagne mixed with a fruit liqueur (crème). Fruity and sparkling.

Classic bittersweet aperitifs. Negroni includes gin, while Americano uses soda water, both with vermouth and Campari. Herbal and bitter profile.

A non-alcoholic fruit mocktail. A blend of fresh citrus juices with sweet pomegranate syrup. Tangy and sweet.

A simple refreshing drink found in French brasseries. Fresh grapefruit juice mixed with bitter lemon soda or tonic. Tart and invigorating.

A non-alcoholic version of the Mojito. Lime, mint, and sugar topped with soda. Refreshing and citrusy without the rum.

Chicken pasta dish. Served with a rich cream and mushroom sauce. Creamy and savory.

Pasta served with fresh salmon. Dressed with pistou (French pesto without pine nuts). Herby and garlicky.

A vegetarian pasta dish. Tossed with steamed vegetables, hard cheese, and oil. Light and simple.

Premium chicken breast cut. Served with creamy mashed potatoes. Tender and comforting.

A flavorful cut of beef from the hindquarter. Served with a spicy peppercorn sauce and fries. Meaty and robust.

A ground beef patty topped with a sunny-side-up egg (Oeuf à cheval). Served with fries. Savory and classic bistro fare.

Thinly sliced veal meat. Cooked in a cream and mushroom sauce, served with pasta. Tender and rich.

A very tender cut of beef tenderloin. Grilled and served with sauce and sides. Lean and melt-in-the-mouth texture.

A selected steak cut (likely bavette or flank). Topped with sweet caramelized shallots. Flavorful and textured.

Fresh raw minced beef mixed with seasonings like capers and onions. Served cold with fries. Soft texture with a bold, savory taste.

A rich, marbled beef steak from the rib section. Served with fries. Juicy and intensely flavorful.

Lamb chops from the rack. Grilled and served with sides. Tender meat with distinct lamb flavor.

A thick cut from the veal rump. Roasted and served with a luxurious morel mushroom sauce. Lean, tender, and earthy.

Fresh salmon prepared raw (likely tartare or carpaccio style). Served with light vegetable sides. Fresh and delicate.

Whole sole fish dredged in flour and pan-fried in butter, lemon, and parsley. Served with mash. Delicate, flaky white fish with a buttery citrus taste.

Pan-seared sea bass fillet. Served with 'sauce vierge' (olive oil, lemon, tomato, basil). Light, flaky, and Mediterranean style.

Simple ground beef patty served with french fries. Mild and kid-friendly.

Cooked salmon fillet served with smooth mashed potatoes. Soft texture and mild flavor.

Fresh salmon fillet served with creamy mashed potatoes. A gentle dish suitable for children.

Fromage blanc. A fresh, soft, creamy cheese similar to yogurt but thicker. Mild and tangy.

Chèvre cheese. Distinctive earthy and tangy flavor. Soft or semi-firm texture.

A platter featuring a variety of French cheeses. Includes cow, goat, and blue cheeses. Best enjoyed with bread.

Fresh fromage blanc served with raspberry coulis or fruit. Creamy, tangy, and sweet.

A portion of a specific French cheese. Choose from Cantal (firm), Camembert (soft), or Bleu de Bresse (mild blue). Savory end to a meal.

Crème caramel. A custard dessert with a layer of clear caramel sauce. Silky, smooth texture and sweet.

A rich baked dessert made with chocolate. Likely a fondant or gateau. Sweet and indulgent.

Café Gourmand. An espresso served with a selection of miniature desserts (petits fours). Allows tasting multiple sweets at once.

A glass of champagne served with a selection of miniature desserts. A luxurious variation of Café Gourmand.

A plate of fresh seasonal berries like strawberries and raspberries. Light, natural, and sweet.

Rich custard topped with a contrasting layer of hard caramelized sugar. Flavored with real vanilla. Creamy with a crunchy top.

A fruit tart or pie that changes daily based on chef's choice. Typically features seasonal fruits and pastry crust.

Thé Gourmand. Tea served with a selection of miniature desserts. A tea-drinker's alternative to Café Gourmand.

A dessert cup featuring pear sorbet, likely with pear pieces and a splash of pear brandy (Williamine). Refreshing and boozy.

Famous Parisian ice cream and sorbet from Maison Berthillon. Known for intense natural flavors and creamy texture. Choose your scoops.

Classic French ice cream sundaes. Liégeois involves ice cream and coffee/chocolate topped with whipped cream. Dame Blanche is vanilla ice cream with hot chocolate sauce and whipped cream.

Fresh raspberries served with Armagnac (a distinct French brandy) from Domaine de Ravignan. A sophisticated, spirited fruit dessert.

Hot coffee cocktail. Mixed with Irish whiskey and sugar, topped with a layer of cold whipped cream. Warm and invigorating.