Le Zéphyr 20ème

Hard-boiled eggs served with a homemade mayonnaise flavored with old-fashioned mustard. A classic bistro starter, simple and creamy.

A rustic, homemade charcuterie made from seasoned pork. Served cold in slices with bread and pickles.

Poached eggs served in a rich red wine sauce, accompanied by bacon, onions, and sometimes mushrooms. A flavorful and comforting Burgundian dish.

Fried artichoke hearts or pieces until golden and crispy. Served hot, often with a sauce or a squeeze of lemon.

A warm salad of green lentils served with a runny poached egg and pieces of grilled bacon. A mix of earthy and savory textures.

Traditional soup made with caramelized onions and beef broth, topped with bread and gratinated cheese. Served piping hot, it's a rich and flavorful dish.

The special dish of the day, changing daily according to the chef's inspiration and market produce.

A quarter of a superior quality free-range chicken, roasted, served with fries and salad. A traditional Sunday meal, simple and tasty.

Hot ham and cheese sandwich, grilled or baked. Prepared here with Poilâne bread, renowned for its quality.

Version of the Croque Monsieur topped with a fried egg (à cheval). Rich and hearty, served with Poilâne bread.

Homemade burger with a beef patty, crispy bacon, and Cantal (French cheese). Served with fries and salad.

Chicken burger, likely breaded or grilled, served in a brioche bun with toppings.

Meat-free burger, using a vegetable patty or vegetarian substitute.

Burger topped with slow-cooked, seasoned pulled pork, often with barbecue sauce.

Salad made of romaine lettuce, croutons, parmesan, and creamy Caesar dressing. May contain chicken or eggs.

Mixed salad garnished with warm, crispy goat cheese toasts and ham slices.

Breaded chicken cutlet, stuffed with ham and melted cheese. Homemade and served with mashed potatoes.

Raw beef, minced and seasoned to order (capers, onions, sauce). Served fresh with fries and salad.

Tender and flavorful piece of beef (onglet), from Scotland (IGP). Served rare or medium with pepper sauce and fries.

White-fleshed fish fillet, pan-seared. Served with a side of fresh seasonal vegetables. Light and delicate.

Tender chicken piece cooked simply, served with rice and sautéed vegetables.

Traditional beef stew slow-cooked in red wine with carrots, onions, and bacon. Rich in flavor, served with mashed potatoes.

Creamy Italian rice dish cooked with sweet butternut squash and crunchy hazelnuts.

Lamb shoulder cooked very slowly in its own fat until meltingly tender. Served with mashed potatoes.

Pork meat cooked for a long time and shredded, tender and flavorful. Served with fries and salad.

Airy and rich chocolate dessert, enhanced with hazelnut pieces for crunch.

Creamy vanilla custard dessert, covered with a thin layer of caramelized, crunchy sugar.

Caramelized upside-down apple tart, served warm with thick fresh cream.

Meringue (whipped egg whites) poached, floating on vanilla custard, often topped with caramel.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served hot with caramel sauce and whipped cream.

Selection of artisanal ice creams and sorbets in classic flavors.

An espresso coffee served with an assortment of small desserts in miniature versions.

Mashed potatoes prepared on-site.

Crispy fried potatoes.

Mix of fresh seasonal vegetables, sautéed or steamed.

Fresh green salad with vinaigrette.

Red wine from Pays d'Oc, certified ORGANIC. Generally fruity and easy to drink.

Red wine from Bergerac, natural and sulfite-free. Expressive and authentic.

Red wine from Languedoc, powerful and spicy, produced by Jeff Carrel.

Red wine from the Rhône Valley, certified ORGANIC. Round and warm.

White wine from the Loire, light and fruity, produced without sulfites and vegan.

Red wine from Bordeaux (Graves). Structured with notes of red fruits and oak.

Red wine from Beaujolais, light and very fruity (gamay).

Red wine from Languedoc, aromatic (garrigue, black fruits) and elegant.

Red wine from the Northern Rhône Valley (Syrah). Spicy and deep.

Red wine from Burgundy (Pinot Noir). Fine, elegant with notes of red fruits.

Red wine from Burgundy, smooth and fruity.

Great red wine from the Rhône Valley. Powerful, complex, and rich.

Dry and round white wine, Chardonnay grape. Notes of butter and yellow fruits.

Very aromatic white wine (apricot, white flowers), round in the mouth.

White wine from the Loire, lively and fresh, with citrus notes.

Natural white wine, sulfite-free. Authentic and pure taste.

White wine from Burgundy (Chablis). Dry, mineral, and very fresh.

Wine-tasting beverage but without alcohol. Fresh and lemony.

White wine from the Southwest, semi-dry (slightly sweet) and very fruity.

Light and pale rosé wine, ideal for an aperitif or summer meals.

Rosé from the Mediterranean, fresh and thirst-quenching.

Italian sparkling wine, dry and fruity. Perfect for an aperitif.

Classic Brut Champagne, fine and elegant.