Les Ambassades

Organic hard-boiled eggs served with truffle-infused mayonnaise. A simple classic starter enhanced by the rich flavor of truffle.

Soup prepared according to the chef's inspiration and seasonal products. Ask your server for today's variety.

Fresh avocado served with a classic vinaigrette sauce. A light and refreshing starter.

Creamy burrata heart (stracciatella) with truffle, accompanied by tomatoes and arugula. Creamy texture and rich flavors.

Snails served in their shells with garlic and parsley butter. A classic of French gastronomy, flavorful and aromatic.

Slices of Scottish smoked salmon. Tender texture and delicate smoky taste.

Trout roe from Aquitaine. Small crunchy pearls that burst in the mouth with an iodized flavor.

Whole duck foie gras, recognized by a Protected Geographical Indication. Melts in your mouth, rich and buttery taste. Often enjoyed with toast.

The most tender and fatty part of tuna (belly) preserved in olive oil, served with raw vegetables. Rich in flavor and melts in your mouth.

High-end Spanish dry sausage made from acorn-fed pigs (bellota). Intense hazelnut flavor and marbled texture.

Exceptional Spanish cured ham, aged for a long time. Melts in your mouth, powerful and complex flavor.

Goose meat preparation cooked for a long time in its fat then shredded. Spreadable texture and rich taste.

Slices of dry rosette-type sausage, from Lyon. Mild taste and firm texture.

Organic chickpea purée seasoned with tahini (sesame paste), lemon, and garlic. Creamy texture, ideal for sharing.

Assortment of cheeses and cured meats. Perfect for sharing at the start of a meal.

Cow's milk cheese with uncooked pressed paste, originating from Auvergne. Mild hazelnut flavor and supple texture.

Cooked pressed cheese aged for 18 months. Intense fruity taste with notes of butter and nuts, firm texture.

Meal formula intended for children under 10 years old.

Selection of still or sparkling mineral waters in 50cl bottles.

Toasted tartine topped with mashed avocado and Scottish smoked salmon. Served with a mixed greens salad.

Vegetarian avocado tartine, topped with crunchy cucumber, red onion, and pumpkin seeds. Served with mixed greens.

Avocado tartine topped with a fried egg. The runny yolk adds creaminess to the dish.

Stuffed pasta (agnolotti) served with a truffle sauce. A rich and aromatic pasta dish.

Tender chicken breast marinated in Asian soy and ginger flavors. Served with mashed potatoes.

Pan-seared duck breast, served pink with a mild honey sauce and purée. The classic combination of duck and sweet-savory.

Raw minced and seasoned beef. Served with small grenaille potatoes and salad.

Minced beef seasoned and then quickly pan-fried (seared). Served with potatoes and salad.

Large grilled beef cut (280g) served with a creamy béarnaise sauce, potatoes, and salad.

White fish cooked on a hot plate (plancha), simply seasoned with fleur de sel. Served with green beans.

Thin slices of raw Angus beef, seasoned with pesto and served with arugula and shavings of Italian cheese.

Short tubular pasta served with a sauce of basil, garlic, pine nuts, and Parmesan.

Traditional veal stew cooked in a creamy white sauce with vegetables. Served with basmati rice.

Composed salad of romaine lettuce, chicken, hard-boiled egg, Italian cheese, and croutons, dressed with a creamy Caesar sauce.

Large composed salad with smoked salmon, avocado, fresh vegetables, and cheese.

Hearty American salad with chicken, bacon, egg, avocado, and blue cheese (Fourme d'Ambert).

Hot sandwich with grilled ham with herbs and cheese. Served with a green salad.

Version of the Croque Monsieur topped with a fried egg (à cheval).