Les Bancs Publics

Lunch menu including a Starter and a Main Course. A complete and balanced meal at a fixed price.

Complete lunch menu including Starter, Main Course, and Dessert. Ideal for a hearty meal.

A drink served with lunch (wine, beer, or non-alcoholic depending on the day's selection).

Melted eggplants marinated in miso (fermented soybean paste) accompanied by pickled peppers. A mix of umami and tangy flavors.

Gently cooked courgettes until tender, served with creamy fresh goat cheese and crunchy almonds. Fresh and light.

A risotto-style dish but made with red lentils, enhanced with sweet potato and coconut milk. Creamy texture and mild flavors.

Soft-boiled egg (runny yolk) served on small Sardinian pasta (fregola) prepared like risotto, with celery and a creamy fish sauce.

Grilled duck breast served pink, accompanied by white beans, eggplants, and a peanut and coconut milk sauce. Rich and fragrant.

Raw fish (swordfish) marinated in citrus juice, served with black squid ink risotto and lemon fennel. Fresh and oceanic.

Rich Roman specialty mixing tomato sauce, sausage, and egg, sprinkled with Parmesan cheese. A very gourmet and flavorful pasta dish.

Creative vegetarian plate mixing vegetables, Italian mozzarella cheese, summer fruits, and a smoked cheese shortbread. Fresh, sweet-salty, and textured.

Marbled and grilled beef cut, served with fries, green salad, and a creamy herbed béarnaise sauce. A bistro classic.

Lean and tender beef steak, grilled and served with fries, salad, and béarnaise sauce. Flavorful and rare.

Peaches cooked with an almond topping or cream. Sweet, fruity, and moist.

Vanilla ice cream scoop topped with hot chocolate mousse or sauce. A delicious hot-cold contrast.

Soft cake made with pistachios. Mild nutty flavor and tender texture.