Les Deux Abeilles

A fresh salad combining the sweetness of avocado and corn with marinated crayfish. The whole is enhanced by a spicy note of ginger. A light and refined dish.

Salad made with tender chicken breasts marinated in sherry vinegar. Tarragon adds an herbaceous note and pine nuts add crunch. Served on a bed of green salad.

A variation of chicken salad served on steamed green vegetables. The chicken is marinated for tenderness. A balanced and healthy meal.

A vegan dish based on nourishing green lentils. Accompanied by a sweet carrot purée flavored with curry. A combination of earthy and spicy flavors.

Green lentil salad refreshed with fresh coriander. Shallots marinated in vinegar add a touch of acidity. A simple and flavorful vegan dish.

Gourmet salad combining mozzarella balls (bocconcini) and sun-ripened vegetables. Enhanced with crispy zucchini fritters and peppery arugula. A mix of warm and cold textures.

A warm, comforting salad with potatoes and grilled smoked ham. Complemented by artichoke hearts and shallots. Ideal for a hearty lunch.

A fresh plate centered around a creamy eggplant purée. Served with seasoned ricotta, tomatoes, and basil. To be enjoyed with bread.

Colorful assortment of steamed seasonal vegetables to preserve their nutrients. Includes broccoli, beans, carrots, and other roots. A healthy and light choice.

Roasted goat cheese (Crottin de Chavignol) served on a slice of renowned sourdough bread. Accompanied by a green salad. The cheese is warm and melting.

Roasted eggplant purée seasoned with garlic and olive oil. Served with crispy toast slices. A Mediterranean starter or snack.

Creamy Italian fresh cheese seasoned with pepper. Served as a spread on toast. Simple and tasty.

Seasoned avocado purée, served with toast. A touch of freshness and exoticism.

Sweet carrot spread enhanced with curry spices. Served with toast. An original vegetarian option.

Soup prepared according to the inspiration of the day and market vegetables. Vegan recipe. Ask your server for today's flavor.

Thin tart topped with tomatoes and flavored with thyme. Served warm with a green salad. A classic Provençal flavor.

Moist quiche with fresh cheese (brousse) and broccoli florets. Served with a salad. A mild and creamy vegetarian dish.

Spinach quiche enriched with ricotta and a fresh hint of mint. Served with a salad. An original and light flavor combination.

Crispy puff pastry filled with a mixture of two goat cheeses. Served warm with salad. Rich and flavorful.

Tart filled with sun-ripened vegetables (tomatoes, zucchini, peppers) and enhanced with anchovies and olives. Evokes the flavors of pissaladière and ratatouille.

Hollowed-out zucchini stuffed with fresh cheese and mint filling, then gratinated. Gluten-free dish served with salad.

Traditional eggplant flan from Provençal cuisine (Avignon). Served with a light tomato sauce and salad. Melting texture and delicate taste.

Oven-baked eggplants with cheese until golden and bubbling. Served with peppery arugula to balance the richness of the gratin.

Light savory flan with eggs and chives. Topped with tomato coulis. A mild and herbaceous gluten-free option.

Omelette filled with Corsican or Provençal fresh cheese (brousse) and mint. Served runny or well-done according to preference, with salad.

Rich omelette filled with porcini mushrooms (wild mushrooms). Woody and intense flavor. A French classic.

Simple omelette flavored with chervil, an anise-flavored herb. Served with a green salad.

Soft-boiled eggs (runny yolk) served in their shells. Accompanied by buttered breadsticks (mouillettes) for dipping.

Lemon tart topped with a soft, golden meringue. Perfect balance between the tartness of lemon and the sweetness of the meringue.

Raspberry tart topped with a hazelnut-flavored meringue. A fruity dessert with a hint of nuts.

Upside-down caramelized apple tart, served warm. The apples are melting and the pastry is crispy. A great French classic.

Chocolate cake with a molten center. Served with whipped cream. This dessert is gluten-free.

Moist chocolate and almond cake. A rich and flavorful texture.

Dense and moist American chocolate cake, often containing nuts. Served with whipped cream.

Cooked fruits (apple, pear, red berries) covered with a crumbled shortcrust pastry, golden brown from the oven. Served warm.

Fruit crumble mixing the sweetness of apple and pear with the tartness of rhubarb.

Cheesecake on a biscuit base. Dense and creamy texture.

Traditional dessert made with seasonal fruits (often cherries) covered with a custard mixture. Gluten-free version.

Tart prepared with fresh seasonal fruits. The filling varies according to the season.

Austrian-origin tart with spiced shortcrust pastry (cinnamon, cloves) and hazelnuts, filled with raspberry jam. Characteristic lattice top.

Cake made with chestnut flour or cream. Sweet and autumnal flavor. Served with whipped cream. Gluten-free.

Fresh strawberry tart, usually on a pastry cream base. The quintessential spring dessert.

Supplement of homemade whipped cream to accompany your dessert.

Apple and pear compote gently cooked with cinnamon. No added sugar, highlighting the natural sweetness of the fruits.

Fresh cottage cheese served chilled. Available in classic or light (0%) version. Served with a sweetener of your choice.

Ice creams and sorbets from the famous Parisian house Berthillon. Classic and fruity flavors available.

Soft brioche flavored with cinnamon. Ideal for breakfast or an afternoon snack.

Toasted bread slices served with butter, honey, and jam.

Small British-origin buns, with a crumbly texture. Served with butter and jam.