Les Parigots

Fried potato sticks, golden and crispy. Served hot and salted. Ideal for sharing as an appetizer.

Assortment of cured and salted Iberian pork meats. Generally includes ham, chorizo, and salami. Rich flavors and melting texture.

Assortment of various aged cheeses (soft, hard, goat, cow). Served at room temperature to appreciate all flavors.

Large platter combining a selection of charcuterie and cheeses. Perfect for sharing in a group with bread.

Hard-boiled eggs coated in a creamy homemade mayonnaise. Accompanied by pickled vegetables for crunch. A French bistro classic.

Meat terrine cooked in a crispy pastry. Often contains a flavored jelly. Eaten cold in slices.

High-quality canned sardines served with butter and bread. Oily fish with a pronounced iodine flavor.

Marinated raw salmon ( · cooked · by salt and sugar). Served fresh with citrus notes and a lightly spiced whipped cream with wasabi.

Breaded and fried pork meatballs, crispy on the outside and tender on the inside. Served with a concentrated brown sauce and smoked scamorza cheese.

Creamy Italian fresh cheese with a creamy center. Served with sun-dried tomato pesto and sweet candied tomatoes.

Cold Italian dish of thin veal slices coated in a creamy tuna sauce. Garnished with salty capers and parmesan shavings.

Fresh salad of sweet, earthy beetroots, accompanied by stracciatella (creamy burrata heart) and raspberries for a tangy touch.

Fatty and tender cut of pork with rendered crispy skin. Served with carrots in various textures and a flavorful meat jus.

Raw tuna, diced and seasoned with fresh Asian flavors (lemongrass, ginger). Served with fries.

Sausage made from pork blood, with a rich and melting texture. Served with apples and potatoes, accompanied by a cider sauce.

Tender chicken breast cooked with skin. Served with a creamy mushroom sauce and small potatoes sautéed with garlic and parsley.

Breaded and fried eggplant slice, like a cutlet. Served with a tangy tomato sauce, capers, and salad.

White fish fillet fried in a crispy batter. Served with fries and a mayonnaise sauce with herbs and pickles.

Hot sandwich with a ground beef steak, melted cheese, and grilled bacon. Served with fries.

Raw beef, coarsely chopped with a knife, seasoned with condiments (capers, onions, sauce). Served fresh with fries.

Cabbage leaves filled with a meat mixture and slow-cooked. Served with a creamy mashed potato.

Marbled and juicy beef cut, grilled to your liking. Served generously with fries.

Very large bone-in beef cut, ideal for 2 or 3 people. Served sliced with sides and sauces.

Romaine lettuce with breaded chicken, a runny yolk egg, grilled bacon, croutons, and parmesan. Dressed with a creamy anchovy sauce.

Shortcrust pastry base filled with a tangy and creamy lemon cream.

Vanilla cream dessert covered with a thin layer of caramelized, crunchy sugar.

Choux pastry filled with vanilla ice cream and generously topped with hot chocolate sauce.

Meringue-based dessert, crispy and melting, topped with whipped cream and fresh red berries.

Light and airy dark chocolate mousse, prepared traditionally.