LES TÉLÉPHONES

A traditional soup made with caramelized onions and beef broth, topped with bread and gratinated cheese. Flavorful and comforting. Eaten hot with a spoon.

A French bistro classic of hard-boiled eggs served with creamy mayonnaise. Simple, fresh, and creamy. Served as a cold starter.

A velvety soup made with fresh market vegetables. Healthy and light. Ideal to start the meal gently.

Herring fillets marinated in oil and vinegar, served with boiled potatoes. Tangy flavor and melting texture. A typical bistro dish.

A rustic and seasoned pork terrine. Coarse texture and rich flavor. Usually spread on country bread, often served with pickles.

Sea snails cooked in broth and served cold in their shells. Firm and iodized flesh. To be extracted with a pick and dipped in mayonnaise.

Salad made of romaine lettuce, crispy chicken, and parmesan, dressed with a creamy anchovy sauce. Crunchy and rich in flavor.

Bowl of rice topped with marinated raw fish and various fresh vegetables. Fresh, light, and colorful. Mix the ingredients before eating.

A colorful vegetarian bowl with legumes, vegetables, and a fruity sauce. Crunchy and refreshing. A healthy and balanced dish.

A revisited Italian salad with creamy burrata, cured ham, and vegetables. Rich and creamy. Ideal for fresh cheese lovers.

Simple omelet made with beaten organic eggs and pan-fried. Soft texture and delicate egg flavor. Served with a green salad.

Generous portion of homemade fries. Crispy on the outside and tender on the inside. Ideal for sharing or as a side dish.

Fresh vegetables quickly sautéed in a wok to preserve their crunchiness. Healthy and flavorful. Can be served as a light main course or a side dish.

Small square pasta filled with cheese and parsley, served gratinéed with a truffle sauce. Rich, creamy, and fragrant. A typical comforting dish from the Dauphiné region.

Layers of pasta interspersed with simmered vegetables and béchamel, baked in the oven. Melting and flavorful. Served with a salad for freshness.

Tubular pasta served with a mix of cooked fresh salmon and marinated or smoked salmon. Rich and creamy, often with a cream sauce.

Minced beef steak topped with a fried egg. Flavorful and juicy, the runny yolk acts as a sauce. Served with homemade fries.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and tender. A French classic for raw meat lovers.

Thick grilled beef steak with a creamy pepper sauce. Tender meat with a spicy sauce. A brasserie must-have.

Grilled marbled beef steak served with garlic parsley butter. Rich and juicy. Accompanied by small sautéed potato balls.

Beef burger with melted cheese and grilled bacon. Hearty and flavorful. Served with crispy fries.

Grilled octopus tentacles on a hot plate, seasoned with garlic and parsley. Firm yet tender texture, Mediterranean flavors.

Diced raw marinated salmon, served fresh. Light and delicate. Served with peppery rocket salad.

Artisanal sausage served with aligot, a purée of potatoes mixed with fresh, stringy tomme cheese. Very rich, cheesy, and comforting dish.

Tender veal cooked with a creamy sauce, mushrooms, and cider or calvados. Mild and creamy. Served with pasta.

Chicken breast with a creamy morel mushroom sauce (wild mushrooms). Woody and refined flavor. Served with a fine celery purée.

Reduced version of the burger for children, served with fries. Suitable for small appetites.

Hot sandwich with ham and cheese grilled between two slices of bread, often with béchamel. Crispy and melting. Served with salad.

A gourmet version of croque-monsieur with truffle cream. Intense truffle flavor combined with melted cheese. Served with salad.

Selection of cheeses from the Auvergne region. Includes pressed cheeses (Cantal, St-Nectaire) and blue cheeses (Bleu). Varied flavors from mild to full-bodied.

Choice of two aged cheeses. Usually served with bread.

A large tasting board with several varieties of cheeses. Ideal for sharing at the end of a meal or with wine.

Simple ice cream cup with three flavors of your choice. Refreshing and classic.

Coffee or chocolate ice cream served with cold coffee/chocolate and topped with whipped cream. Indulgent and creamy.

A classic dessert made of vanilla ice cream, hot chocolate sauce, and whipped cream. Delicious hot-cold contrast.

Lime sorbet with vodka. Digestif and very refreshing. Often consumed at the end of a hearty meal.

Italian dessert made of coffee-soaked biscuits and mascarpone cream. Sweet, creamy with a hint of cocoa.

Baked egg custard covered with a thin layer of crunchy caramelized sugar. Smooth underneath, crunchy on top.

Caramelized apple tart baked upside down with the pastry on top. Served warm with cream. Rich caramel and cooked fruit flavor.

Light and intense chocolate dessert. Light and mousse-like texture. An timeless classic.

Baked egg custard with liquid caramel. Smooth and melting texture. Sweet and sugary.

Small, moist cake soaked in an alcoholic syrup (rum). Often served with whipped cream. Pronounced alcohol taste and very juicy.

Coffee or tea served with a selection of several miniature desserts. Perfect for tasting everything.

Thin crepes served warm with a sweet topping of your choice. Soft and light.

White wine. Chardonnay grape. Fruity and floral notes, round in the mouth.

Dry and fruity white wine from the Southwest. Very aromatic with notes of citrus and exotic fruits.

Loire white wine made from Sauvignon. Fresh, mineral, and elegant.

Vegan certified Loire white wine. Chenin grape. Fruity and lively.

White wine from the Rhône valley. Round and aromatic.

Bordeaux red wine without added sulfites. Pure fruit taste, balanced structure.

Red wine from Beaujolais. Gamay grape. Fruity, floral, and slightly spicy.

Classic red wine from the Rhône valley. Notes of red fruits and spices, warm.

Loire red wine made from Pinot Noir. Light, fruity, and elegant.

Red wine from Languedoc. Syrah and Grenache. Powerful, aromas of garrigue and black fruits.

Bordeaux red wine 100% Pinot Noir. Finesse, aromas of cherry and undergrowth.

Red wine from the southern Rhône valley. Rich, generous, and sunny.

Red wine from Languedoc. Spicy and fruity character, present but supple tannins.

Bordeaux red wine. Structured, elegant with notes of ripe red fruits.

Rosé wine from Languedoc. Pale color, fresh and fruity taste.

Renowned rosé wine from Provence. Very pale, floral and citrus notes, saline finish.

High-end rosé wine from Provence. Delicate, silky, and aromatic.

Rosé wine from the south of France. Rich and easy to drink.

Dry and fruity white wine from the Southwest. Very aromatic with notes of citrus and exotic fruits.

Large glass of rosé wine served with plenty of ice cubes. Very refreshing, ideal in summer.

Champagne served in a large glass with ice cubes. A modern and relaxed way to drink bubbles.

Large glass of Prosecco with ice cubes. Sparkling and very refreshing.