Les Tanneurs de la Butte

Hard-boiled eggs served with creamy homemade mayonnaise. A classic French bistro starter with a rich and smooth texture.

Traditional onion soup topped with toasted bread and melted cheese (gratinée). Savory, sweet from the onions, and warming.

Small crispy spring rolls filled with chicken. Served with a spicy dipping sauce. Crunchy on the outside and savory inside.

Egg baked in a ramekin with Cantal cheese and cream. Rich, cheesy, and creamy. Best eaten by dipping bread into the soft yolk.

Whole Camembert cheese roasted until molten, drizzled with honey. Sweet and savory combination served with toasted bread for dipping.

Semi-cooked duck foie gras, a rich and buttery delicacy. Served with fig jam to balance the richness and toasted bread.

Land snails cooked in garlic and parsley butter. A quintessentially French appetizer with a garlicky, herbal flavor and chewy texture.

Fresh raw oysters. Briny and refreshing tastes of the sea. Served on ice, typically with lemon or shallot vinegar.

The house signature burger served with homemade fries. Juicy beef patty in a bun with classic toppings.

A regional style burger featuring cheese from Auvergne (likely Bleu or Cantal). Strong savory flavor served with homemade fries.

Chicken burger served with homemade fries. A lighter alternative to beef.

Vegetarian burger with a meat-free patty, served with homemade fries.

Classic French toasted sandwich with ham and cheese (and often béchamel). Crispy and cheesy. Served with salad or fries.

A Croque Monsieur topped with a fried egg. The yolk adds a rich creaminess to the toasted ham and cheese sandwich.

Omelette with mixed fillings (likely cheese and ham), served with salad or fries. Only available for lunch Mon-Fri.

Country-style omelette with cheese, mushrooms, and lardons (bacon cubes). Savory and hearty. Only available for lunch Mon-Fri.

Hanger steak cooked on a plancha grill. Known for its strong beef flavor and tenderness when cooked rare. Served with fries.

Beef tartare, seasoned raw minced beef. Can be ordered raw (traditional) or lightly seared (poêlé). Served with fries.

A large ribeye steak (approx 300g). A juicy, marbled cut of beef. Served with potato gratin.

Duck leg slow-cooked in its own fat until tender with crispy skin. Served with sautéed green beans. Rich and savory.

Classic beef stew braised in red wine with mushrooms and bacon. Deep, rich flavor and tender meat. Served with steamed potatoes.

Chicken stir-fry with crunchy vegetables. A lighter, Asian-inspired dish.

Grilled sausage served with Aligot. Aligot is a specialty of mashed potatoes blended with cheese until elastic and smooth.

Rich potato gratin from the Alps made with reblochon cheese, lardons (bacon), and onions. Very filling and cheesy.

Creamy mushroom risotto. Soft Italian rice dish with earthy mushroom flavors and parmesan.

Vegetarian Pad Thai. Thai stir-fried rice noodles with vegetables, peanuts, and a tangy tamarind sauce.

Salmon steak served with a lemon cream sauce and seasonal vegetables.

Cod loin served with beurre blanc (white butter sauce) and melted leeks (fondue de poireaux). Delicate and flaky fish.

Fried battered fish served with homemade fries and tartare sauce.

Chicken Caesar salad. Romaine lettuce, croutons, parmesan, grilled chicken, and Caesar dressing.

Vegetarian salad, prepared tabbouleh style (bulgur or couscous salad with herbs and vegetables).

A hearty salad likely featuring northern ingredients, possibly endives, cheese (like Maroilles), or ham.

Side salad.

Side portion of homemade French fries.

Side portion of Aligot (cheesy mashed potatoes).

Side portion of pan-fried vegetables.

Children's menu. Choice of main (burger patty or crispy chicken) with side (fries, pasta, mash), one scoop of ice cream, and a drink.

Thin crust apple tart served with vanilla ice cream. Warm and crispy.

Homemade choux pastry balls filled with cream or ice cream, topped with chocolate sauce.

Classic chocolate mousse. Light, airy, and rich in cocoa flavor.

Brioche French toast style. Rich egg-soaked brioche served with salted caramel ice cream.

Vanilla custard topped with a contrasting layer of hard caramel. Creamy and sweet.

Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.

French thin pancakes. Choose from sugar, Nutella, or jam.

House special crêpes (likely with a specific house topping).

Coffee or tea served with a selection of mini desserts.

Scoops of ice cream or sorbet. Flavors typically include vanilla, coffee, chocolate, lemon, strawberry, and salted caramel.

Sharing board with a selection of cured meats (salami, ham, etc.).

Sharing board with a selection of cheeses.

Mixed sharing board with both cured meats and cheeses.

House special sharing board.