Les Tonneaux

Fried salted cod fritters. Crispy on the outside and fluffy on the inside. Salty and slightly spicy flavor. Eaten with fingers.

Dry-cured pork sausage, cut into thin slices. Rich, meaty flavor with notes of pepper and garlic. Perfect for sharing as an appetizer.

Finger-food version of croque-monsieur, cut into sticks. Toasted sandwich bread, ham, and melted cheese. Crispy and tasty.

Sophisticated truffle-flavored version of croque allumette. Toasted bread and melted cheese with the distinctive earthy aroma of truffle.

Assortment of three small Mediterranean starters (like hummus, tzatziki, eggplant caviar). Fresh and varied, served with bread.

Vegetarian sharing platter, generally including grilled vegetables, dips, cheeses, and crudités.

Large platter combining cold cuts and cheeses. Ideal for sharing over a drink, offering a variety of textures and flavors.

Portion of hand-cut fried potatoes. Golden and crispy, served hot.

French bistro classic. Hard-boiled eggs served with a creamy mayonnaise.

Rustic pork pâté, seasoned with herbs and spices. Coarse texture and rich flavor. Served with bread and pickles.

Various vegetables dipped in a light batter and fried. Very crispy and airy texture.

Whole camembert cheese baked until melted and runny. Rich and creamy, to be eaten by dipping bread.

Italian fresh cheese made from mozzarella and cream. Firm exterior and creamy center. Sweet and milky flavor.

Salad made of romaine lettuce, croutons, parmesan, and chicken, dressed with a creamy anchovy and garlic sauce.

Green salad topped with warm goat cheese served on toast and grilled smoked bacon bits. Mix of hot and cold, salty and sweet flavors.

Long, flat pasta served with a creamy truffle-flavored sauce. Rich and aromatic dish.

Layers of pasta, vegetable tomato sauce, and melted cheese, baked in the oven. Gratinéed and comforting meatless dish.

Thick slice of soft brioche bread, grilled, topped with mashed or sliced avocado. Served with a fresh green salad.

Chicken thigh slow-cooked until tender, topped with a sauce of fresh herbs, garlic, and vinegar (chimichurri). Served with sweet and savory sweet potato fries.

Coarsely chopped (by knife) sausage, grilled and juicy. Served with creamy mashed potatoes.

Fish fillet coated in crispy batter, served with fries. Accompanied by a creamy tartar sauce with capers and pickles.

Thick piece of grilled or pan-seared salmon, with tender and pink flesh. Served with steamed or sautéed green beans.

Burger with minced steak, melted cheese, and crispy bacon slices in a soft bun. Served with fries.

Cut of beef selected by the butcher (such as flank or onglet), grilled or pan-seared. Served with fries.

Duck breast fillet, grilled skin-side for crispiness and pink in the center. Served with roasted sweet potato chunks.

Raw beef finely chopped with a knife and seasoned (capers, onions, sauce). Fresh and tender, served with fries.

Children's menu including a minced steak with fries and a syrup drink.

Rich chocolate dessert, like a fondant or mousse. Intense and sweet.

Shortcrust or puff pastry filled with sliced apples, baked in the oven. Classic, fruity, and slightly tart.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Golden, fluffy, and served warm.

Creamy cheesecake on a crushed biscuit base. Dense and creamy texture, sweet and tangy flavor.

An espresso served with an assortment of several small desserts (mignardises).

The main dish of the day, changing daily according to the chef's inspiration and seasonal products.

Lunch menu including two courses: either a starter and the daily special, or the daily special and a dessert.

Full lunch menu including a starter, the daily special, and a dessert.