LES TONTONS

Eggs poached without shells in simmering water, served with a creamy Gorgonzola blue cheese sauce. The runny yolk blends with the rich, salty cream.

A fresh and nutritious composed salad combining tender chickpeas, flaked tuna, and pieces of bell pepper. Simply seasoned to highlight the ingredients.

Sea snails cooked in court-bouillon, served cold in their shells. Accompanied by a mayonnaise with a hint of mild Basque chili.

Sweet figs prepared simply with a drizzle of quality olive oil and shavings of aged Parmesan. A delicate sweet and savory starter.

Burgundian specialty made of cooked ham pieces set in a parsley and garlic jelly. Served with a tangy mustard sauce.

Tender beef steak pan-seared, covered with a melting Brie cheese sauce. Served with crispy fries.

Traditional Lyonnaise sausage with pistachios. Served hot on a bed of green lentils simmered with herbs.

Blanched cabbage leaves rolled around a rich filling of duck and pork meat. Topped with homemade tomato sauce.

Iconic Portuguese dish made from flaked cod sautéed with onions and fine straw potatoes, all bound with scrambled eggs. Creamy and crispy texture at the same time.

Chicken stewed in a piperade sauce with peppers, tomatoes, and paprika, enhanced with cured ham. Served with white rice.

Soft gnocchi filled with basil pesto. Served in a cream infused with smoked haddock for a rich, slightly smoky flavor.

A portion of creamy Brie cheese accompanied by walnut halves. A savory alternative or a classic end to a meal.

Individual rich chocolate cake with a molten center, enhanced with raspberries for a tart touch.

Airy and sweet dessert with white chocolate and coconut. Sprinkled with crunchy muesli for textural contrast.

Peaches baked until tender, flavored with fresh thyme and drizzled with warm honey. A fruity and aromatic dessert.

Creamy fresh cheese cake flavored with pineapple on a biscuit base. Served with a sweet fig purée.

Fresh mussels cooked in a broth flavored with Spanish chorizo and Espelette pepper. Served with homemade fries.

Shellfish sautéed in a classic white wine, garlic, and parsley sauce. Iody and herbaceous flavor.

Generous portion of cooked sea snails, to be enjoyed cold with a homemade spicy mayonnaise.

Breaded and fried strips of cuttlefish or squid until golden. Crispy on the outside and tender on the inside, typical of Portugal.

Chicken pieces coated in golden breadcrumbs and fried. Crispy texture and juicy meat.

Breaded and fried fresh sardine fillets. A flavorful dish rich in marine taste.

Shrimp coated in a light tempura-style batter and fried. Airy and crispy.

Generous assortment of the house's various fried specialties (seafood, chicken, etc.). Ideal for sharing.

Portion of freshly cut and fried fries, golden and salted.

A whole ball of creamy burrata served with flavorful heirloom tomatoes and grilled summer vegetables. A fresh and rich vegetarian dish.

Sparkling and bitter Italian aperitif cocktail. Mix of Prosecco, bitters (Aperol or Campari), and soda or tonic water, served with an orange slice.

Refreshing classic Cuban cocktail. White rum, fresh mint leaves, lime, and sugar, topped with sparkling water.

A fresh variation of Gin Tonic, enhanced with cucumber and lime slices for a vegetal note.

Classic bittersweet aperitif made with Campari, red vermouth, and a splash of soda or tonic.

Popular Portuguese drink mixing Port wine (usually white) with tonic, lemon, and mint. Light and thirst-quenching.

Bartender's special creation that changes daily based on inspiration.

Refreshing non-alcoholic mocktail based on sparkling water, flavored with lime, mint, and cucumber.

Non-alcoholic beverages such as sodas, fruit juices (excluding freshly squeezed), or mineral waters at a reduced price.

Large 50cl glass of light blonde draft beer. Thirst-quenching and not bitter.

Selection of house cocktails offered at a preferential rate during happy hour.

Large glass of wine (sparkling, rosé, or white) served with plenty of ice ("piscine"), very refreshing.