L'Esmeralda

A small sharing plate consisting of dry salami and Emmental cheese cubes. Ideal for starting a meal with a drink. · Salty flavors and firm texture of the salami contrasting with the mild cheese. · Usually enjoyed with fingers as an appetizer.

An essential classic of French bistros. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. · Creamy texture and mild, comforting flavor. · Eaten as a starter with a little bread.

Slices of fresh tomatoes and mozzarella cheese, often seasoned with olive oil and basil. · Fresh, light, and milky. · A simple and refreshing starter.

Assortment of seasonal raw vegetables (carrots, cucumbers, tomatoes, etc.) served with vinaigrette. · Crunchy and very fresh. · A healthy option to start the meal.

Thin slices of smoked salmon served with toast and often butter or lemon. · Smoky flavor and melt-in-your-mouth texture. · Enjoy by placing the salmon on buttered toast.

French specialty of duck or goose liver, rich and creamy, served with a sweet fig jam. · Buttery texture and very rich taste. · Spread gently on the toasts without crushing.

Snails cooked in their shells with parsley and garlic butter (snail butter). · Intense herbaceous and garlicky flavor, tender texture. · Use the provided tongs and small fork to extract the snail.

Dozen snails cooked in garlic and parsley butter. · Intense herbaceous and garlicky flavor. · Traditional French dish to be enjoyed hot.

Selection of various French cheeses including soft, hard, and blue cheeses. · Palette of flavors ranging from mild to full-bodied. · Eaten with bread, often at the end of a meal or as a shared starter.

Assortment of dried meats and French charcuterie. · Salty and meaty flavors. · Ideal for sharing with bread and gherkins.

Combination of cheeses and cured meats on the same board. · Offers a variety of textures and savory and milky flavors. · Perfect for an aperitif or a light meal to share.

Onion soup with caramelized onions topped with bread and melted gratinated cheese. · Flavorful, rich, and comforting. · Be careful, it's very hot, eat with a spoon, mixing the melting cheese.

Whole Camembert baked until melted inside. · Melting center, hot and very creamy with a rustic crust. · Eaten by dipping bread directly into the melted cheese.

Fresh Italian pasta filata cheese with a creamy center, served with small diced vegetables. · Contrast between the milky sweetness of the cheese and the crunchiness of the vegetables. · A fresh and delicate starter.

Classic Parisian composed salad with white ham, cheese, and egg. · Fresh and nourishing. · A complete and balanced meal.

Italian-inspired salad with cold pasta, cured ham, and mozzarella. · Mix of tender textures and Mediterranean flavors. · Hearty salad served cold.

Specialty from Nice with crunchy vegetables, hard-boiled egg, and often tuna and anchovies. · Very fresh, colorful, and flavorful. · A classic from Southern French cuisine.

Green salad garnished with warm goat cheese toasts (chèvre chaud). · Delicious hot-cold contrast and distinctive goat flavor. · A French brasserie must-have.

Large composed salad with chicken pieces and various vegetables. · Simple, effective, and protein-rich. · Perfectly suitable for a healthy lunch.

Rustic salad with bacon bits, cured ham, and eggs. · Smoky and salty flavor of bacon bits. · Rich and gourmet salad.

Refreshing salad with Feta cheese, olives, and sun-kissed vegetables. · Crispy and tangy thanks to fresh vegetables and salty cheese. · Ideal in warm weather.

Complete and colorful meal bowl based on quinoa and various vegetables. · Healthy, balanced, and often vegetarian. · Mix of crunchy and soft textures.

Salad composed solely of various vegetables, without meat or fish. · Light, vitamin-rich, and fresh. · Perfect option for a meat-free meal.

Layered sandwich with toasted white bread and vegetable and egg filling. · Crispy and fresh. · Served with fries or salad.

Club version of the classic Parisian sandwich with ham and raw vegetables. · Hearty and familiar. · Served with fries or salad.

Vegetarian club sandwich centered around cheese. · Flavorful and melt-in-your-mouth. · Served with fries or salad.

The classic ham and cheese in a richly garnished club sandwich version. · Complete and satisfying. · Served with fries or salad.

Club sandwich garnished with a tuna and mayonnaise mix. · Soft and tasty. · Served with fries or salad.

Smoked salmon club sandwich, often served with cream cheese. · Refined with a beautiful smoky flavor. · Served with fries or salad.

The most traditional club sandwich with cold chicken and mayonnaise. · Tender and crispy at the same time. · Served with fries or salad.

Grilled minced beef steak topped with a fried egg ('à cheval'). · Simple, juicy, and effective. · Served with fries.

Classic burger in a soft round bun. · Garnished with steak, sauce, and raw vegetables. · Served hot with fries.

Duck thigh slow-cooked in its own fat. · Crispy skin and extremely tender meat that falls off the bone. · A traditional dish from the Southwest of France.

Beef burger with melted cheese in a bun. · Flavorful and melt-in-your-mouth. · Served with fries.

Long pasta served with a rich beef and tomato sauce. · Comforting and popular dish. · Sprinkle with grated cheese to taste.

High-quality raw beef, minced and seasoned (capers, onions, sauces). · Tender and fresh texture, tangy taste. · Served cold with hot fries.

High-quality free-range chicken, roasted. · Firm and flavorful flesh, golden skin. · Simple and authentic dish.

Traditional French sausage made from pork tripe. · Very pronounced taste and typical grainy texture. For offal lovers. · Delicious with a tangy mustard sauce.

Cheeseburger with slices of grilled smoked bacon. · Smoky, salty, and rich taste. · Served with fries.

Long-fibered beef cut, renowned for its flavor. · Chewy and juicy texture, enhanced by a creamy pepper sauce. · Served rare or medium with fries.

Option to change the standard side dish of your meal. · Allows you to choose another available garnish.

Creamy Italian rice cooked with tender squid and spicy chorizo. · Land and sea combination with a creamy pepper sauce. · Rich and fragrant dish.

Long pasta served with fresh and smoked salmon. · Creamy sauce, slightly tangy with lemon to balance the richness of the fish. · Creamy and refined.

White fish fillet fried in a crispy batter. · Crispy on the outside and tender on the inside. · Served with fries and tartar sauce (mayonnaise with capers/gherkins).

Burger where the steak is replaced by a breaded fish fillet. · Lighter alternative to red meat. · Served with homemade fries.

Thick piece of grilled or pan-seared salmon fillet. · Pink and tender flesh, served with a creamy, lemony butter sauce. · Served with light vegetables.

Traditional beef stew simmered for a long time in red wine with mushrooms and bacon bits. · Very tender meat and rich, dark sauce. · A great classic of French gastronomy.

Marbled and tender beef cut, grilled. · Served with a béarnaise sauce (emulsion of butter, egg yolk, tarragon), rich and fragrant. · A noble meat dish.

White-based pizza (cream) topped with mountain cheeses (Reblochon) and bacon bits. · Inspired by tartiflette, very rich and comforting. · Intense cheesy flavors.