L'EXPOSITION

A classic espresso or its decaffeinated version. Rich in aromas, with a slight bitterness. Enjoyed hot, often with a little sugar.

An espresso coffee with a small touch of hot milk or milk foam. Intense flavor softened by the milk. Served hot.

Steamed whole milk. Sweet, creamy, and comforting. Ideal for warming up.

Choice of: a large coffee with milk or a creamy hot chocolate. Sweet and indulgent drinks. Perfect for breakfast or an afternoon snack.

Two shots of espresso in a large cup. Strong and full-bodied taste for a boost. Drunk black or with sugar.

Slice of fresh baguette spread with semi-salted or unsalted butter. Crispy on the outside and soft on the inside. A French breakfast classic.

Butter pastry shaped like a crescent moon. Crispy and golden puff pastry. Rich buttery flavor.

Rectangular puff pastry viennoiserie filled with dark chocolate bars. Crispy and melting with a sweet touch. Ideal with coffee.

Bread tartine served with butter and jam. Mix of sweet and savory textures and flavors. Simple and delicious.

Traditional breakfast formula including a hot drink, a fruit juice, and a pastry or bread. A complete and balanced meal to start the day.

French still natural mineral water. Neutral and refreshing taste. Served chilled in a bottle.

Sparkling soda with cinchona bark extracts. Characteristic bitter and sweet taste. Served chilled, often with a slice of lemon.

Sweet lemon-flavored sparkling soda. Bubbly and thirst-quenching. A classic appreciated by all.

Sweet iced tea, usually peach flavored. Sweet and refreshing. Served very cold.

Fruit juice served by the glass. Fruity and sweet flavor depending on the chosen fruit. Source of vitamins.

Clear sparkling soda with lemon and lime flavor. Bubbly and sweet. Served chilled.

Orange-flavored sparkling soda. Bright orange color, sweet and fruity taste. Very popular.

Mix of lemonade and syrup (mint, grenadine, etc.). Bubbly, colorful, and sweet drink. Very refreshing.

Bottled water, available with or without bubbles. Natural and thirst-quenching. Pairs well with meals.

Pastis de Marseille, anise-flavored alcohol. Drunk diluted with fresh water and ice cubes. Very typical licorice and anise flavor.

French anise-flavored spirit. Turns cloudy when water is added. Refreshing anise flavor.

Green anise-based liqueur. Sweeter and more sugary than pastis. Enjoyed neat or with water.

Traditional French cocktail made with dry white wine and cassis syrup. Pink color, fruity and slightly acidic taste. Ideal for an aperitif.

Italian Vermouth, available in red (sweet) or white (dry or sweet). Wine flavored with herbs. Served chilled, sometimes with an olive or a lemon zest.

Formula adapted for children including a simple main course with fries, a dessert, and a drink. Ideal portion for the little ones.

Classic bistro starter: hard-boiled eggs served cold, topped with homemade mayonnaise. Firm texture of the egg and creaminess of the sauce. Eaten with bread.

Plate composed of three types of cold cuts (such as salami, raw ham, terrine). Savory and flavorful. Perfect to start the meal.

Marinated fish fillets (herring) in oil and herbs. Pronounced flavor and melting texture. Often served with warm potatoes.

Confit then pan-fried poultry gizzards. Tender inside and crispy outside. Served hot, often on a salad.

Raw salmon cut into small cubes, seasoned with vinegary capers and fresh basil. Fresh, light, and fragrant. Melting texture.

Very thin slices of raw beef, marinated and served with a basil sauce (pesto). Tender and delicate in the mouth. Served fresh as an appetizer.

Large salad made with various fresh vegetables. Crunchy and colorful. A light and vegetarian dish.

Generous salad with melting hot goat cheese toasts. Sweet and savory mix with apples and walnuts. A much-loved French classic.

Salad with Italian flavors with aged raw ham, cheeses, and walnuts. Rich and flavorful. Perfect for a complete meal.

Generous salad with seafood and fish (salmon, tuna, shrimp). Fresh and oceanic. Ideal for seafood lovers.

Hot sandwich on white bread, ham and melted cheese. Crispy and gooey. Served with golden fries and green salad.

Variation of croque-monsieur topped with a fried egg. Rich and indulgent. Served with fries and salad.

Large wooden board garnished with a varied selection of cold cuts (salami, ham, rillettes, etc.). Ideal for sharing as an aperitif or for a convivial meal.

Assortment of aged French cheeses served on a board. Variety of textures and flavors. Enjoyed with bread and wine.

Complete meal including an aperitif (Kir), a starter, a main course, and a dessert. An economical offer to discover several dishes from the menu.

Plate composed solely of vegetables and vegetarian ingredients. Healthy and varied. Suitable for meat-free diets.

Marinated pork ribs cooked until tender and coated in a sweet and savory caramelized sauce. Juicy meat that falls off the bone.

Chicken thigh simmered in a brown sauce with mushrooms, shallots, and white wine. Traditional dish rich in flavors. Tender and aromatic.

Raw ground beef seasoned (capers, onions, Worcestershire sauce). Served fresh. A classic of French brasseries for raw meat lovers.

Tender veal cut served with a cream and mushroom sauce, typical of Normandy. Delicate meat and creamy sauce.

Cooked fish fillet served with a creamy lemon sauce. The lemon provides acidity that balances the richness of the cream. Light and refined dish.

Beautiful piece of grilled beef, marbled and flavorful. Served with a sauce and a side dish of your choice. A must-have dish for red meat lovers.

Fine wheat semolina served with a rich vegetable broth (carrots, zucchini, turnips, chickpeas). Vegetarian dish flavored with mild spices.

Traditional couscous served with a choice of meat from the selection. Accompanied by semolina, vegetables, and broth.

More indulgent version of couscous with two meats of your choice. Ideal for varying your pleasures.

Couscous served specifically with grilled lamb skewers. The lamb meat is tender and fragrant.

The festive couscous par excellence, served with an assortment of four meats. Very hearty and varied dish.

Couscous served with long-roasted lamb (méchoui) and spicy sausages (merguez). Melting and flavorful meat.

Three scoops of ice cream or sorbet of your choice. Fresh and sweet. Perfect to end the meal on a light note.

Sweet tart prepared on-site, often with seasonal fruits (apple, pear, lemon, etc.). Crispy crust and flavorful filling.

Classic dessert made from dark chocolate beaten with eggs. Airy texture and intense cocoa flavor.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Italian dessert with coffee, mascarpone, and ladyfingers. Creamy and flavored with cocoa and coffee.

Espresso coffee served with an assortment of small miniature desserts. Ideal for tasting everything.

Selection of several cheeses to finish the meal or before dessert. Served with bread.