Maison Bès

Dried cured pork sausage, sliced thinly. Salty, savory, and chewy. Typically served with bread and butter.

Small sardines served directly in the tin with high-quality butter. Rich, oily, and briny. Spread butter on bread and top with sardines.

Sweet figs filled with rich duck or goose liver pâté. A mix of sweet and savory flavors with a creamy texture. Served with a side salad.

Hard-boiled eggs served with creamy mayonnaise. Simple, rich, and classic French bistro starter ('Oeuf Mayo').

A meat spread made from seasoned ground meat and fat. Savory and smooth. Eaten with bread and acidic pickles (cornichons) to cut the richness.

A spreadable paste made from salmon, seasoned with fresh herbs and citrus. Creamy and flaky texture. Spread on toasted bread.

Fresh tomato slices paired with soft mozzarella cheese. Light and refreshing. Drizzled with oil or balsamic.

Zucchini strips cut like pasta ribbons tossed in basil pesto sauce. Fresh, herbal, and light.

Raw minced beef seasoned with capers, onions, and sauce. Cool temperature and soft texture. Served with crispy fries and salad.

A grilled cut of beef from the rib section. Juicy and flavorful with marbling. Served with potatoes and a rich butter-based sauce.

Pan-seared veal liver. Tender texture with a distinct, rich iron flavor. Served with smooth mashed potatoes and tangy balsamic sauce.

Grilled or pan-fried white fish fillet. Mild flavor and flaky texture. Served with Asian-style vegetables.

Thick cut of cod fish. Firm, white flesh with a mild taste. Served with aromatic fennel and a creamy anise-flavored sauce.

Famous Parisian ice cream known for intense flavors. Creamy and cold. Served as two scoops.

A selection of French cheeses. Ranges from soft to hard, mild to strong. Served with bread.

Baked chocolate dessert. Rich, sweet, and soft. Served with fluffy whipped cream.

Cream cheese-based cake on a crust. Dense and creamy. Topped with sweet caramel sauce.

Likely 'Café Gourmand', consisting of an espresso served with a selection of miniature desserts. Great for tasting variety.

Rich custard base topped with a layer of hardened caramelized sugar. Crack the top with a spoon to reach the creamy interior.

Upside-down caramelized apple tart. Sweet, sticky apples on pastry. Served warm, often with cream.

Whipped chocolate dessert. Airy, light, and sweet. Served chilled.

A red wine from the Médoc region. Typically dry and tannic.

A red wine from the Graves region. Usually earthy and robust.

A red wine from Haut-Médoc. Balanced and structured.

A red wine from the Moulis region.

A red wine from Pomerol. Often merlot-based, smooth and fruity.

A premium red wine from Pomerol.

A red wine from Saint Julien. Elegant and complex.

A red wine from Pauillac. Full-bodied and age-worthy.

A red wine from Pessac Léognan.

A red wine from Saint Estèphe. Powerful and structured.

A prestigious red wine from Saint Julien.

A red wine from the Languedoc region. Often spicy and herbal.

A light red wine from Sancerre made from Pinot Noir.

A dry white wine from Sancerre. Crisp and mineral.

A red wine from Anjou.

A classic Burgundy Pinot Noir. Light-bodied and fruity.

A Pinot Noir from the Hautes Côtes de Beaune. Aromatic and fresh.

A Premier Cru Burgundy wine. Refined and elegant.

A dry white wine from Chablis. Citrusy and sharp.

A renowned white wine from Chablis made from Chardonnay.

A white wine from southern Burgundy. Round and fruity.

A white wine from Gascony. Often aromatic and crisp.

Sauvignon Blanc from Touraine. Zesty and grassy.

A classic Provençal rosé. Dry, pale, and refreshing.

A red wine from the Northern Rhône, primarily Syrah.

A famous Rhône blend. Full-bodied and spicy.

A Syrah-based wine from the Rhône valley.

A Beaujolais cru wine. Floral and fruity.

A red wine from Rioja, Spain.

A Spanish red wine from the Rioja region.

A red wine from Ribera del Duero, Spain.

A classic sparkling wine from Champagne, France.

A single glass of Champagne.

Champagne cocktail mixed with fruit liqueur like blackcurrant or blackberry.

Champagne served over ice.

A cocktail made with Campari, sweet vermouth, and soda water.

Gin mixed with premium tonic water.

A spritz cocktail variation using Champagne.

House red wines available by the glass or small pitcher.

House white wines available by the glass or small pitcher.

Swedish vodka.

Mint-flavored liqueur.

Selection of liqueurs.

French brandy.

Apple brandy from Normandy.

Aged apple brandy.

Dry gin.

Cucumber and rose infused gin.

Local Parisian gin.

Plum brandy.

Pear fruit brandy.

Gascony brandy.

Philippine rum.

Venezuelan dark rum.

Blended Scotch whisky.

Aged blended Scotch whisky.

Single malt Scotch whisky.

Blended Scotch whisky.

Kentucky bourbon whiskey.

Premium blended Scotch.

Speyside single malt.

Highland single malt.

Lowland single malt.

West Highland single malt.

Isle of Skye single malt.

Speyside single malt.

Local Parisian blonde beer.

Local Parisian white (wheat) beer.

Standard Cola soda.

Sugar-free Cola soda.

Sparkling water or tonic water.

Fruit juice.

Savory tomato juice.

Sweet apple juice.

Bottled mineral water without gas.

Large bottled mineral water without gas.

Premium naturally carbonated mineral water.

Standard espresso.

Large coffee with milk.

Small coffee with a dash of milk (noisette).

Espresso topped with foamed milk.

Premium tea selection.

Warm cocoa drink.