Maison Philippe

Deviled eggs prepared with organic eggs, stuffed with a creamy yolk mixture and crab meat. Savory and rich. Served cold as a starter.

Sweet roasted bell peppers paired with savory anchovy paste. Served with toasted bread. A salty and umami-rich appetizer.

A gratin of mixed mushrooms including Portobello, baked in a rich cep (porcini) mushroom sauce. Earthy, creamy, and savory.

Classic French onion soup topped with puff pastry instead of just cheese toast. Sweet caramelized onions in rich beef broth. Requires 20 minutes baking time.

Smooth, creamy soup made from lobster shells and stock. Intense seafood flavor with a velvety texture.

Traditional French dish of frog legs sautéed in butter, garlic, and parsley. The meat is tender, similar to chicken but more delicate.

Sautéed squid flavored with spicy chorizo sausage, garlic butter, and Espelette pepper. A flavorful dish with a hint of heat.

Pan-seared sea scallops served with tapenade, a Provençal paste of olives, capers, and anchovies. Sweet scallops contrast with the salty olive paste.

Classic Salad Niçoise featuring seared tuna, green beans, hard-boiled eggs, potatoes, and olives. Fresh and hearty.

Cold tomato soup, refreshing and tangy, garnished with premium cured Iberico ham. Perfect for a light starter.

Escargots (snails) and mushrooms served in a flaky puff pastry shell. Savory, buttery, and earthy.

Classic Escargots de Bourgogne. Snails baked in their shells with a rich garlic and parsley butter. Best eaten with bread to soak up the butter.

Fresh sardines marinated in a vinegar-based sauce with vegetables (escabeche style). Tangy and flavorful.

Crispy (croustillant) preparation with smoked salmon, served over fresh salad greens. A mix of textures with savory fish flavor.

Warm goat cheese encased in puff pastry, served with salad and walnuts. Tangy cheese pairs well with the nutty crunch and pastry.

A twist on the classic Caesar salad, topped with slices of flavorful smoked duck breast instead of chicken.

A traditional Burgundian dish of poached eggs served in a rich red wine sauce with lardons, onions, and mushrooms.

Salade Lyonnaise. Bitter frisée greens tossed with bacon lardons and croutons, topped with a poached egg. Mix the yolk into the salad.

Raw chopped scallops and smoked salmon mixed with avocado. A fresh, creamy, and chilled appetizer.

High-quality small sardines preserved in virgin olive oil. Served simply to highlight the quality of the fish.

Australian beef tenderloin served with the famous Café de Paris butter sauce—a complex, herb-infused compound butter.

Pan-seared pork chop served with a creamy and tangy Dijon mustard sauce. A classic French bistro combination.

French blood sausage made from pork blood, onions, and spices. Rich, savory, and soft-textured. Served with sautéed onions and mashed potatoes.

Raw beef hand-chopped and seasoned with capers, onions, and sauces. Served cold with fries and salad. Fresh and bold flavor.

Duck leg slow-cooked in its own fat until tender, then crisped. Served with roasted potatoes and ratatouille (stewed vegetables).

Tender roasted duck breast served with a green peppercorn sauce. Savory meat with a mild peppery bite.

Grilled lamb chops served with creamy mashed potatoes and ratatouille. Rich and hearty.

Spicy North African-style lamb or beef sausages. Served with vegetable stew (ratatouille) and fries.

Fresh salmon fillet served with a classic Beurre Blanc (white wine butter) sauce. Rich and tangy sauce complements the fatty fish.

Mixed seafood baked in a creamy sauce with cheese until golden brown. Rich and comforting.

Large local river prawn prepared Thermidor style—meat cooked in a rich creamy sauce with egg yolks and brandy, returned to the shell, and gratinated.

Fillet of Patagonian Toothfish (Snow Fish) served in a rich Provençal fish stew broth (Bouillabaisse).

Trout fillet cooked in brown butter with lemon and parsley (Meunière style), served with roasted vegetables.

Delicate sole fillet pan-fried in butter with capers, lemon, and parsley. A classic French fish preparation.

Atlantic sole served with Dugléré sauce—a white wine cream sauce with tomatoes, onions, and parsley.

Tender seabass fillet flavored with preserved lemon (lemon confit) and a light white wine sauce.

Fettuccine pasta tossed with smoked salmon, typically in a cream-based sauce.

Spaghetti served with carbonara sauce made from eggs, cheese, and bacon or pancetta. Creamy and savory.

Rich pan-fried foie gras (duck liver) served with pasta and a savory porcini mushroom sauce. Decadent and flavorful.

Hearty beef burger topped with bacon, cheese, and a fried egg. Served with a peppercorn sauce.

Assortment of sliced cured meats, such as salami, ham, and sausages. Perfect for sharing.

A platter of assorted cheeses, likely including French varieties. Served with bread or crackers.

High-quality small sardines preserved in virgin olive oil. A simple savory snack.

Classic Italian appetizer of sweet melon wrapped in salty, dry-cured Parma ham.

House-made duck pâté flavored with sweet figs. Spreadable and rich.

House-made duck rillettes—meat slow-cooked in fat until shredded and spreadable. Rich and savory.

House-made pork spread similar to pâté but with a coarser, shredded texture. Served with bread.

Smooth and creamy house-made pâté made from chicken livers. Rich and spreadable.

House-made pâté made from wild boar meat. Gamey and robust flavor.

A gratin dish made with potatoes, bacon, and onion, topped with melted Camembert cheese. Rich and comforting.

A twist on the classic grilled ham and cheese sandwich, likely using polenta (cornmeal) cakes instead of bread.

Grilled Australian flank steak, a lean and flavorful cut. Served with fries and salad.

Australian Hanger steak with high marbling (MB 6-7). Known as the 'butcher's cut' for its rich flavor. Served with fries and salad.

Premium Black Onyx Angus striploin from Australia. A tender cut with a balance of flavor and texture.

Australian Wagyu Rib Eye with marbling score 4/5. Rich, juicy, and tender.

Premium Australian Wagyu Rib Eye with high marbling score 6/7. Extremely tender and buttery.

Large 1.5kg cut of Australian Prime Rib, grain-fed for 270 days. Suitable for sharing.

Massive 1.5kg Tomahawk steak (ribeye on the bone) from Australia, grain-fed for 100 days. A showstopper dish for sharing.

Grilled lamb chops served with smooth mashed potatoes and vegetable ratatouille.

Pluma is a special cut from the neck end of Iberico pork loin. Extremely tender and flavorful, often served pink like steak.

Traditional French sausage made from pork intestines (chitterlings). Has a distinct strong aroma and chewy texture. A delicacy for adventurous eaters.

Tomates Farcies. Whole tomatoes stuffed with seasoned ground pork meat and baked. Served with pesto.

Classic French stew of chicken braised with red wine, lardons, mushrooms, and onions.

Chicken leg braised with aromatic cep (porcini) mushrooms and truffle. Earthy and luxurious.

Rich dish combining tender duck leg and foie gras, served with cabbage. A very savory combination.

Slow-cooked stew featuring tender pork tongue. Rich meat with a soft texture.

Braised pork cheeks, known for their tenderness and gelatinous richness when slow-cooked.

Succulent cuts of pork belly and neck, likely slow-cooked or roasted. Fatty and flavorful.

Lamb tongues stewed in a Provençal sauce with tomatoes, garlic, and herbs.

A traditional French ragout of lamb cooked with spring vegetables.

Braised lamb shank served with white beans, a classic hearty pairing.

Slow-cooked lamb shank, falling-off-the-bone tender. Likely served with sauce.

Blanquette de Veau. A classic white stew of veal cooked in a creamy sauce with pearl onions and mushrooms. Mild and comforting.

Veal stewed with olives, likely in a tomato or wine base. Mediterranean flavor profile.

Famous beef stew from Burgundy, braised in red wine with beef stock, carrots, onions, and mushrooms.

Tender beef cheeks slow-cooked in a rich red wine sauce. The meat becomes meltingly soft.

Rich and fatty beef short ribs, braised until tender and flavorful.

Stew made with ox tongue, which has a soft, melt-in-the-mouth texture when cooked properly.

Hearty stew using oxtail. The bone and gelatin release rich flavor and thickness into the sauce.

Rich, slow-cooked casserole from Southern France containing white beans, duck confit, pork, and lamb sausages.

Traditional French boiled dinner of beef and vegetables (carrots, turnips, leeks) cooked in a clear broth. Served with mustard and cornichons.

Stew of beef tripe cooked in a rich tomato and wine sauce with herbs, typical of Corsican cuisine. Distinctive texture and flavor.

A plated selection of cheeses. Served as a course before dessert.

Upside-down caramelized apple tart served warm with vanilla ice cream. Takes 20 minutes to bake.

Classic apple tart served with a scoop of vanilla ice cream. Freshly baked.

Silky baked custard topped with caramel sauce and infused with aromatic orange zest.

Rich chocolate cake served warm, often with a molten center, paired with cold vanilla ice cream.

Rich vanilla custard topped with a layer of hard caramelized sugar. Crack the top with your spoon to eat.

Choux pastry balls filled with cream or ice cream and covered in warm chocolate sauce.

Small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream.

Thin French pancakes served with an orange sauce, similar to Crêpes Suzette.

Classic dessert of peaches and raspberry sauce with vanilla ice cream.

Dessert featuring espresso poured over ice cream or gelato, with crunchy caramel nougatine.

A simple cup of ice cream. Ask for available flavors.

Strong black coffee made by forcing steam through ground coffee beans.

Espresso diluted with hot water, giving it a similar strength to brewed coffee.

Espresso-based coffee with steamed milk foam.

Coffee drink made with espresso and steamed milk.

Tea from Chaidim, likely an organic tea brand from Northern Thailand.

Red wine from the Beaujolais region of France. Light-bodied, fruity, and easy to drink.

Red wine from Beaujolais by Joseph Drouhin. Fruity with notes of red berries.

Pinot Noir red wine from Burgundy. Typically light to medium-bodied with red fruit flavors.

Red Burgundy wine from Mercurey. Structured and aromatic.

Red Burgundy wine from the Côte de Beaune. Elegant with earthy and fruity notes.

Premier Cru red wine from Beaune. Complex, robust, and age-worthy.

Red Bordeaux wine.

Red Bordeaux wine made from old vines.

Red wine, likely from the Fronton appellation near Toulouse/Bordeaux area.

Red Bordeaux wine.

Red Bordeaux wine produced by Bernard Magrez.

100% Merlot wine from the team at Château Clinet. Smooth and accessible.

Bordeaux Supérieur red wine. Typically richer than basic Bordeaux.

Bordeaux Supérieur red wine.

Red Bordeaux wine.

Bordeaux Supérieur red wine.

Red Bordeaux wine.

Organic (Biologique) red Bordeaux wine.

Organic red wine from the Blaye Côtes de Bordeaux appellation.

Bordeaux Supérieur red wine.

Red wine made from Gamay grapes, lighter than typical Bordeaux blends.

Red wine from Castillon Côtes de Bordeaux. Often rich and full-bodied.

Red wine from the Médoc region, Cabernet Sauvignon dominant blend.

Red wine from Haut-Médoc. Structured and tannic.

Red wine from Haut-Médoc.

The second wine of Château Lynch-Moussas. A prestigious Haut-Médoc red.

A highly regarded red wine from Saint-Estèphe. Powerful and elegant.

A 4th Growth Grand Cru Classé wine from Saint-Estèphe. A mature vintage fine wine.