Monsieur Jacques

A lunch set menu offering a choice of two dishes (starter and main, or main and dessert). Ideal for a complete meal at a fixed price. Dishes are usually chosen from a daily selection.

A fresh starter alternating slices of mozzarella and probably tomato. The texture is tender and fresh, with a mild milky flavor. Generally served with a drizzle of olive oil and basil.

A French bistro classic composed of hard-boiled eggs topped with homemade mayonnaise. The texture is creamy and rich. Eaten cold as a starter.

A selection of cured meats and cold cuts (ham, salami, terrine). Salty and umami-rich flavors. Ideal for sharing or enjoying with bread and pickles.

A rustic pâté made from coarsely ground and seasoned pork. Firm and grainy texture. Spread on bread.

Pork confit in its own fat then shredded. Very tender and spreadable texture. Rich and savory flavor, served with bread.

Grilled or pan-seared white fish, served with seasonal vegetables. The flesh is delicate and firm. A light and healthy dish.

A cut of long-fibered beef, known for its pronounced flavor. The meat is juicy and requires thorough chewing. Traditionally served with fries.

A piece of beef slow-cooked until very tender and gelatinous. The sauce is rich and creamy. Served with tagliatelle pasta.

Beaten eggs cooked in a pan, served runny or well-done according to preference. Soft texture. Can be garnished with cheese or ham.

A typical salad from the Auvergne region, often containing Bleu d'Auvergne cheese, cured ham, and sometimes walnuts. Rustic and cheesy flavor. Light but complete meal.

A classic composed salad with white ham, Emmental cheese, hard-boiled eggs, and fresh vegetables. Fresh and crunchy. Dressed with vinaigrette.

A piece of beef selected by the chef for its quality of the day. Grilled or pan-fried according to desired cooking. Tender and flavorful.

Raw minced beef seasoned (capers, onions, sauce). Tender and fresh texture. Usually served with fries.

Beef burger with melted cheese in a brioche bun. Flavorful and hearty. Served with fries.

A cut of lean and tender beef, served grilled. Rich red meat flavor. Served with fries and salad.

Thick pan-seared or grilled salmon fillet. Pink, fatty, and melt-in-your-mouth flesh. Served with rice.

A gelatinous piece of beef braised for a long time. Very tender and juicy. Served with steamed potatoes.

White fish with a fine and delicate flesh, boneless. Lightly cooked. Served with rice.

Lamb shank slow-cooked until tender. The meat falls off the bone and is extremely tender. Served with pasta.

Gratin composed of a layer of minced beef and a layer of mashed potatoes. The top is browned in the oven. Comforting and family-style dish.

Classic French sandwich in a baguette with cooked ham and butter. Simple and tasty. Ideal for a quick lunch.

Baguette sandwich filled with French Emmental cheese. Fruity taste and firm texture. Simple vegetarian option.

The 'Jambon-Fromage' (Ham-Cheese), a great classic combining white ham and Emmental cheese in a baguette. Balanced and filling.

Sandwich filled with Rosette, a traditional dry sausage from Lyon. Distinctive flavor and firm texture. Served in a crusty baguette.

Cured raw ham sandwich. Salty and authentic flavor. Served in fresh bread.

Sandwich filled with cold roasted chicken breast, often with lettuce and mayonnaise. Light and protein-rich.

Sandwich filled with fresh vegetables (tomato, lettuce, hard-boiled egg, tuna or other). Fresh and crunchy.

Airy and creamy dark chocolate dessert. Light texture and intense cocoa flavor. An timeless classic.

A variation of the famous Italian dessert using hazelnut spread. Creamy, sweet, and indulgent. Served chilled.

Sweet tart filled with tangy lemon cream on a shortcrust pastry. Perfect balance between sweet and sour. Fresh and light.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures between the cold creaminess and the hot caramel.

Classic tart filled with oven-baked apple slices. Sweet and fruity, often served warm.

Light and airy sponge cake. Spongy and soft texture. Ideal for a sweet finish to the meal.

An espresso coffee served with an assortment of small miniature desserts (mignardises). Allows you to taste several sweets at once.