o Bistrot de Tom

An Italian-style eggplant gratin, layering fried eggplant slices, tomato sauce, and melted cheese. Melting texture and rich taste. Served hot.

Breaded and fried rice balls, here filled with mozzarella and tomatoes. Crispy on the outside and soft on the inside. Flavorful Sicilian specialty.

Fresh Italian stretched-curd cheese with a creamy center, served here with Mediterranean accents like olives and anchovies. Very creamy texture and mild milky taste.

Thin slices of marinated raw beef, served cold with arugula. A light and refreshing dish, highlighting the quality of the meat.

A classic composed salad with chicken, green salad, and tomatoes. Fresh and nourishing, often dressed with a creamy sauce.

Typical salad from the South of France with tuna, hard-boiled eggs, anchovies, and vegetables. A colorful mix rich in Provençal flavors.

Gourmet salad of Italian inspiration, combining the sweetness of burrata with the character of cured ham. Accompanied by arugula for a peppery touch.

A complete and healthy salad based on quinoa, feta, and vegetables. Offers a mix of crunchy and soft textures, ideal for a balanced meal.

Salad served with warm goat cheese on toast, here accompanied by an original touch of shrimp fritters. Sweet and savory, hot and cold mix.

Fresh salad with large shrimp (prawns) and artichokes. A light dish with delicate sea flavors.

Meatless burger with cheddar and raw vegetables. A flavorful alternative served in a soft burger bun.

The traditional burger with beef patty, melted cheddar cheese, and classic toppings. Simple, effective, and juicy.

Beef burger enhanced by Italian Gorgonzola cheese with its veined and strong taste. Rich and creamy.

Burger with a chicken fillet instead of beef, with cheese and raw vegetables. Tender and less fatty than a classic burger.

Gourmet burger with Italian flavors featuring truffle cream and creamy stracciatella cheese. Luxurious and fragrant flavors.

Fish burger with a cod fillet. A light seafood option that's a change from red meat.

Short pasta in basil sauce (green pesto), served with creamy burrata and pine nuts. Fresh and herbaceous.

Long pasta served with salmon and a fresh cream sauce. A creamy and comforting classic.

Long pasta coated in a rich truffle and mushroom sauce. A dish with powerful and elegant forest floor aromas.

Long pasta with a rich sauce based on eggs, bacon, and cream. Salty, peppery, and very indulgent.

Short pasta with chicken and mushrooms in a creamy sauce. A complete and nourishing dish.

Short pasta with a spicy tomato sauce, onions, and cured meat. A Roman cuisine classic, flavorful and slightly piquant.

Long pasta served simply with fresh burrata, cherry tomatoes, and arugula. Emphasizes the freshness of the ingredients.

Thin slice of veal cooked with a light cream and mushroom sauce. Tender and coated in a creamy sauce typical of Normandy.

Breaded veal cutlet, fried until golden and crispy. Usually served with lemon. A popular classic.

Roman specialty of veal topped with cured ham and sage, cooked in white wine. Intense and aromatic flavors.

Veal cutlet served with a light and tangy lemon sauce. Refreshing and tender.

Creamy rice cooked slowly with broth and flavored with truffle and mushrooms. A rich, sticky, and very fragrant dish.

Creamy risotto with chicken pieces and a hint of curry. A slightly spicy and original version.

Creamy rice cooked with fresh salmon and cream. Mild and comforting.

Raw minced beef seasoned with onions, capers, and egg. Fresh and flavorful, for raw meat lovers.

Tender pieces of beef fillet sautéed with garlic and rosemary. Simple but highlighting superior quality meat.

White fish fillet cooked on a hot plate (plancha), served with an herb sauce. Light and delicate.

Grilled or pan-fried salmon steak, served with an herb sauce. Oily fish with pink, melting flesh.

List of available side dishes to accompany main courses. Choose from starches or vegetables according to your preference.

Airy and rich chocolate dessert. Light and foamy texture, intense cocoa flavor.

Individual chocolate cake with a often molten center. Served warm, very indulgent.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Caramelized apple tart baked upside down. The apples are melting and sweet, on a crispy crust.

Jellied vanilla cream dessert, served with a red fruit sauce. Smooth and silky texture.

A coffee or tea served with a selection of several miniature desserts. Perfect for tasting a bit of everything.