Papilla Boulogne

A French bistro classic of hard-boiled eggs served with a creamy homemade mayonnaise. Simple and tasty. Usually enjoyed with fresh bread.

Breaded and fried sticks of scamorza (smoked stretched-curd cheese). Crispy on the outside and melted on the inside. Served with truffle-flavored mayonnaise for dipping.

Fresh Italian cheese with a creamy center, served with peppery arugula salad and sweet cherry tomatoes. A blend of creamy and fresh textures.

Tender squid pieces marinated with niora chili, a variety of sweet and fragrant Spanish pepper. A slightly spicy starter with Mediterranean flavors.

A hot or cold soup prepared according to seasonal ingredients. The texture is smooth and creamy.

A large salad with crisp romaine lettuce, breaded chicken, parmesan cheese, and a creamy dressing. A complete and fresh dish.

A hearty vegetarian salad with a mix of grilled vegetables (antipasti) and a whole creamy burrata. Flavorful and rich in southern flavors.

A hot sandwich gratinated with ham and cheese, topped with béchamel sauce. Served with fries and salad. The 'Madame' version adds a fried egg on top.

Baked eggplant with tomato sauce, basil, and parmesan. A melt-in-your-mouth, flavorful Italian vegetarian dish, served with a green salad.

Thin breaded and fried veal cutlet, served with pasta in sauce. The meat is tender inside and crispy outside.

Raw beef, minced and seasoned with Italian ingredients (such as parmesan, sun-dried tomatoes, or pesto). Served fresh with fries.

Grilled beef steak (flank steak) seasoned with Provençal herbs or Mediterranean spices. Juicy and fibrous meat, served with fries.

Layers of pasta, minced meat in tomato sauce, and béchamel, gratinated in the oven. A comforting and rich dish.

Long pasta served in a creamy mushroom sauce flavored with truffle. An elegant dish with a pronounced forest floor taste.

Small square pasta filled with cheese and herbs, baked with cream and gratinated cheese. A very melt-in-your-mouth French regional specialty.

Tubular pasta served with a creamy pepper sauce and pieces of marinated salmon (gravlax). An original blend of sweet and savory flavors.

The most classic pizza with a tomato base, mozzarella, and fresh basil. Simple and effective.

Classic pizza topped with ham, mushrooms, and cheese on a tomato base. A popular and crowd-pleasing choice.

White pizza (no tomato) with Italian cured meats (mortadella), creamy cheese, and pistachio slivers. Rich and sophisticated.

Spicy pizza with Italian spicy salami (spianata), peppers, and an egg. Spicy and rich flavors.

Pizza featuring buffalo mozzarella, creamier and tastier than the classic, with pesto and fresh tomatoes.

Pizza topped with Parma ham and fresh arugula, added after cooking. Salty and peppery flavors balanced by balsamic.

Pizza for cheese lovers, with a cream base and a blend of four Italian cheeses with varied tastes, from mild to full-bodied.

White pizza flavored with truffle, with ham and mushrooms. A woody and refined flavor.

Sweet and savory pizza with goat cheese (Rocamadour), fig jam, and walnuts. Original and tasty.

Pizza folded in half like a turnover, filled with ham, cheese, and egg. The crust retains the heat and aromas inside.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard.

Egg whites whipped into a meringue, poached and served floating on vanilla custard. Drizzled with caramel and almonds. Light and airy.

Chocolate cake, cooked on the outside with a molten center. Served warm, often with custard.

Classic Italian dessert with coffee, mascarpone, and ladyfingers. Dusted with cocoa. Creamy and energizing.

Giant version of the classic tiramisu, meant to be shared by several people. Ideal for groups.

Fried dough balls filled with chocolate-hazelnut spread. Warm, sweet, and indulgent.

A scoop of vanilla ice cream drowned in a hot espresso. The hot-cold and bitter-sweet contrast is delicious.

Artisanal Italian ice cream (Gelato) in various flavors. Dense texture and intense flavors.

An espresso served with a selection of several miniature desserts. Perfect for tasting everything.

Very smooth and icy Italian lemon liqueur. Served after a meal to aid digestion.

French mint liqueur, fresh and peppery. Often served on ice.

Italian almond liqueur (or apricot kernel). Sweet and fragrant flavor reminiscent of marzipan.

Italian pomace brandy. Strong and dry taste, very aromatic.

Wine eau-de-vie from the southwest of France, aged in oak barrels. Rich aromas of candied fruits and spices.

Prestigious wine eau-de-vie from the Cognac region. Refined, with woody and floral notes.

Colorless fruit eau-de-vie with an intense pear flavor.

Light Italian red wine from the Veneto region. Fruity and easy to drink.

Famous Tuscan red wine, made from Sangiovese grapes. Notes of red fruits and light acidity, ideal with sauced dishes.

Italian red wine from Abruzzo, quite full-bodied with aromas of black fruits and spices. Velvety texture.

Red wine from the Loire Valley (Cabernet Franc). Often fresh with notes of pepper and red fruits.

A blend of two aromatic white grape varieties. Sauvignon brings freshness and Viognier brings fruity notes of apricot.

Dry and mineral Italian white wine. Very refreshing with light notes of white fruits.

White wine from Burgundy (Chardonnay). Rich and buttery with great elegance.

White wine from the Loire Valley made from Chenin Blanc. Dry, crisp, and mineral, with floral aromas.

Italian red wine from the northeast. Very fruity and light, perfect for an aperitif.

The quintessential French rosé. Pale color, delicate aromas of summer fruits, dry and thirst-quenching.

A house or local draft beer.

Light and refreshing Italian pale lager. Slight bitterness.

India Pale Ale (IPA). A beer with pronounced hop aromas, often fruity and bitter.

Cloudy and smooth white (wheat) beer. Notes of citrus and spices, very thirst-quenching.

Classic espresso. Short, strong, and black.

Espresso diluted with hot water for a smoother, less intense coffee.

Double shot of espresso in a large cup.

Coffee with hot milk and milk foam.

Espresso topped with thick milk foam and often sprinkled with cocoa.

Hot drink with milk and cocoa.

Option to replace cow's milk with plant-based milk (oat, soy, etc.).

Still natural mineral water.

Italian sparkling natural mineral water.

Large bottle of still water.

Large bottle of sparkling water.

Small bottle of still mineral water.

Selection of sweet carbonated drinks or sparkling waters.

Various fruit juices.

Classic Venetian orange cocktail based on Aperol (bitter), Prosecco (sparkling wine), and soda water. Bitter and refreshing.

A variation of the Spritz with St-Germain elderflower liqueur. Floral and sweet taste.

Variation of the Spritz with Limoncello. Very fresh lemony taste.

Cocktail based on vodka, coffee liqueur, and espresso. Creamy and energizing.

Cocktail based on strawberry puree and Prosecco. Fruity and sparkling.

A twist on the Moscow Mule with Limoncello. Spicy thanks to ginger and lemony.

Classic Italian cocktail, strong and bitter, served on ice.

Sweet and sour almond cocktail, with a creamy foam on top.

Non-alcoholic cocktail with mixed fruits. Sweet and refreshing.