Paris Courbevoie

Classic starter composed of hard-boiled eggs accompanied by a vegetable medley with mayonnaise. Rich flavor and varied texture between the softness of the egg and the crunch of the vegetables. Eaten cold.

Fresh salad alternating slices of tomatoes and mozzarella, drizzled with olive oil. Mild and milky taste enhanced by fruity oil. A light starter ideal for beginning the meal.

Tender asparagus served warm or cold with a classic vinaigrette sauce. Delicate vegetal flavor enhanced by the sauce's acidity. An easy light starter.

Marinated herring fillets served with warm potatoes in oil. A bistro classic with a smoky and salty taste, softened by the melting potatoes. Tender and oily texture.

Half avocado filled with pink shrimp, often topped with cocktail sauce. Creamy combination of avocado and firm shrimp. A fresh and flavorful starter.

Slices of cured and aged raw ham. Salty and typical regional flavor. Eaten as is, often accompanied by bread and butter.

Coarsely ground pork pâté, seasoned with herbs. Rustic texture and pronounced meaty flavor. Served cold with country bread and pickles.

Crispy brick pastry filled with egg and tuna, fried until golden. Very crispy exterior and soft interior. Eaten hot.

Fried brick pastry filled with seasoned shrimp. Crispy wrapper containing a flavorful seafood filling. Served hot.

Beaten eggs cooked in a pan with diced ham. Soft texture and salty taste from the ham. A simple and comforting dish.

Beaten eggs cooked simply in a pan. Light and fluffy texture. Seasoned with salt and pepper, eaten hot.

Omelette filled with melted cheese. The center is runny and rich in milky flavor. Served hot and golden.

Omelette filled with a mix of ingredients, often ham and cheese. Full flavor and generous texture. A hot and satisfying dish.

White wine served in a carafe. Fresh and dry.

Light and fruity rosé wine served in a carafe. Perfect for summer.

Generous and spicy red wine served in a carafe.