Quartier Rouge

Thin slices of apple, artichokes, and beets served fresh. A light and vegetarian starter combining sweet and earthy notes.

Smoked fish fillets served with seasoned shredded carrots in an Asian-inspired vinaigrette. A blend of smoky, crunchy, and tangy flavors.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. A classic of French bistro cuisine.

Lentils served cold or warm, seasoned with a mild honey dressing. A simple and nutritious starter.

Herring fillets preserved in oil or vinegar, served with cooked potatoes. A bistro classic.

Spread made from mashed sardines, served with toasted bread. Marine flavor and creamy texture.

Long shellfish cooked quickly, with spicy chorizo. A flavorful surf and turf combination.

Small fried green peppers sprinkled with salt. Generally mild, but some can be spicy. Eaten with fingers.

Small fried vegetable fritters, crispy on the outside and soft on the inside. Often spicy.

Seasoned avocado mash served with crispy corn chips for dipping.

Creamy preparation based on smoked fish roe. Usually enjoyed spread on bread.

Cold soup made from blended zucchini. Refreshing and light, ideal in summer.

Small ball of fresh Italian cheese with a creamy center, served with basil sauce and vegetables.

Fried cod fritters, served with a sweet chili sauce.

Assortment of Mediterranean spreads: chickpeas, tomatoes, olives, or eggplant. Can be ordered individually or as an assortment.

Spicy sausage grilled and flambéed with alcohol before serving. Smoky and spicy flavor.

Classic or long espresso with hot water.

Espresso with a drop of milk.

Two shots of espresso in a large cup.

Small format latte.

Large latte.

Hot drink with milk and cocoa.

Espresso topped with a creamy milk foam.

Selection of teas or herbal teas served hot.

Hot alcoholic drink made with rum, hot water, honey, and lemon.

Red wine heated with spices (cinnamon, cloves) and sugar.