Quartier Vavin

A classic bistro starter combining tender leeks with vinaigrette and hard-boiled eggs filled with mayonnaise and crumbled yolk. Fresh and flavorful, typically French.

High-quality Iberian ham, aged and thinly sliced, offering a rich and melting flavor. Served with toasted bread rubbed with garlic to enhance the taste.

The famous composed salad of crisp romaine lettuce, breaded chicken pieces, tomatoes, and croutons. All bound by a creamy Caesar dressing and sprinkled with parmesan.

A complete and colorful bowl combining rice, crunchy and melting vegetables like sweet potato and avocado. Enhanced with marinated salmon gravlax for a fresh Nordic touch.

A light vegetarian dish highlighting seasonal vegetables and a colorful beetroot hummus. Served with soft blinis and flavored with mint oil.

A nutritious salad based on quinoa and lentils, enhanced with sweet beetroot and salty feta. The ras el hanout spice vinaigrette adds a fragrant oriental note.

A creamy risotto cooked with vegetable puree for an intense flavor. Garnished with vegetable shavings for a play of textures between the creamy rice and the crunchiness.

A light version of tabbouleh where semolina is replaced by grated cauliflower, seasoned with citrus. Served with crayfish and avocado for sweetness.

A harmonious sweet and savory mix with juicy pears, goat cheese, and honey. Crunchy vegetables add texture to this gourmet salad.

A whole sole cooked in butter in the traditional meunière style, offering a fine and delicate flesh. Accompanied by creamed spinach and a creamy white butter sauce.

A grilled white fish fillet cooked on a griddle, served with a virgin sauce of olive oil and herbs. Melting eggplant completes this Mediterranean dish.

Raw salmon cut into small cubes, seasoned with aromatic oil and herbs. Served with guacamole and fresh vegetables for a light and refreshing starter or main course.

Pollock fillet breaded and fried for crispiness. A reinterpretation of the British classic, served golden and flavorful.

A perfectly cooked salmon fillet, served with melting leeks. The basil cream adds a herbaceous and creamy note.

Pan-seared scallops, served with trofie pasta cooked like a risotto. Sweet potato cream adds a velvety sweetness to the dish.

A tender and lean piece of veal, accompanied by fava beans and enhanced by a concentrated meat jus sauce. A blend of classic and spring flavors.

Beef briefly seared on the outside and raw inside, marinated in soy. Served with spicy condiments and a colorful salad, offering Asian fusion flavors.

Raw minced Aubrac beef, seasoned in a traditional way. Served with crispy fries and salad, it's a bistro classic.

Thin slices of raw beef arranged in a rosette, topped with pesto, parmesan, and pine nuts. Served fresh with arugula and fries.

A generous and marbled piece of beef, known for its flavor. Grilled and served with green beans and a light basil sauce.

A gourmet burger with an Aubrac breed beef steak and flavorful Cantal cheese. Enhanced with caramelized onions and barbecue sauce for a rich, sweet and savory taste.

A creamy risotto with woody flavors, cooked with shiitake and Paris mushrooms. A comforting dish rich in umami taste.

Thin slices of cold veal coated in a creamy tuna and caper sauce. An Italian specialty served here in a generous portion with fries.

A ribeye steak aged for 45 days for exceptional tenderness and flavor. Served simply with fries to appreciate the quality of the meat.

A variation of beef tartare prepared with Italian ingredients such as parmesan or pesto. Served raw with fries and salad.

Tender chicken breast roasted with a touch of honey for browning. Accompanied by a smooth puree and roasted vegetables.

Traditional black pudding rich in flavor, served with apples and potatoes. The mustard sauce adds zest to balance the dish.

Artisanal sausage flavored with curry, served on a bed of simmered lentils. A rustic and comforting dish with a good meat jus.

Trout fillet quickly cooked to retain its tenderness. Served with fresh spinach and a garlic-infused cream.

A tender piece of melting meat, slow-cooked for a very tender texture. Served with a zesty mustard sauce and small potatoes.

A children's menu including a main course (meat or fish with a side) and a delicious dessert.

A lunch meal formula served on weekdays, including the dish of the day and a dessert. A quick and economical option for lunch.

A sweet tart with roasted apricots, drizzled with honey. Crispy crust and melting fruits.

A rich and fruity red wine from Languedoc. Ideal for accompanying meats.