Restaurant universitaire Mabillon - Crous de Paris

A festive composed salad specially prepared for the Christmas meal. Fresh and light, it generally mixes seasonal vegetables and sometimes festive ingredients. Served as a starter.

A pâté en croûte made of cooked meat filling in golden pastry, with a fine mousse insert (Richelieu style). Rich flavor and varied texture between the crispy pastry and the tender meat. Served cold.

A homemade preparation based on flaked fish and peppers. Creamy and spreadable texture with a mild, iodized flavor. Ideal on bread.

Cold salad made of pasta, shrimp, and salmon pieces. A tasty mix of starches and seafood. Refreshing and nourishing.

Chicken roulades stuffed with mushrooms (forestière style), served with a creamy chestnut sauce. A warm dish with autumnal and comforting flavors. Tender meat and rich sauce.

A burger topped with a breaded and fried fish fillet. Crispy on the outside and tender on the inside, served in a brioche bun. A warm and tasty dish.

Long, flat pasta seasoned with aromatic herbs. Tender texture. A simple and fragrant side dish.

Mix of organic vegetables, pan-fried. Healthy, colorful, and slightly crunchy.

Mashed potatoes mixed with egg, shaped decoratively and baked. Crispy on the outside and melting on the inside.

Savory tart filled with an egg mixture and sautéed vegetables. Homemade preparation with a soft texture and crispy crust. A complete vegetarian dish.

Soft-ripened cow's milk cheese with a bloomy rind, similar to Brie. Creamy texture and mild milky taste. Eaten with bread.

Uncooked pressed cheese, of Dutch origin. Mild, slightly nutty flavor and supple texture.

Fruit salad made of pineapple, lychee, and tangerines. Fresh, juicy, and sweet dessert.

Cake with a tender and airy texture, served with a liquid vanilla custard. Sweet and comforting.

Vanilla custard dessert topped with a thin layer of hardened caramelized sugar. Delicious contrast between the crunchy top and the creamy texture.