SIP BABYLONE

A classic French bistro dish of hard-boiled eggs served with a creamy homemade mayonnaise. Rich and creamy texture. Eaten cold as a starter.

Traditional pâté en croûte made with a meat filling cooked inside puff or shortcrust pastry. Tasty and rustic. Served cold, often with gherkins or onion confit.

Thin slices of fresh tomatoes served with a small creamy burrata and basil sauce. Fresh and light. Ideal to start the meal.

Fried spring rolls stuffed with poultry. Crispy on the outside and tender on the inside. To be eaten hot, often wrapped in a lettuce leaf with mint.

Thin slices of raw salmon marinated in salt, sugar and dill. Melting texture and delicate taste. Served with toast.

Traditional soup made with caramelized onions and beef broth, topped with bread and gratinated Comté cheese. Hot, comforting and flavorful.

Snails served in their shells with parsley and garlic butter. Rich and herbaceous flavor. Eaten hot with a small special fork.

Salad of romaine lettuce, breaded chicken, parmesan cheese and croutons, dressed with a creamy anchovy and garlic sauce. Crunchy and gourmet.

Typical Niçoise salad with semi-cooked tuna, crunchy vegetables and eggs. Fresh and balanced. A complete and healthy dish.

Green salad served with melted goat cheese on toasted bread. Mix of hot and cold, sweet and savory flavors.

Complete meal bowl with marinated salmon, rice and various fresh vegetables and fruits. Healthy, colorful and rich in textures.

Vegan meal bowl with quinoa, fresh vegetables and fruits. Light, nutritious and without animal products.

Raw fish marinated in lime juice and seasoned with cilantro. Tangy and very fresh flavor. Served cold.

Octopus tentacles cooked then grilled for a tender inside and crispy outside texture. Served with herb sauce and vegetables.

White fish fillet quickly seared in a pan. Tender flesh and crispy skin. Served with an aromatic tarragon sauce.

Thin slice of quickly grilled poultry. Tender and light. Served with creamy mashed potatoes.

Beef seared on the outside and raw on the inside, cut into thin slices. Inspired by Japanese cuisine. Served with fries.

Grilled lamb pieces on a skewer. Pronounced and juicy flavor. Served with a crispy potato pancake.

Traditional beef stew simmered for a long time in red wine with vegetables. Very tender meat and rich sauce. Served hot with potatoes.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and tasty. Usually served with fries.

Top quality beef cut, grilled to your preference. Served with a rich béarnaise sauce and fries.

Classic burger with beef patty, melted cheese and fresh vegetables in a soft bun. Served with crispy fries.

Meat-free alternative to the classic burger, with a vegetable patty instead of steak. Served with fries.

Tubular pasta served with a spicy tomato sauce, creamy burrata and arugula. A flavorful and spicy Italian dish.

Creamy Italian rice cooked slowly, served with giant prawns and a rich crustacean-based sauce. Creamy and fragrant.

Shortcrust pastry filled with a creamy and tangy lemon cream. A fresh and classic dessert.

Thick slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with a scoop of vanilla ice cream.

Signature dessert or special chef's selection. Ask your server for details.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Contrast of textures between creamy and crunchy.

Italian dessert composed of layers of soaked biscuits, mascarpone cream and seasonal fruits. Creamy and light.

Creamy cheesecake on a biscuit base, flavored with lemon. Dense and creamy texture with a touch of acidity.

Chocolate cake cooked on the outside with a molten center. Rich in chocolate, served warm.

An espresso coffee served with an assortment of several small desserts (petit fours). Ideal for tasting everything.

A hot tea served with an assortment of several small desserts (petit fours).

An individual portion of traditional French cheese. Served with bread.

Assortment of several French cheeses served on a wooden board. Ideal for sharing.

Thin pancakes cooked in a pan, sprinkled with sugar. Simple and delicious.

Thin pancakes served with chocolate-hazelnut spread or fruit jam.

A scoop of artisanal ice cream or sorbet of your choice. Refreshing at the end of the meal.

Two scoops of artisanal ice cream or sorbet of your choice.

Add creamy whipped cream to your dessert.

Ice cream sundae with coffee or chocolate ice cream, topped with hot coffee or chocolate sauce and whipped cream.

Hot ham and cheese sandwich (Croque-Monsieur). Served with a small salad.

Variation of croque-monsieur, possibly with an egg on top (Croque-Madame) or a special house recipe. Served hot.

Truffle-flavored croque-monsieur, cut into easy-to-eat finger-sized sticks. Refined and gourmet.

Layered sandwich with chicken, crispy bacon, lettuce and tomato. Served with fries.

Classic omelette made with three eggs. You can choose your filling: plain, ham, cheese or herbs.

Portion of homemade fries, golden and crispy.

Toasted brioche slice topped with mashed avocado and marinated salmon. A trendy and tasty dish.

Toasted brioche slice topped with avocado, creamy burrata cheese, pesto and cherry tomatoes. Fresh and vegetarian.

Small fried bites made of béchamel and ham, breaded and crispy. Spanish-inspired specialty.

Seasoned avocado purée served with crispy corn chips for dipping.

Breaded and fried chicken pieces, served with a sweet and savory Japanese sauce.

Fried spring rolls stuffed with poultry, perfect for an aperitif.

Mixed platter of fresh cheese, pieces of croque-monsieur and various cured meats. Ideal for a dinner aperitif.

Assortment of fried items: onion rings, cheese sticks, calamari and shrimp. Served hot and crispy.

Selection of aged French cheeses. Served with bread to accompany wine.

Platter of rustic cured meats including sausages, rillettes and hams. Authentic and hearty.