The Three Boys

Classic bistro starter consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. Tender and rich texture. Eaten cold, often accompanied by bread.

Rustic pork terrine served with pickled gherkins. Meaty and textured flavor. Eaten spread on country bread.

Whole baked Camembert cheese seasoned with sweet honey and aromatic thyme. Melting and runny texture. Ideal for sharing by dipping bread.

Fried spring rolls stuffed with chicken and vegetables. Crispy on the outside, flavorful on the inside. Served with a sweet and sour dipping sauce.

Fresh Italian cheese made from mozzarella and cream. Very creamy and milky texture. Served fresh with basil-infused oil.

Cold soup made from beetroot, enhanced with lemon and crumbled feta cheese. Earthy and refreshing flavor. Perfect to start a meal in warm weather.

Thinly sliced smoked salmon prepared in-house, accompanied by a dill crème fraîche. Smoky flavor and melting texture. Classic and elegant.

Complete bowl composed of black rice, raw or marinated fish, and various fresh vegetables and fruits. Mix of crunchy and tender textures with a sweet and savory flavor. Healthy and colorful dish.

Large American mixed salad with chicken, bacon, egg, and blue cheese. Rich and hearty with savory and smoky flavors. A complete meal in a bowl.

Traditional mixed salad from the South of France with fresh tuna, raw vegetables, olives, and hard-boiled eggs. Fresh and oceanic. Dressed with olive oil.

Asian-inspired salad with chicken, crunchy cabbage, fresh herbs, and peanuts. Fresh, aromatic, and slightly tangy flavors. Very crunchy texture.

Refreshing salad based on tomatoes, cucumbers, feta cheese, and watermelon. Original sweet and savory mix, very fresh. Ideal in summer.

Thick and soft slice of brioche served in a savory version with avocado and poached egg. Rich and indulgent. Soft and creamy texture.

Cooked zucchini dish topped with a savory crumble topping and served with creamy Italian cheese. Contrast of textures between melting and crunchy. Mild and milky flavor.

Raw minced beef, seasoned, served with fries. Pronounced meaty flavor and tender texture. A classic of French bistros.

Breaded cutlet filled with turkey ham and melted Cantal cheese. Crispy on the outside, melting on the inside. Generous and comforting dish.

Burger with a patty smashed on the grill for extra crispiness. Topped with cheese, bacon, and vegetables in a soft bun. Served with fries.

Pork chop on the bone, grilled or pan-fried, served with mashed potatoes and a mustard sauce. Juicy and flavorful meat. Rustic and traditional dish.

Thinly sliced beef, seared on the outside and raw on the inside, served with an herb sauce. Very tender texture and aromatic flavors. Accompanied by sweet carrots.

Large piece of beef to share, known for its intense flavor and chewy texture. Served rare with two sauces and accompaniments. Convivial dish for red meat lovers.

Seared Tuna (cooked outside, raw inside) served with a spicy wasabi mayonnaise. Fresh, light, and slightly piquant. Accompanied by vegetables.

Very thin slices of raw fish marinated in olive oil and passion fruit. Delicate, tangy, and fruity flavor. Served with rice.

Meal formula for children including a main course, a side dish, a drink, and a dessert. Classic options appreciated by younger diners.

Selection of aged French cheeses. Served with bread. Ideal for finishing the meal on a savory note.

Airy and rich chocolate dessert, enhanced with crunchy hazelnuts and a hint of salt. Light and melting texture. Intense cocoa flavor.

Shortcrust pastry filled with a rich mascarpone cream and fresh strawberries. Balance between sweet, creamy, and fruity.

A variation of the famous Italian coffee and mascarpone dessert, incorporating chocolate-hazelnut spread. Creamy, rich, and indulgent.

Hybrid cake, half brownie, half cookie with hazelnuts. Served warm with a scoop of vanilla ice cream. Both melting and crunchy texture.

Meringue dessert with a crunchy exterior and a soft center, topped with red berries and passion fruit. Light, sweet, and tangy.

Espresso coffee served with an assortment of mini-desserts. Allows you to taste several small treats.

Hot tea served with an assortment of mini-desserts. Ideal for a light yet indulgent end to the meal.

Glass of digestif (Calvados or Limoncello) served with an assortment of mini-desserts. A festive end to the meal.

Artisanal ice creams or sorbets in various flavors. Refreshing and sweet.

Assortment of regional cured meats (salami, ham, terrine) served on a wooden board. Ideal for sharing as an aperitif.

Assortment of various cheeses served on a platter. Enjoyed with bread, often shared among diners.

Large assortment combining cured meats and cheeses on the same platter. The perfect option to taste a bit of everything as an aperitif.

Classic French lager blonde beer. Light, golden, and refreshing with moderate bitterness.

Belgian abbey beer. Often richer and maltier, with spicy or fruity notes depending on the variety.

French wheat beer (white) with notes of citrus and coriander. Cloudy, smooth, and very refreshing.

Parisian India Pale Ale. More bitter beer with pronounced hoppy aromas, often floral or fruity.

Orange-based bitters added to beer. Gives a darker color and a distinctive bitter orange taste.

Bordeaux red wine. Generally structured with aromas of red and black fruits.

Right-bank Bordeaux red wine. Often round, fruity, and elegant with soft tannins.

Light and delicate Burgundy red wine. Aromas of cherry and fresh red berries, low in tannins.

Southern French red wine. Spicy, powerful, and warm with notes of garrigue.

Rhône Valley red wine. Fruity, spicy, and easy to drink.

Prestigious red wine from the northern Rhône Valley. 100% Syrah. Aromas of violet, pepper, and dark fruits.

Beaujolais red wine. Very fruity, light, and smooth. Aromas of fresh red berries.

Loire Valley red wine. Fresh with notes of bell pepper, red berries, and a slight acidity.

Loire red wine, near Sancerre. Light, fruity, and elegant, from the Pinot Noir grape.