Tonton Becton I La table d'hôtes I Porte de Versailles

A crispy savory tart filled with smoked lardons and melting Brie de Meaux AOP. It is accompanied by carrots and onions for sweetness. A warm and comforting starter, ideal for beginning the meal.

A cold soup or refreshing velouté made from peas and zucchini, flavored with mint and basil. Served with fresh goat cheese for creaminess and linseeds toast for crunch.

A tender chicken breast coated in a rich crab bisque sauce, enhanced with anise and spices. Served with potatoes and carrots roasted with herbs. A flavorful and aromatic surf-and-turf dish.

Fresh market fish prepared according to the catch, served with a classic white butter sauce. Accompanied by roasted corn and sautéed wheat with seasonal vegetables. A light and balanced option.

A large vegetarian composed salad based on quinoa, chickpeas, and feta. Enhanced with runny soft-boiled eggs, heirloom tomatoes, and a touch of acidity with grapefruit and lemon vinaigrette. Fresh and complete.

A very fresh dessert consisting of a watermelon fruit soup served with strawberry sorbet. Chocolate tuiles add a crunchy texture. Ideal for finishing the meal on a light note.

A creamy and airy chocolate mousse on a biscuit base, typical of Bavarian pastry. Sprinkled with meringue shards for crunch and sweet flavor.

A selection of three French cheeses with protected designation of origin. Includes Comté (cooked pressed cheese), Selle-sur-Cher (ash-coated goat cheese), and Saint-Nectaire (uncooked pressed cheese). Usually served with bread.

Tender chicken pieces coated in a crispy cereal breading. Served with a sweet and smoky homemade barbecue sauce. A perfect snack to share.

An assortment of quality cheeses, perfectly aged. Ideal to accompany a glass of wine.

A traditional dry sausage from the Auvergne region, sliced. Rustic and authentic taste.

Thick, hand-cut fries fried until golden. Seasoned with paprika salt for a spicy and smoky touch.

A duo of spreads including an olive preparation (tapenade) and a homemade sesame chickpea puree. Served with bread or dipping sticks.

Breaded and fried fritters filled with melted Comté cheese. Crispy on the outside and gooey on the inside.

Fresh seasonal vegetables dipped in a light batter and fried. Crispy and airy texture.

A typical aniseed aperitif, here in a Corsican variation with aromatic herbs. Drunk diluted with fresh water and ice.

A premium French vodka produced in the Alps. Pure and crystalline, it can be enjoyed chilled or in cocktails.

A fine and elegant French triple malt whisky. Notes of cereal and sweet spices, with a balanced finish.

A French craft gin with complex botanical aromas. Refreshing and fragrant.

A classic French aperitif cocktail made with white wine and fruit cream. Sweet, fruity, and slightly sugary.

An agricultural rum from Martinique aged in oak barrels. Woody, caramel, and spice notes. Enjoy neat or as a digestif.

A prestigious wine eau-de-vie from the southwest of France. Rich, complex, and warm on the palate.

A traditional sweet and syrupy liqueur from the Alpine mountains. Intense floral and herbaceous flavor. Best enjoyed very cold at the end of a meal.

An aged plum eau-de-vie. Concentrated fruity aromas and woody notes.

A clear eau-de-vie with an intense Williams pear flavor. Very fragrant and dry on the palate.

A Norman cider eau-de-vie. Taste of baked apple and spices, with a pleasant warmth.

Sweet and syrupy liqueurs with nutty flavors. Ideal to accompany coffee or as a gourmet digestif.

Wines from the southwest of France served by the glass or carafe. The red (Merlot-Tannat) is full-bodied and fruity, the white (Gros Manseng-Sauvignon) is crisp and aromatic.

A short, strong espresso with an intense aroma. Served black with a light layer of foam.

Two shots of espresso in a large cup. For a caffeinated boost.

Drinks based on espresso and frothy hot milk. Cappuccino is foamier, latte is milkier.

A warm drink made with cocoa and milk. Sweet, sugary, and comforting.

Infusion of tea leaves in hot water. Served plain or with milk/lemon.

A traditional sparkling lemon drink. Bubbly, sweet, and tangy.

A craft cola produced locally. Less sweet than industrial brands with natural spice flavors.

Infused and chilled tea, prepared on-site. Refreshing and generally low in sugar.

Fresh drink made from lemon juice, water, and sugar. Very thirst-quenching.

Natural fruit juices. Apple juice is sweet and golden, grape juice is rich and sweet.

Natural mineral water. Evian is still water from the Alps, Vals is natural sparkling water from the Ardèche.

Local craft beer. The Blanche is light, cloudy, and lemony. The IPA (India Pale Ale) is more bitter and aromatic with hoppy notes.

A classic blonde Lager beer, light and thirst-quenching. Golden color and balanced taste.

An alcohol-free craft beer. Allows you to enjoy the aromas of malt and hops without the intoxication.

Fermented sparkling drinks from Normandy. Cider is made from apples, pear cider from pears. The alcohol-free version retains the fruity taste.

A French variation of the Spritz. A mix of Lillet (wine-based aperitif), sparkling wine (Crémant d'Alsace), and sparkling water. Fresh, bubbly, and slightly bitter.

A floral and spicy cocktail. Vodka base with a touch of fragrant violet, enhanced by the kick of ginger beer and the acidity of lime.

A herbaceous and refreshing cocktail for gin lovers. The homemade rosemary syrup adds a unique aromatic note that pairs well with lemon.

A complex rum cocktail. The homemade ginger adds spice, balanced by the lemon and the bitterness of the tonic and bitters.

An alcohol-free creation (mocktail). A refreshing and flavorful drink carefully crafted to offer a festive alternative to alcoholic cocktails.