Troquet du Temple

A classic French soup made from beef broth and caramelized onions, served with croutons and melted cheese on top. Rich, savory flavor, slightly sweet from the onions. · Eaten very hot with a spoon, mixing the melted cheese and the broth-soaked bread.

Marinated fish fillets preserved in oil, served cold, generally with warm potatoes and onions/carrots. Melting texture and pronounced marinated fish taste. · A bistro classic, eaten with bread.

Hard-boiled eggs served cold, topped with generous homemade mayonnaise. Simple, creamy, and tasty. · An iconic starter from Parisian bistro cuisine.

Burgundy snails served in their shells, stuffed with garlic and parsley butter. Tender texture and rich herb and butter flavor. · Use the special tongs to hold the shell and the small fork to extract the snail. Don't forget to soak up the butter with bread.

A mix of seasonal raw vegetables (often green salad, tomatoes, cucumbers). Fresh, crunchy, and light. · Dressed with a vinaigrette, it's a light starter to begin the meal.

Slices of aged and dried cured ham. Salty and savory flavor with a tender texture. · Enjoy as is, with bread and butter, and often pickles.

Thin slices of dried and aged pork sausage. Firm texture and intense meaty flavor. · Ideal for sharing as an appetizer or starter with bread.

Slices of fresh tomatoes and mozzarella cheese, drizzled with olive oil and sometimes basil. Fresh and mild. · A simple and refreshing Italian-inspired starter.

A rustic pâté made from coarsely ground pork, oven-baked. Meaty texture and rich flavor. · Served cold in slices, to spread or eat with country bread and pickles.

Layered pasta with a beef and tomato sauce, béchamel, and gratinated cheese. Rich, hot, and comforting. · Served with a small green salad for freshness.

A long-fibered beef cut, grilled, known for its juiciness and pronounced flavor. Slightly firm texture. · A brasserie classic, served with crispy fries.

Tender pan-fried chicken breast topped with a creamy sauce. Mild flavor. · Served with spaghetti pasta for a hearty meal.

Long pasta served with a creamy sauce made from eggs, cheese, and bacon. Salty, peppery, and rich. · Note that the French version often includes fresh cream.

A mix of seasonal vegetables cooked together (often carrots, beans, turnips, potatoes). Healthy and colorful. · Can be steamed or pan-fried.

Raw minced beef, seasoned just before serving (capers, onions, sauce, egg yolk). Fresh and tender texture. · A very popular dish in France, generally served cold with hot fries.

Beef burger with melted cheese in a brioche bun, topped with lettuce and tomato. Tasty and juicy. · Served with homemade fries. Eaten with hands or cutlery.

Layered sandwich with toasted bread, chicken, bacon, lettuce, tomato, and mayonnaise. Crispy and fresh. · Cut into triangles and held with toothpicks, served with fries.

A marbled and tender cut of beef, grilled. Rich in flavor thanks to the intramuscular fat. · A French restaurant staple, served simply with fries.

Firm white-fleshed fish (ling), pan-fried. Served with a creamy white butter sauce (butter, vinegar, shallots). · Served with the vegetables of the day. Delicate and refined flavor.

A large meal salad with various fresh ingredients, mild mozzarella cheese, and salty cured ham. · A light yet filling lunch, ideal for warm weather.

An economical lunch formula allowing you to choose two dishes from the day's selection. · Allows you to taste several specialties at a reduced price.