Un Zèbre à Montmartre

A coarse pâté made from meat (often pork) and herbs, served cold. Savory and rustic. Typically eaten spread on bread.

A fresh salad featuring marinated beef with aromatic herbs. Spicy, sour, and savory flavor profile. Light and refreshing.

Whole Camembert cheese baked until the center is molten and gooey, topped with honey. Rich, creamy, and sweet-savory. Dip bread into the hot cheese.

Fresh Italian cheese made from mozzarella and cream, served with tomatoes. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Milky and rich.

A thick cut of tuna fish, seared on the outside. Meaty texture similar to beef. Served with vegetables.

Boneless fillet of white fish. Mild flavor and tender, flaky texture. A light main course.

Duck meat served with a sweet sauce made from honey and grapes. Rich and savory with fruit notes. Accompanied by fried potatoes and beans.

Slow-cooked beef prepared in the style of Lyon, typically with onions. Tender and savory. Served with creamy baked potatoes (gratin).

Raw minced beef seasoned with capers, onions, and sauces. Soft texture and savory, tangy flavor. A French bistro classic.

A generous cut of beef steak (entrecôte) from the rib section. Juicy and flavorful with some marbling. Served with fried potatoes.

Beef patty served in a bun with Reblochon, a distinct nutty French cheese from the Alps. Savory and creamy.

Freshly made pasta noodles. Texture is softer and more tender than dried pasta. Ask server for the sauce of the day.

An assortment of French cheeses. Typically eaten after the main course and before sweet dessert.

Whipped chocolate dessert. Light, airy, and creamy texture with deep chocolate flavor.

Baked pastry filled with apples. Sweet and fruity. Served with sour cream to balance the sweetness.

Baked cake flavored with chocolate. Sweet and rich.

Frozen dessert from Raimo, a traditional glacier. Cold, sweet, and creamy.

Rich custard base topped with a layer of hardened caramelized sugar. Crack the top with your spoon to reach the creamy interior.

Choux pastry balls filled with cream and covered in chocolate sauce. Sweet, creamy, and decadent.

A set menu offered during lunch hours. Choose two courses from the available selection.

A vegetarian bowl with rice, roasted vegetables, avocado, cucumber, black radish, and salad. Fresh and healthy.

A bowl dish featuring tuna. Likely includes rice and fresh vegetables similar to the vegetarian version.

A hearty salad from the Auvergne region. Features cured ham (Bayonne), mushrooms, and a trio of cheeses: Cantal, Saint-Nectaire, and Goat cheese.

Smoked salmon salad with carrots, avocado, green beans, and cucumber. Fresh and rich in healthy fats.

A classic French hot sandwich with ham and cheese, made with Pain Poilâne (a famous sourdough bread). Served with a side salad.

Similar to the Croque-monsieur (ham and cheese sandwich) but topped with a fried egg. Rich and savory.

Whipped eggs cooked with ham and cheese. Fluffy texture. Served with a side salad.

A shared board featuring a mix of charcuterie (cured meats) and cheeses. Served with bread.

A board consisting entirely of various cured meats (salami, ham, etc.). Savory and salty.

French breakfast set including a hot drink, a croissant, bread with butter/jam (tartine), and fresh squeezed orange juice.

Kids' meal for children under 11. Includes a syrup drink, steak with french fries, and a scoop of ice cream.