Vieux Belleville

Hard-boiled eggs topped with a creamy homemade mayonnaise. A classic Parisian bistro appetizer, simple and tasty. Enjoyed cold with bread.

A hot soup prepared with seasonal vegetables. The recipe changes daily according to the chef's inspiration. Comforting and light.

A green salad topped with grilled goat cheese toasts drizzled with honey. The combination of melting cheese and sweet honey offers a rich and balanced taste.

A fresh plate composed of slices of smoked salmon, pieces of herring, and creamy avocado. An appetizer with marine flavors and varied textures.

A gourmet salad typical of the Southwest of France, garnished with confit duck gizzards and smoked duck breast. Rich, warm, and very flavorful.

Duck foie gras terrine prepared on-site. Melting texture and delicate, buttery taste. Served chilled with toast or brioche.

Six snails served in their shells, topped with garlic and parsley butter. An emblematic dish of French cuisine, rich in herbaceous and garlicky flavors.

An assortment of small assorted bites to share. Ideal for starting the meal in a convivial way.

A large platter combining charcuterie (ham, sausage) and various cheeses. Perfect for sharing over a glass of wine.

A selected piece of grilled beef, coated in a creamy pepper sauce. Served with homemade fries and a green salad. A hearty and classic dish.

Duck breast seared with crispy skin, served with a sweet and sour orange sauce. Accompanied by a creamy potato gratin.

Fresh market fish fillet, served with a light cream and chive sauce. Accompanied by a sauté of seasonal vegetables.

Lamb shank slowly confited in the oven with thyme until the meat is very tender. Served with homemade mashed potatoes.

Rabbit leg simmered in a creamy Dijon mustard sauce. The meat is tender and the sauce is flavorful. Served with basmati rice.

Vanilla custard dessert covered with a thin layer of caramelized sugar torched with a blowtorch. Offers a delicious contrast between the crunchy top and the creamy interior.

Classic French dessert made from dark chocolate beaten with eggs to achieve an airy and light texture. Rich in cocoa.

Layered dessert composed of speculoos biscuits dipped in coffee and a mascarpone cream. Dusted with cocoa.

A selection of aged French cheeses. Traditionally enjoyed with bread at the end of the meal, before or instead of dessert.

The chef's special cake of the day prepared for the evening service. May vary depending on available ingredients.

Wine from the Pic Saint-Loup appellation in Languedoc. Generally an expressive red wine with notes of red fruits, spices, and garrigue.