XVIe Avenue

A salad composed of crisp green beans and thinly sliced button mushrooms. Everything is seasoned with a balsamic vinaigrette for a tangy touch. A fresh and light starter.

The classic combination of fresh tomatoes and creamy buffalo mozzarella, served with fresh basil. A simple starter with Italian flavors.

A rustic pâté prepared in-house from minced pork and herbs. It is served with a sweet and savory onion jam that balances the rich flavor of the meat. To be enjoyed with bread.

Shrimp coated in a fine batter and fried until golden and crispy. Served with a sweet and sour dipping sauce. An Asian-inspired starter.

A rich caramelized onion broth, topped with croutons and a generous layer of melted and gratinéed cheese. A comforting and flavorful dish, typical of French bistros.

A dozen land snails served in their shells, filled with garlic-parsley butter. The flesh is tender with a pronounced herbaceous flavor. Eaten hot using a small, specific fork.

Thin slices of cold-smoked salmon, originating from Scotland. Melting texture and delicately salty and smoky flavor. Often served with toast, butter, and lemon.

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, effective, and very popular in France.

Rings of battered and fried calamari. Crispy on the outside and tender on the inside. Usually served with lemon to squeeze over.

Frogs' legs sautéed in a pan with plenty of garlic and fresh parsley. The meat is white, delicate, and slightly resembles chicken. A traditional French specialty.

Half an avocado filled with a mixture of shrimp and crab meat, topped with cocktail sauce (a pink sauce made with mayonnaise and tomato). A cold, creamy, and mild starter.

Beaten eggs cooked in a pan, garnished with oyster mushrooms (mushrooms with a firm and fragrant flesh). Soft texture and forest-like taste.

A mix of salad leaves, tomato wedges, and onions. A simple and fresh vegetable starter, seasoned with vinaigrette.

Raw beef, minced and seasoned (capers, onions, sauce), or quickly pan-seared on both sides, according to your choice. Tartare is appreciated for its freshness and tender texture.

A marbled and juicy cut of beef, simply grilled and sprinkled with fleur de sel to enhance the meat's flavor. An ideal choice for red meat lovers.

Free-range chicken, roasted and served with a rosemary-infused jus. The meat is firm and flavorful.

Traditional sausage made from pork tripe, labeled AAAAA (a mark of superior quality). It has a very pronounced flavor and a characteristic aroma. Served with an old-fashioned mustard sauce.

A grilled ground beef patty topped with a fried egg. The runny yolk mixes with the meat juices. Simple and filling.

A classic burger with a ground beef patty, melted cheese, and toppings, served in a soft bun.

Veal kidneys cut into pieces and sautéed with garlic and parsley. Slightly firm texture and a distinct offal flavor. For offal lovers.

A traditional beef stew slow-cooked in red wine with carrots, onions, and bacon. The meat is tender and the sauce is rich and creamy.

The most tender cut of beef, very lean and delicate. Served grilled. It's a prime cut for a refined gastronomic experience.

Grilled lamb chops flavored with thyme. The meat is tender, juicy, and aromatic.

Onglet is a cut of beef with long fibers, known for its intense flavor. Served with shallots gently cooked until sweet and tender.

A plump veal chop topped with a creamy oyster mushroom sauce. Tender white meat accompanied by a rich sauce.

Thin slices of marinated raw beef, served cold with raw mushrooms and parmesan shavings. A light and refined dish.

Pan-seared duck breast, served pink, with a sweet and savory honey and spice sauce. The skin is crispy and the meat is rich in flavor.

A dry and mineral white Burgundy wine, highly appreciated with seafood.

A crisp and aromatic white wine from the Loire (Sauvignon Blanc).

A highly aromatic white wine from Alsace, with notes of lychee and spices.

A white wine from the Loire with a characteristic flinty taste.

A sweet, golden, and syrupy white wine, perfect for dessert or foie gras.

A classic dry white Burgundy wine, round and buttery.

A fresh and fruity rosé wine from Provence.

An organic Provence rosé, pale and elegant.

High-quality Champagne, fine and elegant.

Prestigious Champagne, renowned for its finesse and brioche notes.

Natural mineral water, available still (no bubbles) or sparkling (fizzy).

Naturally sparkling mineral water, known as Louis XIV's favorite water. Fine bubbles and delicate taste.

Classic international sodas.

Fizzy citrus or lemon drinks.

Tonic or citrus sodas.

Naturally carbonated mineral water, enhanced with gas from the spring.

White beer with citrus and spice notes, very refreshing.

American India Pale Ale (IPA) beer, characterized by a pronounced bitterness and floral and fruity aromas.

Belgian abbey beer, round and malty, with caramel notes.

Classic French blonde beer, thirst-quenching and balanced.

A small, strong, and concentrated black coffee.

An espresso diluted with hot water, milder and less concentrated.