Au Bouquet

Tuna mixed with mayonnaise, served fresh with salad and eggs. A simple and creamy starter.

Fresh mixed raw vegetables including salad, corn, and carrots. A light and crunchy starter.

Hard-boiled eggs served with a creamy mayonnaise sauce. A French bistro classic.

Freshly cut tomatoes, often seasoned with a vinaigrette. Simple and refreshing.

Assortment of fresh seasonal vegetables. Varies according to the season.

Potatoes cut into sticks and fried until golden and crispy.

Beaten eggs cooked in a pan with pieces of ham. Tender and flavorful.

Beaten eggs cooked simply in a pan. Soft texture.

Large plate of assorted raw vegetables with ham. A fresh and balanced meal.

Large mixed salad with crudités and tuna. Fresh and light flavors.

Green salad served with warm goat cheese on toast. The hot-cold contrast is delicious.

Green salad with smoked bacon and a poached egg. Flavorful and rich.

Slices of fresh mozzarella and tomatoes, seasoned with olive oil, anchovies, and capers. Inspired by Caprese salad.

Avocado filled with shrimp, served with crudités. A creamy and marine combination.

Large salad for cheese lovers, with feta, mozzarella, gruyère, and warm goat cheese.

Very complete salad with meats, cheeses, eggs, and vegetables. A hearty and varied meal.

Rustic salad with various ingredients like bacon, goat cheese, and ham. Rich and authentic taste.

Famous Nice salad with tuna, anchovies, hard-boiled eggs, and olives. Fresh and flavored with olive oil.

Assortment of Italian appetizers, often including cured meats and marinated vegetables. Ideal for sharing.

Italian dry-cured ham, sliced thinly. Delicate and salty flavor.

Large, mild Italian sausage, served in thin slices. Smooth texture and subtle flavor.

Marinated pork snout slices in a vinaigrette. A traditional bistro starter.

Eggplant gratin with tomato sauce, ham, and cheese. Melting and flavorful.

Calamari prepared with Neapolitan tomato sauce. Mediterranean flavor.

Tender artichoke hearts baked with tomato, ham, and cheese. Rich and indulgent.

Marbled beef steak grilled to your liking. Tender and juicy.

Lean grilled turkey fillet. A lighter option than beef.

Long-fibered beef cut, renowned for its flavor, served with shallot sauce.

Classic grilled beef steak. Simple and satisfying.

Choice of sauces to accompany your meat: spicy pepper, creamy béarnaise, or rich gorgonzola.

Rolled turkey and ham baked with cream. A rich and comforting dish.

Turkey escalope served with a creamy Marsala wine and mushroom sauce. Mild and slightly sweet flavor.

Gratinated turkey with spinach, ham, and cheese. A complete and flavorful dish.

Turkey escalope topped with Bolognese sauce and gratinated. Very indulgent.

Breaded escalope gratinated with tomato sauce and cheese. Crispy and melting.

Turkey escalope served with a light lemon sauce. Tangy and fresh.

Breaded escalope served with pasta in carbonara sauce. A very hearty dish.

Breaded and fried turkey escalope. Golden and crispy, served simply.

Escalope served with a tomato sauce enhanced with Mediterranean flavors.

Beef entrecôte topped with a tomato sauce with capers, olives, and anchovies. Rich in flavor.

Smoked salmon and crème fraîche pizza. A mild and creamy seafood flavor.

Generously topped pizza with ham, mushrooms, artichokes, and egg. Varied and satisfying.

Pizza for meat lovers with various cured meats. Salty and spicy.

Pizza with various seafood enhanced with garlic. Iodized flavor.

A version of the classic Reine with ham and mushrooms. Simple and effective.

Pizza topped with ham, mushrooms, and spicy chorizo. Zesty flavor.

The most classic pizza with tomato sauce and cheese. The base for all pizzas.

Salty pizza with anchovies and capers. Intense flavor typical of southern Italy.

Pizza with tuna and anchovies with vegetables. Seafood and vegetable flavors.

Heavily topped pizza with spicy (merguez) and mild (ham) meats, plus an egg.

Spicy pizza with merguez, a popular classic in France. Zesty flavor.

Rustic pizza with bacon and cream. Rich and smoky, reminiscent of flammekueche.

Pizza with minced meat and mushrooms. Robust and nourishing.

Classic ham pizza with an egg on top. Simple and good.

Pizza without cheese (as described) with anchovies and garlic. Pure tomato and herb flavor.

Pizza for cheese lovers, mixing mild and strong cheeses (blue, goat).

Simple ham and cheese pizza. Ideal for those who like simplicity.

Pizzaiolo's special with aged Parma ham. Refined and flavorful.

Sweet and savory pizza with goat cheese and honey on a cream base. Sweet and fragrant.

Original pizza with chicken and potatoes on a white base. Hearty.

Pizza loaded with various vegetables. Fresh and colorful.

Optional topping ingredient to add to your pizza.

White fish fillet with tender, flaky flesh. Delicate flavor.

Breaded and fried calamari rings. Crispy on the outside, tender on the inside.

Layers of pasta, Bolognese sauce, and béchamel baked in the oven. A comforting Italian classic.

Pasta served with a creamy salmon sauce.

Short pasta in a rich three-cheese sauce.

Long pasta served with a minced meat tomato sauce. The most famous pasta dish.

Spaghetti served with a mix of seafood (mussels, shrimp, calamari).

Flat ribbon pasta with meat sauce. The shape of the pasta holds the sauce well.

Cream pasta (common French version) with bacon and egg yolk. Rich and creamy.

Pasta with a spicy tomato sauce. For those who like a little heat.

Pasta served with a basil, garlic, pine nut, and parmesan sauce. Very fragrant.

Portion of classic French cheese, soft-ripened or goat cheese.

Creamy and pungent Italian blue cheese.

Tasting platter with three varieties of cheese.

Fresh Italian cheese served with savory accompaniments.

Popular French cocktail based on white wine and cassis cream (or blackberry/peach).

Version of Kir made with Champagne or sparkling wine instead of white wine.

Italian fortified wine, rich and sweet flavor. Sometimes served with egg or almond.

Italian vermouth, available in red (sweet) or white (drier).

Typically French anise-flavored liqueur. Drunk diluted with fresh water.

Refreshing anise aperitif, very popular in the South of France.

Distilled spirit made from cereals. Several brands available.

Small shot of whisky.

Fortified Portuguese wine, sweet and rich.

Simple cocktail mixing a spirit (Gin or Vodka) with orange juice.

Herbal flavored wine, served chilled.

Refreshing Cuban cocktail based on rum, mint, lime, and sugar.

Restaurant's special creation for an aperitif.

Sweet Italian almond liqueur.

Very sweet and icy Italian lemon liqueur.

Strong Italian grape pomace brandy.

Norman apple brandy.

Peppermint liqueur, very refreshing.

Prestigious French grape pomace brandy.

Highly fragrant pear brandy.

Bottle of sparkling Champagne wine. For celebrations.