Au Bureau - Pub and Brasserie

Traditional Alsatian tarte flambée (thin dough covered with cream). Rich and smoky flavor from the bacon, with a very crispy texture. Usually eaten with fingers.

A variation of the tarte flambée with smoked fish. The salty taste of trout pairs with the sweetness of leeks. Light and crispy.

Thin tart topped with Maroilles, a strong-smelling cheese from the North with a milky and creamy taste. Intense flavor and creamy texture on a crispy crust.

Inspired by the winter mountain dish. Rich melted cheese and ham on a thin crust. Comforting and peppery flavor.

A hearty composed salad with warm potatoes and smoked bacon. The poached egg provides a creamy texture that binds the ingredients.

Gourmet salad featuring breaded and fried cheese, crispy on the outside and melted on the inside. Sweet and savory mix with apple and dry-cured ham.

The classic Caesar salad revisited with crispy fried chicken. Rich in Italian cheese and coated in a creamy garlic and anchovy sauce.

Fresh salad with citrus and exotic notes. Smoked trout provides the saltiness, balanced by the sweetness of mango and the acidity of grapefruit.

British classic: fish coated in a crispy batter. Served with fries and a caper and pickle mayonnaise sauce.

Very rich gratinéed sandwich filled with melted cheese and smoked bacon, topped with a fried egg. Crispy and gooey, served hot.

Puff pastry pie filled with tender chicken and vegetables in a creamy sauce. A hot dish, baked golden brown, with herbal flavors and a slightly sweet and savory taste.

Breaded and fried chicken fillet, filled with cheese and ham. Crispy on the outside with a melting Cheddar cheese center.

Cooked salmon fillet served with an exotic sauce made with coconut milk and mild spices. Accompanied by rice.

Macaroni and cheese revisited with peppery Raclette cheese. Very creamy, rich, and gratinated.

Chicken coated in a creamy Maroilles sauce (strong Northern cheese). Powerful and characteristic flavor, softened by cooking.

Whole Camembert cheese baked until melted inside. Served hot for dipping potatoes and charcuterie. Very rich.

Specialty from Northern France. A slice of bread and ham drowned in melted beer cheese and gratinated, topped with an egg. Very hearty dish.

Burger with two patties smashed on the cooking surface for a caramelized exterior (Maillard reaction) and a juicy interior. Classic American taste.

Signature burger with beef, smoked bacon, and sweet onions. Balanced and flavorful with a creamy sauce.

Fried chicken burger with a spicy kick from curry mayonnaise. Very crispy texture.

Very spicy burger with jalapeño peppers and spicy sauces. For thrill-seekers.

A meeting between fried chicken burger and strong Northern cheese (Maroilles). Intense and creamy flavor.

Very cheesy burger with a melted Savoyard-style cheese blend. Rich, savory, and gooey.

Mountain-style burger with raclette cheese and a potato pancake (rösti) inside. Very hearty.

Ground beef patty topped with a fried egg, served with a potato pancake. Traditional bistro dish.

Pork slowly cooked to be very tender, served with a sweet and savory honey sauce.

Assorted skewers made with spicy chicken and bacon, gratinated with cheese. Barbecue and Tex-Mex flavors.

Raw ground beef, seasoned (capers, onions, sauce). Tender and fresh texture. Served cold with fries.

Grilled beef cut, known for its intramuscular fat (marbling) which gives it a lot of flavor and tenderness.

Meal deal including a main course (burger, salad, fish or pasta) and a cold drink.