Bar Tabac Restaurant Le Paris Lyon

A classic continental breakfast. It includes pastries, buttered bread, and hot and cold drinks to start the day right.

A hearty breakfast formula including a savory omelette in addition to the usual pastries and drinks. Ideal for brunch or a big appetite.

A classic French bistro staple. Hard-boiled eggs served with creamy mayonnaise, often with mustard.

Herring fillets marinated in oil, often served with warm potatoes, onions, and carrots. A traditional starter with smoky and salty flavors.

Thin slices of smoked salmon, usually served with toast, butter, and lemon. Melts in your mouth with a delicate flavor.

Rustic meat pâté (often pork and liver), seasoned with herbs and spices. Served cold with country bread and pickles.

Fresh Italian cheese made from mozzarella and cream, served with tomatoes. Creamy texture inside and mild milky taste.

Half camembert baked until melted, drizzled with honey. A warm and comforting sweet and savory mix, to be enjoyed with bread.

Portion of french fries prepared on-site. Crispy and golden, served hot.

Breaded and fried chicken pieces. Crispy on the outside and tender on the inside. Ideal for sharing.

Squid rings coated in batter and fried (Roman-style fritters). Slightly chewy texture typical of seafood, encased in crispy fried batter.

Breaded and fried cheese sticks (often mozzarella). The cheese is melted and stringy inside.

A varied assortment of the tapas offered (fries, nuggets, calamari, cheeses). Perfect for sharing as an appetizer.

Classic mixed salad with breaded chicken, croutons, parmesan, and Caesar dressing. Served with sautéed potatoes.

Fresh salad featuring a ball of creamy burrata, accompanied by cooked and raw vegetables.

Salad with Italian flavors featuring Serrano ham and creamy burrata.

Salad combining flavors from the north (smoked salmon) and the south (burrata, tomato). Rich and varied.

Classic burger with a beef patty, melted cheese, and toppings in a brioche bun.

Double version of the cheeseburger for hearty appetites, with two patties and double cheese.

Burger topped with a crispy breaded chicken fillet instead of beef.

Thin slice of breaded and pan-fried chicken. Crispy and golden, often served with a side dish.

Duck leg slow-cooked in its own fat. The meat is very tender and the skin is crispy. A traditional dish from the Southwest.

Lean cut of meat from the breast of a force-fed duck. Served sliced, usually pink, with a crispy layer of fat.

Traditional sausage made from pork tripe. Very pronounced flavor and unique texture. The 5A label guarantees superior quality.

Tender, marbled cut of beef, known for its flavor. Grilled and served with a candied shallot sauce.

Tender, marbled cut of beef, grilled to your desired doneness. A classic for red meat lovers.

Pasta served with a spicy tomato sauce, garlic, and olive oil. Zesty flavor.

Pasta with a creamy cheese sauce. Rich and smooth.

Pasta with a slow-cooked tomato sauce with minced meat, onions, and herbs.

Pasta served with a sauce made from eggs, cheese, bacon, and black pepper. In France, often prepared with cream.

Pasta with pieces of smoked salmon and basil pesto sauce.

Pasta coated in a rich sauce flavored with truffle. Intense and refined mushroom taste.

Layers of pasta interspersed with meat sauce and béchamel, baked with cheese.

Breaded and fried white fish fillet, served with fries. A popular British dish.

Fillet of fine white fish, cooked and served with a garnish of seasonal vegetables.

Salmon fillet seared on the outside and raw on the inside, marinated in soy sauce. Served in thin slices.

A complete meal adapted for children, including a main course (meat), fries, and a drink.

Dessert made of rich vanilla custard, topped with a thin layer of crunchy caramelized sugar.

Airy and smooth dark chocolate mousse. Intense cocoa flavor.

A slice of pie prepared according to the day's inspiration (often fruit-based).

The chef's special sweet creation for the day.