Bistrot Marloe Paris

Classic brut champagne, elegant and balanced. Perfect for an aperitif or to accompany the entire meal.

Champagne of great renown, rich and complex with notes of ripe fruit and spices. A characteristic vinous structure.

Rosé champagne with aromas of fresh red berries. A gourmet and festive touch.

Dry white wine from the Southwest, lively and aromatic. Notes of citrus and exotic fruits.

White wine from Alsace, full-bodied and robust. Aromas of smoke and dried fruits, with a long finish.

Dry and mineral white wine from Burgundy. Characteristic freshness of Chardonnay from limestone soil.

Prestigious white wine from the Northern Rhône Valley. Rich, unctuous, with notes of apricot and violet.

White wine from the Southern Rhône Valley. Complex, round, and elegant with floral and fruity notes.

Pale and refreshing rosé wine from Provence. Delicate notes of red berries and citrus.

Classic Bordeaux red wine. Structured with supple tannins and notes of black fruits.

Red wine from the Rhône Valley (Syrah). Fruity, spicy, and rich with notes of pepper.

Red wine from Burgundy (Pinot Noir). Light, elegant, with aromas of cherry and raspberry.

Red wine from Médoc. Second wine from Château Branaire-Ducru. Elegant, balanced with smooth tannins.

Great red wine from the Rhône Valley. Powerful, warm, with complex aromas of garrigue and stewed fruits.

Premium quality shrimp served cold with a tangy tomato mayonnaise sauce (cocktail sauce).

Thin slices of smoked salmon, accompanied by a rich and creamy sauce flavored with lemon and herbs.

Duck foie gras canapés prepared by the chef. Rich, melt-in-your-mouth, and flavorful.

High-quality Iberian ham from acorn-fed pigs. Served with crispy tomato bread.

Creamy preparation made from fish roe and crab meat. Served with crispy breadsticks.

Refined version of the famous hot ham and cheese sandwich, oven-baked. Cut into bite-sized pieces to share.

Snails served in their shells with garlic and parsley butter. A classic of French gastronomy.

Osetra caviar with firm, golden pearls, subtle hazelnut flavor. Served with thick mini pancakes (blinis) and cream.

Luxurious starter based on Breton blue lobster. Freshness and crunch from apple and cucumber, served on brioche.

Thin slices of marinated raw fish. A light and tangy starter with notes of citrus and red fruits.

Greek-inspired salad. Fresh mix of summer vegetables, black olives, sheep's cheese, and yogurt dressing.

Fresh Italian cheese with a creamy center. Served with artichokes and crunchy garnishes, enhanced by balsamic vinegar.

Pasta dish stuffed with Italian cheese. Served with green vegetables and a fresh tomato and mint sauce.

Delicate white fish cooked to perfection. Served with creamy Spanish rice and a rich, tangy seafood sauce with yuzu.

Pearly cod (just cooked), served with a Mediterranean garnish of vegetables, olives, and capers.

Tender Norman chicken breast. Served with seasonal vegetables and a light meat jus.

Hearty meal salad with pieces of breaded fish, fresh vegetables, and smoked mozzarella. Dressed with tartar sauce.

Hot sandwich gratinated with ham and cheese, served as a main course with a dressed green salad.

Tender and noble cut of beef. Served with pepper sauce and a side of your choice.

Argentinian beef, renowned for its flavor. Generous (over 300g), served with an emulsified tarragon sauce.

Large beef cut to share (price per person). Marbled and flavorful meat, served with sauce and garnishes.

Surf and turf dish to share (price per person). Combines roasted pork and grilled octopus.

Potatoes cut and fried in the traditional way.

Very fine and creamy mashed potatoes, enriched with Bordier artisanal butter.

Mix of fresh salads dressed with aged balsamic vinaigrette.

Assortment of cooked seasonal vegetables.

Selection of three aged cheeses served with bread.

Generous assortment of seven aged cheeses for connoisseurs.

Classic French pastry with fresh strawberries, vanilla cream, and moist biscuit.

Complex and tangy lemon tartlet, playing on different textures of lemon and a hint of ginger.

All-chocolate dessert in the shape of a finger. Combines the crispness of hazelnut and the creaminess of chocolate.

Classic French pastry in a wheel shape. Choux pastry filled with a rich praline (hazelnut) cream.

Traditional Basque cake, filled here with pastry cream. Crispy on the outside and soft on the inside.

Assortment of three scoops of ice cream or sorbet of your choice.

An espresso coffee served with a selection of mignardises (mini-desserts).

A tea served with a selection of mignardises (mini-desserts).