Brasserie de la Bourse

A classic of French bistro cuisine. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple, rich, and tasty.

A fresh starter combining the smoothness of avocado in guacamole and the salty taste of marinated salmon (gravlax). Melting texture and delicate flavors. Served cold.

Creamy Italian cheese (burrata) served with thin slices of tomatoes and basil sauce (pesto). All enhanced by a sweet and tangy balsamic vinegar reduction.

Traditional soup made with beef broth and caramelized onions, topped with bread and cheese baked au gratin. Hot, comforting, and tasty.

Land snails served in their shells with maître d'hôtel butter with garlic and parsley. Pronounced herbaceous and garlicky flavor. To be enjoyed hot, dipping bread in the butter.

Frog legs sautéed with garlic and parsley. The meat is tender, somewhat resembling chicken, with a delicate flavor. An emblematic dish of French gastronomy.

Rich and silky duck foie gras, served with a sweet and sour rhubarb and tomato condiment to balance the richness. Usually enjoyed spread on toast.

Duck thigh cooked slowly in its own fat until melting, with crispy skin. Served with garlic potatoes and green beans. A rustic and very tasty dish.

Regional pork sausages served with creamy mashed potatoes and piperade (pepper, tomato, and onion stew). Flavors from the Southwest of France, slightly spiced.

Thick piece of grilled salmon topped with a sweet soy sauce (teriyaki). Served with fragrant rice and fresh avocado. A dish with Asian influences, sweet and savory.

Tender chicken breast served with long pasta (linguine) and a tomato sauce flavored with fresh basil. A simple, light dish enjoyed by all.

A beautiful grilled beef cut (300g), tender and marbled. Served with fries, salad, and a creamy pepper sauce. A great brasserie classic.

Delicate freshwater fish, simply cooked to preserve its flavor. Served with light vegetables and melted herb butter.

Tubular pasta served in a rich cream sauce, with mushrooms and the distinctive aroma of white truffle. Topped with parmesan cheese. A gourmet and fragrant vegetarian dish.

Raw ground beef, seasoned with capers, onions, and a raw egg yolk. Tender texture and fresh meat taste enhanced by the condiments. Served cold with fries.

Beef burger with melted cheddar cheese, crispy bacon, and fresh vegetables in a soft bun. Served with a creamy cocktail sauce.

Burger topped with a crispy breaded chicken fillet, cheese, and raw vegetables. Served with cocktail sauce. An alternative to red meat.

Meatless burger with a soy patty, cheese, and fresh vegetables. A hearty vegetarian option served with fries.

Mixed salad served with warm goat cheese on toasted bread drizzled with honey. Sweet and savory mix with walnuts and fruits. Very popular in France.

Fresh meal salad with marinated salmon, shrimp, and avocado on a bed of lettuce and quinoa. Light and nutritious.

The famous Caesar salad with grilled chicken, crisp romaine lettuce, parmesan, and croutons. Dressed with a creamy cheese and anchovy sauce.

Asian-inspired salad with slices of marinated and seared beef. Served with crunchy raw vegetables and flavorful seasonings (coriander, lemongrass, soy).

Simple and classic omelette flavored with fresh herbs (chives, parsley, tarragon). Served runny or well-cooked according to preference, with fries and salad.

Omelette filled with diced cooked ham and melted emmental cheese. A comforting and complete dish.

Omelette filled with sautéed mushrooms. Earthy flavor, served with sides.

Hot sandwich on white bread, ham and cheese, baked au gratin. Crispy and melting. A must-have in Parisian cafes.

Like a croque-monsieur (grilled ham and cheese sandwich), but topped with a fried egg. Rich and tasty.

Assortment of cold meats (salami, cured ham, terrine) served on a wooden board. Ideal for sharing as an aperitif with bread and pickles.

Selection of various aged cheeses (soft, hard, blue). Served with bread. Perfect for discovering different cheese regions.

Combination of charcuterie and cheeses on a large board. The best of both worlds for sharing.

A lunch set menu offering a choice of two dishes (Starter and Main course OR Main course and Dessert) from the daily suggestions. Excellent value for money.

Fresh salad with tomatoes, cucumbers, olives, red onions, and feta cheese. Dressed with olive oil and oregano.

Goat cheese with a light and fresh texture, accompanied by a sweet and colorful beetroot sauce.

Slices of cold roast pork served with mayonnaise and a classic potato salad. A simple picnic or bistro-style dish.

Raw fish (sea bream) marinated in citrus juice (lime) with fresh herbs. Very fresh and tangy dish, the marinade slightly 'cooks' the fish.

Mix of fresh seasonal fruits cut into pieces, served in their juice or a light syrup. Light and vitamin-rich dessert.

Shortcrust pastry filled with pastry cream and fresh raspberries. A classic fruity dessert combining crispiness, creaminess, and tartness.

Italian dessert made of set cream, here flavored with pistachio. Silky texture and delicate nutty taste.

A light and fruity red wine from the Loire Valley, made from Pinot Noir grapes. Pairs well with white meats and fish.