Brasserie Lipp

A classic blonde beer, light and refreshing. It has a golden color and malty notes balanced by a slight bitterness. Ideal to accompany a brasserie meal.

An iconic champagne with fine bubbles and aromas of fresh fruit and white flowers. Lively and elegant on the palate. Perfect for an aperitif or to celebrate an occasion.

A vibrant rosé champagne with intense red fruit notes and a spicy touch. Structured and expressive. Pairs well with light meat dishes or fruit desserts.

A light and fruity Beaujolais red wine, made from the Gamay grape. It offers fresh red fruit aromas and a smooth texture. Very pleasant and easy to drink.

A dry and aromatic white Burgundy wine, usually made from Chardonnay. Floral and mineral notes with good freshness. Pairs perfectly with seafood and appetizers.

A fresh and light Alsatian white wine. It is characterized by its liveliness and subtle notes of citrus and wildflowers. Traditionally served with sauerkraut and seafood.

Superior quality sardines preserved in oil, whose flavor improves with age (vintage). Melting texture and rich taste. Served with bread and butter.

A bistro classic of marinated herring fillets served with warm potato salad. Seasoned with an oil-based vinaigrette. Salty and tangy flavor.

Razor clams quickly grilled on a hot plate. Seasoned with garlic and parsley (persillade). Slightly crunchy texture and iodized taste.

Renowned oysters (Maison Gillardeau) known for their fleshy texture and nutty flavor. Served raw on ice. Enjoy them plain or with a squeeze of lemon.

Arcachon Basin oysters selected by Joël Dupuch. They offer a fresh, iodized marine taste. Served raw by the half-dozen.

Thin slices of cold-smoked Scottish salmon. Served with small thick pancakes (blinis) and often crème fraîche. Delicate smoky flavor and silky texture.

Osetra variety sturgeon eggs, selected by Petrossian. Firm pearls with amber reflections, subtle nutty taste, and creamy texture.

A more generous portion of Petrossian Osetra caviar. A luxury item to be savored pure to appreciate its aromatic complexity.

Eggs baked in ramekins in a clarified meat broth jelly, often with herbs or ham. Served cold, with a wobbly texture and savory flavor.

Eggs baked in ramekins with cream, garnished with oyster mushrooms and a morel sauce. Rich, creamy, and very fragrant.

Leeks steamed or boiled, served warm or cold with a mustard vinaigrette. A simple, tender, and flavorful bistro starter.

Grated celeriac salad mixed with a remoulade sauce (mayonnaise seasoned with mustard and herbs). Crunchy texture and creamy, tangy taste.

Simple salad of tender corn salad leaves and cooked red beetroot cubes. Mild and earthy flavor, dressed with a light vinaigrette.

A thick and velvety soup made from green split peas and vegetables. Mild and comforting flavor, often served with croutons.

Rich and fragrant soup made with various rockfish and vegetables. Served hot with rouille (garlic and chili sauce) and croutons.

Slices of avocado fanned out and accompanied by cooked shrimp. Served fresh, often with cocktail sauce or a lemon vinaigrette.

A large house specialty salad, topped with tuna and various fresh vegetables. Light and balanced meal.

Refined salad combining delicate crab meat with pomegranate seeds for crunch and a hint of smoked paprika. Fresh and subtly spiced flavors.

Lightly smoked pork sausage (cervelas) sliced and served with a creamy, mustard-based remoulade sauce. A traditional bistro starter.

Marinated herring fillets in vinegar with onions and spices. Characteristic tangy and pungent flavor. Served cold.

Twelve large Burgundy snails cooked in their shells with a parsley and garlic butter. Served sizzling. To be eaten with bread to soak up the butter.

Slices of dry-cured pork sausage (rosette), a classic Lyonnaise charcuterie. Fatty and flavorful, served with bread and butter.

Rustic pork terrine from Maison Conquet in Laguiole. Coarse texture and authentic seasoned meat flavor.

High-quality artisanal Paris white ham. Pink slices, tender and lightly salted. The last ham made within Paris city limits.

Pâté en croûte made with a filling of meat, mushrooms, and pistachios, baked in a pastry crust. Served cold by the slice with salad.

Dry-cured ham from Auvergne. Intense flavor and firm yet melting texture. A renowned mountain charcuterie.

Duck foie gras cooked at low temperature to preserve its creaminess. Served cold with toast. Rich, buttery, and delicate flavor.

Traditional French sausage made from pork tripe, certified by the AAAAA association for its quality. Grilled and served with a zesty mustard sauce. Strong flavor and unique texture.

Pork shank braised for a long time until tender, served with stewed lentils. A rustic and hearty dish.

Boneless and stuffed pork trotter, then grilled for crispy skin. A house specialty, rich in collagen and flavor.

Iconic Alsatian dish of warm fermented cabbage, served with potatoes and slices of artisanal Paris ham. Tangy and meaty flavor.

The brasserie's signature version of sauerkraut, served with a whole pork shank instead of assorted charcuterie. Very hearty.

A variation of sauerkraut where the meat is replaced by fish and seafood. The acidic cabbage pairs surprisingly well with the iodized flavors.

Free-range chicken raised for 100 days, roasted in the oven for golden skin and firm, flavorful meat. Served hot with its juices.

Thick, creamy purée of salt cod (codfish) emulsified with olive oil, milk, and sometimes garlic. Served hot, gratinated, with a salad.

Pan-seared scallops served with a white butter sauce, sautéed mushrooms, and a rich Italian cheese risotto.

Whole sole, floured and pan-fried in browned butter with lemon and parsley. Fish with fine and delicate flesh.

Coarsely chopped (knife-cut) artisanal sausage from Anjou. Grilled, it offers a chewy texture and authentic flavor.

Veal kidneys sautéed and served in a creamy old-fashioned mustard sauce. Tender texture and zesty flavor.

Noble cut of veal, cooked pink, coated in a rich cream and morel mushroom sauce. Served with creamy mashed potatoes.

The most tender cut of beef, grilled or pan-seared. Served with a creamy and herbaceous béarnaise sauce (emulsion of butter, egg yolk, tarragon).

Raw beef, minced to order, seasoned (capers, onions, sauce). Fresh and zesty, usually served with fries or salad.

Duck leg slow-cooked in its own fat until tender, then grilled for crispy skin. Traditional dish from the Southwest.

Thick grilled beef steak cooked to your liking. Flavorful and juicy red meat.

Large marbled beef steak (ribeye) aged for tenderness and flavor. Generous portion for two to share, grilled.

Slices of roasted leg of lamb served cold. Tender and pink meat, accompanied by a simple salad. Ideal for a light meal.

Quality roasted chicken portion served cold. Accompanied by homemade mayonnaise and salad. Simple and classic.

Mashed potatoes whipped with plenty of butter. Smooth, creamy texture and rich flavor.

Round rice slowly cooked in broth, bound with Parmesan cheese for a creamy and melting result.

Slightly bitter vegetable (chicory). 'Meunière' means pan-braised in butter (melting), 'in salad' means raw and crunchy with vinaigrette.

Auvergne cow's milk cheese, with a pressed, uncooked paste. Supple texture and earthy flavor with notes of hazelnut and straw.

Blue sheep's milk cheese, strong and salty. Crumbly and creamy texture. One of the most famous French cheeses.

A sweet and rich Portuguese fortified wine. Ideal for pairing with blue cheeses like Roquefort or chocolate desserts.

The special sweet creation of the day, varying according to the chef's inspiration and seasonal products.

A cake made of three layers of crispy puff pastry alternating with two layers of vanilla pastry cream. A great classic.

Baked egg custard dessert, topped with liquid caramel. Smooth and melting texture, mild and sweet taste.

Light, leavened cake soaked in rum syrup. Often served with whipped cream. Moist and alcoholic.

Thin and crispy tile-shaped biscuits sprinkled with toasted slivered almonds. Light and sweet.

A light and intense dark chocolate dessert. Mousse-like texture achieved with whipped egg whites.

Slices of fresh pineapple, simply served for a light, juicy, and tangy dessert.

Poached egg whites floating on vanilla custard, often topped with caramel and almonds. Light and airy like a cloud.

Round rice slowly cooked in sweetened and vanilla-infused milk, served with a mandarin compote for a fruity and tangy touch.

Dessert made of meringue, crispy on the outside and soft on the inside, filled with whipped cream and fresh exotic fruits.

Famous pastry made of meringue, light whipped cream, and chestnut cream vermicelli. Rich and iconic.

Assortment of three scoops of ice cream or sorbet of your choice. Refreshing to end the meal.

Small cream puffs filled with vanilla ice cream and covered with hot chocolate sauce. A delicious hot-and-cold contrast.

Thick tart filled with a firm and melting custard (eggs, milk, vanilla) baked in a shortcrust pastry. Simple and comforting.