Jeanne et Jacques

Breaded and fried macaroni and cheese balls. Crispy on the outside and melty on the inside. Served hot with barbecue sauce.

Breaded and fried cheddar cheese sticks. The cheese is gooey and the coating is golden. Dip in the sauce.

Finger food version of the traditional Northern dish. Gratinéed baguette with melted cheddar, ham, and mustard. Rich and tasty.

Fried marinated chicken pieces with a very crispy coating. Tender inside. Eat with your fingers.

Fried shrimp in a crispy homemade coating. Delicate sea flavor enhanced by a slightly spicy sweet and sour sauce.

Spicy battered onion rings. Crispy texture and sweet taste of cooked onion.

Fries loaded with spicy beef, fried onions, and two sauces (creamy and cheesy). A hearty dish to share.

Pot of melted raclette cheese with a smoky note. Served with pieces of crispy bread for dipping. Convivial and rich.

Large platter mixing several fried specialties (cheese, calamari, onions) with various sauces. Ideal for tasting a bit of everything.

Traditional selection of cured meats (ham, salami) and French cheeses. Served with bread. Perfect for an aperitif.

Cheese lover's platter. Includes various breaded cheese bites and fries. Very rich and melty.

Light American-style blonde beer. Fresh taste, low bitterness, very thirst-quenching.

Belgian abbey beer with a golden hue. Malty, slightly sweet flavors with notes of spices (clove).

Beer flavored with red fruits and elderflower. Deep red color, sweet and fruity taste.

Strong Belgian beer with three grains (barley, wheat, oats). Complex aromas of vanilla and citrus. Creamy texture.

India Pale Ale (IPA) with pronounced hoppy aromas. Floral and citrus notes with a characteristic bitterness.

Belgian wheat beer. Cloudy, with notes of coriander and orange peel. Very refreshing.

Classic Belgian blonde beer. Balanced, slightly bitter with a nice head.

Irish black stout. Creamy texture, notes of coffee and roasted malt. Served with a dense foam.

Light and blonde Mexican beer. Often served with a lime wedge in the neck.

Beer flavored with rum and citrus/spices. Sweet and festive taste.

Non-alcoholic version of the famous Leffe. Retains the malty and fruity notes of the original.

Signature burger with beef patty, cheese, and classic toppings in a bun.

Gourmet burger likely including a potato pancake or rösti with the meat.

Goat cheese burger. Distinctive and creamy flavor that pairs well with beef.

Burger topped with melted Emmental, a mild, hard cheese.

Irish-inspired burger, often containing cheddar or a whiskey/stout sauce.

Large mixed salad.

Classic Caesar salad with lettuce, parmesan, croutons, and crispy breaded chicken pieces.

Fresh mixed salad.

Lighter option, likely with quinoa, avocado, or raw vegetables.

Alsatian thin-crust tart flambée, topped with cream, onions, bacon, and gratinated cheese.

Meat-free version of the tart flambée, with vegetables.

Revisited tart flambée with Italian ingredients like mozzarella, sun-dried tomatoes, or prosciutto.

Whole Camembert baked until runny. Served hot with charcuterie and potatoes.

Fried white fish fillet in a beer batter, served with fries and tartar sauce.

Full dish with beer-melted cheddar on bread, ham, and a fried egg on top.