La Brasserie 1901

A French bistro classic of hard-boiled eggs served with a creamy homemade mayonnaise. Tender and creamy texture. Enjoyed cold as a starter.

Rustic meat pâté served cold, accompanied by a sweet onion jam. Dense and spreadable texture. Ideal with bread.

Fresh starter combining the sweetness of avocado and shrimp, often served with a creamy cocktail sauce. Sweet and slightly tangy flavors.

Duck foie gras cooked at low temperature, marinated in sweet wine. Melting texture and rich, buttery taste. Served with a sweet and savory chutney to balance.

Slices of fresh salmon smoked on-site. Silky texture and delicately smoky and salty taste. Often served with toast and lemon.

Large colorful vegetarian bowl with a rice and quinoa base, topped with fresh vegetables, fruits, and falafel. Fresh, crunchy, and nourishing.

Complete bowl with fresh salmon, rice, quinoa, and various vegetables and fruits. Mix of tender and crunchy textures with an exotic touch.

Classic composed salad with ham, cheese, and vegetables. Fresh and generous, it makes a balanced meal.

Salad topped with a warm, melting Saint-Marcellin cheese in a crispy crust. Hot-cold mix with walnuts for crunch.

Salad with Mediterranean flavors with cured ham, mild mozzarella, and marinated vegetables. Fresh and fragrant.

Seafood salad with smoked salmon and tuna. Rich in protein, accompanied by a creamy touch.

Gourmet salad from the southwest of France with foie gras and duck. Rich, flavorful, and very indulgent.

Grilled salmon fillet flavored with basil. Tender and fatty flesh, served with pasta.

White-fleshed, delicate shellfish, pan-seared. Sweet and slightly savory flavor, accompanied by finely chopped vegetables.

Smoked white fish, then gently cooked in liquid. Distinct smoky flavor, served with spinach.

Delicate, lean white fish, enhanced by a basil sauce. Served with a Provençal vegetable ragout.

Small stuffed pasta, served in a creamy herb sauce. Rich and comforting dish.

Creamy rice cooked slowly with mushrooms. Smooth texture with a crispy cheese topping.

Layers of pasta, minced meat with tomato, and béchamel sauce, baked until golden. Family-style and hearty dish.

Tubular pasta served with a rich sauce made from eggs, cheese, and bacon. Creamy and peppery.

Pasta with fresh basil sauce, served with creamy buffalo mozzarella. Fragrant vegetarian dish.

Long flat pasta served with two types of salmon. Rich and flavorful.

Hot sandwich with ham and melted cheese. Crispy on the outside, gooey on the inside.

Like a croque-monsieur but topped with a fried egg. Rich and very indulgent.

A variation of croque-monsieur with chicken instead of ham. Gratinéed and flavorful.

A variation of croque-monsieur with salmon. A mix of warm fish and melted cheese.

Omelette filled with potatoes, cheese, and ham. Simple, rustic, and filling dish.

Selection of cold cuts (salami, ham, terrine). Ideal for sharing as an appetizer.

Assortment of cold cuts and cheeses. Perfect for convivial sharing.

Complete set menu for children including a main course, a dessert, and a drink.

Raw beef, minced and seasoned (capers, onions, sauce). Served cold with fries. Tender texture and zesty flavor.

Beef tartare cut into small cubes with a knife rather than minced, offering more texture in the mouth. Served raw.

Lamb shank cooked for a long time until tender and falling off the bone. Southern flavors, served with eggplant.

Light dish composed of lean chicken and vegetables. Healthy and low in calories.

Pan-fried veal offal. Firm texture and pronounced taste typical of offal. Served with pasta.

Pork tripe sausage with a very strong smell and taste. Unique texture. A dish for discerning enthusiasts.

Gourmet burger with French Cantal cheese. Served with fries.

Thin slice of breaded and fried chicken, served with pasta and tomato sauce. Crispy and familiar.

Large, thick, and juicy piece of beef. Served rare or to your liking with homemade fries.

Very tender and lean beef cut. Noble cut, served with fries and green vegetables.

Huge bone-in beef to share. Very flavorful and juicy. Carved in front of you.

Long-fibered beef, very flavorful. Slightly firm and juicy texture.

Marbled beef steak (intramuscular fat) which gives it a lot of flavor and tenderness.

Stew of Mediterranean vegetables (eggplant, zucchini, peppers, tomatoes) simmered together.

Cooked spinach leaves, tender and rich in iron.

Mashed potatoes roughly crushed with a fork, often with butter.

Portion of pasta.

Hand-cut fries, crispy and golden.

Steamed or sautéed green vegetables. Crisp and healthy.

Classic iced dessert with coffee or chocolate ice cream, sauce, and whipped cream.

Lemon sorbet with vodka. Fresh, tart, and alcoholic. Often enjoyed at the end of a meal.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream.

Iced dessert with coconut and chocolate flavors, reminiscent of a chocolate bar.

Mix of tart fruit sorbets. Very refreshing.

Winter coupe combining vanilla ice cream with the sweetness of chestnut cream.

Create your own coupe with the flavors of your choice.

Selection of aged cheeses. Usually served with bread.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. Contrast of textures.

Iced dessert imitating nougat, with dried fruits and honey. Served with a fruity coulis.

Small moist cake soaked in rum syrup. Served with whipped cream. Sweet and alcoholic.

Upside-down apple tart where the apples are caramelized before baking. Served warm with cream.

A coffee served with an assortment of small miniature desserts. Ideal for tasting everything.

Same concept as the "café gourmand", but served with a tea or infusion.

Selection of classic aperitifs to whet the appetite.

Typically French anise-flavored liqueurs. Drunk diluted with fresh water.

Bitter aperitif cocktail based on Campari, red vermouth, and soda.

Champagne served alone or with a fruit liqueur (cassis) for Kir Royal.

Sparkling Italian wine, fresh and light.

Classic sweet sodas and carbonated drinks.

Mineral water or lemonade mixed with a fruit syrup of your choice.

Juices served by the glass.

Fermented ginger beer, spicy and non-alcoholic.

Freshly squeezed citrus juices.

Large bottle of sparkling or still mineral water.

Naturally sparkling mineral water known for its finesse.

Classic Espresso or with a drop of milk (hazelnut).

Large coffee, coffee with milk, or hot chocolate.

Espresso topped with a creamy milk foam.

Iced coffee, refreshing.

Cup of warm plain milk.

Hot chocolate or coffee topped with whipped cream.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Hot cocktail based on coffee, whiskey, sugar, and cream.

Selection of quality teas and infusions.

Refreshing and spicy cocktail based on vodka and ginger beer.

Exotic and complex tiki cocktail, with almond and citrus flavors.

Fruity and tart cocktail.

Bright blue, sweet, and tart cocktail.

Refreshing and strong Cuban classic with mint and lime.

Short and strong drink typical of the Antilles.

Creamy and tropical cocktail with pineapple and coconut.

Tart and strong Brazilian cocktail based on cane alcohol.

Tart and strong Mexican cocktail, often served with salt on the rim of the glass.

Visually appealing fruity cocktail resembling a sunrise.

Homemade fruity creation with red berries.

Elegant cocktail based on rosé wine and red fruits.

Giant and festive version of the mojito with an inverted Desperados beer inside.

A variation of spritz with bergamot liqueur. Floral and fresh.

Spritz with elderflower liqueur. Sweet and fragrant.

Traditional Venetian spritz with Select bitter. Bitter-sweet balance.

The most famous spritz, with bitter orange. Sparkling and popular.

All the freshness of a Mojito without the alcohol.

Alcohol-free version of the Italian Spritz.

Sweet and creamy mocktail with exotic fruits.

Fruity drink with citrus.

Pina Colada without rum. Creamy and tropical.

Rich and flavorful exotic mix.

Selection of classic blended whiskies (Scottish and Irish).

American Tennessee Whiskey.

Premium whiskies and blends.

Scottish single malts.

Characterful Scottish single malts (peaty or coastal).

Japanese whiskies known for their finesse.

Small digestif served with coffee.

Wide selection of liqueurs and eaux-de-vie to finish the meal.

Traditional herbal or fruit liqueurs.

Classic white spirits.

Aged spirits: smooth Filipino rum or Gascon grape eau-de-vie.

Smooth and complex Venezuelan rum.