La Butte Aux Piafs

Land snails served in their shells with garlic and parsley butter. A classic French starter, rich and flavorful. Enjoyed hot with a small fork.

Hard-boiled eggs cut in half, with the yolk mixed with mayonnaise and herbs, then returned to the white. Served with green salad. A fresh and creamy traditional bistro starter.

Roasted beef bone served hot to extract the marrow. The marrow is fatty, rich, and melting, similar to butter. To be spread on toast with a little salt.

Salmon marinated raw in salt, sugar, and spices. Served with garlic sauce (aioli) and salad. Melting texture and delicate flavor.

Simple salad with fresh tomato slices and mozzarella cheese. Dressed with basil sauce. Fresh and light.

Hot soup made from caramelized onions and beef broth. Often served gratinated with cheese and croutons. Comforting and flavorful.

Mixed salad topped with warm, melted goat cheese toasts, drizzled with honey. Accompanied by vegetables and nuts. A much-loved sweet and savory combination.

Salad centered around a ball of burrata, a fresh and creamy Italian cheese. Served with tomatoes, charcuterie, and parmesan. Rich and fresh.

Crisp romaine lettuce with breaded chicken, parmesan, and a creamy garlic and anchovy dressing. A hearty international classic.

Large salad with seafood and fish. Fresh and briny, ideal for lovers of marine flavors.

Beaten eggs cooked in a pan, simply seasoned. Soft texture. Served with fries and salad.

Omelette filled with ham or melted cheese. A simple and hearty dish served with fries and salad.

Omelette filled with both ham and cheese. Rich and flavorful, served with fries and salad.

Fish fillet fried in a crispy batter, served with fries. Accompanied by a creamy tartar sauce.

Sandwich filled with pork rillettes (confit and shredded meat). Fatty, flavorful, and rustic.

Baguette sandwich filled with a slice of traditional country pâté. Often served with pickles.

Sandwich with dry-cured ham. Salty and flavorful, served in a crispy baguette.

Sandwich filled with slices of dry sausage (rosette). A simple and popular classic.

Hot baguette sandwich filled with slices of cheese (usually emmental, brie, or camembert).

The classic 'Ham-Butter' or 'Ham-Cheese'. Sandwich with cooked ham and cheese/butter.

Fresh sandwich filled with salmon (smoked or marinated) and avocado slices. Rich and creamy.

Hot baguette sandwich containing a beef patty and fries (sometimes inside). Hearty and indulgent.

Hot baguette sandwich with chicken and fries. Served with a sauce of your choice.

Assortment of French cheeses served on a wooden board. Ideal for snacking with wine among friends.

Assortment of cold cuts (cured ham, sausage, pâté) served on a board. Perfect for an aperitif.

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

Plateau of vegetarian specialties including spreads and prepared vegetables. Fresh and varied.

Corn chips served with melted cheese, salsa, and other Mexican toppings. Crispy and spicy.

Fried spring rolls filled with chicken and vegetables. Crispy and served with a sweet and sour sauce.

Meatless burger with a chickpea patty (falafel) and Mediterranean vegetables. Fresh and herbaceous flavors with yogurt sauce.

Rich beef burger topped with creamy guacamole and a distinctive blue cheese sauce. A mix of bold American flavors.

Crispy fried chicken burger with fresh vegetables and a creamy cocktail sauce. Contrasting textures and crowd-pleasing taste.

Breaded fish fillet burger. Similar to Fish & Chips but in a sandwich, with a lemony tartar sauce.

Dry white wine from the Chardonnay grape. Generally round and fruity with notes of butter or citrus.

Aromatic white wine with notes of peach and apricot. Often floral and round on the palate.

Very aromatic white wine from Alsace, with notes of lychee, rose, and spices. Often slightly sweet.

Dry white wine from the Loire Valley (Sauvignon Blanc). Known for its characteristic mineral and 'smoky' notes.

Organic white wine from the Chardonnay grape. Environmentally friendly, offering pure fruit flavors.

Dry and elegant white wine from Alsace. Notes of citrus, white flowers, and beautiful minerality.

Prestigious white wine from Burgundy (Chardonnay). Very dry, lively with refreshing acidity and mineral notes.

Sparkling Italian wine. Light, fruity, and festive, often drunk as an aperitif.

Rosé wine from Corsica. Fresh and aromatic, evoking the sun and the Mediterranean.

Classic rosé from Provence. Pale color, dry taste with notes of delicate red fruits.

Rosé wine from Languedoc. Elegant, fresh, and fruity, presented in a distinctive bottle.

Famous rosé from Provence. Very pale, light, and refreshing with subtle aromas.

Red wine from the Rhône Valley. Spicy and fruity, with body.

Red wine from Beaujolais (Gamay grape). Light, fruity, and easy to drink.

Red wine from Bordeaux. Round, structured with aromas of ripe red fruits.

Red wine from the northern Rhône (Syrah). Powerful, with notes of pepper and violet.

Red wine from Bordeaux (Médoc). Tannic, robust, and complex, excellent with meats.

Prestigious red wine from the Rhône Valley. Rich, powerful, and sunny, with great aromatic complexity.

Classic Champagne, lively and sparkling. Ideal for celebrating.

A renowned major brand Champagne known for its structure and notes of fruit and brioche.

Prestigious Champagne made only from Chardonnay grapes. Very fine, elegant, and fresh.