La Méditerranée

Crispy brick pastry filled with an egg and fried. A typical light and golden North African starter. Best enjoyed hot for the runny yolk.

Plate of tuna and hard-boiled eggs topped with mayonnaise. A classic cold bistro starter, simple and tasty.

Slices of fresh tomato and mozzarella cheese, seasoned with olive oil and herbs. A refreshing Caprese salad with Italian colors.

Thin slices of marinated raw beef, served cold. Tender and melting, usually seasoned with olive oil, lemon, and parmesan.

Mix of seasonal salad leaves and raw vegetables. A light and crisp starter to begin the meal with freshness.

Half avocado filled with pink shrimp, often served with cocktail sauce. A classic combination marrying the creaminess of avocado and the sweetness of shrimp.

Melted goat cheese toast served with grilled bacon bits, often on a bed of salad. A savory and rustic hot-cold mix.

Avocado served with slices of cured raw ham. A simple starter highlighting the richness of the ham and the creaminess of the avocado.

Six Burgundy snails prepared with parsley butter and garlic. Served hot in their shells. To be enjoyed with bread to soak up the butter.

Twelve Burgundy snails with garlic-parsley butter. A great classic of French gastronomy, rich and fragrant.

Omelette filled with spicy merguez sausage and various vegetables. A dish with Mediterranean flavors, spicy and hearty.

Short tubular pasta in a creamy tomato sauce with chicken and mushrooms. A rich and creamy dish.

Seafood pasta (mussels, shrimp, calamari) in a garlic tomato sauce. Intense marine flavors.

Pasta served with a spicy tomato sauce and garlic. A Roman classic for those who like spicy dishes.

Long flat pasta topped with a cream and smoked salmon sauce. A very popular sweet and savory combination.

Pasta served with a creamy Italian Gorgonzola cheese sauce. Strong flavor and creamy texture.

Pasta served with a basil, pine nut, garlic, parmesan, and olive oil sauce. Fresh and aromatic.

Pasta with cream, smoked bacon bits, and egg yolk. A rich and gourmet version of the classic recipe.

Large ribbed pasta served with a tuna and garlic tomato sauce. A simple and tasty dish with Mediterranean accents.

Long pasta served with a slow-cooked tomato and minced beef sauce. The great family classic.

Spaghetti served with a simple tomato sauce flavored with herbs (basil, oregano). Light and vegetarian.

Pasta sautéed in olive oil and garlic, often with a hint of chili. A minimalist dish (Aglio e Olio) that highlights the quality of the ingredients.

Large, very rich composed salad with tuna, various vegetables, and hard-boiled egg. A complete, fresh, and colorful meal.

Meal salad highlighting the flavors of the sea with smoked salmon and shrimp, accompanied by potatoes.

Revisited version of Caesar salad with chicken, potatoes, and raw vegetables. Hearty and varied.

Generous salad with two types of ham (cured and cooked), bacon bits, and vegetables. Ideal for charcuterie lovers.

Assortment of grilled and marinated Mediterranean vegetables (peppers, eggplants, zucchini), served with homemade bread.

Thin slice of veal seared on the grill. Tender and lean meat with a delicate taste.

Grilled marbled beef cut. Juicy and flavorful, appreciated for its tenderness.

The most tender cut of beef, grilled to your liking. Melting texture and refined taste.

Grilled baby lamb chops. Tender and flavorful meat, often served pink.

Grilled minced beef steak. A simple classic, loved by young and old.

The most classic pizza: tomato and cheese base. Simple and effective.

Savory and fragrant pizza with anchovies, capers, and black olives. Intense sea flavors.

Pizza topped with ham (shoulder) and button mushrooms. The queen of classic pizzas in France.

Folded pizza like a turnover, filled with tomato, cheese, ham, and egg. Melting center and soft dough.

Pizza divided into sections with different toppings (ham, mushrooms, anchovies, artichokes) to represent the seasons.

Rich pizza for cheese lovers, combining four melting and flavorful varieties.

Rustic and creamy pizza with bacon bits, egg, and artichokes. Gourmet and filling.

Pizza with smoked salmon and fresh cream. A creamy and flavorful combination.

Seafood pizza (seafood cocktail) with garlic. For lovers of marine flavors.

Pizza topped with cured ham and softened with fresh cream.

Refined pizza with scallops and mushrooms, flavored with garlic.

Pizza with minced meat and mushrooms. Hearty and tasty.

White pizza (cream base) topped with chicken, potatoes, and mushrooms. Original and gourmet.

Pizza "tartiflette" style or mountain style with potatoes, bacon bits, egg, and cream. Very rich.

Spicy pizza with merguez sausage and minced meat, with an egg. Spicy flavors.

Pizza topped with a variety of vegetables. Fresh and colorful.

Very complete pizza with tuna, egg, and Mediterranean vegetables (peppers, onions).

Thin breaded and fried veal cutlet. Crispy on the outside and tender on the inside, served with lemon.

Veal escalope breaded and gratinated with tomato sauce, meat, and cheese. A very gourmet dish.

Veal escalope topped with a creamy mushroom and Marsala wine sauce. Sweet and slightly sweet flavor.

Veal topped with ham and cheese, served with a cream sauce. A rich variation of the Roman classic.

Veal shank braised for a long time with tomato and vegetables. The meat is tender and the sauce is rich.

Entrecote served with a spicy tomato sauce with capers, olives, and anchovies. Intense Mediterranean flavors.

Homemade burger with minced steak and chef's toppings. Usually served with fries.

Tender beef steak topped with a creamy Gorgonzola cheese sauce.

Beef fillet served with a creamy green peppercorn sauce. A brasserie classic, slightly spicy.

Veal fillet prepared with an onion and white wine sauce, typical of the Veneto region.

Salmon fillet served either simply grilled or with a Provençal herb tomato sauce.

Delicate white fish fillet cooked with a light butter and lemon sauce.

Squid rings served either in tomato sauce (Neapolitan) or sautéed with garlic and parsley.

Large shrimp cooked with tomato, capers, olives, and herbs.

Scallops prepared with tomato, garlic, and Provençal herbs.

Traditional Spanish dish based on saffron rice, seafood, chicken, and vegetables. Festive and hearty.

Semolina served with vegetable broth and an assortment of meats (merguez, chicken, lamb). A convivial dish.

Stews simmered in a terracotta dish, with oriental flavors, often sweet and savory.

Lamb roasted slowly on a spit or in the oven, tender and fragrant with spices.

Possibility to order other specialties according to your wishes and availability.

Italian blue cheese, creamy and with a strong flavor.

Goat cheese, served fresh or aged.

Normandy cheese with a soft rind and bloomy rind, creamy and fragrant.

Assortment of several cheeses to taste everything.

Classic Italian dessert with coffee, mascarpone, and ladyfingers. Creamy and fragrant.

Rich vanilla cream covered with a layer of crunchy caramelized sugar.

Light and airy dark chocolate mousse. A simple and intense dessert.

Upside-down caramelized apple tart. Served warm.

Poached meringue whites floating on vanilla custard, drizzled with caramel.

Vanilla ice cream coated with toasted hazelnuts (Mystery), served flambéed with alcohol.

The cake or tart prepared the same day by the chef.

Whipped fresh cheese, served plain, with sugar, or fruit coulis.

Jellied Italian dessert, served with red fruit coulis or caramel.

Fresh banana served with three scoops of ice cream, chocolate sauce, and whipped cream.

Assortment of three scoops of ice cream or sorbet of your choice.

Assortment of three refreshing fruit sorbet scoops.

Lemon sorbet with vodka. A frozen digestive dessert.

Sundae with southern flavors.

Coffee ice cream and vanilla ice cream drizzled with cold espresso, topped with whipped cream.

Chocolate ice cream and vanilla ice cream with chocolate sauce and whipped cream.

Assortment of fresh seasonal fruits cut into pieces.

Fresh, sweet, and fragrant melon slices.

Fresh and thirst-quenching watermelon slices.

Strawberries served with vanilla ice cream, red fruit coulis, and whipped cream.

Slices of fresh pineapple drizzled with maraschino liqueur (cherry).

Fresh strawberry cup generously topped with whipped cream.

Traditional French cocktail based on white wine and crème de cassis.

Sparkling version of Kir prepared here with Asti (Italian sparkling wine) and crème de cassis.

Italian liqueur wine. Choice between the almond-flavored version or the egg-enriched version (Marsala all'uovo).

Italian liqueur wine served chilled. Red is sweet and spicy, white is drier and vanilla-scented.

Glass of J&B Scotch blended whisky.

Pastis de Marseille, anise-flavored aperitif served with fresh water.

Portuguese fortified wine, sweet and rich.

Classic Italian cocktail based on Campari, red vermouth, and soda water.

Spirit flavored with juniper berries, often served with tonic.

Italian bitter aperitif of bright red color, with herbs and fruits.

Neutral and clear spirit, served very cold.

Glass of premium Chivas Regal blended whisky.

Red wine from the Bordeaux region. Generally structured and tannic.

Loire red wine made from Cabernet Franc. Fruity and smooth.

Beaujolais red wine. Light, fruity, and easy-drinking red wine.

Single-varietal red wine, elegant with red fruit notes.

Classic rosé from the South of France, dry, pale, and fruity.

Rosé wine from the Rhône Valley, known for its deep color and power.

Dry white wine from the Loire. Lively and mineral, perfect with seafood.

Tuscan red wine, famous and versatile. Pairs well with pasta and meats.

Red wine from the Verona region. Light to medium-bodied.

Sparkling red wine from Emilia-Romagna. Often served chilled, slightly sweet.

Light wine from the Lake Garda region.

Famous wine from the Vesuvius region (Naples).

Italian sparkling white wine, dry and fruity.

Italian marc de raisin eau-de-vie. Powerful and aromatic.

Sweet Italian almond liqueur.

Anise-flavored Italian liqueur, often served with coffee beans.

Sweet sparkling white wine from Piedmont.

Peppermint liqueur, served very cold (Get 27 or 31).

Williams pear eau-de-vie.

Raspberry eau-de-vie.

Prestigious sparkling wine from the Champagne region.

Classic espresso or its decaffeinated version.

Large coffee with hot milk.

Selection of teas or herbal teas.

Espresso topped with a creamy milk foam.

Blonde beers served on tap.

Sodas, juices, and various waters.

Italian table wine served by the carafe.