La Marmite

A classic French bistro starter known as 'Oeuf Mayonnaise'. Hard-boiled eggs served cold with a rich, creamy mayonnaise sauce.

Traditional French onion soup made with beef broth and caramelized onions. Topped with bread and a generous layer of melted, gratinated cheese.

A rustic meat spread, likely made from pork, liver, and spices. Served chilled with bread and pickles (cornichons). Savory and rich.

Fresh Italian cheese made from mozzarella and cream. Served with a basil-based pesto sauce and a drizzle of olive oil. Creamy texture and milky flavor.

Marinated herring fillets served with warm boiled potatoes. A traditional bistro dish with a balance of oily fish and mild potato flavors.

Classic French Escargots served in their shells. Cooked with a rich garlic and parsley butter. Chewy texture and aromatic savory flavor.

Finely chopped raw beef seasoned with onions, capers, and sauces. Served with sauteed potatoes. Soft texture with a bold, savory taste.

A cut of beef steak, pan-seared or grilled. Served with a choice of creamy peppercorn or blue cheese (Roquefort) sauce.

A famous French stew made with beef braised in red wine, often with mushrooms and onions. Rich, tender, and savory. Served with simple steamed potatoes.

Tender chicken breast served with a rich cream sauce. Accompanied by pan-fried potatoes.

Fresh mussels steamed in a broth (Moules Frites). Served with homemade french fries. Briny and flavorful.

Duck leg slow-cooked in its own fat until tender and skin is crispy. Served with garlic sauteed potatoes. Rich and savory.

Grilled salmon fillet served with sorrel, a lemony herb. Accompanied by ribbon pasta.

Battered and fried white fish served with french fries and tartar sauce. Crispy coating with tender fish inside.

Beef patty with melted cheese in a bun. Likely served with fries.

Chicken patty or fillet in a bun. Likely served with fries.

Ribbon pasta served with a spicy tomato sauce made with garlic and chili peppers.

Ribbon pasta served with a creamy sauce, cheese, and cured pork (bacon or pancetta).

Tube-shaped pasta served in a rich sauce made from a blend of three cheeses.

Baked pasta layers with meat sauce (Bolognese) and cheese. Served with a side salad.

A pint (50cl) of blonde lager beer. Crisp and refreshing.

A pint of Belgian strong blonde ale. Fruity, spicy, and potent.

A pint of India Pale Ale. Hoppy, aromatic, and slightly bitter.

A pint of Belgian beer. Often rich and flavorful.

Selection of mixed drinks or a glass of Champagne.

Rosé wine served in a large glass with plenty of ice cubes ('Piscine' style). Refreshing and chilled.

Small appetizer plates of the day. Varies daily.