La Rotonde

Fresh Italian pasta filata cheese, with a creamy center. Smooth texture and fresh milk taste. Usually enjoyed as is or with bread.

A hard-boiled egg served cold, with mayonnaise. A classic French bistro starter. Firm white and creamy yolk mixed with sauce.

Raw smoked salmon, served in thin slices. Salty and smoky flavor, melt-in-your-mouth texture. Served with toast.

A selection of cured meats and cold cuts (salami, ham, terrine). Salty and varied flavors. For sharing as an appetizer.

Fatty duck foie gras prepared as a terrine. Very rich and buttery texture, delicate taste. Spread on toast, served with a sweet condiment.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor. Use the pick to extract the snail and sauce the butter with bread.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor. Use the pick to extract the snail and sauce the butter with bread.

Beef broth with caramelized onions, topped with bread and gratinated cheese. Sweet and comforting flavor. Served very hot.

Goat cheese wrapped in a thin, crispy pastry (brick or filo), served hot with honey. Sweet-salty and crispy-melty contrast.

Mediterranean-inspired salad with feta cheese and fresh vegetables. Fresh and crunchy. Dressed with olive oil.

Classic Southern French salad with tuna, hard-boiled eggs, and anchovies. Salty and oceanic flavors. A complete and fresh dish.

Green salad with chicken, parmesan, and croutons, coated in a creamy anchovy and garlic dressing. Rich and flavorful.

Green salad topped with warm goat cheese toasts and honey. Classic hot-cold and sweet-salty mix.

Soft small potato dumplings served with pesto and creamy burrata cheese. Rich and comforting vegetarian dish.

Long, flat pasta served with chicken breast. Simple and nourishing dish.

Pizza topped with a ball of fresh, creamy burrata after baking, with prosciutto and arugula. Contrast of temperatures and textures.

The classic basic pizza with tomato sauce and cheese. Simple and effective.

Pizza with smoked salmon and cream. Rich and slightly smoky flavor.

Classic French pizza with ham and button mushrooms. Familiar and universally liked taste.

Spicy pizza with merguez sausages and bell peppers. Zesty flavor.

Rich pizza topped with four varieties of cheese, including strong cheeses like roquefort and goat cheese. Very creamy and flavorful.

Pizza topped with various vegetables. Fresh and light.

Folded pizza, filled with ham and egg. The crust traps steam and aromas inside.

Complete dish with wheat semolina, vegetables in broth, and an assortment of four meats. Hearty and flavored with mild spices.

Couscous served with fish instead of meat. Lighter option with the same spicy flavors.

Couscous served with slowly roasted lamb and spicy sausage.

Couscous served with grilled lamb pieces on a skewer.

Couscous served with merguez sausages, spicy red sausages made from beef and mutton.

Couscous served with beef and merguez sausages.

Couscous served with chicken and merguez sausages.

Vegetarian couscous served with semolina and vegetable stew only.

Complete children's menu including a main course, a drink, and a dessert.

High-quality raw beef (Charolais), coarsely hand-cut and seasoned. Tender texture and rich flavor. Served cold with fries.

Marbled and juicy beef cut, grilled to your preference. Intense meat flavor.

Beef cut selected by the chef for its flavor or tenderness. Grilled and served with sides.

Tender chicken breast, usually cooked with the skin for more flavor. Lean and flavorful meat.

Signature burger with ground beef patty, soft bun, and toppings. Served with fries.

Crispy breaded chicken burger.

Grilled salmon fillet, pink and fatty flesh, rich in flavor. Served with a light olive oil and herb sauce.

Breaded and fried white fish, served with fries. Crispy on the outside, tender on the inside.

Fish with fine and delicate white flesh. Served with a rich butter sauce.

Extra side dish of your choice.

Sweet tart with a tangy lemon cream on a shortcrust pastry. Fresh and zesty.

Cap-shaped cake soaked in a rum syrup. Spongy texture and sweet alcoholic taste.

Italian dessert with jelly-like cream, served with a fruity mango coulis. Smooth and silky texture.

Light and airy dark chocolate mousse. Rich in cocoa.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. Break the caramel to reach the cream.

Slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Served warm and fluffy with a scoop of ice cream.

Coffee or tea served with a selection of mini-desserts. Ideal for tasting several sweets.

Selection of three classic French cheeses of your choice. Served with bread.