L'Alma

A savory loaf made from chicken and rich foie gras, studded with crunchy pistachios. It has a smooth, meaty texture. Typically served cold with bread as an appetizer.

A classic French aperitif platter featuring dry cured sausage slices. Accompanied by fresh crisp radishes and creamy salted butter. Eaten by spreading butter on the radish or bread and enjoying with the meat.

Thinly sliced smoked cured ham from Italy. Served with high-quality toasted bread and butter. Salty, smoky, and savory.

A fusion dish featuring marinated raw salmon (gravlax) on top of crispy rice. Topped with a spicy mayonnaise sauce. A mix of crunchy and soft textures with a spicy kick.

A creamy dip made from fish roe, olive oil, and lemon juice. White tarama is generally higher quality and milder than pink versions. Served with warm pita bread for dipping.

Deep-fried spiced chickpea balls served with a smooth chickpea and tahini puree. Crispy on the outside, soft on the inside. Savory with hints of cumin and garlic.

A hot toasted sandwich filled with ham and cheese, elevated with the earthy flavor of truffles. Rich, gooey, and savory. Eaten warm as a comforting snack.

Small pizza topped with intense sundried tomatoes, creamy stracciatella cheese, and olives. A balance of salty, tangy, and creamy flavors on a crisp crust.

Small pizza topped with truffle shavings or oil. Rich, earthy, and aromatic. A luxurious version of a simple snack.

A smooth, creamy soup made from seasonal ingredients. The flavor depends on the vegetable of the day. Served hot.

Hard-boiled eggs filled with a creamy yolk mixture, topped with fresh truffle. Rich, savory, and elegant. A classic French bistro starter.

Pan-seared porcini mushrooms served with a soft-boiled egg and autumnal flavors of butternut squash and chestnut. Earthy, sweet, and creamy.

A salad of roasted or boiled beetroots of different colors, topped with salty feta cheese and crunchy pine nuts. Sweet, earthy, and tangy.

Traditional Lyonnaise salad with curly endive (frisée), crispy bacon lardons, crunchy croutons, and a poached egg. Tossed in a vinaigrette. Mix the egg yolk into the salad for a creamy dressing.

Sushi-style rolls with salmon, cream cheese, and dill, served with a refreshing cucumber sauce. Creamy and fresh with a herbal note.

Rich, buttery duck liver pâté served with a sweet and tangy citrus jam. Smooth texture that melts in the mouth. Spread on toasted bread.

Raw chopped seabass seasoned with citrus juice and sesame. Light, fresh, and zesty. A delicate seafood starter.

Crisp heart of lettuce served simply with olive oil and lemon. Refreshing and crunchy palate cleanser.

Fried prawns (gambas) served with creamy avocado and a sweet spicy dipping sauce. Crunchy exterior with tender meat inside.

Classic French escargots cooked in garlic and herb butter, garnished with almonds for crunch. Savory and aromatic. Dip bread into the remaining garlic butter.

Soft potato dumplings served with basil pesto, small artichokes, and creamy stracciatella cheese. Rich, herbaceous, and comforting vegetarian dish.

Pasta shells cooked creamy-style like risotto, flavored with truffle pieces and high-quality white ham. A luxurious comfort food dish.

A tender cut of beef fillet, seared to your preference, served with classic french fries. Choose between creamy herb Béarnaise or spicy Peppercorn sauce.

Juicy chicken breast served with a sauce flavored with tarragon, accompanied by potatoes and mushrooms. A savory and aromatic poultry dish.

Seasoned chopped beef served with french fries. Available completely raw (classic tartare) or lightly seared on both sides ('upside down' or 'aller-retour').

Tender calf's liver pan-seared, served with creamy polenta and a raspberry accent for acidity. A rich dish with a unique sweet-savory balance.

Pan-seared scallops served with a nutty brown butter and citrus sauce, alongside smooth artichoke puree. Delicate, sweet seafood with rich accompaniments.

Fillet of seabass served with roasted seasonal vegetables and a light lemon-dill oil. Healthy, fresh, and flaky white fish.

Salmon fillet with a Japanese-inspired miso glaze, served with creamy coconut rice. Savory, umami-rich, with a hint of sweetness.

Tender grilled octopus served with vegetables, sweet piquillo peppers, and flavorful Taggiasche olives. Mediterranean style with smoky and briny notes.

A large rib steak designed to be shared by two people. Sourced from a quality butcher. Served with your choice of sauce.

Weekend special of roasted sweetbreads (thymus gland), known for their delicate, creamy texture. Served with a rich red wine gravy and mashed potatoes.

A classic French veal stew cooked in a white cream sauce with vegetables. Mild, comforting, and tender. A Monday special.

Wide pasta ribbons served with a rich, slow-cooked meat tomato sauce. Hearty and savory Italian-style dish.

French shepherd's pie made with minced beef topped with mashed potatoes and baked. Comfort food with a crispy top layer.

Baked layers of eggplant, tomato sauce, and cheese. Served with a side salad. A rich, vegetarian cheesy dish.

A light puff pastry shell filled with a creamy mixture of chicken and mushrooms. Crispy pastry meets rich sauce.

Breaded and fried veal cutlet. Served with gravy, capers for saltiness, and lemon to cut through the richness. Crispy and golden.

Traditional roasted chicken served with savory gravy and french fries. A classic Sunday family meal.

Individual side dishes to accompany your meal. Choices range from classic fries and mashed potatoes to lighter vegetables and salad.

A selection of French cheeses featuring tangy goat cheese and aged Comté (hard cow cheese). Served with bread.

Smooth creamy custard with a caramel topping. Similar to flan or crème caramel. Soft and sweet.

Light fat-free cottage cheese (fromage blanc) flavored with vanilla and coconut. Topped with fresh raspberry and crunchy granola. A healthier dessert option.

Creamy rice cooked in milk and sugar, served with rich caramel sauce. A comforting, classic French dessert.

Poached pear served with vanilla ice cream and drizzled with hot chocolate sauce. A famous French dessert combination.

Warm tart filled with rich chocolate ganache and topped with toasted hazelnuts and pecans. Gooey, nutty, and decadent.

Ring of choux pastry filled with praline-flavored cream. Topped with almonds. A classic pastry created to commemorate the Paris-Brest bicycle race.

Thick slice of brioche bread soaked and fried (French toast). Served with caramel and vanilla. Note: Takes 10 minutes to prepare.

Small choux pastry balls (profiteroles) filled with light vanilla cream. Covered in chocolate-praline sauce. Sweet and bite-sized.

Large ice cream sundae available for one or to share. Comes in indulgent flavors like Caramel Popcorn or Chocolate Brownie.

A selection of artisanal ice creams and sorbets. Classic flavors like vanilla and chocolate alongside fruit options.

Classic Italian vermouth. Served chilled or on ice as an appetizer.

Sweet fortified red wine from Portugal. Rich and fruity.

Bitter Italian liqueur, dark red in color. Served with soda or on ice.

Popular French cocktail made with white wine and fruit liqueur (crème). Sweet and refreshing.

Sparkling version of the Kir cocktail, made with Champagne instead of white wine. Festive and bubbly.

French aperitif wine from Bordeaux. A blend of wine and citrus liqueurs.

Anise-flavored pastis. Served with water which turns the drink cloudy. Distinctive licorice taste.

French bitters brand made from gentian root. Yellow color with a bitter, earthy, and floral flavor profile.

High-quality XO Cognac served over ice. Rich, complex brandy with notes of fruit and spice.