Le 17.45 Paris République - Planches à composer

A French cow's milk cheese, with pressed, uncooked curd. It offers a supple and creamy texture with a characteristic terroir taste and hazelnut notes.

Soft-paste cheese with a bloomy rind, filled with a truffle-based preparation. Creamy and rich with a powerful truffle aroma.

A Dutch gouda flavored with truffle. The firm texture of the cheese contrasts with the earthy notes of the truffle.

Cow's milk mountain cheese, pressed curd. Rustic flavor, firm yet melting texture, with a characteristic grey rind.

Small raw milk goat cheese. Very creamy, almost runny texture, with a mild goat and hazelnut flavor.

Pressed curd cheese from the Massif Central. 'Entre-deux' means it has been aged between 3 and 6 months, offering a balance between milky and fruity taste.

Savoie cheese with raw cow's milk. Semi-cooked paste with fruity and hazelnut aromas, with a pleasant slight bitterness.

The 'Prince of Gruyères', a cooked pressed curd cheese. Firm texture and rich, fruity, and floral flavors.

Northern cheese with a bright orange paste, aged for a long time (extra-old). Brittle texture and intense flavor reminiscent of salted caramel or toasted hazelnut.

A Trappist cheese aged in walnut liqueur. Soft paste with a brown rind washed in liqueur, offering a distinctive walnut aroma.

Basque sheep's milk cheese with pressed, uncooked curd. Mild and delicate flavor, firm and creamy texture.

Famous raw milk cheese from the Jura. Aged for 16 months, it develops salt crystals and complex, fruity, and roasted aromas.

Cow's milk cheese recognizable by its black line of vegetable ash in the middle. Soft paste and mild, lactic taste.

Italian buffalo milk mozzarella, enriched with truffle. Stringy and fresh texture combined with the luxurious aroma of truffle.

Normandy Camembert whose rind has been washed or aged with Calvados (apple eau-de-vie), adding a fruity and powerful note.

Cow's milk blue cheese. Intense, salty, and tangy flavor, with a melting texture.

Savoie cheese with pressed, uncooked curd. Very creamy, with a washed rind and a hazelnut and cream flavor.

Swiss cheese served in rosettes (girolles). Fine texture that melts in the mouth, revealing full-bodied and spicy aromas.

Fresh goat cheese flavored with basil. Light, fresh, and herbaceous, ideal for warm seasons.

Meat (usually pork or duck) cooked for a long time in its fat then shredded. Spreadable texture and rich, savory taste.

Rustic terrine made from coarsely chopped pork, seasoned with spices and herbs. Authentic meaty flavor.

Cooked pork ham, tender and mild. A classic charcuterie, low in salt and tender.

Dry sausage made exclusively with beef. More robust flavor and darker color than classic pork sausage.

Pâté made from meat and mushrooms. The mushrooms add a woody and earthy flavor to the charcuterie.

Classic handmade dry sausage. Authentic dried pork flavor, seasoned with pepper and garlic.

Spanish-style black pudding, enhanced with spices. Rich and slightly spicy flavor.

Thin Catalan dry sausage (fuet) flavored with Roquefort cheese. Mix of meaty flavors and the tanginess of blue cheese.

Marinated and dried pork tenderloin. It is a lean, tender, and very flavorful charcuterie.

Cured and aged ham for 24 months. Intense flavor, melting texture, and complex notes due to long aging.

Fried and pressed pieces of duck skin and meat. Crispy and tender texture, very rich in flavor.

Salted, dried, and aged pork shoulder. Marbled with fat, it offers a tender texture and a delicate taste.

Spanish sausage seasoned with chili (paprika). Characteristic red color and spicy, tangy taste.

Thin dry sausage typical of Catalonia. Mild flavor, firm texture, and edible white bloomy rind.

Traditional dry sausage, often U-shaped. Simple and authentic dried meat flavor.

Sausage made with duck meat. Offers a distinct flavor, finer and less fatty than pork.

Assortment of fresh vegetables, fruits, and pickles to accompany cheeses and charcuterie. Adds freshness and crunch.

Selection of savory or sweet-savory spreads. Ideal for spreading on bread or accompanying cheeses.

A convivial mixed board including a balanced selection of cheeses, charcuterie, and accompaniments for two people.

A high-end board showcasing exceptional products, including truffle cheeses and aged charcuterie.

The house's signature board, composed according to the inspiration of the moment.

A 100% cheese and vegetable board, without charcuterie. Perfect for vegetarians.

Belgian blonde Pilsner-style beer. Light, thirst-quenching with a slight bitterness.

India Pale Ale from the Parisian brewery Gallia. Hoppy, aromatic with citrus notes.

Cocktail based on beer, lemonade, and grenadine syrup. Sweet and refreshing.

Artisanal white beer. Cloudy, light, with notes of wheat and sweet spices.

Organic apple cider. Dry, sparkling, and fruity.

Non-alcoholic beer.

Classic Italian cocktail based on Aperol (orange bitter), prosecco, and sparkling water. The Virgin version is non-alcoholic.

Cocktail based on vodka, ginger beer, and lime. Spicy and refreshing.

House signature cocktail. Fruity and herbaceous blend with a touch of plum eau-de-vie.

Creation of the moment according to the bartender's inspiration.

Italian sparkling mineral water.

French sparkling mineral water.

Cola soda.

Green tea drink flavored with peach.

Apple juice.

Apricot nectar, creamy and sweet.

Ginger soda, spicy and non-alcoholic.

Syrup with water. Choice of flavor.