Le Champ de Mars

Traditional French aperitif cocktail. Mix of dry white wine (usually Aligoté) and crème de cassis (or blackberry/peach depending on choice). Fruity, sweet, and slightly tart flavor.

Refreshing anise liqueur from Marseille. Best enjoyed diluted with plenty of cold water and ice. Distinctive licorice and herbal taste.

Italian vermouth, a fortified wine flavored with herbs. Best enjoyed chilled, often with a slice of lemon or an olive. Can be red (sweet) or white (dry).

Portuguese fortified wine. Rich, sweet, and velvety with notes of red fruit or nuts depending on the type (Ruby or Tawny). Served at room temperature or slightly chilled.

Classic cocktail made with Campari, sweet vermouth, and soda water. Distinctive bittersweet flavor. Served on ice with an orange slice.

Bright red Italian bitter. Intense taste of herbs, spices, and fruit peels. Generally consumed with soda or orange juice.

Prestigious sparkling wine from the Champagne region. Fine bubbles, lively acidity, and notes of brioche or citrus. The ultimate festive drink.

Classic French lager beer. Golden color, light malty taste, and moderate bitterness. Refreshing.

Alsace blonde beer. Balanced with notes of cereal and hops. A popular thirst-quencher.

Belgian-style abbey beer. Often rounder and maltier, with notes of caramel and sweet spices.

Light and sparkling Danish pilsner. Fresh aromas of straw and yeast with a dry finish.

Cloudy wheat beer, often flavored with citrus peel and coriander. Creamy texture and very refreshing fruity taste.

Light Mexican beer served in a bottle. Very mild taste, often drunk with a lime wedge inserted into the neck.

Strong French beer, often dark or strong blonde. Flavors of roasted malt and caramel.

Alcohol-free alternative that retains the malty taste of beer. Ideal for refreshment without consuming alcohol.

A large container of beer (1 liter) to share or for big thirsts. Equivalent to about two pints.

Still natural mineral water from the French Alps. Neutral and pure taste.

Naturally sparkling mineral water. Fine bubbles and slightly salty taste, rich in minerals. Aids digestion.

Popular blended Scotch whisky. Spicy and smoky taste, robust.

Premium blended Scotch whisky. Smooth, rich with notes of honey and fruit.

American Tennessee Whiskey. Charcoal filtered, offering a smooth taste with notes of caramel and vanilla.

Very peaty Islay single malt. Medicinal, seaweed, and intense smoke aromas.

Single malt from the Isle of Skye. Powerful, peppery, and maritime, with moderate smoke.

Highly renowned luxury blend. Incredibly smooth, complex, and balanced with a silky finish.

Renowned Japanese whisky. Precise style, often floral and fruity with great finesse.

Single malt from Speyside, famous for its sherry cask aging. Rich, with notes of dried fruit and spices.

Prestigious French grape brandy. Aged in oak barrels, offering complex aromas of fruit, spices, and wood.

Gascony grape brandy. Often more rustic and full-bodied than Cognac, with a lot of character.

Norman cider brandy. Pronounced taste of cooked apple and spices, aged in wood.

Colorless fruit eau-de-vie. Captures the pure, fragrant essence of ripe Williams pear. Best enjoyed very cold as a digestif.

Irish cream liqueur. Creamy blend of whiskey, fresh cream, and cocoa. Smooth and sweet.

Italian lemon liqueur. Very sweet and intense lemon zest flavor. Served chilled.

French peppermint liqueur. Bright green color, very fresh and sweet menthol taste. Often served over crushed ice.

Neutral and clear vodka, distilled from grains. Pure taste, ideal in cocktails or on ice.

Premium French vodka made from Picardy wheat. Silky texture and very pure taste with light almond notes.

Classic London Dry Gin. Clean aromas of juniper, citrus, and spices. Dry and aromatic.

Dry and crystalline Gin. Balanced flavors of juniper, coriander, and angelica. Perfect for a Gin Tonic.

Agricultural rum from Martinique, produced from fresh cane juice. Vegetal and woody taste.

Aged rum from Venezuela. Very round, smooth, and syrupy with notes of butterscotch and vanilla.

Extra old (XO) rum. Complex and long-aged, offering superior aromatic richness.

Mexican spirit made from agave. Distinctive vegetal taste, often consumed as a shot with salt and lemon.

Short and strong coffee (espresso) or with a dash of milk (hazelnut). Intense and rich.

A large black coffee (diluted with hot water), with milk, or a creamy hot chocolate.

Two shots of espresso in a cup. Very full-bodied and energizing.

Coffee or hot chocolate topped with a generous layer of whipped cream. Indulgent and sweet.

Espresso mixed with hot milk and topped with a beautiful milk foam.

Layered drink with plenty of hot milk, an espresso, and milk foam.

Herbal tea infusion. Served hot in a teapot.

Breaded and fried chicken pieces, crispy on the outside and tender on the inside. Served with fries.

Tender chicken breast, coated in a rosemary-infused juice. Served with ratatouille (Mediterranean vegetable stew).

Southwestern specialty. Duck leg slow-cooked in its own fat until tender, with crispy skin. Served with potatoes flavored with garlic and parsley.

Raw minced and seasoned beef (capers, onions, sauce). Fresh and zesty dish, served cold.

Classic beef stew slowly simmered in red wine with vegetables. The meat is very tender and the sauce is rich and brown.

Seared beef (flank) cut, known for its chewiness and pronounced flavor. Served with a candied shallot sauce.

Large, marbled, and juicy grilled beef steak (Salers breed). Served with a creamy tarragon butter sauce.

Classic burger with ground beef, melted cheese, and fresh toppings in a soft bun.

Like the cheeseburger but with slices of smoked grilled bacon for extra flavor.

Vegetarian burger with a plant-based patty instead of meat.

Grilled salmon fillet, fatty fish with pink, melt-in-your-mouth flesh. Served with an olive oil and herb sauce.

White fish fillet fried in a crispy batter. Served with fries.

Grilled tuna steak served with Basque-style sauce (tomatoes, peppers, onions).

Long pasta served with a rich beef and tomato sauce.

Ribbon pasta with a spicy tomato sauce and melted mozzarella cheese.

Ribbon pasta mixed with a sauce of basil, garlic, olive oil, and pine nuts.