Le Coq en pâte

A classic pizza topped with tomato sauce, mozzarella cheese, and oregano. Simple and savory.

A seafood-inspired pizza with tuna, olives, onions, capers, egg, and tomato sauce. Salty and savory flavors.

Also known as Pizza Regina, topped with mozzarella, mushrooms, ham, oregano, and tomato sauce. A popular classic.

A flavorful pizza featuring anchovies, capers, olives, mozzarella, and tomato sauce. Salty and umami-rich.

A hearty pizza with spicy chorizo, ham, egg, mozzarella, and tomato sauce. Rich and savory.

Topped with cured ham and fresh arugula, finished with olive oil, salt, and pepper. Fresh and salty flavors.

Four cheese pizza with gorgonzola, mozzarella, goat cheese, and camembert on a tomato base. Rich, creamy, and strong cheese flavors.

Four Seasons pizza featuring sections with different toppings: artichokes, ham, olives, peppers, and mushrooms.

Vegetarian pizza with cheese, eggplants, peppers, onion, and a creamy tomato sauce base.

Pizza topped with salmon, mozzarella, garlic, parsley, olives, crème fraîche, and basil. Rich and creamy.

House special pizza with mozzarella, ham, spicy merguez sausage, and egg on tomato sauce.

Additional topping charge.

Spaghetti served with a creamy sauce made from eggs, cheese, and cured pork. Rich and savory.

Penne pasta in a spicy tomato sauce with garlic and chili peppers (Arrabbiata).

Spaghetti served with a meat-based tomato sauce. A hearty and classic pasta dish.

Pasta pockets filled with salmon, typically served in a creamy sauce.

Layers of pasta sheets, meat sauce, béchamel, and cheese, baked until bubbly.

Ring-shaped pasta filled with cheese, served in a rich four-cheese sauce.

Soft cow's milk cheese with a bloomy rind. Creamy and buttery.

Blue cheese (likely typo for Blue), characterized by blue veins and a sharp, salty flavor.

Cheese made from goat's milk, known for its tangy and earthy flavor.

Soft, creamy cow's milk cheese with a white rind, similar to Brie but with a deeper flavor.

A selection of three different cheeses.

A set menu featuring a starter of terrine and salad, a main of fried half chicken, and panna cotta for dessert.

A meal designed for children including a main dish, dessert (ice cream), and a drink.

Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder.

Silky Italian cream pudding thickened with gelatin, often served with fruit sauce.

Rich and airy chocolate mousse.

Classic Tarte Tatin, featuring caramelized apples baked with pastry.

A serving of fresh cheese served with a fruit sauce (coulis).

Layers of almond sponge cake, coffee buttercream, and chocolate ganache.

Tart with lemon custard filling topped with fluffy meringue.

Rich vanilla custard topped with a layer of hardened caramelized sugar.

Dense chocolate cake served with a light custard sauce.

Coffee served with a selection of miniature desserts (Café Gourmand).

Cold soup made of raw blended vegetables, primarily tomatoes. Refreshing and savory.

Classic starter of hard-boiled eggs served with mayonnaise and a side salad.

Caprese salad with sliced tomatoes, fresh mozzarella cheese, and basil.

Simple salad of mixed lettuce leaves.

Eggs cooked gently in simmering water without the shell.

Starter featuring shrimps and avocado.

Rustic meat loaf (terrine) served with pickled gherkins and a side salad.

Thinly sliced raw beef topped with parmesan cheese, served with a small salad.

Escargots cooked in garlic and herb butter. A traditional French delicacy with a chewy texture.

Salad or side of green beans topped with thin slices of rich duck liver (foie gras).

Platter of smoked salmon slices served with toasted bread.

Salad topped with warm goat cheese, often on toast, drizzled with honey.

Salad featuring Italian ingredients like cured ham, tomato, and parmesan cheese.

Mixed salad with potatoes, green beans, tomato, beetroot, carrot, and artichoke.

Traditional salad from Nice with tuna, tomatoes, eggs, olives, and anchovies.

Cold salmon dish served with mixed vegetables and mayonnaise.

Half a chicken roasted on a spit. Tender meat with crispy skin.

Duck leg slow-cooked in its own fat until tender, then skin-crisped. Rich and flavorful.

Breaded and fried veal cutlet served with spaghetti.

Rib steak served with a creamy pepper sauce.

Minced raw beef seasoned and served with French fries and salad.

Pork fillet served in a curry sauce with rice.

Salmon fillet served with a butter cream sauce and rice.

Sea bass fish served with a cream sauce containing morel mushrooms.

Cod fish served with Sauce Vierge, made from olive oil, lemon juice, tomatoes, and basil.

Beef burger served with a choice of French fries or pasta.

Glass of champagne.

Cocktail made with champagne and crème de cassis (blackcurrant liqueur).

Classic French cocktail made with white wine and crème de cassis.

Refreshing cocktail usually made with Prosecco, Aperol or Campari, and soda water.

Anise-flavored aperitifs, typically served with water.

Sweet vermouth, available in Rosso (Red) or Bianco (White).

French wine-based aperitifs.

Bitter Italian aperitif.

Cocktail made with Campari, sweet vermouth, and club soda.

Classic cocktail with gin and tonic water.

Fortified wine from Portugal.

Standard whisky serving.

Single malt whisky.

American bourbon whiskey.

Blended Scotch whisky.

Tennessee whiskey.

Dutch pale lager beer.

French lager beer.

Mexican pale lager.

Tequila-flavored pale lager.

American lager beer.

Draught beer served from the tap.

Sparkling mineral water.

Cola soft drink.

Carbonated tonic water containing quinine.

Fruit juice.

Mixed fruit juice drink.

Apricot nectar or juice.

Orange juice.

Savory juice made from tomatoes.

French carbonated citrus beverage.

Lemon-lime flavored soft drink.

French mint liqueur.

Orange-flavored triple sec liqueur.

Liqueur brand, likely anise or fruit based.

Distilled spirit with juniper flavor.

Clear distilled spirit.

Rum.

Bitter herbal amaro.

Grand Marnier, an orange-flavored cognac liqueur.

Green apple liqueur.

Choice of Irish cream liqueur (Bailey's) or coconut rum (Malibu).

French brandy.

Distinctive brandy from the Armagnac region in France.

Apple brandy from Normandy.

Pear brandy (Poire Williams).

Raspberry eau de vie or liqueur.

Plum brandies made from Mirabelle or Quetsche plums.

Still mineral water.

Carbonated mineral water.

Espresso or black coffee.

Decaffeinated coffee.

Coffee served with milk.

Sweet chocolate drink made with milk.

Espresso with steamed milk and foam.

Hot tea.

Caffeine-free infusion.

Hot drink made with mint leaves.

Herbal tea made from verbena leaves.

Herbal tea made from linden flowers.