Le Pachyderme

Classic Neapolitan pizza with tomato sauce, mozzarella cheese, and basil. Simple and authentic.

Pizza topped with four types of melted Italian cheeses. Rich and flavorful.

Popular pizza topped with ham, mushrooms, and cheese. A safe bet.

Pizza topped with a fresh, creamy burrata ball after baking, served with arugula and tomatoes.

Spicy pizza with spicy Italian sausage (Nduja and Spianata). For chili lovers.

White-based pizza topped with Parma ham and fresh arugula.

Gourmet pizza with truffle cream and smoked ham (speck). Intense forest floor flavor.

Hot ham and cheese sandwich, gratinated in the oven with béchamel sauce. Crispy and melting.

Variation of the Croque-Monsieur topped with a fried egg. Rich and hearty.

Toasted bread tartine topped with mashed avocado and a poached egg. Fresh and modern.

Extra portion of sauce to accompany your dishes.

Crispy romaine salad with breaded chicken, croutons, and parmesan, coated in a creamy garlic and anchovy dressing.

Bowl of rice topped with marinated raw fish and various fresh vegetables. A complete, fresh, and colorful Hawaiian-inspired dish.

Large mixed salad with Mediterranean ingredients like feta, olives, and raw ham.

Warm lentil salad topped with artichokes and a slow-cooked egg (runny). Varied texture with crunchy nuts.

Extra side dish of your choice.

Daily suggestion from the chef prepared with seasonal ingredients.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Creamy and smooth.

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

Chocolate cake, cooked on the outside but liquid on the inside. Intense cocoa flavor.

Cream puff filled with vanilla ice cream and topped with hot chocolate sauce.

Pastry cake made of sponge cake, pistachio mousseline cream, and fresh strawberries.

A coffee accompanied by a selection of petit fours (mini-desserts). Perfect for tasting everything.

Thin pancake cooked in a pan, sprinkled with sugar.

Crêpe topped with chocolate-hazelnut spread.

Crêpe filled with homemade fruit jam.

Renowned artisanal ice cream from Paris, available in several flavors.

Coffee cocktail served as dessert, likely accompanied by petit fours (gourmet version).

Classic espresso.

Decaffeinated espresso.

Espresso diluted with hot water, less intense in flavor but longer.

Long decaf coffee.

Espresso with a drop of hot milk.

Decaf hazelnut.

Large café au lait.

Two shots of espresso in a cup.

Espresso topped with a creamy milk foam.

Hot drink with cocoa and milk.

Selection of teas and herbal teas from Richard.

Hot drink made with rum, hot water, lemon, and honey.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Hot cocktail based on coffee, Irish whiskey, and cream.

Cola soda.

Fruity sodas or iced tea.

Premium sodas for cocktails or to drink on their own.

Still mineral water.

Sparkling mineral water.

Large bottle of mineral water.

Quality fruit juices.

Typically French aniseed liqueur, to be diluted with water.

Italian vermouth.

Portuguese fortified wine.

Bright red Italian bitter.

Cocktail based on white wine and fruit cream.

Cocktail based on champagne and fruit cream.

Italian sparkling wine.

Prestigious French sparkling wine.

Classic French blonde beer, light and refreshing.

Belgian white beer, cloudy and flavored with orange peel and coriander.

American India Pale Ale, bitter and aromatic with citrus notes.

Strong, fruity, and spicy Belgian blonde beer.

Belgian abbey beer, round and malty with vanilla notes.

Mix of blonde beer and Picon liqueur (bitter orange).

Non-alcoholic blonde beer.

Strong and complex Belgian blonde beer.

Light Mexican blonde beer, often served with a lime wedge.

French artisanal cider, fresh and fruity.

Tequila-flavored beer.