Le Pré en Bulles - Restaurant Boulogne-Billancourt

Fresh starter made with flavorful tomatoes and creamy burrata cheese. Burrata is a rich and creamy stretched-curd Italian cheese. Ideal for a light start to the meal.

Diced raw salmon seasoned with Japanese flavors (soy, sesame, etc.). A fresh and umami-rich seafood starter. Best enjoyed chilled.

Slice of bread topped with a creamy mixture of avocado and fresh cheese. A simple and tasty classic. Crispy and creamy at the same time.

Rustic country pâté prepared in-house, served in slices. Rich, meaty flavor, typical of French charcuterie. Usually eaten with bread and pickles.

Duck foie gras prepared semi-cooked for a melt-in-your-mouth texture, served with a sweet and sour fig jam. A delicate and luxurious dish. To be enjoyed on toast.

A large mixed salad with crispy breaded chicken, Rodez cheese (similar to parmesan) and croutons. Drizzled with a creamy Caesar dressing. A complete and gourmet dish.

Salad topped with warm melted goat cheese toasts and cured country ham. Served with tomatoes and vinaigrette. The hot-cold contrast of the cheese is delicious.

Hawaiian-inspired dish served in a bowl with a rice base, fresh vegetables, and fish or a vegetarian option. Healthy, colorful, and nourishing. Mix the ingredients before enjoying.

Signature burger with a juicy beef patty, melted cheddar cheese, grilled bacon, and crispy fried onions. Served with homemade fries. A hearty and comforting dish.

Selected cut of beef for tenderness, grilled to your liking. Served with homemade fries and an Asian-flavored sauce (mild or spicy). For red meat lovers.

Roasted chicken thigh served with its flavorful juices. The meat is tender and the skin is golden. Served with homemade fries.

Grilled duck breast served pink, topped with a sweet and sour orange sauce. Served with a creamy potato gratin. A classic French cuisine combination.

Dish likely featuring avocado and fresh flavors, served with fries and salad. An original and gourmet option.

Fish fillet coated in crispy batter, served with fries. Accompanied by a creamy tartar sauce with herbs and capers. A very popular British dish.

Cooked salmon fillet, topped with a lemon-dill butter sauce. Served with pan-fried vegetables. A delicate and aromatic fish dish.

Impressive bone-in beef steak, to share between 2 or 3 people. Grilled and served with fries and salad. The ultimate convivial dish for meat lovers.

Iced coffee dessert with whipped cream. Refreshing and energizing. Eaten with a spoon.

Chocolate frozen dessert topped with whipped cream. Rich and decadent for cocoa lovers.

Scoop of vanilla ice cream topped with hot chocolate sauce and whipped cream. A delicious hot-cold contrast.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream. Intense chocolate flavor and melts in your mouth.

Slice of brioche or bread dipped in a milk-egg mixture and pan-fried in butter. Served with salted caramel ice cream. A very comforting traditional dessert.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. Break the crust with your spoon to reach the cream.

Pieces of fresh pineapple roasted to bring out their sweetness, served with a creamy caramel sauce. Fruity and decadent.

An espresso served with an assortment of small desserts (petits fours). Perfect for tasting several sweets at the end of the meal.

Typical anise-flavored aperitif from the South of France. Drink diluted with fresh water and ice.

The famous pastis from Marseille, a licorice and anise liqueur. Add water to achieve its milky color.

Classic French cocktail made with white wine and fruit cream (blackcurrant, blackberry, or peach). Sweet and fruity.

Aromatic Italian vermouth, available in red (sweet and herbaceous) or white (dry or sweet). Best served chilled, on ice.

Italian red bitter aperitif. Flavors of herbs and citrus. Often served with soda or orange juice.

Portuguese fortified wine, sweet and rich. Red has notes of red berries, white is fresher. Sip slowly.

Standard blended Scotch whisky (Johnnie Walker). Balanced taste with a slight smoky hint.

12-year-old Scotch single malt. Rich, with fruity and spicy notes from barrel aging.

Islay single malt, known for its peaty and smoky character, with a marine touch.

Japanese whisky. Generally smooth, light, and floral, typical of the Japanese style.

Tennessee American whiskey. Notes of caramel, vanilla, and toasted wood. Smooth and round.

Spirit flavored with juniper berries and plants. Fresh and dry, ideal base for a Gin Tonic.

Colorless eau-de-vie with a neutral taste. Best enjoyed chilled or in cocktails.

Irish cream liqueur. Creamy texture, taste of cocoa, cream, and whiskey. Best enjoyed on ice.

French peppermint liqueur, very fresh and sweet. Characteristic green color.

Sweet and tangy Italian lemon liqueur. Served very cold after a meal.

French white mint liqueur, fine and refreshing. Transparent and fragrant.

Very fragrant pear eau-de-vie. Captures the intense taste of ripe fruit.

Barrel-aged plum eau-de-vie, taking on an amber color and woody, fruity aromas.

Grape eau-de-vie from the Cognac region, with a distinctive maritime character. Complex and refined.

Norman apple (or pear) eau-de-vie. Aromas of cooked fruit and sweet spices.

Southwestern French grape eau-de-vie. Young, fruity, and lively.

Long-aged Armagnac (Extra Old). Very rich, complex, with notes of candied fruit and wood.

Aged Venezuelan rum, very smooth and round. Notes of caramel, vanilla, and dried fruits.

Rum from the Philippines, known for its great smoothness and distinct aromas of vanilla and orange.

Agricole rum infused with Creole spices. Exotic and warm flavors.

Dry and complex Venezuelan rum, aged using the solera method. Elegant and woody.

Premium Guatemalan rum aged at high altitude. Very smooth, syrupy, and complex.

Small glass of strong or mixed alcohol, to be drunk as a shot.

Classic espresso using a blend of Richard beans. Intense and aromatic.

Double shot of espresso in a large cup. For a stronger boost.

Espresso with hot milk and milk foam.

Selection of teas (black, green) or infusions (herbal) from Maison Richard. Served with hot water.

Hot drink made with cocoa and milk. Sweet and comforting.

Espresso topped with a thick and creamy milk foam.

Iced coffee, blended to be frothy and served cold. Refreshing in summer.

Sugary carbonated drinks.

The original classic cola. Fizzy and sweet.

Sugar-free cola.

French orange soda with orange pulp. Shake before drinking.

Flavored iced tea.

Natural French sparkling mineral water. Very fizzy.

Carbonated tonic water, slightly bitter (quinine).

Draft lemonade, fresh and sparkling.

Small bottle of still mineral water (25cl).

Glass of fruit juice.

Freshly squeezed orange juice on demand.

Freshly squeezed lemon juice served with water and sugar on the side.

Large bottle of still mineral water.

Large bottle of Italian sparkling mineral water.

Medium bottle of still mineral water.

Medium bottle of sparkling mineral water.

Addition of syrup (mint, grenadine, etc.) to your drink.

Light and thirst-quenching blonde beer on tap.

French wheat beer with notes of citrus and coriander. Cloudy and refreshing.

Parisian India Pale Ale. Bitter and aromatic with hoppy notes.

Round and fruity Belgian abbey beer, slightly spicy.

Unfiltered Belgian blonde beer, smooth with a slight bitterness and citrus notes.

Special beer of the moment or Picon Beer (beer mixed with an orange bitter).

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

Tequila-flavored beer. Sweet and festive taste.

Red fruit abbey beer. Sweet and fragrant.

Sparkling drink made from fermented apples. Fruity and dry taste.

Non-alcoholic version of the famous French blonde beer.

Assortment of cured meats and cheeses to share. Ideal for an aperitif.

Homemade breaded and fried chicken pieces. Crispy and flavorful.

Assortment of Mediterranean specialties (hummus, eggplant caviar, etc.) for snacking.

Portion of homemade fried potatoes.

Large grilled ham and cheese sandwich, cut into pieces for snacking.

Cubes of Gouda cheese flavored with truffle. A refined snack.