Le Progrès

A smoky and spicy cocktail based on mezcal and cinnamon whisky liqueur (Jack Fire). The acidity of lime and the sweetness of honey balance everything. To be enjoyed chilled.

Classic Brazilian cocktail revisited with honey. Made with cachaça (sugarcane spirit), muddled lime, and crushed ice. Fresh, tangy, and slightly sweet.

Refreshing long drink traditionally served in a copper mug. Mix of vodka, spicy ginger beer, and lime juice.

Elegant pink cocktail. Mix of vodka, orange liqueur, cranberry juice, and lime. Fruity and tangy taste.

Sour-style cocktail with a creamy texture from egg white. Choose your base spirit (Armagnac, smoky Mezcal, or sweet Amaretto), mixed with lemon and angostura.

Smoky variation of the classic Margarita. Artisanal mezcal, orange liqueur, and lime. Intense, smoky, and tangy flavor.

A strong and spirit-forward classic cocktail. Brown spirit mixed with sugar and aromatic bitters, served over ice with an orange twist.

Energizing cold coffee cocktail. Vodka, coffee liqueur, and fresh espresso, shaken to create a creamy foam on top.

Variation of the Moscow Mule, replacing vodka with gin. The herbaceous taste of gin pairs perfectly with spicy ginger.

Artisanal French gin served with premium tonic and a cucumber slice for freshness. Bitter, sparkling, and refreshing.

The dish of the day, prepared with fresh market ingredients. See the blackboard for details.

Whole Camembert cheese baked until melted, drizzled with honey and flavored with thyme. Served with toasted bread for dipping.

Classic French: Burgundy snails served in their shells with garlic-parsley butter. Rich and flavorful.

Caramelized onion soup, served hot with toasted bread and melted cheese gratinated on top. A typical comforting dish.

Hard-boiled eggs with the yolk mixed with mayonnaise and spices, garnished with spicy chorizo.

Upside-down tart with caramelized tomatoes, served with stracciatella (creamy center of burrata).

Grilled octopus tentacle, tender inside and crispy outside, served with eggplant purée and pepper sauce.

Fresh Italian cheese ball with a creamy center, served with cherry tomatoes and basil pesto.

Roasted cauliflower with mild spices, served with a yogurt and fresh herb sauce for freshness.

Dish of the day changes daily. See the blackboard.

Linguine pasta served with octopus in a spicy tomato sauce (arrabbiata) and toasted pine nuts.

Salmon seared on the outside, raw on the inside, marinated in soy and ginger. Served with seasonal vegetables.

Oven-baked eggplant with tomato sauce, gratinated with ricotta and parmesan. Served with arugula.

Minced raw beef seasoned (capers, onions, spices), served fresh with homemade fries and a green salad.

A large piece of beef ribeye (350-400g), tender and marbled. Served with pepper sauce, fries, and salad.

Gourmet burger with artisanal bun, smoked bacon, cheddar cheese, and pickled onions. Served with homemade fries.

Crispy fried chicken burger, topped with spicy mayonnaise and guacamole. Served with fries.

Lamb shank slow-cooked, served with its rosemary jus and mashed potatoes with spring onions.

Raw tuna cut into cubes, seasoned with exotic flavors (lime, coconut milk, coriander). Fresh and light.

Hot sandwich gratinated with white ham and Cantal cheese, enhanced with truffle cream.

Large vegetarian mixed salad with grains (quinoa, bulgur), crunchy vegetables, poached egg, and yogurt dressing.

Classic romaine salad with breaded chicken, croutons, parmesan, and creamy Caesar dressing.

Sweet and savory salad with crispy breaded feta, green apples, and walnuts. Dressed with honey and lemon.

Dessert of the moment. See the blackboard.

Rich vanilla cream dessert with a layer of crunchy caramelized sugar on top.

Soft brioche French toast, served warm with salted butter caramel and a scoop of vanilla ice cream.

Creamy cheesecake flavored with lemon and basil for an original and fresh touch.

Light and airy chocolate mousse, rich in cocoa.

Molded cake surrounded by ladyfingers and filled with seasonal fruit cream.

Coffee or tea served with a selection of petits fours (small pastries).

Classic thin crepe with butter and sugar.

Thin crepe filled with chocolate-hazelnut spread.

Thin crepe drizzled with salted butter caramel sauce.

Crepe flavored with Grand Marnier orange liqueur, often flambéed.

Artisanal ice creams and sorbets. Choose your flavors from the selection (Vanilla, Chocolate, Peach, Strawberry, Lemon & Basil).

Classic aperitif made with Campari, red vermouth, and soda water. Bitter and refreshing.

Iconic Italian cocktail: Gin, Red Vermouth, and Campari in equal parts. Strong, bitter, and aromatic.

Typically French aniseed liqueur. Drunk diluted with fresh water. Licorice taste.

Selection of traditional French aperitifs. Kir is white wine with cassis cream; Porto is a fortified wine; Suze and Salers are gentian bitters.

Bright red Italian bitter, served dry or on ice. Herbal and orange peel taste.

Italian vermouth, available in red (sweet) or white (drier).

The classic spritz: Aperol (orange bitter), Prosecco, and sparkling water. Bright orange, slightly bitter, and sparkling.

A more bitter and robust version of the Spritz, using Campari instead of Aperol.

Fruity Spritz based on French blackcurrant liqueur.

Fresh and lemony Spritz based on Italian lemon liqueur.

Floral and elegant Spritz based on French elderflower liqueur.

Top brand Champagne. Fine bubbles, elegant and festive.

Simple cocktail made with champagne and fresh orange juice.

Homemade iced tea, flavored with lemon or peach. Thirst-quenching.

Whipped cream topping

Chocolate milkshake.

Coffee milkshake.

Supplement for plant-based milk.

Hot ham and cheese sandwich, served with a salad. Sharing size.

Crispy fried chicken pieces, served with a spicy mayonnaise.