Le St Cyr

A classic Bordeaux red wine, balanced and structured. It has red fruit aromas and pairs well with meats.

A Rhône Valley red wine, often spicy and warm. Ideal for accompanying grilled meats or sauced dishes.

A dry and fruity rosé wine from Provence, with a pale color. Very refreshing, perfect for summer or as an aperitif.

A simple and light table red wine. Easily enjoyed during a daily meal.

A dry and crisp white wine, with notes of citrus and white flowers. Excellent with fish or light starters.

French cocktail made with cassis cream and Champagne. A sparkling and fruity drink, often served as an aperitif.

A variation of the traditional kir made with Sauvignon white wine and cassis cream. Fresh and slightly sweet.

Very popular anise-flavored aperitifs in France. They are usually enjoyed diluted with fresh water and ice.

Italian vermouth which can be red (sweet) or white (dry). Served chilled, sometimes with a slice of lemon or an olive.

Classic cocktail based on Campari, red vermouth, and sparkling water. A bitter and refreshing mix.

Fortified Portuguese wine, rich and sweet. Often enjoyed as an aperitif or with dessert.

A small shot of whisky. Spirit distilled from cereals.

Standard shot of whisky. Enjoyed neat, with ice, or a little water.

Standard shot of a recognized brand whisky, offering superior quality.

Standard shot of a premium brand whisky.

Renowned wine eau-de-vie from the Cognac region. Rich, complex, and amber, it is slowly savored as a digestif.

Eau-de-vie from the South-West of France, often more rustic and full-bodied than Cognac. A traditional digestif.

Colorless fruit eau-de-vie obtained by fermenting Williams pears. It offers an intense fresh fruit aroma.

Colorless and generally neutral spirit. Drunk chilled or mixed in cocktails.

Spirit flavored mainly with juniper berries. Essential base for many cocktails.

Eau-de-vie obtained from sugar cane. Can be white or amber, with sweet and exotic notes.

The world's most famous sparkling wine, a symbol of celebration. It is crisp, with fine bubbles and brioche or fruity notes.

Still natural mineral water served in a quarter bottle.

Sparkling natural mineral water, famous for its strong bubbles. Very refreshing.

French orange-flavored carbonated drink with orange pulp. Sweet and tangy taste.

Tonic carbonated drink, slightly bitter due to quinine. Popular on its own or mixed.

Natural sparkling mineral water, known for its mineral content and distinctive salty taste.

Sweet, fizzy lemon-flavored drink. Clear and bubbly.

Fruit juice served by the glass or in a small bottle. Ask for available flavors.

World-famous cola soda, served chilled.

Add a dash of syrup (mint, grenadine, lemon...) to your drink.

Choice of still (Vittel) or sparkling (San Pellegrino, Badoit) mineral waters in bottles.

An espresso with a tiny touch of hot milk or milk foam, giving it a hazelnut color.

The classic French espresso, short and strong, or its decaffeinated version.

Small creamy coffee with milk or small hot chocolate.

Large cup of coffee with milk or hot chocolate, ideal for breakfast or an afternoon snack.

Two shots of espresso for extra strength, or an Italian cappuccino with its milk foam.

Hot chocolate or coffee topped with a generous layer of whipped cream.

Various herbal teas or traditional mint tea.

Cup of plain hot milk.

Hot milk flavored with your choice of syrup (strawberry, vanilla, etc.).

An economical lunch menu including two courses. Choose between a starter and a main course, or a main course and a dessert, from a selection of brasserie classics.

Hollowed-out tomatoes stuffed with a mixture of tuna and mayonnaise. A fresh and simple starter.

Slices of tomatoes and mozzarella cheese, often seasoned with olive oil and basil.

Assortment of seasonal raw vegetables (grated carrots, cucumbers, tomatoes, etc.) served with vinaigrette.

Bistro classic: hard-boiled eggs cut in half and topped with mayonnaise.

Marinated fish fillets (herring), often served with oil-dressed potatoes and onions.

Rustic pork terrine, served cold with bread and gherkins.

Burgundy snails cooked in their shells with butter, garlic, and parsley.

Dozen snails in parsley butter, served hot.

Spicy sausages made from beef and lamb, grilled. Typical of North African cuisine.

Simple omelette, made with beaten eggs and pan-fried.

Omelette filled with cooked ham cubes.

Melting omelette filled with grated cheese (often emmental or gruyère).

The festive dish par excellence. Wheat semolina, fragrant vegetable broth, chickpeas, and a complete assortment of four meats: skewer, lamb, merguez, and chicken.

Couscous served with three types of grilled meats: beef skewer, lamb chop, and merguez.

Couscous with lamb chop, merguez, and chicken.

Couscous garnished with a lamb skewer and two spicy merguez.

Couscous served with roasted lamb shoulder (méchoui) and two merguez.

Couscous served with three grilled lamb chops.

Couscous served with four grilled merguez (spicy sausages).

Classic couscous with simmered chicken and two merguez.

Vegetarian couscous made with semolina and a rich vegetable broth (carrots, zucchini, turnips, etc.) and chickpeas.

Generous plate of grilled meats including a lamb chop, a lamb skewer, and merguez.

Thick and tender piece of beef (rumsteak) topped with a creamy pepper sauce.

Rumsteak steak grilled and seasoned with Provençal herbs.

Rumsteak served with Béarnaise sauce (a warm emulsion of butter, egg yolk, shallots, and tarragon).

Lamb roasted slowly on a spit or in the oven, tender and flavorful, served with a garnish.

Three grilled lamb chops. Tender meat on the bone.

Marinated lamb pieces grilled on a skewer.

Tender beef pieces grilled on a skewer.

Thin slice of grilled turkey. Lean and light meat.

Turkey escalope served with a cream and mushroom sauce, typical of Normandy.

Grilled minced beef steak topped with a fried egg.

Classic grilled beef steak.

Piece of roast chicken with golden, crispy skin.

Four red spicy sausages, grilled.

Extra portion of side vegetables.

A plate of golden and crispy fries.

Portion of soft-ripened cow's milk cheese with a bloomy rind, emblematic of Normandy.

Cooked pressed cheese, mild and fruity, recognizable by its holes.

Portion of goat cheese, with a characteristic taste.

Selection of several cheeses served with bread.

Slice of fruit tart prepared on-site (apples, apricots, etc., depending on the day).

Maghrebi pastry, often made with almonds, honey, and orange blossom water.

Egg custard topped with liquid caramel. Sweet and smooth dessert.

Ice cream cup composed of chocolate, strawberry, and vanilla flavors, garnished with almonds and whipped cream.

Three scoops of ice cream of your choice from the available flavors.

House specialty with pistachio, strawberry, vanilla ice cream, drizzled with mint syrup and garnished.

Island-flavored ice cream cup: vanilla ice cream, macerated raisins, and rum.

Gourmet chocolate-vanilla ice cream cup with chocolate sauce.

Classic dessert composed of peaches in syrup, vanilla ice cream and raspberry coulis (often), with almonds and whipped cream.

Banana cut in half surrounding scoops of vanilla and chocolate ice cream, with sauce and whipped cream.

Coffee (or chocolate) ice cream drizzled with cold coffee (or chocolate), topped with whipped cream.

Lime or yellow lemon sorbet drizzled with vodka. A digestive and refreshing dessert.

Vanilla ice cream ball with a meringue center, coated with praline or toasted almonds.

A scoop of ice cream in your chosen flavor.

Salad made with fresh vegetables and chicken pieces.

Classic mixed salad with cooked ham, cheese (often emmental) and vegetables.

Fresh salad with goat cheese, sometimes served warm on toast.

Nordic salad with slices of smoked salmon.

Hearty chef's salad with mixed vegetables, hard-boiled egg, potatoes, and ham.

Mediterranean-inspired salad with peppers and olives.

Large specialty from Nice with tuna, anchovies, hard-boiled eggs and sun-ripened vegetables (although the traditional recipe excludes potatoes, they are present here).