les deux parisiens

A generous assortment including savory items (cured meats, cheese, eggs) and sweet items (pastries, jam, fruit). Served with water, a hot drink, and a fresh fruit juice. Ideal for a complete late-morning meal.

Classic bistro starter consisting of hard-boiled eggs whose yolk has been mixed with mayonnaise and herbs, then replaced in the white. Creamy texture and mild flavor.

Thin slices of wood-smoked salmon, served cold. Tender flesh with a characteristic smoky flavor. Usually accompanied by toast and lemon.

Fresh salad featuring a ball of fresh, stretched Italian cheese with a creamy center. Served with tomatoes and olive oil.

Half avocado filled with pink shrimp, often served with a cocktail sauce (creamy tomato sauce). A mix of smooth and firm textures.

Thick, lean, and tender beef cut, grilled to your desired doneness. Pronounced meat flavor, served hot.

Marbled and juicy beef cut, grilled. Appreciated for its fat which melts during cooking and provides a lot of flavor.

Thin pan-fried veal slice, served with a creamy mushroom sauce (Normande Sauce). Tender white meat and creamy sauce.

Fresh fish selected according to market availability. Preparation varies according to the chef's inspiration.

Fatty duck breast fillet, served pink or rare. The skin is grilled to be crispy. Rich and intense flavor.

Piece of meat from the bottom of the lamb leg, slow-cooked until confit and very tender. The meat easily detaches from the bone.

Large bone-in ribeye steak, seared on a hot plate (plancha). Ideal for lovers of generous and flavorful red meat.

Traditional Maghreb dish based on steamed wheat semolina, served with a rich broth of various vegetables (carrots, zucchini, turnips, chickpeas).

Couscous semolina and vegetables served with merguez, spicy red sausages made from beef and lamb.

Couscous semolina and vegetables served with tender and flavorful cooked chicken pieces.

Couscous semolina and vegetables served with tender, slow-cooked beef pieces.

The most complete version, served with an assortment of three different meats (usually chicken, merguez, and beef or lamb).

Individual chocolate cake baked so that the center remains molten and warm. Intense chocolate flavor.

Dessert consisting of a rich vanilla cream, covered with a thin layer of hard, crunchy caramelized sugar.

Sweet tart prepared with seasonal fruits or ingredients.

Refreshing Cuban cocktail based on white rum, fresh mint, lime, and sparkling water. Balanced taste between sweet, sour, and minty.

Simple and bitter mix of gin and tonic water, served with lemon. Very refreshing.

Cocktail based on vodka and ginger beer (spicy ginger soda). Piquant and lemony flavor.

A twist on the classic Italian spritz using Martini Fiero for a blood orange citrus touch, mixed with sparkling wine.

Vibrant orange Italian aperitif, sweet-bitter, mixing Aperol liqueur, prosecco, and sparkling water.

A twist on the Mojito where rum is replaced by vodka, keeping the freshness of mint and lime.

Classic Mexican cocktail with tequila and orange liqueur, served with a salted rim. Sour and strong taste.

Blue-colored cocktail (thanks to curaçao) with fruity apple and pineapple flavors.

Brazilian cocktail based on cachaça (sugarcane spirit), crushed lime, and sugar. Strong and refreshing.

Shot of herbal liqueur (Jägermeister) mixed with an energy drink.

Colorful cocktail reminiscent of a sunrise, mixing tequila, orange juice, and grenadine syrup.

Very fruity and sweet cocktail based on vodka, peach, and red and exotic fruit juices.

Fruity twist on the Mojito incorporating cassis liqueur for a red berry taste.

Exotic punch mixing rum, coconut flavors, and citrus. Sweet and tropical.

Very fresh, herbaceous, and floral cocktail, combining elderflower liqueur (St Germain), gin, and cucumber.

Popular cocktail with passion fruit and vanilla flavors, based on vodka. Sweet and tangy.

Classic whisky cocktail balanced by the acidity of lemon and a touch of bitterness.

A twist on the Moscow Mule using premium vodka (Grey Goose). Fresh and spicy.

Energizing and rich cocktail combining vodka, strong coffee, and coffee liqueur. Creamy and caffeinated.

Classic Italian bitter and dry cocktail, mixing equal parts gin, red vermouth, and Campari (or bitters).

A twist on the Mule using gin instead of vodka. The juniper pairs well with ginger.

Fruity gin tonic using a gin infused with red berries.

Floral and delicate Spritz, where the bitter alcohol is replaced by elderflower liqueur.

A twist on the Mule using aged rum, bringing woody and caramelized notes.

Creamy tropical cocktail mixing rum, pineapple, and coconut. Smooth texture.

Complex and powerful tiki cocktail based on rum, flavored with almond (orgeat) and citrus.

Fresh cocktail with vodka and basil, lengthened with lemonade.

Spritz with a candied lemon flavor, using Italian lemon liqueur (Limoncello).

Elegant and sparkling signature cocktail, blending premium vodka and elderflower liqueur.

Non-alcoholic version of the Moscow Mule, using a non-alcoholic floral aperitif. Spicy and fresh.

Alcohol-free version of the Spritz, offering a pleasant bitterness and citrus notes.