Les Indécises

Hard-boiled eggs served with creamy mayonnaise, accompanied by potatoes and a crunchy crumble. A bistro classic.

Grated celeriac seasoned with remoulade sauce (mustard mayonnaise). Fresh, crunchy, and slightly tangy.

Tender cooked leeks served cold with vinaigrette. A simple and traditional vegetable starter.

Raw salmon marinated in salt and sugar, served with a creamy butter mousse. Melts in your mouth.

Duck pâté with green peppercorns. Flavorful, for spreading on bread.

Fresh Italian cheese with a creamy center, served with heirloom tomatoes and basil sauce.

Romaine lettuce with creamy Caesar dressing, parmesan, croutons, and often chicken. Crunchy and indulgent.

Hot ham and Comté cheese sandwich, oven-baked. Served with fries and salad.

Burger with a generous beef patty and melted cheese. Served with fries.

Raw beef cut by hand and seasoned. Served with straw potatoes (very thin fries).

Tender roasted veal, served with melting potatoes and mushrooms. Topped with thyme jus.

Beef slow-cooked with carrots, served with mashed potatoes. A comforting family dish.

Coquillettes pasta with ham, truffle-infused cream, and Comté cheese. A rich and comforting dish.

Slice of brioche dipped and pan-fried, served warm with caramel and vanilla ice cream.

Poached meringue served on vanilla crème anglaise, with toasted almonds.

Creamy dessert made from rice cooked in sweetened and vanilla-infused milk.

Fried dough sticks, served with chocolate sauce or spread.

An espresso coffee served with a selection of several mini-desserts.

Tasting plate of three aged cheeses.

Lunch formula allowing you to choose two dishes from the selection.

Complete lunch formula with starter, main course, and dessert.

Main course adapted for children.

Classic burger with cheese. Usually served with fries.

Chicken burger (breaded or grilled), served with fries and salad.

Raw beef, traditionally seasoned and minced. Served with straw potatoes (very thin fries).

Tender and flavorful beef cut, served with creamy polenta.

Traditional red wine braised beef dish, served with pasta.

Mixed salad with tempura chicken, parmesan, anchovies and Caesar dressing.

Fish of the day, served with melting leeks and a beurre blanc sauce.

Raw salmon diced and seasoned with Asian flavors (soy, sesame).

Breaded and fried rice balls, filled with mushrooms.

Hokkaido pumpkin gnocchi served with a red pesto and parmesan.

Reimagined egg mayonnaise with red cabbage and crumble.

Tender braised beef cheek terrine served with chickpea purée.

Oven-roasted carrots served with a pesto made from their greens.

Sautéed mushrooms with garlic and parsley, served on toast.

Butternut squash velouté flavored with orange, with a touch of vanilla cream.

Bagel bread filled with smoked salmon, cream cheese, dill, and pickles.

Fresh Italian cheesecake on a biscuit base, with coffee and tonka bean flavors.

Moist cake soaked in rum syrup, served with pistachio cream and morello cherries.

Tartlet filled with a rich and creamy chocolate ganache.

Creamy rice pudding with salted butter caramel and peanuts.

Espresso coffee accompanied by several small desserts of the day.

Creamy spread with fish roe and sea urchin. Intense marine flavor.

Whole or sliced dry sausage, ideal for sharing.

Assortment of fine cured meats or assorted cheeses on a board.

Large board combining charcuterie and cheeses.

Portion of crispy fried potatoes.