L'Office

An egg cooked at low temperature to achieve a set but tender white and a creamy yolk. Served here with mushrooms and a cheese sauce. Creamy texture and rich taste.

Small breaded and fried pork meatballs, crispy on the outside and melting on the inside. Served with barbecue sauce. To be eaten hot, often with fingers.

A French bistro classic of tender cooked leeks served cold with a vinaigrette. Here enhanced with hazelnuts and croutons for crunch. Mild and tangy taste.

A smooth and creamy soup made from blended winter vegetables. Sweet and slightly sweet thanks to the carrots, enhanced by a hint of warm spice. Served piping hot.

A gourmet salad inspired by the Savoyard dish. Hot-cold mix with potatoes, melted cheese, and cured meats. Very hearty and comforting.

A fresh and light salad based on quinoa and various vegetables. Rich in Mediterranean textures and flavors. Perfect for a healthy and balanced meal.

An Asian-inspired salad with crispy shrimp and crunchy raw vegetables. The fruit vinaigrette adds an exotic sweet and sour touch.

A cut of long-fibered beef, known for its flavor. Pan-seared, it is served rare or medium with a spicy pepper sauce.

Classic burger with a thick ground steak and melted cheese in a soft bun. Served with hot fries. Juicy and satisfying.

Vegetarian version of the burger replacing meat with a vegetable tian. Rich in flavor, served with cheese and fries.

Raw beef cut coarsely with a knife and seasoned (capers, onions, sauce). Fresh and tender, served with fries.

Breaded chicken cutlet stuffed with cheese and bacon. Crispy outside, melting inside. A rich and traditional dish.

Grilled or pan-fried salmon fillet, served with a herbaceous sauce. Accompanied by crunchy sautéed vegetables. Oily fish with tender flesh.

Veal ragout simmered in a creamy white sauce. Very tender meat, mild and milky flavor. Traditionally served with rice.

Long pasta served with an exotic sauce of coconut milk and mild curry. Fragrant and creamy vegetarian dish.

Hot sandwich au gratin in the oven with ham and Brie cheese. Crispy bread and melted cheese. Served with fries and salad.

White fish fillet fried in a crispy batter. Served with fries and a herb mayonnaise sauce.

Large piece of marbled and juicy beef. Served grilled with a rich butter and tarragon sauce. For red meat lovers.

Complete meal formula for children including a main course, a side dish, and a drink.

Crispy fried potato sticks.

Various vegetables quickly stir-fried in a wok to remain crisp.

Potatoes mashed with milk and butter. Smooth and comforting texture.

Small new potatoes roasted whole with the skin.

Rice cooked with onions in broth. Loose and fragrant grains.

Mix of young salad leaves, tender and light.

A large cookie served warm and half-baked in a small dish, topped with a scoop of ice cream. Delicious hot-cold contrast.

Caramelized apple tart baked upside down with a crispy crust. Served warm, melting, and sweet.

Crunchy mix of cereals, nuts, and dried fruits sweetened with maple syrup.

Portion of aged French cheese. Usually served with bread.

Cream cheese cake on a biscuit base. Dense and creamy texture, served here with a fruity touch.

Rich chocolate cake with a molten center. Served warm with vanilla custard sauce.

An espresso served with an assortment of mini-desserts. Ideal for tasting a bit of everything.

A hot tea or hot chocolate served with an assortment of mini-desserts.

Thin, soft wheat crepes served warm, simply sprinkled with sugar.

Crepes filled with chocolate and hazelnut spread. Very popular and sweet.

Crepes topped with liquid chocolate sauce.

Crepes filled with smooth caramel with a hint of salt. A gourmet Breton specialty.

Crepes drizzled with orange liqueur and flambéed at the time of serving. Alcoholic and fragrant flavor.

Sweet and light whipped cream added as a side.

One scoop of artisanal ice cream or sorbet, choice of flavor. Served in a cup.

Two scoops of artisanal ice cream or sorbet, choice of flavors. Served in a cup.

Three scoops of artisanal ice cream or sorbet, choice of flavors. Served in a cup.

Short and strong espresso, rich in aromas.

An espresso with a drop of hot milk or milk foam.

Decaffeinated coffee, taste similar to espresso.

An espresso diluted with hot water for a longer, less strong coffee.

Two shots of espresso in a large cup. Strong and energizing.

Large latte with creamy milk foam.

Hot drink made of cocoa and milk, sweet and comforting.

Black coffee topped with a generous layer of whipped cream.

Hot chocolate topped with a generous layer of whipped cream.

Espresso with hot milk and lots of milk foam, sprinkled with cocoa.

Glass of plain hot milk.

Selection of quality teas (black, green, flavored).

Herbal tea without theine (verbena, chamomile, etc.).

Red wine heated with spices (cinnamon, cloves) and sugar. Traditional winter drink.

Hot drink made of rum, hot water, honey, and lemon.

Hot cocktail made of coffee, Irish whiskey, sugar, and fresh cream on top.

Sparkling cola soda, classic or sugar-free version.

Carbonated and slightly bitter tonic water.

French orange-flavored carbonated drink with orange pulp.

Small bottle of still mineral water.

Naturally very fizzy mineral water.

Sweetened lemon-flavored carbonated drink.

Lemonade mixed with a syrup of your choice (mint, grenadine, etc.).

Infused and cooled tea, prepared on-site. Refreshing and low in sugar.

Iced coffee blended to be frothy and cold.

Glass of plain cold milk.

Non-alcoholic ginger-flavored carbonated drink, spicy and tangy taste.

Creamy drink made from blended milk and ice cream. Choice of flavor.

Assorted fruit juices served by the glass.

Freshly squeezed citrus juice made to order. Vitamin-rich and authentic taste.

Fresh fruit and vegetable juices blended with spices (ginger, turmeric) for an energizing effect.

Large bottle of still or lightly sparkling mineral water.