MIDI' NET - LEVALLOIS

A large plate of self-service salad from the bar. Choose a base, add as many ingredients as you wish (meats, vegetables, cheeses) and dress it. A fresh, healthy, and completely personalized meal.

A small version of the build-your-own salad. Ideal for a light hunger or a starter. Select your base and garnish it freely with fresh ingredients of the day.

Pasta served with a creamy salmon sauce. Rich and oceanic flavor. Enjoy hot, sprinkled with cheese if desired.

An Italian classic with a sauce of eggs, cheese, and bacon. Creamy, salty, and comforting. Eat immediately to enjoy the creaminess.

Pasta topped with a slow-cooked tomato sauce with minced meat. Savory and familiar taste. A hearty and traditional dish.

Vegetarian pasta with earthy notes of mushroom and truffle, enhanced by parmesan. Rich and fragrant. Ideal for lovers of forest flavors.

Pasta mixed with a green sauce of basil, garlic, pine nuts, and cheese. Fresh and aromatic. A light and fragrant option.

Simple pasta with a fresh tomato and basil sauce. Tangy and summery taste. A light and vegetarian dish.

Pasta served with a luxurious foie gras sauce. Intense, rich, and melting flavor. A gourmet dish for special occasions.

Creamy rice cooked with chicken, mushrooms, and flavored with truffle. Creamy texture and umami flavor. Eaten hot with a fork.

Fusion risotto with tikka spices and coconut milk. Mild, spicy, and creamy. An exotic variation of the Italian classic.

Fish and shrimp dish simmered in a curry sauce. Spicy, fragrant, and tender. Usually served with rice.

Shredded duck confit topped with gratinated mashed potatoes. Rich, savory, and comforting. A traditional French dish.

Complete semolina dish served with vegetables, chickpeas, and several meats (lamb, chicken, merguez). Spicy and very hearty. A feast of North African flavors.

Beef stew slow-cooked in red wine with carrots and onions. Beef cheek is a very tender and gelatinous meat. Rich and dark sauce.

Veal shank braised in white wine and tomato. The meat is tender and falls off the bone. Served with its creamy sauce.

Lamb stew with mild spices, slow-cooked, often with dried fruits (prunes, apricots). Melting meat and sweet and savory sauce.

Duck leg slow-cooked in its own fat, then roasted to make the skin crispy. Very tender and flavorful meat. A classic from the Southwest of France.

Mashed potatoes and salt cod (salted cod) emulsified with olive oil and garlic. Creamy texture and pronounced fish taste. Often oven-baked.

Airy dark chocolate mousse, eggs, and sugar. Light and foamy texture. An intense cocoa flavor.

Jellied Italian cream dessert, flavored with vanilla. Smooth and melting texture. Often served with a red fruit coulis.

Verrine with a tangy lemon cream and cinnamon Speculoos cookie crumbs. Fresh and crunchy contrast.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and energizing. A perfect balance between coffee and the sweetness of the cream.

Mix of fresh seasonal fruits cut into pieces. Naturally sweet and refreshing. The ideal light end to a meal.

Plain or fruit yogurt. Simple and fresh. Source of calcium and probiotics.

Cooked fruit purée (apple, pear, etc.). Sweet and easy to eat. A light and fruity dessert.

Fresh and creamy dairy product. Can be eaten plain, with sugar, or with a coulis. Very fresh and light.

Poached meringue whites floating on vanilla custard, drizzled with caramel. Airy and very sweet.

Round rice slowly cooked in sweetened and vanilla-infused milk. Creamy texture and tender grains. A comforting childhood dessert.

Small, moist individual cake, often with chocolate chips or fruit. Ideal to accompany a coffee.

Creamy zucchini soup with parmesan and hazelnut pieces. Mild with a crunchy touch. Served hot.

Creamy green soup with peas and fresh ricotta, flavored with basil. Sweet and spring-like flavor. A comforting starter.

Pumpkin velouté sweetened with coconut milk and enhanced with lemongrass. Sweet and savory taste with an exotic note. Perfect for warming up.

Blended soup made from various seasonal vegetables. Natural flavor and smooth texture. A healthy and classic choice.

Carrot soup with a touch of honey and the spiciness of ginger. Sweet, spicy, and colorful. Ideal in winter.

Classic sandwich with ham and cheese (usually emmental) and butter. Simple and effective. The quintessential quick lunch in France.

Sandwich filled with turkey breast, served with raw vegetables or sauce. Light poultry taste. A less fatty alternative to ham.

Sandwich with a filling reminiscent of chicken casserole or baked eggs. Probably filled with egg and creamy sauce. Savory and nourishing.

Smoked salmon sandwich, often with cream cheese and dill. Fresh and oceanic. A more refined option.

Sandwich with Spanish Serrano cured ham. Salty and refined flavor. Often accompanied by tomatoes or olive oil.

Seafood sandwich, such as tuna mayonnaise or shrimp. Fresh and filling. A lunch break classic.

Vegetarian sandwich, probably with goat cheese (warm or fresh) and salad. Distinctive and rustic taste. Ideal for cheese lovers.

100% vegetarian sandwich with grilled vegetables or raw vegetables. Fresh and crunchy. A light and healthy option.

Toasted hot sandwich filled with a mix of three melted cheeses. Crispy on the outside, gooey on the inside. Very indulgent.

The classic Italian panini with ham, tomato slices, and melted mozzarella. Hot and crispy. Simple and balanced flavors.

Bottle of still or sparkling mineral water. Refreshing and hydrating.

Alcoholic fermented beverage made from malt and hops. Fresh and sparkling. Check the available selection.

Sodas, fruit juices, or non-alcoholic sweet drinks. Carbonated or still. To be drunk very cold.

Creamy blended fruit drink, sometimes with yogurt or juice. Thick, vitamin-rich, and very fruity.

Espresso or Americano coffee. Strong and roasted aroma. The classic after-meal stimulant.

Selection of teas (black, green) or herbal infusions (verbena, mint). Hot and soothing. Served with hot water.