NSI BRUNCH

A generous toast on artisan bread. It is topped with creamy fresh cheese, salmon, and avocado slices. Pomegranate and chives add a touch of freshness.

The classic brunch served on soft brioche bread. Two runny soft-boiled eggs rest on avocado puree, all topped with rich hollandaise sauce.

A colorful vegetarian option on artisan bread. Base of sweet beetroot hummus, topped with avocado, goat cheese, and a drizzle of olive oil.

An original sweet and savory dish with a waffle and crispy chicken. Served with avocado, a fried egg, and maple syrup to tie the flavors together.

A hearty dish inspired by the English breakfast. Three fluffy pancakes accompanied by fried eggs and maple syrup, with a choice of meat or fish.

Grilled sandwich with melting cheese. Blend of red cheddar and mozzarella with caramelized onions for a sweet and savory touch.

A composed salad highlighting regional flavors. Contains chestnuts and warm goat cheese toasts on a bed of raw vegetables.

Gourmet salad with crispy breaded chicken. Enhanced with parmesan shavings and croutons for added texture.

Fresh salad with southern flavors. Tuna, hard-boiled eggs, and olive tapenade toasts accompany the fresh vegetables.

An egg cooked to your preference, fried or soft-boiled.

Portion of fresh and creamy goat cheese.

Onions gently cooked until tender and sweet.

Portion of fresh avocado.

Salmon slices, ideal for complementing a dish.

Grilled bacon slices.

Breaded and crispy chicken pieces.

Choice of pancakes or waffle, topped with fresh red berries. Served with vanilla whipped cream and maple syrup.

Choice of pancakes or waffle, for those with a sweet tooth. Topped with salted butter caramel, banana pieces, and chocolate chips.

A very gourmet creation centered around hazelnut. Combines praline, salted butter caramel, and crunchy hazelnuts.

Inspired by the famous chocolate bar. Rich in hazelnut spread, sprinkled with roasted hazelnuts and topped with whipped cream.

The paradise for chocolate lovers. Mix of spread, milk chocolate, and hazelnuts, with a touch of whipped cream.

The brioche version of French toast, luxurious. Served warm with caramel, whipped cream, and crunchy hazelnuts.

A healthy and energizing bowl. Creamy Greek yogurt topped with crunchy homemade granola, peanut praline, and seasonal fruits.

Rich brioche bread pudding made with Ardèche chestnut cream. Served with a vanilla-flavored custard sauce.

Chocolate cake with a molten center. Accompanied by custard sauce to soften the intensity of the cocoa.

Classic Italian dessert. Layers of coffee-soaked biscuits and light mascarpone cream.

Creamy vanilla dessert with Bourbon vanilla. Topped with a thin layer of crunchy caramelized sugar.

Sweetened whipped cream.

Creamy salted butter caramel sauce.

A scoop of artisanal vanilla ice cream.

Selection of fresh seasonal fruits.

Portion of chocolate-hazelnut spread.

Crushed caramelized dried fruit pieces.

Whole hazelnuts coated in crunchy caramel.

Selection of the day's pastries available at the counter.

Classic black coffee, prepared short, tight, or long to your taste.

Decaffeinated coffee.

Two shots of espresso in a cup.

Espresso topped with a creamy milk foam.

Espresso with a drop of hot milk.

Large latte with plenty of hot milk.

Homemade hot chocolate, rich and creamy.

Hot chocolate topped with whipped cream.

Long coffee topped with whipped cream.

Selection of teas and herbal teas.

Ultra-gourmet version of hot chocolate. Enhanced with crunchy toppings and sweet sauces.

Milk topping.

Flavored syrup topping.

Whipped cream topping.

Caramel sauce topping.

Refreshing lemon drink prepared on-site.

Freshly squeezed orange juice.

Special drink creation that changes regularly.

Non-alcoholic cocktail with mint and lime.

Fruity variation of the mojito with strawberry.

Exotic variation of the mojito with passion fruit.

Creamy non-alcoholic cocktail with coconut and pineapple.

Artisanal organic lemonade available in several fruity flavors.

Bottle of natural mineral water.

Bottle of sparkling mineral water.