Restaurant et Bar du Lycée

Assortment of various cheeses, from mild to strong. Creamy or firm texture depending on the pieces. To share convivially with bread.

Selection of charcuterie such as salami, cured ham, and pâtés. Salty and smoky flavors. Ideal for an aperitif.

Combination of cheeses and charcuterie on the same board. Offers a variety of textures and flavors. Perfect for those who want to try everything.

Portion of golden and crispy fried potatoes. Salty and hot. For snacking or as a side dish.

Plate of crispy fries and spicy merguez sausages. Zesty flavor and juicy texture. A simple and satisfying dish.

Large bone-in beef cut, grilled to your liking. Marbled, tender, and very flavorful meat. Generously served for one person.

Grilled beef cut from the back of the animal. Firm yet tender texture with intense flavor. A classic for meat lovers.

Thick, lean cut of beef. Short-fibered, very flavorful meat. Usually enjoyed rare.

Traditional French sausage made from pork offal. Very pronounced and characteristic taste. The 5A label guarantees superior quality.

Burger with ground beef patty, melted cheese, and soft bun. Rich and flavorful. Served with homemade fries.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and tender. A traditional brasserie dish.

Slow-roasted lamb, very tender and confit meat. Rich in spice and grilled flavors. A generous dish.

Wheat semolina served with an assortment of vegetables simmered in a spiced broth. Light and fragrant. No meat.

Couscous served with spicy merguez sausages. Mix of semolina, vegetables, and the spicy flavor of the meat. Classic and popular.

Couscous with tender chicken pieces. Mild flavor of poultry mixed with vegetable broth.

Couscous served with slow-cooked beef. Rich and hearty, with semolina and vegetables.

Couscous garnished with grilled meat skewers. Adds a smoky flavor to the semolina and vegetable dish.

Mixed couscous with three meats: beef, chicken, and merguez. Offers a variety of flavors and textures in one dish.

Couscous served with roasted lamb (mechoui). Tender and confit meat accompanying the semolina and vegetables.

The most complete version of couscous with beef, chicken, skewer, and merguez. A royal feast for hearty appetites.

Airy dark chocolate mousse. Light and foamy texture, rich cocoa taste. Served chilled.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Delicious contrast between hot/crunchy and cold/creamy.

Slice of pie prepared according to the inspiration of the day, often with fruit. Crispy crust and flavorful filling.

Rhône Valley red wine. Often fruity and spicy, with body. Pairs well with meats.

Classic Bordeaux red wine. Tannic and structured. Ideal with red meats.

Beaujolais red wine. Light, fruity, and easy to drink.

Chilean red wine, Merlot grape. Round and smooth with ripe fruit notes.

Prestigious Saint-Émilion red wine. Rich, complex, and elegant. A great classic.

Moroccan red wine. Often full-bodied and sunny. Pairs well with couscous.

French cocktail made with white wine and cassis cream. Sweet and fruity. A classic to whet the appetite.

Variation of Kir using champagne or sparkling wine instead of white wine. Bubbly and festive.

Typical anise-flavored drink from the South of France. Mixes with fresh water. Refreshing licorice taste.

Selection of traditional sweet or bitter spirits. Served on ice or neat.

Cocktail based on Campari, red vermouth, and soda. Bitter and refreshing.

Orange Italian cocktail based on Prosecco, bitters (Aperol type), and sparkling water. Bubbly and slightly bitter.

Spanish drink made from red wine and macerated fruits. Sweet, fruity, and served very cold.

Lager blonde beer. Light, golden, and thirst-quenching.

French artisanal blonde beer. Cereal aromas and light bitterness.

Very aromatic India Pale Ale. Citrus notes and pronounced bitterness typical of the style.

Belgian abbey beer. Malty body, roundness, and spicy/fruity notes.

Cloudy white beer. Citrus and coriander notes. Very refreshing.

Selection of classic sweet or fizzy drinks or iced teas.

Freshly squeezed orange or lemon juice. Vitamin-rich and natural taste.

Bottle of still or sparkling mineral water.

Large bottle of mineral water to share.

Classic espresso. Strong and aromatic.

Large coffee with hot milk (café au lait).

Hot tea with fresh mint or herbal infusion.

Aged French grape brandy. Complex aromas of wood and dried fruits. Digestif.

Calvados, Norman apple brandy. Fruity and powerful taste.

Aged rum from the Philippines. Very smooth, vanilla and caramelized.

Rich and smooth Venezuelan rum. Notes of caramel and sweet spices.

Standard blended Scotch whisky. Balanced taste.

Johnnie Walker blended whisky. Smoky and spicy notes.

American whiskey from Tennessee. Notes of vanilla, caramel, and burnt wood.

Japanese whisky. Often delicate, floral, and complex.

Cardhu, Single Malt Scotch Whisky. Smooth, honeyed, and fruity.

Baileys, Irish cream and whiskey liqueur. Creamy and sweet.

Green peppermint liqueur. Very fresh and sweet. Digestif.

Italian almond liqueur. Characteristic bittersweet taste.