Tabac de la Porte d'Orleans

A classic espresso or its decaffeinated version. Rich in aroma with a fine golden foam on top. Usually drunk black, with or without sugar.

Espresso variations: 'Noisette' with a drop of milk, or 'Allongé' diluted with hot water. Smoother or less intense than pure espresso.

Two shots of espresso served in a large cup. Strong and stimulating. Ideal for an energetic start.

Infusion of tea leaves with various flavors. Served hot. A soothing and aromatic drink.

Creamy latte. Balanced mix of espresso and hot foamed milk. Smooth and comforting.

Hot drink made with cocoa and milk. Sweet, rich, and creamy. A comforting indulgence.

Espresso topped with a thick layer of milk foam. Airy texture and balanced taste. Often sprinkled with cocoa.

Steamed hot milk. Simple, smooth, and soothing. Perfect for warming up.

Iconic American cola-flavored soda. Bubbly and sweet. Served chilled, often with a slice of lemon.

French carbonated drink made from orange juice and pulp. Fruity and slightly tangy taste. Shake before drinking.

Iced tea flavored with fruits. Refreshing and sweet. Served cold.

Sparkling tonic water with a hint of bitterness (quinine). Bubbly and thirst-quenching. Can be drunk on its own or in a cocktail.

French sparkling natural mineral water. Intense bubbles and neutral taste. Very refreshing.

Cold drink based on coffee or chocolate, shaken with ice. Frothy and fresh texture. Perfect for summer.

Bottled fruit juices. Intense and sweet fruity flavors. Served chilled.

Popular French drink made with sparkling lemonade and flavored syrup. Sweet, colorful, and bubbly. Very popular with children and for refreshment.

Still mineral water (Vittel) or sweet sparkling lemonade in a bottle. Simple and thirst-quenching.

Fermented ginger soft drink. Spicy and pungent flavor. Non-alcoholic, often used in cocktails.

Sparkling lemonade served on tap or still mineral water by the glass. Refreshing and classic.

Light French blonde beer (Kronenbourg), amber beer (Mephisto), or a mix of beer and lemonade (Panaché). Served cold on tap.

Beer-based cocktails: Monaco (beer, lemonade, grenadine syrup) or Tango (beer, grenadine syrup). Smooth, sweet, and colorful.

French premium blonde beer. Citrus notes and light bitterness. A refreshing tasting beer.

Traditional mix from Northern and Eastern France: blonde beer with Picon (bitter orange liqueur). Unique, sweet-bitter taste.

Belgian abbey beer. Rich, malty, and fruity taste with spice notes. Full-bodied and flavorful.

Corsican IPA beer. Pronounced bitterness and floral or citrus aromas. Strong and refreshing character.

Portuguese lager beer. Golden color, malty and balanced taste. Very popular and easy to drink.

World-renowned Dutch lager beer. Fresh, slightly bitter, and sparkling taste.

Character beers: Leffe (abbey blonde, smooth and fruity) or Pelforth Brune (dark beer with notes of caramel and roasted malt).

Light blonde beers. Desperados is flavored with tequila, Corona is a Mexican lager often served with a lime wedge.

Unfiltered wheat beer. Cloudy appearance, light taste with notes of citrus and spices (coriander). Very thirst-quenching.

Iconic French pastry shaped like a crescent moon. Pure butter puff pastry, crispy on the outside and soft on the inside.

Rectangular puff pastry filled with two bars of dark chocolate. A breakfast or snack classic.

Slice of fresh or toasted baguette, served with butter and jam. The traditional French breakfast.

Typical aniseed liqueur from the South of France. Intense licorice and anise flavor. Best enjoyed diluted with plenty of fresh water and ice cubes.

Selection of classic aperitifs: vermouths, cream liqueurs, or bitters. Served on ice or neat to whet the appetite.

White spirits or orange liqueur. Can be consumed neat (shots) or with mixers.

Scottish whiskies (Blended Scotch). Woody and malty taste. Classics for an aperitif or digestif.

Premium brown spirits: Tennessee Whiskey, aged Scotch, or French wine eau-de-vie. Rich and complex.

Traditional digestifs: Norman apple eau-de-vie (Calvados) or aged rum. Warm and fragrant.

Peppermint liqueurs. Get 27 is sweeter, Get 31 is stronger. Very refreshing, ideal after a meal.

Mexican agave spirit. Vegetal and peppery taste. Often drunk as a shot with salt and lime.

Venetian cocktail based on prosecco, Aperol, and sparkling water. Bitter, sweet, and bubbly. Served with an orange slice.

A variation of the Spritz using Campari instead of Aperol. More bitter and with a more intense red color.

Mix of rum, cola, and lime. Smooth and refreshing.

Spicy cocktail mixing dark rum and ginger beer. Pronounced and pungent flavor.

Timeless classic combining gin and tonic water. Fresh, dry, and slightly bitter.

Light cocktail mixing Martini Bianco (sweet vermouth) and tonic. Aromatic and low in alcohol.

Vodka, ginger beer, and lime. Traditionally served in a copper mug. Fresh and spicy.

Colorful cocktail based on tequila, orange juice, and grenadine syrup. The gradient effect resembles a sunrise. Fruity and sweet.

Simple cocktail made with vodka and orange juice. Easy to drink and fruity.

Popular mix of whisky and cola. Smooth and caffeinated.

Classic French sandwich. Crusty baguette filled with cooked ham and butter. Simple and tasty.

Vegetarian sandwich with slices of cheese (usually emmental or camembert) in a baguette.

Also known as 'Ham and Cheese'. Combines ham and cheese in a buttered baguette. The lunch favorite.

Hot sandwich made with white bread, ham, and cheese, often gratinated. Melty and crispy.

Assortment of dried or smoked meats (salami, cured ham, terrine) served on a wooden board. For sharing.

Selection of various French cheeses (hard, soft) served with bread. Ideal for accompanying wine.

Combination of charcuterie and cheeses on the same board. The best of both worlds for an aperitif.

Addition of a dash of flavored syrup (mint, grenadine, etc.) to your drink.

A slice of fresh lemon to add acidity to your drink.

Supplement of Picon liqueur (orange bitter) to add to beer.

Small pot of cold or hot milk served separately to enhance coffee or tea.