Treize 13 au Clubhouse: Paris Jean Bouin

A bagel bun filled with quality ham, aged Comté cheese, and crisp romaine lettuce leaves. A simple and tasty lunch classic.

A Basque-inspired bite on bread, topped with spicy chorizo and sweet marinated peppers (piquillos) with herbs. Savory and slightly spicy.

A small, soft brioche bun with sesame seeds, filled with an original surf-and-turf combination: the sweetness of chestnut and the salty taste of marinated anchovies.

A small, soft sandwich filled with tender rumsteak slices and a spinach preparation (Florentine style). Ideal for a light snack.

A selection of traditional French charcuterie (ham, salami, terrine) served on a board. Perfect for an aperitif to share.

An assortment of local cheeses at different stages of aging. Usually served with bread to discover the region's cheese terroirs.

A creamy and fresh dessert made with cream, flavored with pineapple. Silky texture and fruity taste.

A rich and creamy vegan dessert made with coconut. Sweet, exotic, and dairy-free.

A dark chocolate mignardise enhanced with a hint of Espelette pepper. The spice enhances the cocoa flavor without being too spicy.

A diamond-shaped traditional confection, revisited with a citrus note (mandarin). Melting texture made from almonds and candied fruits.

A soft-boiled egg with a runny yolk, served on mixed green salad with fresh mayonnaise. A simple and classic bistro starter.

A small fresh salad made with diced feta cheese, tomatoes, red onions, and lettuce, seasoned with a herb vinaigrette.

A toast with mashed or sliced avocado on toasted bread, garnished with Parmesan shavings and flavored oil. Creamy and crunchy.

A toast topped with marinated salmon (gravlax) and a crunchy cabbage and fennel salad. A fresh combination with Scandinavian flavors.

A ball of fresh Italian cheese with a creamy center (Burrata) served with thin slices of heirloom tomatoes. Seasoned with olive oil and balsamic vinegar.

A large, colorful, and healthy meal bowl, composed of a variety of raw and marinated vegetables, avocado, and nuts on a bed of salad. Served with a sesame dressing.

A sweet and savory composed salad with salty feta cheese and crunchy caramelized pecans. Fresh and light.

A twist on the famous Caesar salad with romaine lettuce, soft-boiled egg, croutons, and anchovy dressing. You choose your main topping (chicken, salmon, or avocado).

A gourmet salad with crispy pecan-breaded chicken. Served with raw vegetables and a sweet and savory honey-mustard vinaigrette.

Long, flat pasta served with creamy truffle-infused burrata. Garnished with caramelized walnuts for crunch and Parmesan cheese.

A generous plate of homemade marinated salmon, served as a main course with fries and a crunchy coleslaw salad.

The British classic: cod fillet fried in a crispy batter, served with fries and a creamy tartar sauce.

Raw minced beef, seasoned traditionally, topped with an egg yolk. Served fresh with fries and salad.

Pork meat (IGP) smoked and simmered in a homemade BBQ sauce, served with fries and salad. Tender and flavorful.

A dish combining pulled pork in barbecue sauce and crispy breaded chicken. Ideal for tasting both meat specialties.

Quality chicken fillet (Label Rouge) breaded with a crispy pecan crust. Served with a mild honey-mustard sauce.

A multi-layered sandwich on toasted bread. Available in a classic version with chicken and bacon, or a Nordic version with salmon and avocado.

A gourmet burger with a quality steak, served in a brioche bun with melted cheddar cheese sauce and raw vegetables.