Vaudeville

A seafood platter featuring a selection of oysters (Saint-Vaast and Brittany), pink shrimp, and whelks. A classic introduction to French seafood towers. Served chilled with lemon and condiments.

A tasting assortment of oysters from three different regions, allowing you to compare flavors and textures. Includes Saint-Vaast, Brittany, and Fines de Claire oysters. Fresh, briny, and served on ice.

A varied seafood plate combining fresh oysters from multiple regions with raw fish tartares (sea bass and Scottish salmon). Offers a mix of textures from the creamy tartare to the crisp oysters.

A luxurious shellfish platter featuring half a lobster, half a crab (tourteau), langoustines, shrimp, and whelks. A grand selection of crustaceans served cold.

The signature seafood tower including a wide variety of oysters, lobster, crab, langoustines, pink and grey shrimp, and whelks. The ultimate sharing platter for seafood lovers.

Brittany 'Hollow' oysters, known for their iodized, oceanic flavor and firm flesh. A classic French oyster choice.

Oysters from Normandy with a nutty flavor and firm texture. Renowned for their quality and specific terroir.

Finished in clear clay ponds (claires), these oysters have a balanced taste, less salty than open-sea oysters, with a delicate flesh.

Prestigious oysters often called the 'Rolls-Royce' of oysters. They are plump, chewy, and have a distinct sweet and nutty aftertaste.

Sea whelks (sea snails) cooked in broth. They have a firm, chewy texture and a mild sea flavor. Traditionally eaten by pulling the meat out with a pin and dipping in mayonnaise.

Small grey shrimp, very tiny and flavorful. They are often eaten whole or peeled and have a concentrated salty taste.

Standard cooked pink shrimp served cold. Sweet and firm meat, best enjoyed with mayonnaise or bread and butter.

Half a brown crab served cold. The meat is sweet and white, found in the claws and body. Served with lemon and homemade mayonnaise.

Whole brown crab served cold. Requires some work to crack and extract the meat, which is part of the experience. Served with lemon and mayonnaise.

Dublin Bay prawns (Norway lobsters) served cold. They look like small lobsters and have delicate, sweet white meat.

Half a cold Canadian lobster. The meat is firm and slightly sweet. Served with mayonnaise for dipping.

Whole cold Canadian lobster. A luxurious dish with substantial meat in the tail and claws.

Creamy soup made from Paris button mushrooms. Smooth texture with deep earthy mushroom flavor. A comforting starter.

Tiny pasta pockets filled with cheese and herbs, a specialty of the Dauphiné region. Served here in a rich Parmesan cream sauce with chives.

A classic French bistro salad of julienned celery root (celeriac) tossed in a creamy mustard mayonnaise dressing. Crunchy and tangy.

Traditional French onion soup topped with toasted bread and melted Comté cheese. The broth is savory and sweet from caramelized onions.

Large Burgundy snails cooked in garlic and parsley butter. Served in their shells. A quintessential French delicacy with an earthy taste and chewy texture.

Razor clams grilled with persillade (a mix of garlic, herbs, and oil). They have a long shell and firm, sweet meat.

Poached eggs served in a rich red wine sauce (Meurette) with mushrooms and smoked bacon lardons. A savory and hearty Burgundian dish.

Duck pâté baked inside a pastry crust (pie), containing mushrooms and pistachios. Served chilled, often with pickles.

Shrimp cocktail served with avocado. A retro classic featuring cold shrimp and creamy cocktail sauce.

Raw sea bass diced and seasoned with lime. A fresh, light appetizer with a citrusy kick.

Semi-cooked French duck foie gras seasoned with Sarawak pepper. Rich, buttery, and smooth, served with fruit chutney to balance the richness.

A premium grilled ham and cheese sandwich using high-quality ham. Topped with melted cheese and served with salad and fries.

Similar to the Croque Monsieur but topped with a fried egg (resembling a lady's hat). Served with salad and fries.

A main course portion of the tiny cheese-filled pasta pockets in Parmesan cream sauce.

Caesar salad with French chicken breast, romaine lettuce, Parmesan shavings, and creamy Caesar dressing.

Small elbow pasta served in a luxurious sauce of Parmesan and summer truffle mushroom cream. Comfort food with an upscale twist.

Monday Special: Flank steak cooked with shallots. A flavorful, loose-textured cut of beef, best served medium-rare. Comes with fries.

Tuesday Special: A high-quality artisanal sausage (knife-cut meat) from Maison Brosset. Served with buttery mashed potatoes.

Wednesday Special: AAAAA-certified tripe sausage. Known for its distinct, pungent aroma and texture. Served with coarse grain mustard sauce and fries. Only for adventurous eaters.

Thursday Special: Blood sausage from Ospital. It has a rich, metallic, savory flavor and soft texture. Served with mashed potatoes.

Friday Special: Cod fish casserole served in a white wine (Chablis) sauce. Tender and flaky fish.

Weekend Special: Tender, slow-cooked lamb served with coco beans (white beans). Rich and comforting.

French chicken breast served with a creamy morel mushroom sauce and puntalette (rice-shaped pasta) risotto.

Beef burger topped with Saint-Nectaire cheese (a semi-soft, nutty French cheese) and Cajun sauce. Served with fries.

Pasta dish with small elbow pasta, high-quality ham, Parmesan, and a summer truffle mushroom cream sauce.

Pan-seared calf's liver seasoned with garlic and parsley (persillade). It has a distinct iron-rich flavor and smooth texture. Served with mashed potatoes.

Duck leg slow-cooked in its own fat until tender and skin is crispy. Served with Sarladaise potatoes (potatoes cooked in duck fat with garlic).

Calf's head, a traditional French dish comprising gelatinous meat and skin. Usually served with a gribiche sauce (mayonnaise style with capers/herbs).

Traditional Alsatian sauerkraut platter featuring fermented cabbage, various sausages (Frankfurt, white, smoked cumin), pork shoulder, and smoked belly. A very hearty dish.

Raw beef tartare made from Normandy beef, seasoned and served with fries and mixed greens.

Steak coated with crushed peppercorns and served with a creamy pepper sauce. Spicy and savory, accompanied by fries.

Ultra-tender beef stew cooked 'Grandma style' with a rich sauce. Served with boiled potatoes.

Ribeye steak (approx. 330g) served with Béarnaise sauce (emulsion of butter, egg yolks, vinegar, and herbs). A classic steakhouse dish with fries.

Mussels steamed in Chablis white wine. Served with fries.

Whiting fish fried in batter, served Fish & Chips style with tartare sauce and fries.

Scottish salmon fillet grilled on a plancha. Served with old-fashioned mustard sauce and green lentils.

Grilled fresh cod served with mashed potatoes and a summer truffle mushroom cream sauce.

Semi-cooked (seared) tuna steak crusted with pepper. Served pink in the middle with buttery mashed potatoes.

Roasted sea bass fillet served with Chablis sauce, fresh spinach, and a mushroom fricassee.

Pan-seared scallops served with a shellfish sauce and a creamy Parmesan risotto.

Whole sole fish (400-500g) cooked either Meunière style (butter, lemon, parsley) or grilled. A classic, delicate fish served with boiled potatoes.

A selection of cheeses. Ask the staff for the daily variety.

Custard base flavored with Bourbon vanilla, topped with a layer of hardened caramelized sugar. Crack the top with your spoon.

Floating Island: Meringue floating on crème anglaise (vanilla custard), topped with salted butter caramel and toasted almonds.

Warm chocolate mousse with a soufflé-like texture, served with vanilla ice cream.

Thin-crust apple tart served with vanilla ice cream. Crisp pastry and sweet baked apples.

Smooth mango soup/puree served with passion fruit sorbet. A refreshing fruity dessert.

Yeast cake saturated in rum syrup, served with whipped cream. Boozy and sweet.

French toast made with brioche bread, served with salted caramel and vanilla ice cream. Rich and buttery.

Choux pastry puffs filled with ice cream or cream and covered in hot chocolate sauce.

Crêpes served in a sauce of sugar, butter, and orange juice, flambéed with Grand Marnier liqueur.

Espresso served with a selection of miniature desserts. Perfect for trying a bit of everything.

Three scoops of artisanal ice cream or sorbet. Flavors include coffee, vanilla, chocolate, caramel, raspberry, lime, cassis, and passion fruit.

Dessert featuring pears, vanilla ice cream, hot chocolate sauce, almonds, and whipped cream.

Vanilla ice cream with hot chocolate sauce, pralines, and whipped cream.

A cold dessert made with coffee (or chocolate) ice cream and sweetened coffee (or chocolate), topped with chantilly cream.

A fixed-price menu available weekday evenings (4pm-7pm). Offers a choice of 2 or 3 courses.

Happy Hour special: 3 Brittany oysters paired with a glass of organic Sauvignon Blanc white wine.

Aperitif special offer including a choice of cocktail, champagne, or beer for a set price.