A La Tour Eiffel

Assortment of various cured meats served on a board. Usually includes sausage, cured ham, and terrines. Perfect for an aperitif.

Mixed selection of cured meats and aged cheeses. Offers a balance between the saltiness of the meat and the richness of the cheeses. Ideal for a convivial moment.

Breaded and fried chicken pieces until crispy. Served with two sauces to vary the pleasures. A gourmet and textured option.

Cut and homemade fries, golden and crispy. Served with classic mayonnaise. A bistro essential.

Cooked pink shrimp served cold. To be peeled and dipped in mayonnaise. Fresh and light.

Slices of traditional dry sausage from Auvergne. Served with tangy pickles and rustic bread. Simple and authentic.

A large tasting platter featuring several house specialties. Combines meats, fish, fried items, and vegetables. Ideal for tasting everything in a group.

Salad made with romaine lettuce, breaded chicken, parmesan, and croutons. Dressed with a creamy garlic and anchovy sauce. A hearty classic.

Hot sandwich on white bread, filled with ham and melted cheese. Gratinéed in the oven. Served with fries and salad.

Version of the Croque-Monsieur topped with a fried egg. The runny yolk adds creaminess. Served with accompaniments.

Toasted country bread with mashed avocado and poached egg. Fresh and modern. A lighter, vegetarian option.

Traditional salad from the French Riviera with tuna, anchovies, vegetables, and eggs. Rich in Mediterranean flavors. Fresh and colorful.

Hawaiian-inspired dish based on rice and various raw vegetables. Enhanced with fruit for a sweet and savory touch. Served with fish or chicken.

Italian-inspired salad with creamy burrata cheese and dry-cured ham. Accompanied by marinated vegetables. Flavorful and gourmet.

The classic egg mayonnaise revisited with a grilled salad. Simple and effective. Traditional starter from Parisian bistros.

Italian fresh cheese with a creamy center served with cherry tomatoes. Seasoned with reduced balsamic vinegar. Mild and milky.

Breaded and fried potato balls. Served with a flavorful tomato sauce. Crispy on the outside, melting on the inside.

Salmon marinated in salt, sugar, and dill. Melting texture and delicate taste. Accompanied by creamy sauce.

Rustic meat pâté prepared on-site. Rich in flavor with a coarse texture. Enjoyed with bread and pickles.

Snails cooked in their shells with garlic and parsley butter. Iconic French specialty. Flavorful and aromatic.

White fish fillet cooked simply. Served with a sauce based on olive oil, lemon, and herbs. Accompanied by stewed vegetables.

Gourmet burger with artisanal bun, bacon and melted cheese. Garnished with classic raw vegetables. Served with fries.

Noble beef cut, tender and marbled, pan-fried. Enhanced with fleur de sel. Served with small potatoes.

Coarsely chopped raw beef. Can be seasoned by the chef or served plain for table seasoning. Fresh and traditional dish.

A double portion of beef tartare for hearty appetites. Quality raw meat. Served with accompaniments.

Duck leg slow-cooked in its own fat until tender. Crispy skin and flavorful meat. Typical dish from the Southwest.

Tuna steak seared on the outside and raw on the inside. Marinated with Asian flavors. Served with sautéed vegetables.

Very large piece of beef with long fibers, flavorful and juicy. Designed to be shared by two. Served with béarnaise sauce and garnishes.

Chicken and vegetable stir-fry cooked quickly in a wok. Rich and flavorful peanut sauce. Asian-inspired dish.

Tubular pasta served with a simple and flavorful tomato sauce. Enhanced with Italian cheese and peppery salad. Classic vegetarian option.

Thick and tender veal chop, served with its bone. Accompanied by mushrooms and a concentrated meat jus. Refined dish.

Portion of seasoned green salad. Light and fresh accompaniment.

Extra portion of homemade fries.

Small potatoes pan-fried with parsley. Tender and flavorful.

Mix of seasonal vegetables pan-fried. Healthy and colorful side dish.

Cow's milk blue cheese. Strong and distinctive taste. Specialty of the Massif Central.

Soft-ripened cheese with a bloomy rind. Creamy with a pronounced earthy flavor. A symbol of French gastronomy.

Uncooked pressed cheese. Medium aging giving a fruity taste and firm texture. Produced in Auvergne.

Tasting platter of several selected cheeses. Served with a sweet accompaniment and butter. For cheese lovers.

An espresso coffee served with a selection of three mini-desserts. Allows you to finish the meal on a varied sweet note.

Like the gourmet coffee, but served with tea. Assortment of miniature sweets.

Caramelized apple tart served upside down. Warm and melting. Accompanied by crème fraîche ice cream.

Selection of seasonal berries and red fruits. Served with a creamy and light lime sauce. Fresh and fruity dessert.

Rich dessert cream flavored with tonka bean, almond, and vanilla aromas. Covered with a thin layer of crunchy caramelized sugar.

Chocolate cake cooked on the outside but with a molten center. Served warm with a scoop of cold vanilla ice cream. A classic and delicious contrast.

Artisanal ice creams and sorbets. Choose the number of scoops and your flavors. Refreshing at the end of the meal.

Classic ice cream coupe made with vanilla ice cream. Drizzled with hot chocolate sauce and topped with whipped cream.

Coffee or chocolate ice cream coupe, drizzled with a matching coulis and topped with whipped cream. A gourmet frozen dessert.

Ice cream coupe mixing vanilla and caramel. Enhanced with salted butter caramel sauce and crunchy almonds. Rich and sweet.

Lime sorbet drizzled with vodka. Both a digestif and a dessert. Very refreshing.

Complete meal formula for children. Includes a main course with a side dish, a drink, and a dessert. Classics appreciated by the little ones.