Au Levant

A traditional continental breakfast. It includes flaky pastries or toast, accompanied by fresh fruit juice and a hot drink. It's a light and sweet meal, typical of French mornings.

A more substantial option including the elements of a French breakfast with a savory addition. The bacon and cheese omelet provides protein and savory fat. Ideal for brunch or a full meal at the start of the day.

An egg cooked slowly at low temperature to achieve a set but tender white and a creamy yolk. Served on a smooth pea purée with savory, smoked bacon bits. A creamy and flavorful starter.

The inside of a roasted beef bone, served hot in the bone. The marrow is fatty, gelatinous, and very rich in taste (umami). To be spread on toast, often with a pinch of sea salt.

Marinated fatty fish, often served cold with onions or potatoes. The flesh is firm and oily with a pronounced, vinegary marine flavor. A classic and simple bistro starter.

Land snails cooked in their shells with plenty of butter, garlic, and parsley. The texture is slightly chewy and tender, the taste is dominated by the herby, garlicky butter. Use bread to soak up the remaining butter.

Fresh Italian spun-paste cheese with a creamy center. Served with sweet tomatoes and a basil sauce (pesto). It's a fresh, milky, and vegetarian dish, perfect for starting the meal lightly.

A grilled beef cut, marbled with fat for extra flavor. The meat is juicy and tender. Classically served with crispy fries and a green salad.

Duck leg slow-cooked in its own fat until meltingly tender. The skin is golden and crispy, the meat falls off easily. Served with potatoes sautéed in duck fat.

Raw beef cut into small cubes (not machine-ground) and seasoned. Fresh and tender texture, enhanced by capers, onions, and condiments. Served cold with hot fries.

A piece from the bottom of the lamb leg, braised for a very long time. The meat is extremely tender, almost caramelized, and falls off the bone. Served with a Mediterranean vegetable stew.

A round and tender cut of beef, less fatty than the ribeye. Grilled to your desired doneness and served with small whole roasted new potatoes. Pure red meat flavor.

Premium quality chicken, roasted or grilled. The meat is firm and flavorful, coated in a reduced and intense meat jus. A comforting dish served with fries and salad.

Grilled salmon fillet, a fatty fish with pink, flaky flesh. Served with a light vegetable flan and a creamy dill sauce, an herb that traditionally pairs well with fish.

Raw fish cut into cubes and 'cooked' by the acidity of a marinade with lime juice (leche de tigre). It's a very fresh, tangy, and light dish, served with crisp salad.

Firm, lean white-fleshed fish. Simply grilled and served with a 'sauce vierge' (olive oil, lemon, diced tomatoes, herbs) to preserve the fish's delicacy.

A rich and complex burger with a beef patty. It combines the strong taste of blue cheese, the saltiness of bacon, and the sweetness of caramelized onions. Served with fries.

A vegetarian option where the steak is replaced by breaded and fried Halloumi cheese. Halloumi is a firm, salty cheese that doesn't melt. Served with grilled vegetables and guacamole.

A large classic lager beer (about half a liter). Golden in color, light and refreshing with moderate bitterness. To be drunk very cold.

A cloudy, pale Belgian wheat beer. It has notes of citrus (orange peel) and coriander. Smooth, fruity, and very refreshing.

A seasonal beer or a special selection from the bartender that changes regularly. Ask your server for the current style.

A craft India Pale Ale (IPA). Characterized by a strong hop presence, offering floral or fruity aromas and a pronounced bitterness.

A strong Belgian beer, often blonde but with a higher alcohol content. Rich in flavor, malty, and sometimes slightly sweet.

Standard alcoholic cocktail (like a Mojito, Spritz, or Gin Tonic). Balanced mix of spirits, sugar, and mixers.

A refreshing mixed drink made with fruit juices, syrups, and sparkling water, without any alcohol (Mocktail).

An assortment of various French cheeses (soft, hard, blue) served on a wooden board. Accompanied by bread and sometimes butter. For sharing as an appetizer.

Selection of sliced cold meats such as cured ham, salami, pâté, or terrine. Served with gherkins and bread.

The best of both worlds: a combination of cheeses and charcuterie on the same platter. Ideal for tasting everything with a glass of wine or beer.