Au Vieux Colombier

Lunch set menu including two courses (starter and main or main and dessert). The menu changes daily according to the slate.

Full lunch set menu including starter, main course, and dessert. The menu changes daily according to the slate.

Classic French bistro starter of tender cooked leeks served cold. They are dressed with a mustard vinaigrette, fresh herbs, and toasted hazelnuts for crunch.

Soft cheese baked until melted and gooey. It is prepared with sweet honey and aromatic rosemary, ideal for spreading on bread.

Rich traditional soup made from beef broth and caramelized onions. It is served very hot, topped with toasted bread and a thick layer of gratinated cheese.

Thin slices of raw salmon marinated in salt, sugar, and dill (Nordic style). The texture is melt-in-your-mouth and silky, served with a tangy crème fraîche.

Six snails served in their shells with parsley-garlic butter. A French classic with a firm texture, to be enjoyed with bread and sauce.

Duck foie gras prepared as a terrine, rich and smooth. It is accompanied by a sweet onion confit to balance the richness of the foie gras.

Large American-style composed salad with various ingredients arranged in rows. It mixes the freshness of vegetables, the saltiness of bacon and blue cheese, and the sweetness of avocado.

Mixed salad topped with slices of toasted bread with warm goat cheese melted on top and drizzled with honey. A classic sweet and savory mix.

Crispy romaine lettuce salad with chicken, bacon, and parmesan shavings. Dressed with a creamy garlic and anchovy sauce.

Raw minced beef seasoned with capers, onions, and condiments. Can be served completely raw or lightly seared ('aller-retour') upon request.

Beef burger with melted cheese in a brioche bun. Served hot with classic toppings.

A juicy, marbled 350g piece of beef, grilled to your liking. It's a flavorful cut, ideal for red meat lovers.

Tubular pasta served in a rich creamy sauce flavored with truffle. A comforting and luxurious dish.

Roasted butternut squash served with quinoa. A healthy and hearty vegetarian dish with sweet and nutty flavors.

Duck thigh slow-cooked in its own fat until very tender with crispy skin. Rich and flavorful, typical of southwestern France.

Free-range chicken, roasted in the oven. The meat is juicy and the skin is golden. Served by choice: wing or thigh.

Beef stew slow-cooked in red wine with mushrooms and lardons. The meat is tender and the sauce is rich. Served with steamed potatoes.

White fish fillet fried in a crispy batter. Traditionally served with fries.

White fish fillet (sea bass) simply cooked and topped with a vierge sauce (olive oil, lemon, tomatoes, and herbs). A light and fragrant dish.

Hot ham and grilled cheese sandwich (Croque Monsieur). The 'Madame' version adds a fried egg on top.

Savory tart with eggs and cream, with a filling that changes daily. Served hot with a salad.

Slice of country bread topped with mashed avocado, marinated salmon, and a runny yolk egg. A complete and modern dish.

Eggs prepared to your preference: omelette, fried (sunny-side up), or scrambled. You can add various toppings like ham or cheese.

Selection of three French cheeses at different stages of aging. Usually served with bread.

Cream puff filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet and sweet pastry.

Oven-baked apples topped with a crispy crumble topping. Served warm with a scoop of vanilla ice cream for contrast.

Classic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

Creamy cheesecake flavored with lime. Served with a tangy red fruit coulis.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served hot with ice cream.

Airy and rich dark chocolate dessert. Served all-you-can-eat for great chocolate lovers.

Bright orange Italian cocktail based on prosecco, Aperol, and sparkling water. Sweet-bitter and refreshing taste.

Large glass of dry white wine from the Chardonnay grape. Generally fresh with fruity notes.

Large draft lager (Budweiser). Light and refreshing.

Classic cocktail mixing gin and tonic water. Fresh and slightly bitter.

Non-alcoholic drink flavored with hibiscus flower. Floral and tangy flavor.

Sharing board composed of either a selection of cured meats (saucisson, ham) or assorted cheeses. Served with bread.

Large board combining cured meats and cheeses. Ideal for sharing as an appetizer.

Vegetable spreads for aperitif: either a spicy avocado puree (guacamole) or a roasted eggplant puree. Served with dippers.