Bar Les Mains D' Or Restaurant

Hard-boiled eggs served with classic mayonnaise. A simple and traditional starter from French bistro cuisine.

A fresh salad combining the saltiness of cured ham with the sweetness of melon and mozzarella. A mix of Mediterranean flavors.

A composed salad highlighting seafood such as smoked salmon and tuna.

Main course version of the Italian salad, with cured ham, mozzarella, and melon.

Salad served with melted goat cheese on grilled toast, enhanced with honey and walnuts. A classic hot and cold sweet and savory dish.

Large salad with seafood flavors with smoked salmon, tuna, and shrimp.

Salad with crispy breaded chicken, often served with parmesan and croutons.

The special dish of the day according to the chef's inspiration and market products. Ask your server for more details.

Long-fibered beef cut, known for its juiciness and flavor. Usually pan-seared.

Traditional French sausage made from pork tripe. It has a very pronounced smell and taste. Gritty texture.

Free-range chicken, offering firmer and tastier meat than standard chicken.

Pieces of meat (beef or lamb of your choice) grilled on a spit.

Ground beef steak topped with a fried egg. The runny yolk mixes with the meat.

Tender and lean part of the duckling (young female duck). Delicate red meat, often served pink.

Signature house burger with ground beef patty, bun, and various toppings.

Fresh fish selected according to daily catch. Preparation varies.

Tender beef cut from the back, grilled to your preference. Marbled flavor.

Marbled and very tender cut of beef, ideal for red meat lovers.

Meat-free option made with seasonal vegetables and various accompaniments.

Couscous served with merguez (spicy beef and lamb sausages), semolina, and vegetables.

Couscous served with farmhouse chicken, semolina, and vegetable broth.

Couscous served with a tender lamb leg skewer.

Couscous with a confit and melting lamb shank, roasted méchoui style.

Couscous without meat, rich in vegetables simmered in a spicy broth.

The complete couscous with an assortment of several meats (merguez, chicken, lamb).

Extra merguez to add to your dish.

Special dessert prepared daily by the chef.

Homemade tart with seasonal fruits or other flavors.

Vanilla custard topped with a layer of crunchy caramelized sugar.

Egg custard topped with liquid caramel.

Italian dessert with coffee, mascarpone, and ladyfingers, sprinkled with cocoa.

Light and airy dessert with intense dark chocolate.

Chocolate cake with a molten center, often served warm.

Iced dessert with honey and dried fruits, reminiscent of Montélimar nougat.

Coffee served with an assortment of mini-desserts.

Refreshing ice creams or sorbets. Choose the number of scoops and your favorite flavors.