Bistrot de Marché

Whole or half Camembert baked in the oven until melting and hot. Creamy and rich texture, pronounced aged cheese flavor. Ideal for sharing by dipping bread.

Classic French bistro starter made with hard-boiled eggs topped with creamy homemade mayonnaise. Mild flavor and melting texture. Eaten cold at the beginning of the meal.

Fried spring rolls filled with chicken and vegetables. Crispy on the outside and tender on the inside. Usually served with nuoc-mâm sauce and salad.

Small stuffed square pasta, typical of the Dauphiné region, often with cheese and herbs. Delicate and melting texture. Served hot, often with a little cream.

Vegetarian burger with a meatless patty and various toppings in a soft bun. Savory flavor and satisfying texture. Served hot with a side.

Tender and grilled beef cut, known for its rich flavor. Juicy and firm texture. Generally served rare or medium with fries or vegetables.

Classic bistro-style burger topped with crispy bacon, ground steak, and cheese. Rich and hearty. Served hot with fries.

Traditional beef stew slow-cooked in red wine with carrots, onions, and mushrooms. Very tender meat that falls apart. Rich and comforting stewed dish.

Beef steak with long fibers, flavorful and juicy, served with fries. Slightly fibrous texture but tender if cooked well. A great classic of French brasseries.

Burger topped with a chicken fillet, often breaded or grilled, with raw vegetables and sauce. Lighter flavor than beef. Served hot with fries.

Bowl of rice topped with marinated fresh vegetables, avocado, and other vegetarian ingredients. Cold, fresh, and colorful dish. Mixed flavors and crunchy textures.

Raw beef meat, minced and seasoned traditionally (capers, onions, sauce). Tender and fresh texture. Served fresh, usually with fries.

Raw beef tartare prepared with Thai flavors (coriander, spices, lime). Fresh, fragrant, and slightly spicy taste. An exotic variation of the classic.

Salad made of romaine lettuce, croutons, parmesan, chicken, and creamy Caesar dressing. Fresh and crunchy. Served cold as a light main course.

Bowl of seasoned rice topped with diced raw marinated salmon and various vegetables. Fresh and healthy with a melting texture for the fish. Inspired by Hawaiian cuisine.

Hot sandwich on sliced bread, ham and melted cheese. Crispy and gooey. A French fast-food staple.

Like the Croque Monsieur (hot ham and cheese sandwich) but topped with a fried egg. Rich and tasty. The egg adds creaminess to the dish.

An espresso coffee served with an assortment of several small pastries or mini-desserts. Allows you to taste several sweets at the end of the meal.

Caramelized apple tart baked upside down with the pastry on top. Served warm, the apples are melting and sweet. Often served with fresh cream or vanilla ice cream.

Leavened pastry, soft and airy, rich in butter and eggs. Sweet and slightly sweet flavor. Can be served plain or with accompaniments (like French toast).

Dessert with cooked fruits covered with a layer of crispy crumbled pastry. Contrast between the melting fruit and the shortbread topping. Served warm.

Italian dessert made with coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. Creamy and smooth texture. Caffeinated and sweet flavor.

Vanilla cream dessert covered with a thin layer of crispy caramelized sugar. Delicious contrast between the warm crust and the cold cream.

Dry white wine from the Loire Valley. Fresh, lively with citrus or floral notes. Drunk chilled, ideal as an aperitif or with fish.

Chardonnay grape white wine. Can be round and buttery or crisp and mineral depending on the region. A versatile and appreciated white wine.

Red wine from the South of France (Languedoc). Generally fruity, smooth, and sunny. Pairs well with meats and convivial dishes.

Bordeaux red wine. Structured, with present tannins and black fruit aromas. A classic to accompany red meats.

Rhône Valley red wine. Spicy, warm, and robust. Perfect with sauced dishes or grilled meats.

Semi-dry rosé wine from the Loire. Sweet, fruity with a slight sweetness. Very pleasant chilled in summer or as an aperitif.

Rosé wine from Pays d'Oc. Dry, light, and refreshing. Ideal to accompany salads or grilled dishes.

Refreshing Cuban cocktail based on rum, fresh mint, lime, sugar, and sparkling water. Perfect balance between sweet, sour, and minty.

Non-alcoholic version of the famous cocktail. Same refreshing mint and lime flavors, without the rum.

Spritz, a sparkling bright orange Italian cocktail. Mix of Prosecco, bitters (Aperol or Campari), and sparkling water. Much appreciated bittersweet taste.

Classic tangy and dry cocktail based on white rum, lime juice, and sugar. Served very cold, often shaken.

Invigorating cocktail mixing Cognac, sparkling wine, and fruit juices. Fruity and powerful flavor.

Refreshing long drink based on gin, lemon juice, and sparkling water. Light, bubbly, and tangy.

Typical anise liqueur from the South of France. Drunk diluted with plenty of fresh water and ice. Strong licorice and anise flavor.

Italian Vermouth. White is sweet and vanilla-scented, red is more herbaceous and bitter. Drunk chilled, neat or with ice.

Sweet and rich Portuguese fortified wine. Aromas of dried fruits and spices. Popular as an aperitif in France.

Traditional French cocktail made with dry white wine and fruit cream (blackcurrant or blackberry). Sweet and fruity.

Draft beer. Refreshing and thirst-quenching.

Abbey Beer, generally richer in malt and alcohol. Complex, fruity, and spicy flavors.

India Pale Ale, very hoppy beer. Bitter aromatic profile with often citrus or tropical fruit notes.

White beer, often cloudy as it is unfiltered, brewed with wheat. Light taste, notes of citrus and coriander. Very refreshing.

Popular Scottish blended whisky. Balanced and accessible taste.

American Tennessee Whiskey. Notes of caramel, vanilla, and burnt wood.

Premium Scotch blended whisky. Smooth, rich with notes of honey and fruit.

Old rum from the Philippines. Very aromatic, vanilla-scented, and fruity.

Renowned Venezuelan Rum. Complex, round, and smooth on the palate.

Choice of classic white spirits: Tequila, Gin or Vodka.

Peppermint liqueur (Get 27 or 31). Very fresh and mentholated taste. Drunk iced at the end of the meal to aid digestion.

Renowned French grape brandy. Rich aromas of wood, spices, and dried fruits. To be savored slowly.

Apple brandy from Normandy. Powerful aroma of cooked apple and wood.

Sweet and very fragrant Italian lemon liqueur. Served very cold, it's a sweet and refreshing digestif.

Clear cherry eau-de-vie. Dry and powerful cherry pit taste.