Bistrot Quai

A lunch set menu that allows you to choose two dishes: either a starter and a main, or a main and a dessert. Choices are made from the daily menu.

A rustic homemade terrine made from pork (belly) seasoned with pepper and enhanced with pistachios. Firm and rich texture. Enjoy with bread.

A fresh composed salad with crispy bacon, a runny yolk egg, and avocado toast. Mix of savory, fresh, and creamy flavors.

Refreshing cold soup made from cucumber and mint, served with a summer vegetable sorbet. Vegetable flavor, fluid and icy texture. Ideal in hot weather.

Creamy burrata heart (stracciatella) served with flavorful tomato varieties and basil sauce. Very creamy texture and freshness of the tomatoes.

Grilled beef (bavette), served with a creamy pepper sauce, fries, and salad. The meat is juicy with a fibrous texture. Classic bistro dish.

Main course version of the composed salad with grilled bacon, soft-boiled egg, and avocado toast. Generous portion for a complete meal.

Raw minced beef seasoned with Mediterranean flavors (olive oil, parmesan, etc.), accompanied by small roasted potatoes. Tender and fresh texture.

Salmon pave briefly seared (raw in the center), coated in sesame seeds and served with a sweet and savory Japanese sauce. Accompanied by finely cut vegetables. Melting texture.

A fresh meat-free platter combining the sweetness of watermelon, the saltiness of feta cheese, and the freshness of mint. Very light and thirst-quenching.

Selection of aged cheeses (sheep and cow) served with a sweet mango condiment. Savory sweet and salty mix to finish the meal.

Cooked fruits (mango) covered with a crumbled shortcrust pastry, served warm with a scoop of ice cream. Contrast of crispy and melting textures.

Dessert consisting of a crispy and soft meringue, filled with creamy whipped cream and fresh red berries. Sweet, sugary, and tangy.

A coffee served with an assortment of several miniature desserts (pistachio cake, custard, chocolate cake, fruit salad). Perfect for tasting everything.