Bouillon Passy

A classic of French bistros consisting of hard-boiled eggs served with a creamy mayonnaise. The texture is both firm and creamy. Eaten cold as a starter with bread.

Charcuterie preparation based on seasoned minced meat, cooked in a mold. Rustic texture and savory taste. Served cold, ideal with pickles and bread.

Camembert cheese coated in breadcrumbs and roasted until melted, drizzled with honey and walnuts. A warm, flowing sweet and savory mix. Eaten with a fork or bread.

Oven-baked beef bone containing rich and flavorful marrow. Very melt-in-your-mouth texture and rich taste. Usually spread on toast with a little salt.

Vegetable soup blended to a smooth and creamy texture, prepared with seasonal ingredients. Comforting and mild. Eaten hot with a spoon.

Assortment of French charcuterie and cheeses. Includes dried meat and cooked pressed cheese. Ideal for sharing as an aperitif.

Selection of various cheeses ranging from mild to strong. Varied textures, from creamy to firm. Enjoyed with bread and wine.

Fried chickpea fritters, crispy on the outside and tender on the inside. Served with a fresh yogurt sauce. Eaten with fingers or a fork.

Hot ham and cheese sandwich, gratinated and flavored with truffle. Rich and umami taste thanks to the truffle. A gourmet bistro dish.

Grilled melted cheese sandwich, crispy and golden. Simple and comforting. Eaten hot.

Traditional dry sausage from the Auvergne region. Meaty and seasoned taste. Served in slices for an aperitif.

Whole breaded and roasted cheese, served with honey and walnuts. Melting texture and sweet-savory taste.

Dried and lightly smoked beef ham, thinly sliced. Intense flavor and tender texture. Similar to bresaola.

Gouda cheese flavored with truffle pieces. Semi-firm texture and distinctive earthy truffle taste.

Complete meat-free meal bowl with falafels and various vegetables on a quinoa base. Fresh, healthy, and crunchy. Mix ingredients with the sauce before eating.

Healthy meal bowl with pan-seared salmon fillet and fresh vegetables. Balanced and flavorful. A complete dish served in a bowl.

Meal bowl with marinated raw tuna and vegetable accompaniments. Marine freshness and tender texture of the fish. Similar to a modern composed salad.

Classic salad with crispy breaded chicken, parmesan cheese, and creamy dressing. Mix of crunchy and fresh textures. A light yet filling main course.

Marbled beef cut, grilled to your liking. Juicy and tender meat. Served with classic fries.

Chicken breast slow-cooked to remain very tender and juicy, flavored with herbs. Accompanied by a creamy purée.

Duck leg slow-cooked in its own fat until tender. Crispy skin and rich meat. A classic from Southwest France.

Large grilled beef cut, known for its intramuscular fat which gives it flavor. Rich and hearty. Served with a flavorful purée.

Traditional French sausage made from pork tripe, certified high quality (AAAAA). Very pronounced taste and unique texture. For offal lovers.

Gourmet burger with beef, quality cheese, and cooked onions. Savory and hearty. Eaten with hands.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and tender. A French brasserie classic.

Grilled minced beef steak topped with a fried egg. The runny yolk serves as a natural sauce. Simple and effective.

Medium size Normandy oysters (n°2). Briny and firm flesh. Eaten raw.

Standard size Normandy oysters (n°3). Fresh taste of the ocean.

Small Normandy oysters (n°4). Ideal for a first tasting or as an aperitif.

Oysters from the East Coast of Cotentin, plump with a characteristic hazelnut taste.

Medium size Saint-Vaast oysters. Renowned for their finesse.

Oysters raised on the historic D-Day landing beaches. Plump, sweet, and briny.

Standard size Utah Beach oysters. Perfect balance between sweetness and saltiness.

Very large flat oysters (n°0). Firm and crunchy flesh with a very pronounced hazelnut taste. For discerning amateurs.

Cooked shrimp served cold with mayonnaise. Simple and fresh. To be peeled yourself.

Short pasta with ham and a very creamy cheese sauce. A comforting, nostalgic dish reminiscent of childhood.

Luxurious version of macaroni with ham and a truffle-scented sauce. Rich and indulgent.

Raw tuna cut into cubes, seasoned with a citrusy Japanese sauce (Yuzu Ponzu). Fresh and tangy.

Salmon fillet grilled with a miso and sesame glaze. Sweet and savory umami flavor.

Complete set menu for children including a drink, a main course of your choice, and a small dessert.

Tasting of quality French cheeses. Served at the end of the meal before or instead of dessert.

Moist cake soaked in rum syrup. Often served with whipped cream. Sweet and alcoholic.

Whole pear poached in spiced red wine. Fruity and fragrant, served with ice cream for a hot-cold contrast.

Creamy dessert made from rice cooked in sweetened milk, topped with caramel. Smooth and comforting texture.

Light and airy dark chocolate mousse. Rich in cocoa.

Espresso coffee served with a selection of mini-desserts. Ideal for tasting several sweets.

Hot tea served with a selection of mini-desserts.

Artisanal ice cream or sorbet. Refreshing at the end of the meal.