Boulangerie patisserie

A rich gratin dish originating from Savoy, made with potatoes, bacon lardons, onions, and melted Reblochon cheese. The texture is creamy and melting with a strong cheese flavor. Served very hot, it's a comforting dish ideal for winter.

A savory tart made with a shortcrust pastry filled with a mixture of eggs and fresh cream (migaine), often with bacon lardons or vegetables. The inside is soft like a custard and the crust is crispy. Served warm or hot with a green salad for balance.

A classic hot sandwich from French bistros, made with sandwich bread, ham, and cheese (often Emmental or Gruyère), grilled in the oven or pan-fried. It is crispy on the outside and melting on the inside. Usually eaten with cutlery.

A two-tiered sandwich made with toasted sandwich bread, filled with chicken, bacon, lettuce, tomato, and mayonnaise. It offers a crispy and fresh texture. Presented cut into triangles and held by skewers.

Generously topped slices of toasted bread with mashed or sliced avocado, seasoned with olive oil, lemon, and spices. The contrast between the crispy bread and the creamy avocado is highly appreciated. A fresh and modern dish.

A meat-free version of the hamburger, using a vegetable patty (vegetables, legumes, or soy) instead of beef. Served in a soft bun with lettuce, tomatoes, and sauce. A flavorful option for vegetarians.

A hamburger topped with a chicken fillet, which can be grilled or crispy breaded. Accompanied by fresh toppings and sauce in a bun. Tender and hearty, it's a popular alternative to beef.

A composed salad of crisp romaine lettuce, croutons, grated Parmesan cheese, and a rich creamy dressing with garlic and anchovies. Often served with grilled chicken. A perfect blend of freshness and indulgence.

The establishment's signature salad, composed according to the chef's inspiration and seasonal produce. It generally combines a base of fresh greens with various ingredients (vegetables, cheeses, cold cuts). Fresh and often hearty.