Brasserie de l'Esplanade

Slices of fresh tomatoes served with mozzarella. Simply seasoned with olive oil and herbs. A fresh and light starter.

Marinated herring fillets, often served with oily potatoes and onions. A traditional bistro dish with a strong, salty flavor.

Hard-boiled eggs served cold, coated with a creamy homemade mayonnaise. A great classic of French bistro starters.

A slice of rustic country pâté, served with gherkins and bread. Meaty flavor and coarse texture typical of the countryside.

Preparation based on canned tuna mixed with mayonnaise. Served cold, often with bread or raw vegetables.

Mixed salad topped with warm goat cheese melted on toast. Served with tomatoes, eggs, and croutons. A savory mix of hot and cold.

A hearty salad with potatoes, ham, cheese, and eggs. A complete and filling dish.

Large plate of various raw and cooked vegetables. Fresh, colorful, and crunchy, without meat or fish.

Rustic salad with smoked bacon, warm potatoes, and a runny poached egg. Enhanced with Cantal cheese for extra richness.

Meal deal for children under 12 years old. Includes a sweet drink, a hot main course with fries, and ice cream for dessert.

Beautiful piece of grilled beef served with a knob of parsley and lemon butter. Tender and juicy meat, rich in flavor.

Piece of long-fibered beef, pan-seared and coated with a candied shallot sauce. Chewy texture and pronounced flavor.

Duck thigh slowly cooked in its own fat until tender, with crispy skin. Served with a shallot sauce.

Burger prepared with a minced steak, melted cheese, and classic toppings in a brioche bun. Served with fries.

Traditional sausage made from pork offal, AAAAA certified (quality guarantee). Very strong flavor and unique texture, for enthusiasts.

Raw minced beef seasoned (capers, onions, sauce). Served fresh, usually with fries.

Pan-fried slice of liver, tender with a characteristic ferrous taste. Often deglazed with vinegar or served with parsley.

Fillet of white and fine-fleshed fish, pan-fried or oven-baked. Delicate flavor and light texture.

Vegetable alternative to the classic burger, without meat or animal products. Served with sides.

Individual portion of French cheese. Camembert is soft-ripened with a bloomy rind (strong flavor), Emmental is hard-ripened (mild and fruity flavor).

Portion of cheese. Cantal is a pressed cheese from Auvergne, Goat cheese is a goat's milk cheese with a typical flavor.

Blue cheese made from sheep's milk. Crumbly veined paste, very strong, salty, and pungent flavor.

Selection of three different cheeses served with bread. Ideal for tasting several varieties.

Sweet tart prepared according to the day's inspiration (often with seasonal fruits).

Caramelized upside-down apple tart. Served warm, melting, and sweet.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and hard/soft textures.

Airy and rich dark chocolate dessert. Light and foamy texture.

Thin sweet crepes, served hot. Can be plain or topped with sugar, jam, or chocolate.

An espresso coffee served with an assortment of several small desserts (mignardises).

A tea served with an assortment of several small desserts (mignardises).

Popular French cocktail based on white wine and cassis cream (or other fruit). Sweet and fruity.

Typical aniseed liqueur from the South of France. Drunk diluted with fresh water, it turns milky.

Classic aperitifs. Martini is a vermouth (flavored wine), Suze is a bitter aperitif made from gentian.

Portuguese fortified wine, sweet and rich, often red or tawny. Served chilled as an aperitif.

Bright red Italian bitter, based on herbs and fruits. Distinctive bitter taste.

Cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Gin-based cocktails. Gin Tonic is bitter and sparkling; Gin Fizz is shaken with lemon juice and sugar.

Vodka-based drinks. Bloody Mary is spicy with tomato juice; Vodka orange is fruity.

Popular cocktails. Cuba Libre (Rum/Cola), Spritz (Bitter/Prosecco), Mojito (Rum/Mint/Lime).

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with whipped cream.

Blended Scotch whisky, balanced with light peat notes.

American bourbon, generally smoother and more vanilla-flavored than Scotch whiskies.

American Tennessee Whiskey, charcoal filtered for a smooth, woody flavor.

Fruity and light Scotch single malt (pear, oak).

Premium blended Scotch whisky, rich and creamy with honey notes.

Classic cola soda.

French sparkling natural mineral water.

French orange soda with orange pulp, slightly sparkling.

Flavored iced tea.

Lemon and lime soda, clear and sparkling.

Sparkling orange soda.

Sparkling soda, either Tonic version (bitter) or Agrum (citrus).

Various fruit juices.

Freshly squeezed orange or lemon juice made to order.

Small bottle of still water or lemon soda (lemonade).

Glass of fresh plain milk.

Cold milk mixed with syrup (strawberry, chocolate, etc.).

Addition of syrup to a drink.

Still natural mineral water from the French Alps.

Sparkling natural mineral water.

Large bottle of still mineral water.

Large bottle of sparkling mineral water.

Classic house espresso from Richard.

Espresso with a drop of hot milk.

Double shot of espresso coffee.

Large coffee with milk or large hot chocolate.

Cup of plain hot milk.

Black coffee topped with a generous layer of whipped cream.

Hot chocolate topped with whipped cream.

Espresso with hot milk and milk foam.

Selection of teas (black, green) or herbal teas (verbena, mint).

Hot drink made with rum, hot water, lemon, and sugar. Warming.

Red wine heated with spices (cinnamon, cloves) and sugar.

Espresso served with an assortment of mignardises.

Tea served with an assortment of mignardises.

Small extra pot of milk to accompany tea or coffee.

Eau-de-vie from the southwest of France, aged in oak barrels.

Sugarcane eau-de-vie.

Norman apple eau-de-vie.

Prestigious, elegant, and complex wine eau-de-vie.

Classic white spirits.

Irish cream liqueur or Williams pear eau-de-vie.

Green mint liqueur, very fresh and sweet.

White mint liqueur, intense menthol taste.