Brasserie le Flore -Restaurant -Puteaux

A complete Valentine's Day menu including a glass of champagne, a starter, a main course, and a dessert. Refined dishes like duck breast and prawns are offered for the occasion.

Thin slices of raw salmon marinated in salt, sugar, and dill. Melts in your mouth with a delicate fresh herb flavor. Served chilled.

House-made semi-cooked duck foie gras with a touch of alcohol (Cognac and Pineau). Rich, creamy, and melts in your mouth. Usually enjoyed on toast.

A variation of the classic oeuf meurette, here with marinated salmon. Poached egg served in a rich red wine sauce with mushrooms.

Fresh starter layering avocado cream and shrimp. The Parmesan crumble adds crunch and saltiness. Creamy and light texture.

Eight snails served hot in a casserole dish with a creamy porcini and foie gras sauce (Rossini). Rich and flavorful.

A large, hearty salad inspired by the Alps. A hot and cold mix with melted cheese (Reblochon), potatoes, and lardons. Very filling.

A twist on the Caesar salad with marinated salmon instead of chicken. Fresh, crunchy with croutons and coated in creamy dressing.

Crispy brick pastry filled with fresh salmon, goat cheese, and cream. A warm dish combining the crispiness of the pastry with the melting texture of the filling.

Crispy brick pastry filled with ham, mushrooms, and cheese. Classic flavors in a crispy presentation.

Raw minced beef, seasoned. Tender and fresh texture. Served with fries.

Diced raw salmon marinated with sweet and savory Asian flavors (soy, honey, mango). Fresh, exotic, and light.

Grilled beef cut (flank steak), known for its long fibers and flavor. Served with a shallot sauce.

Prime grilled beef (300g), simply seasoned with salt and pepper to appreciate the quality of the meat.

Very large bone-in beef steak (900g) to share. Marbled, juicy, and very flavorful meat. Ideal for red meat lovers.

Lamb shank cooked very slowly (7 hours) until the meat is tender and falls off the bone. Melting and rich in flavor.

Gratin made of shredded confit duck meat topped with a gratinated mashed potato layer.

Tender chicken breast served with a creamy cheese risotto and a mushroom sauce.

Wild game meat stew (wild boar) slow-cooked in a red wine sauce. Pronounced and authentic flavor.

Small square pasta filled with cheese and herbs, served with a creamy sauce with mushrooms (porcini).

Long pasta served with a rich cream sauce, lardons, and egg. A comforting and hearty dish.

Long pasta accompanied by pieces of chicken and a creamy sauce flavored with mild curry.

Assortment of various cured meats and some cheeses, served on a wooden board. Ideal for sharing as an aperitif.

Large mixed platter of various cured meats and cheeses. Perfect for tasting several local specialties at once.

Selection of quality aged French cheeses (AOP). Served with bread and butter.

Traditional convivial dish from the Alps. Cheeses melted in a pot where pieces of bread are dipped. Served with a selection of cured meats.

Burger with Italian influences, featuring creamy cheese (burratina) and green pesto. Served with fries.

Breaded chicken and chorizo burger, enhanced by peppers and a Port mayonnaise.

Classic burger with beef, melted cheddar, and red onions.

Mountain-inspired burger inspired by tartiflette, with reblochon, potatoes, and smoked bacon. Rich and delicious.

Menu for children under 10 years old including a main course with fries and an ice cream for dessert.