BRASSERIE LE MIGNON

Classic soup made with beef broth and caramelized onions. Served gratinated with melted cheese and croutons. Warm and comforting.

Marinated herring fillets served with warm or cold potatoes. Seasoned with an oil-based vinaigrette. A bistro classic with smoky and vinegary flavors.

Hard-boiled eggs served with a creamy homemade mayonnaise. A simple and traditional starter.

Homemade country pâté made from poultry. Served in a generous portion for two people, with bread and pickles.

Snails cooked in the oven in their shells with garlic and parsley butter. Rich and herbaceous flavor. To be enjoyed with bread to soak up the butter.

Slices of fresh tomatoes and mozzarella cheese. Seasoned with olive oil and often basil. Fresh and light.

Assortment of grated or cut seasonal raw vegetables (carrots, cabbage, cucumber, etc.). Served fresh with a vinaigrette.

Typical composed salad, usually with green salad, cooked ham, Emmental cheese, and hard-boiled eggs. A complete and fresh dish.

Green salad served with toast topped with oven-melted goat cheese. Tasty hot-cold contrast.

Long-fibered beef cut, grilled and tender. Served with a rich shallot confit sauce.

A 300g marbled beef cut, grilled. Tender and juicy with a pronounced flavor.

Lean and tender beef steak, served with a choice of sauce: creamy pepper or Roquefort blue cheese.

Pan-fried duck fillet, served in slices. Red meat with a rich flavor, usually served rare.

Thin pan-fried veal cutlet. White meat, tender and delicate.

Large homemade burger with ground steak, bun, and classic toppings. Hearty and tasty.

Raw beef cut coarsely by hand (not machine minced), seasoned with capers, onions, and sauces. Firm texture and fresh taste.

Traditional sausage made from pork tripe, certified by the AAAAA quality label. Very pronounced and typical taste, firm texture.

Immense bone-in beef rib, weighing approximately 1.3 kg. Ideal for sharing, grilled to preserve its juices and flavor.

Small pasta stuffed with porcini mushrooms (wild mushrooms). Served with a creamy sauce. Rich and fragrant vegetarian dish.

Thick grilled salmon fillet, crispy skin and tender flesh. Fatty fish rich in flavor.

Selection of several aged cheeses served with bread. Ideal to finish the meal or accompany wine.

A smaller portion of aged cheeses.

Moist cake made with seasonal fruits (like pears or apples) baked in a custard base.

Upside-down caramelized apple tart, pastry on top. Served warm with fresh cream.

Vanilla crème dessert, covered with a thin layer of caramelized sugar, to be broken with a spoon.

Classic Italian dessert made with coffee-soaked biscuits, mascarpone cream, and cocoa.

Dense and melting chocolate cake, with pistachio pieces for crunch.

Dessert or ice cream combining the sweetness of salted butter caramel and the intensity of dark chocolate.

Large mixed board to share, including a selection of cold cuts (ham, sausage) and cheeses.

Assortment of various cold cuts (hams, pâtés, sausages) served on a board. Available in small or large size.

Beaten eggs simply cooked in a pan, seasoned with salt and pepper.

Omelette with melted cheese.

Omelette with ham and cheese. A complete meal.

Hot sausage served in a soft elongated bun.

Hot ham and cheese sandwich, usually gratinated in the oven.

Croque-monsieur topped with a fried egg.

Portion of crispy fried potatoes, served with homemade mayonnaise.

Sandwich with cured country ham, salted and dried.

The classic 'Parisian': baguette, butter, and cooked ham.

Sandwich with your choice of cheese: Camembert, Goat, or Morbier.

Classic ham, butter, and Gruyère sandwich.

Sandwich with slices of dry sausage and pickles for acidity.

Convivial Savoyard dish. Raclette cheese melted at the table, served with potatoes and an assortment of cold cuts.