Brasserie Les Muses

The chef's daily suggestion to start the meal. Varies according to market products and season.

Bistro classic: marinated fish fillets served with warm potatoes in oil and onions. Salty, tangy, and melting flavor.

Simple and popular starter consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. Creamy texture and comforting taste.

Assortment of grated or cut raw vegetables (carrots, celery, beets...). Fresh, crunchy, and light.

Slices of cured raw ham. Salty and savory flavor, tender texture. Often served with butter and pickles.

Hearty mixed salad, usually garnished with poultry, bacon, egg, and cheese. Rustic and filling.

Salad featuring products from Auvergne, often with cured ham and blue cheese (Bleu d'Auvergne). Strong flavor.

Classic salad generally including white ham, emmental cheese, and mushrooms on a bed of lettuce. Fresh and balanced.

Meal set including a main course and a gourmet coffee (coffee served with an assortment of mini-desserts). A complete and sweet choice.

Daily menu offering two choices: starter and main, or main and dessert. Varied offer according to the chef's inspiration.

Traditional dish of salted pork simmered with green lentils. Rich, flavorful, and very comforting.

Firm-fleshed fish (lingue) roasted, served with an emulsified sauce of butter, vinegar, and shallots. Delicate and creamy flavor.

Poultry ragout in a creamy white sauce, garnished with small vegetables. Tender and smooth stewed dish.

Large grilled beef cut for hearty appetites. Juicy and flavorful red meat. To be enjoyed with side dishes.

Thick and tender cut of beef fillet, served with a dollop of melting parsley and lemon butter. Rich and herbaceous flavor.

Famous marbled beef cut, grilled to reveal its aromas. Tender texture with a pronounced beef flavor.

Angus breed flank steak, known for its juiciness and long fiber. Intense flavor, usually served rare.

Raw minced beef, seasoned with capers, onions, and sauces. Fresh and zesty. Choice between seasoning done in the kitchen or to be done yourself.

Round and tender cut of veal, served with a reduced Port wine sauce. Mild and slightly sweet flavor.

Additional portion of the day's vegetables as a side.

Choice of sauce to accompany your meat: pepper (spicy), béarnaise (tarragon and butter) or blue cheese (creamy and strong).

Preparation of fresh raw salmon, marinated with citrus and herbs. Melting texture and very fresh, iodized taste.

Thick oven-baked salmon fillet, served with a creamy sauce of butter and shallots. Rich and flavorful.

Meat-free dish composed of an assortment of vegetables, starches, and sometimes eggs or cheese. Varies daily.

Individual portion of French cheese of your choice. Roquefort (strong blue), Cantal (pressed cheese with a nutty flavor) or Emmental (mild and fruity).

Selection of several cheeses from the platter to taste different flavors and textures.

Classic dessert made with eggs and milk, topped with liquid caramel. Smooth and melting texture, sweet and vanilla taste.

Childhood dessert made of rice cooked in sweetened milk, often flavored with vanilla. Soft and comforting texture.

Airy dessert rich in dark chocolate. Light texture and intense cocoa flavor.

Cake or tart prepared the same day according to the pastry chef's inspiration.

An espresso coffee served with a selection of mignardises (mini-desserts). Ideal for tasting everything at the end of the meal.