Brasserie Restaurant Chez Virgile

Fresh oysters from Normandy, served raw on ice. Iody taste and fleshy texture. Enjoy them with a dash of lemon juice or shallot vinegar.

Traditional French cocktail aperitif made with crème de cassis and white wine. Fruity and sweet taste with a tangy note.

Sparkling version of Kir, made with Champagne instead of white wine. Festive, elegant, and refreshing drink.

Classic cocktail composed of Campari, red vermouth, and soda water. Sweet-bitter and herbaceous flavor, served with an orange slice.

Vibrant red Italian liqueur infused with herbs and fruits. Distinctly bitter taste, often served with ice or sparkling water.

Famous brand of Italian vermouth. Red is sweet and spicy, white is dry and floral. Served chilled as an aperitif.

Typical anise liqueur from the South of France. Becomes cloudy when diluted with fresh water. Pronounced licorice taste.

Variations of Pastis with syrup: grenadine (Tomate), orgeat (Mauresque), or mint (Perroquet). Adds a sweet and colorful touch to the anise.

Portuguese fortified wine. Red is rich and fruity, white is lighter and dry or sweet. Served at room temperature or chilled.

French aperitif made from wild gentian. Characteristic bitter flavor with earthy and floral notes, golden yellow color.

Another gentian aperitif from the Massif Central. Bitter and vegetal taste, very aromatic. Enjoy neat with ice.

Classic spirits. Gin with juniper notes, neutral and pure Vodka, Tequila with agave aromas. Served neat or with accompaniments.

A popular blended Scotch whisky. Light, fruity, and accessible, often consumed with soda or on ice.

Another classic Scotch blend. Smooth malt and caramel flavors with a slightly smoky finish.

Renowned blended Scotch whisky known for its balance. Notes of chocolate, red apple, and vanilla.

American Tennessee Whiskey filtered through maple charcoal. Distinctive taste of caramel, vanilla, and toasted oak.

10-year-old Scotch single malt. Rich aromatic profile with notes of autumn spices and dried fruits.

Older Scotch single malt, offering greater complexity. Creamy texture with deep flavors of sherry, chocolate, and orange.

Convivial tasting board. Includes a varied selection of regional hams, cured meats, and cheeses. Ideal for an aperitif.

Classic French bistro hot gratin sandwich. Bread, ham, and melting cheese, grilled in the oven.

Variation of Croque Monsieur topped with a fried egg. Rich and flavorful, the egg adds extra creaminess.

Hot sausage served in a soft long bun. Usually topped with mustard or ketchup.

Starter composed of melted goat cheese served on toasted bread. Accompanied by a little green salad.

Rich and creamy slice of duck or goose foie gras. Served with a sweet and savory onion jam to balance the richness.

Fresh assembly of alternating slices of tomato and mozzarella cheese. Seasoned with olive oil and herbs.

Classic bistro fare. Hard-boiled eggs cut in half and topped with a creamy homemade mayonnaise.

Fish fillets marinated in oil and aromatics. Served with warm steamed potatoes.

Nordic platter typically composed of smoked or marinated fish like salmon or herring. Fresh and briny.

Fresh mix of diced avocado and tuna. Seasoned with lemon and herbs for a light starter.

Plate of thin slices of smoked salmon. Served with toast, butter, and lemon.

Three large prawns sautéed with garlic and parsley. Flavorful and aromatic.

Hearty mixed salad with classic ingredients: cooked ham, cheese, and hard-boiled egg. A complete and fresh meal.

Note: The menu description appears to be a copy error (identical to 'La Parisienne'). Normally, it's a green salad with warm goat cheese toasts with honey or herbs.

Rustic and hearty salad. Mix of poultry, warm potatoes, and fresh vegetables.

Seafood salad. Combines various seafood and fish with potatoes and raw vegetables.

Southwestern French specialty. Hearty gourmet salad rich in duck (breast, gizzards, foie gras). Very flavorful.

Salad with Italian flavors. Cured ham, mild mozzarella cheese, and olives on a bed of greens.

Meat-free option composed of various raw and cooked vegetables and cheese. Fresh and light.

Fluffy omelette filled with diced cooked ham.

Rich omelette with melted cheese inside. Creamy and stringy.

The classic complete omelette, combining ham and cheese for a comforting dish.

Whole Mirandais beef cut (Portugal), grilled. Tender and very flavorful meat, usually seasoned simply with coarse salt and olive oil.

Marbled and juicy beef cut, selected by the butcher. Grilled to your liking.

Lean and tender cut of beef from the loin. Pronounced flavor, firm yet melting texture.

Raw minced beef seasoned (capers, onions, sauce). Served fresh, often prepared at the table or ready to mix.

Thick cut of lean and tender beef. Quickly cooked to keep the center rare and juicy.

Gourmet dish composed of a beef fillet topped with a slice of pan-seared foie gras. Rich and decadent.

The most tender cut of beef. Very lean, buttery texture, delicate flavor.

Thick cut of beef fillet, very tender, served with foie gras. A luxury dish for meat lovers.

Burger prepared with a fresh ground beef patty, bun, and classic toppings (cheese, lettuce, tomato).

Traditional French sausage made from pork tripe. Strong flavor and unique texture. Appreciated by connoisseurs.

Thin slice of breaded and fried veal. Golden and crispy on the outside, tender on the inside. Served with lemon.

Grilled chicken piece. Crispy skin and juicy meat. Simple and healthy.

Scallops sautéed with garlic, tomatoes, and herbs de Provence. Mediterranean flavor.

Luxurious mix of scallops and large shrimp, cooked and flambéed in alcohol for a rich and aromatic sauce.

Large shrimp cooked in olive oil, garlic, and tomatoes. Usually served with rice.

Fine white fish fillet (depending on catch), simply pan-fried and seasoned with a light lemon and olive oil sauce.

Whole flatfish, floured and pan-fried in butter. Served with melted butter, lemon, and parsley. Delicate and fine flesh.

Assortment of various French cheeses: soft, hard, and blue. Served with bread.

Fruit tart prepared daily according to the season and the chef's inspiration.

Homemade pastry of the day.

Individual chocolate cake with a molten, flowing center. Intense and sweet.

Light and airy chocolate dessert. Classic mousse texture.

Hot drink or dessert made of hot chocolate topped with a generous layer of whipped cream.

Italian dessert with coffee-soaked biscuits, creamy mascarpone, and cocoa powder.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar.

Smooth egg custard topped with a layer of golden liquid caramel. Sweet and silky.

Poached egg whites floating on vanilla custard, often drizzled with caramel.

Fresh and creamy dairy product, plain or sweetened (often served with fruit coulis or sugar).

A classic espresso.

Espresso with a drop of hot milk.

Espresso diluted with hot water, less strong than a standard espresso.

Small coffee with milk.

Large coffee with milk.

Coffee topped with whipped cream.

Coffee with frothed milk.

Hot drink made with chocolate and milk.

Large cup of hot chocolate.

Decaffeinated espresso.

Selection of teas or herbal teas.

Lunch or dinner formula allowing you to choose two dishes from a special selection.

3-course set menu offering a wide choice of starters, main courses, and desserts.

Menu specially designed for children with simple and beloved dishes for kids.