Brasserie Tabac Le Maillot - Point Nickel

Simple green salad, fresh and crisp. Dressed with a light vinaigrette. Ideal for starting the meal lightly.

Mix of different salad leaves and raw vegetables. Fresh and varied. A light and vitamin-rich starter.

Fresh tomatoes cut into slices or wedges. Served with a simple dressing. A refreshing starter.

A French bistro classic: hard-boiled eggs topped with creamy mayonnaise. Rich texture and mild flavor. Eaten cold, often with a little salad.

Assortment of grated or cut raw vegetables (carrots, celery, etc.). Fresh and crunchy with a vinaigrette. A healthy option to start.

Choice of traditional French cured meats. Pâté is a meat terrine, rillettes are shredded confit meat, and saucisson is dry and aged. Savory and salty, eaten with bread.

Smoked fish fillets served with warm potatoes marinated in oil and herbs. Pronounced smoky flavor and melting texture. A typical bistro dish.

Asian-inspired fried spring rolls. Crispy on the outside, filled with meat and vegetables. To be wrapped in a lettuce leaf with fresh mint.

Classic mixed salad with cooked ham, Emmental cheese, hard-boiled egg, and corn. Mild and familiar flavors. A complete and simple meal.

Rustic salad with Cantal cheese, country ham, potatoes, and walnuts. Rich and flavorful with local notes.

Large Mediterranean salad with tuna, salted anchovies, hard-boiled egg, peppers, and olives. Fresh and colorful. Ideal in summer.

Gourmet salad with warm goat cheese on toast, smoked bacon, and potatoes. Hot-cold contrast and rich flavors.

Long pasta served with a slow-cooked beef and tomato sauce. Rich, hearty, and comforting. An Italian classic.

Pasta served with a creamy sauce with bacon and sometimes egg. Rich and smooth. Smoky and peppery flavor.

Wide ribbon pasta served with a cream and mushroom sauce. Woody flavor and smooth texture.

Wide pasta served with a creamy sauce and smoked salmon pieces. Delicate and marine flavor. Rich and satisfying.

Hot ham and cheese sandwich, grilled until golden and melted. Crispy and tasty. A Parisian café staple.

Version of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess to the grilled sandwich.

Hot sausage served in a toasted baguette, often with melted cheese. Simple and quick.

Slices of cooked ham served with golden fries. A simple and universally loved dish.

Frankfurter sausages, poached or grilled, served with fries. Classic and hearty.

Traditional onion soup caramelized in beef broth, topped with bread and gratinéed cheese. Hot, flavorful, and comforting.

Menu adapted for children under 10 years old with a choice of simple dishes they generally enjoy.

Extra side dish of your choice from vegetables or starches.

Quarter roast chicken, golden skin and tender meat. Served with a side of your choice. A classic family dish.

Duck leg cooked slowly in its own fat. The skin is crispy and the meat very tender and flavorful. A specialty from the southwest of France.

Pan-fried chicken escalope topped with a creamy mushroom sauce (Norman style). Tender and rich.

Grilled beef cut according to your preferred doneness. Served with a side and sauce of your choice.

Marbled and flavorful cut of beef, grilled. Fattier and tastier than a standard steak. Served with a side and sauce.

Grilled ground beef steak topped with a fried egg. Simple and protein-rich dish.

Classic burger served in a bun with bacon, pickles, and onions. Served with fries or another side.

Raw minced beef, seasoned (capers, onions, gherkins, egg yolk). Fresh and zesty. A French brasserie classic.

Vietnamese-inspired dish: rice vermicelli salad with stir-fried beef, crispy spring rolls, fresh vegetables, and peanuts. Fresh, light, and fragrant.

Supplement to enhance your dish.

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

Egg custard topped with liquid caramel. Sweet, smooth, and vanilla-flavored.

Rich vanilla cream topped with a layer of crunchy caramelized sugar. Delicious texture contrast.

Poached meringue floating on vanilla custard, often garnished with caramel and slivered almonds.

Chocolate cake with a molten center. Served warm, very rich and chocolatey.

Thin French crêpes served hot, often with sugar, chocolate, or jam.

Upside-down caramelized apple tart. Crispy crust and melting apples with a caramel flavor. Often served warm.

An espresso coffee served with an assortment of mini-desserts. Perfect for tasting everything.

Same concept as the gourmet coffee, but with tea instead of coffee.

The sweet suggestion of the moment, prepared according to the chef's inspiration.