Chez Alain - Ivry-sur-Seine

Cocktail made with rosé wine and grapefruit syrup or juice. Fresh, fruity, and light.

Bitter and sparkling Italian cocktail based on Aperol or Campari, Prosecco, and sparkling water.

Classic Cuban cocktail with rum, lime, fresh mint, sugar, and sparkling water.

Non-alcoholic version of the famous cocktail, retaining the freshness of mint and lime.

Powerful Brazilian cocktail based on cachaça, lime, and sugar.

Traditional French aperitif made with white wine and fruit cream.

Prestigious variation of Kir where white wine is replaced by champagne.

Italian vermouth served chilled, available in white (sweet) or red (fuller-bodied).

Fortified Portuguese wine, rich and sweet, served as an aperitif.

Pastis from Marseille, anise-flavored spirit traditionally diluted with fresh water.

Selection of classic bitter aperitifs. Suze is gentian-based, Americano is a vermouth-campari cocktail, Campari is a red bitter.

Simple mix of whiskey and cola.

Dose of whiskey served neat or on the rocks.

Vodka served with fruit juice.

Classic gin and tonic water cocktail, fresh and slightly bitter.

American Tennessee Whiskey with notes of caramel and vanilla.

Premium blended Scotch whisky, aged 18 years, rich and complex.

Smooth and fruity Speyside single malt Scotch whisky.

Sparkling Champagne wine, elegant and festive.

Various fruit juices, served chilled.

Pure grape juice, available in red or white.

Classic or sugar-free cola sodas.

Coca-Cola served with a lemon slice.

Colorless, carbonated lemon-lime soda.

French sparkling drink made from orange juice and pulp.

Sweet carbonated lemon-flavored drink.

Bitter tonic water (Plain) or citrus soda.

Lemonade mixed with flavored syrup.

Lemon-flavored, tangy, and refreshing drink.

Still natural mineral water.

Sparkling natural mineral water.

Perrier served with a lemon slice.

Lightly sparkling Italian mineral water.

Sparkling alcoholic beverage made from fermented apples, from organic farming.

Local artisanal beer. Amber (malty), Blonde (golden), or White (wheat).

Belgian abbey beer.

Blonde lager from Northern France.

Mix of beer and lemonade.

Mix of beer, lemonade, and grenadine syrup.

Duck or goose foie gras served cold with a sweet and savory onion jam.

Camembert cheese baked until melted, served on a bed of mixed greens.

Snails cooked and served in a creamy blue cheese sauce.

Goat cheese wrapped in angel hair (kadaïf pastry) and fried, crispy and melting.

Raw scallops thinly sliced, served on a light pea mousse.

Beef cut chosen by the butcher, grilled to your preference.

High-quality pork tripe sausage (5A label), with a powerful and characteristic taste.

Veal cutlet slow-cooked for seven hours for extreme tenderness.

Creamy Italian risotto prepared according to the chef's daily inspiration.

Lamb shank slow-cooked for a long time, very tender meat that falls off the bone.

Savoyard gratin made with potatoes, bacon, onions, and melted reblochon cheese.

White fish fillet with a delicate flesh, pan-fried or baked.

Gourmet burger topped with foie gras and a rich herb sauce.

Mountain-inspired burger with melted raclette cheese.

Classic American-style burger with crispy bacon and smoky BBQ sauce.

Meat-free burger with a chickpea patty and sesame sauce.

An espresso coffee served with an assortment of small desserts (petits fours).

Hot cocktail made with coffee, whiskey, sugar, and whipped cream.

Rich butter and sugar Breton cake, served warm with caramel ice cream.

Airy chocolate cake with a molten center.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Thin-crust apple tart served with vanilla ice cream.

Assortment of ice creams (cream) or sorbets (fruit).

Addition of sweetened whipped cream.

Weekday lunch menu. Choice between Starter+Main, Main+Dessert, or Main+Wine.

Full menu for evenings and weekends, including starter, main course, and dessert.