Eggs&Co.

A Burgundian variation of eggs benedict with a rich red wine sauce (meurette). Savory and wine-like flavor, creamy texture. Eaten hot with a knife and fork.

Homemade burger served with sides. Soft bun and flavorful filling. A substantial dish to eat with hands or cutlery.

Double portion of the homemade burger for big appetites. Very hearty and meat-rich.

The bistro classic: hard-boiled eggs topped with homemade mayonnaise. Simple and comforting.

Steamed green beans, served cold in a salad. Crunchy and light.

Fresh grated or sliced carrots, seasoned. Sweet and crunchy.

Egg baked in a ramekin with cream and herbs. Creamy texture.

Small grilled tartine with topping. Perfect to start the meal.

Breaded and fried mozzarella sticks. Melts inside, crispy outside.

Small portion of egg in red wine sauce. Savory and rich.

Soft-boiled egg served with buttered breadsticks for dipping.

Double portion of soft-boiled eggs with soldiers.

Additional side of vegetables and starches.

Composed salad with goat cheese, often served on toast (warm goat cheese).

Mix of seasonal vegetables sautéed in a pan. Healthy and colorful.

Large composed salad according to the chef's inspiration.

Assorted vegetarian plate with breaded cheese and vegetables.

Simply prepared eggs (omelet, fried, or scrambled) without garnish. Served with a side.

Eggs with aromatic fresh herbs.

Eggs garnished with cooked onions.

Eggs with sliced button mushrooms.

Eggs garnished with a mix of vegetables.

Classic combination of smoked lardons and onions.

Eggs served with smoked salmon.

Egg dish topped with salmon roe.

Complete and customizable brunch formula. Includes drinks, a main egg dish with choice of toppings, and a sweet touch.

Lighter version of the brunch with simple herb eggs.

Brunch menu centered on classic eggs benedict.

Brunch menu offering original and gourmet eggs benedict recipes.

Special brunch with eggs in meurette sauce or with salmon roe.

Hearty brunch with a homemade burger as the main course.