La Contrescarpe

A lunch or dinner menu allowing you to choose from dishes marked with a chef's hat on the menu. Offers a flexible combination of two dishes.

A weekday lunch menu featuring a limited selection of bistro classics. Ideal for a quick and complete meal.

Menu specially designed for children under 11 years old. Includes a simple main course and a sweet dessert.

Small mussels farmed on bouchots, known for their tender, orangey flesh. Served in a pot with a white wine sauce (marinière) or cream sauce. Eaten using an empty shell as tongs.

Snails cooked in their shells with parsley and garlic butter. Tender texture and rich herbal flavor. Enjoy hot.

A bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple and tasty.

Hot soup based on beef broth and caramelized onions, served with bread and melted cheese gratinated on top. Rich and comforting flavor.

Warm goat cheese wrapped in crispy pastry (brick or filo), served with sweet honey and a balsamic vinegar reduction. Hot-cold and sweet-savory contrast.

Rustic meat pâté prepared according to the season, served cold with bread and pickles. Dense texture and meaty flavor.

Thin slices of marinated raw salmon, served with a light lemon cream. Fresh and delicate.

Fish fillets marinated in oil and herbs, served with warm or cold potatoes. A traditional bistro dish with a pronounced flavor.

Rich and creamy duck foie gras, served with apple chutney for a sweet and tangy note. To be spread on toast.

A generous mixed salad with crispy warm goat cheese, fresh vegetables, and a sweet touch of honey.

Reimagined version of Caesar salad with crispy breaded chicken, Italian cheese, and croutons.

Fresh salad combining the sweetness of avocado and the taste of marinated salmon, enhanced by a creamy herb sauce.

Tubular pasta served with a sauce made from sun-ripened vegetables (tomatoes, zucchini, peppers) and parmesan cheese.

Traditional salad from the South of France with tuna, hard-boiled eggs, salted anchovies, and crisp vegetables.

Assortment of seasonal vegetables prepared in various ways, without meat or fish.

Large ball of fresh Italian cheese with a creamy center (Burrata), served with ripe tomatoes. Very creamy texture and milky taste.

Duck thigh cooked slowly in its fat until melting, crispy skin. Served with a sweet and savory orange sauce.

Superior quality black pudding, rich in flavor and spicy, usually served with apples and potatoes (the '2 apples'). Soft texture.

Very thin slices of marinated raw beef, served cold with olive oil and parmesan shavings. Accompanied by hot fries.

Traditional pork tripe sausage. Very pronounced and characteristic smell and taste. AAAAA label guarantees superior quality.

Cooked sausage containing pistachios, a specialty of Lyon. Served hot with flavored mashed potatoes.

Fresh mussels cooked in sauce, served with fries. A great classic.

Selected Angus beef cut known for its tenderness. Served grilled with fries.

Large piece of bone-in beef, aged (matured) to intensify flavor and tenderness. Generous portion for big appetites or to share.

Raw minced beef, seasoned with capers, onions, and condiments. Served cold with hot fries.

Half chicken baked in the oven, golden skin, served with its thyme-scented cooking juices.

Vegetarian burger with a soy-based patty.

Gourmet burger inspired by the mountains with melted Savoy cheese and cured ham.

Classic burger with beef, melted cheddar sauce, and grilled bacon.

Burger topped with crispy breaded chicken and a creamy tartar sauce.

Burger with a breaded fish fillet and tartar sauce.

Raw salmon cut into small cubes, seasoned. Served fresh.

Large shrimp sautéed with garlic, tomatoes, and herbs of Provence.

Whole grilled fish simply to preserve its flavor. Served with green vegetables.

Thick piece of cooked salmon fillet, served with a rich white wine butter sauce.

Fish fillet fried in batter, served with fries, just like in England.

Chocolate cake with a warm molten center, served with a scoop of cold ice cream.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Brioche dipped in a milk-egg mixture then pan-fried, served hot with a rich caramel sauce.

Cream cheese cake on a biscuit base, topped with a red fruit sauce.

Upside-down caramelized apple tart, served warm.