La Mascotte Montmartre

Sparkling wine from the Champagne region of France. High acidity, bubbly carbonation, and complex flavors of citrus and brioche. Served chilled as a celebration drink or appetizer.

A prestigious Champagne known for its finesse and balance. Features crisp fruit notes and elegant bubbles. Perfect for toasting or pairing with light appetizers.

A French cocktail made with sparkling wine and a splash of fruit liqueur. Sweet, fruity, and bubbly. A popular pre-meal drink.

A luxurious version of the Kir cocktail using Champagne instead of regular white wine. Sweet fruit liqueur balances the dry crispness of the Champagne. Elegant and refreshing.

A classic cocktail made with Campari, sweet vermouth, and soda water. Bittersweet and herbal with a refreshing fizz. Served over ice with an orange slice.

An Italian wine-based cocktail, usually Prosecco, bitter liqueur (like Aperol), and soda water. Orange-hued, bittersweet, and sparkling. Very refreshing in warm weather.

Classic cooked prawns with a pink shell. Sweet, firm meat. Peel by hand and dip in mayonnaise or butter.

High-quality organic shrimps from Madagascar. Known for their firm texture and rich, sweet flavor. Served cold in their shells.

Large, meaty prawns from Madagascar. Juicy and flavorful. Excellent for peeling and eating with a dipping sauce.

Small, grey-colored shrimp with intense flavor. Often eaten whole or peeled as a snack. Salty and savory.

Also known as langoustines or Dublin Bay prawns. They look like small lobsters and have sweet, delicate white meat.

Whole crab served cold. Requires cracking the shell to access the sweet white meat inside. A hands-on dining experience.

Large sea snails cooked in a savory broth. The meat is chewy and dense. Extract from the shell using a small pick and eat with mayonnaise.

Small edible sea snails. They have a strong sea flavor and firm texture. Use a pin to pull the meat out of the tiny shells.

A type of hard-shell clam with a rough exterior. The meat is firm and salty. Often eaten raw or lightly cooked.

A species of clam known for its high-quality meat. Sweet and tender. Commonly enjoyed raw on the half shell.

A round, smooth clam with a firm texture. It has a sweet, almond-like flavor. Often served raw.

Fresh mussel served uncooked. Soft, orange flesh with a briny ocean taste. Slurped from the shell.

A general term for a bivalve mollusk. Tender meat with a clean, salty flavor. Served raw or steamed.

Spiny sea creature with edible orange roe inside. The flavor is creamy, sweet, and briny, often described as the 'foie gras of the sea'.

Premium blue lobster from Brittany. Prized for its firm, sweet flesh and rich flavor. Cooked to order from live.

North American lobster known for its large claws and sweet meat. Prepared fresh. A hearty seafood choice.

Sweet white wine from Southwest France. Notes of honey, tropical fruits, and apricot with good acidity. pairs well with foie gras or desserts.

A sweet, floral white wine from Corsica. Aromas of grapes and citrus. Luscious and aromatic.

Sweet white wine from the Loire Valley. Rich and honeyed with stone fruit flavors. "Premières tries" indicates high-quality grape selection.

Alcohol-free wine option. Offers the taste of wine without the alcohol. Suitable for non-drinkers.

Sparkling alcohol-free wine. Festive and bubbly without the effects of alcohol.

Wine from the Rhône Valley near Mont Ventoux. Typically fruity and spicy.

A Provence wine, likely a white or rosé. Fresh, dry, and aromatic.

White wine made from Chardonnay in Burgundy. Rich, floral, and slightly buttery.

Crisp, dry white wine from Chardonnay grapes in northern Burgundy. Known for its minerality and green apple notes.

Light-bodied red wine made from Gamay grapes. Fruity with low tannins. Easy drinking.

Dry white wine from the Loire Valley. "Sur lie" means it was aged on yeast lees for more texture. Pairs perfectly with oysters.

Wine from the Loire Valley, likely Sauvignon Blanc (if white). Crisp and refreshing.

Famous white wine from the Loire Valley made from Sauvignon Blanc. Zesty, grassy, and mineral-driven.

Classic dry rosé from Provence. Pale pink color with notes of strawberry and citrus. Refreshing and summery.

A Beaujolais Cru red wine. Very light, fruity, and floral (often violet notes). Serve slightly chilled.

Red table wine from the Beaujolais region. Likely light and fruit-forward.

Red wine from Bordeaux (Right Bank). Merlot-based, full-bodied with dark fruit and earthy notes.

Red wine from Languedoc. Blend of Syrah, Grenache, and Mourvèdre. Spicy, herbal, and ripe.

Robust red wine from Roussillon near the Spanish border. Intense, sun-baked fruit flavors and spice.

Red wine from the Loire Valley. Often made from Gamay or Cabernet Franc. Fresh and lively.

Classic Loire Valley red made from Cabernet Franc. Notes of raspberry, bell pepper, and pencil shavings.

Rich red wine from the southern Rhône Valley. Grenache-based, high alcohol, full body, and dark fruit flavors.