L'Atelier Montmartre

Fresh skewers alternating cherry tomatoes and mozzarella balls, seasoned with basil. A light, fresh, and classic bistro starter.

Fresh oysters from Saint-Vaast-la-Hougue, renowned for their nutty flavor. Served raw on ice, usually with lemon or shallot vinegar.

A whole Camembert cheese baked until melted and hot. Served with bread for dipping into the runny cheese.

A creamy Italian-style rice dish prepared with seasonal ingredients that change regularly. Creamy and rich texture.

A small selection of aged cheeses or cured meats. Ideal for an aperitif or a light snack.

A large assortment combining various cheeses and charcuterie. Perfect for sharing with a drink.

Smoked salmon slices served with a creamy dill-flavored sauce. A fresh and tasty dish.

Mediterranean salad made with tomatoes, cucumbers, olives, onions, and feta cheese. Seasoned with olive oil and oregano.

A rich Savoyard gratin made with potatoes, melted reblochon cheese, onions, and coppa (Corsican cured meat) instead of traditional bacon.

Hard-boiled eggs cut in half, with the yolk mixed with homemade mayonnaise and then replaced in the white. A bistro cuisine classic.

A selection of spreads (such as tapenade, rillettes, or hummus) served with toasted bread. Ideal for starting the meal.

A complete platter of cold seafood including anchovies, tarama, octopus, and smoked salmon. A varied plate with oceanic flavors.

Layered sandwich made with toasted bread, filled with lettuce, tomato, and mayonnaise. Served cut into triangles, usually accompanied by fries or salad.

Mix of seasonal vegetables baked with cream and topped with gratinated cheese. A comforting and vegetarian dish.

Country pâté with wild mushrooms, served cold with gherkins and bread. Rustic and tasty.

Crispy corn chips served with guacamole (avocado purée) and tomato salsa. A Mexican-inspired snack.