Le 17.45 Paris Batignolles - Planches à composer

Auvergne cow's milk cheese with uncooked pressed paste. It offers a supple and creamy texture with a subtle hazelnut and terroir taste.

Creamy Brie prepared in-house with truffle. The perfect marriage between the cheese's sweetness and the truffle's powerful, earthy aroma.

Dutch hard cheese flavored with truffle. Firm but melting texture with intense mushroom notes.

Rustic raw milk mountain cheese. Fruity flavor and semi-firm texture typical of farmhouse craftsmanship.

Auvergne cheese aged between 3 and 6 months. Frank, buttery taste with a slightly grainy paste.

Raw milk Savoy cheese with cooked pressed paste. Fruity and hazelnut aromas, supple and melting texture.

The prince of Gruyères, cooked pressed paste cheese. Rich, floral, and fruity flavor with a firm, smooth texture.

Northern cheese with a brittle, very hard orange paste. Intense flavors of toasted hazelnut and salted caramel.

Small Trappist cheese aged in walnut liqueur. Supple texture with a characteristic walnut flavor.

Famous Jura cheese with cooked pressed paste. Medium aging offering a balance between fruity, lactic, and roasted notes.

Raw milk cheese recognizable by its black ash line in the center. Soft texture and mild, creamy taste.

Camembert from Normandy, aged and washed with Calvados. Powerful taste combining the cheese's character with apple and alcohol aromas.

Cow's milk blue cheese with a veined paste. Melting texture with a distinctive, salty taste and aromas of mushrooms and cream.

Creamy Savoyard cheese with a washed rind. Very creamy texture and a sweet hazelnut taste.

Swiss cheese served in rosettes (girolles). Fine and melting texture in the mouth with a full-bodied and aromatic taste.

Pork meat cooked for a long time in its own fat then shredded. Spreadable texture, rich and flavorful. To be enjoyed on bread.

Rustic terrine based on coarsely ground pork. Seasoned with spices and herbs, authentic taste.

High-quality cooked ham infused with truffle. Tender and delicate with a distinctive truffle aroma.

Dry sausage made with beef. More full-bodied and leaner taste than traditional pork sausage.

Meat pâté with wild mushrooms. Autumnal flavor and creamy texture.

Classic pork dry sausage. Well-aged, balanced fat and lean, simply seasoned.

Spicy Spanish black pudding. Tender texture, rich in flavor with a hint of chili.

Fine Catalan dry sausage flavored with Roquefort. A meeting of charcuterie and the power of blue cheese.

Marinated and dried pork tenderloin. Lean charcuterie, tender and delicately spiced (often with paprika).

Dry-cured ham, aged for a long time (Grande Réserve). Deep, salty flavor, melting texture.

Pieces of duck skin and fat, confited and grilled. Crispy and very flavorful texture, typical of the South-West.

Salted and dried pork loin from Italy. Marbled, it offers a moist texture and a pronounced flavor.

Spanish dry sausage seasoned with pimentón (paprika). Bright red color and slightly spicy, smoky taste.

Thin dry sausage typical of Catalonia. Mild taste, firm texture, and characteristic white bloomy rind.

Traditional dry sausage in a U-shape. Rustic and authentic taste of cured meat.

Sausage made with duck meat. Distinct flavor, finer and less fatty than pork.

Spicy, smoked, and cooked beef brisket, prepared Italian style. Thin and flavorful slices, often peppery.

Italian blue cheese with a veined paste. Creamy texture and characteristic pungent taste.

Sweet and fruity jam, traditionally served with sheep's cheese for a sweet and savory contrast.

Sweet jam with crunchy seeds. Pairs perfectly with foie gras and hard cheeses.

Gently stewed, caramelized, and slightly sweetened onions. Ideal with pâtés and cold meats.

Crushed black olive paste with capers, anchovy, and olive oil. Intense and Mediterranean flavor.

Small pickled cucumbers. Crunchy and tangy, they cut through the richness of the charcuterie.

Carrot sticks or preparation. Adds a touch of freshness and crunch.

Sun-dried tomatoes marinated in oil. Concentrated, sweet, and slightly tangy flavor.

Whole walnuts. Adds crunch and pairs very well with cheeses and wine.

Whole Camembert baked until melted and runny. Served hot, ideal for dipping bread.

Very high-quality Iberian ham, from black pigs fed on acorns. Melting texture and incomparable nutty flavor.

A sharing board designed for two people, ideal for a convivial aperitif with friends.

The house's signature board for two people, offering a varied selection of cheeses and charcuterie.

Premium board for two, composed of exceptional and refined products for gourmets.

Vegetarian board for two, highlighting cheeses and meat-free accompaniments.

Light and fruity red wine from Burgundy. Notes of red fruits (cherry, raspberry), fine tannins.

Red wine from the South of France, organic. Full-bodied, spicy with aromas of black fruits and garrigue.

Classic Bordeaux red wine, structured and elegant. Notes of blackcurrant, woody, and present tannins.

Wine from the Rhône Valley. Gourmet, warm with notes of spices and ripe fruits.

Powerful and tannic red wine from the South-West. Dark color, aromas of candied black fruits and coffee.

Refined red wine from Burgundy. Delicate aromas of small red fruits, fresh and elegant palate.

Round and fruity red wine from Bordeaux. Merlot dominant, offering smoothness and plum aromas.

Easy-drinking and convivial red wine from the South-West. Fruity, light, and thirst-quenching.

Grand Bordeaux wine, prestigious appellation. Velvety, rich, with notes of ripe red fruits and sweet spices.

Sunny Corsican red wine. Mediterranean character, notes of maquis and red fruits.

Exceptional wine from the Southern Rhône Valley. Powerful, complex, full-bodied with a long finish.

Dry white wine from Alsace. Mineral, lively with aromas of citrus and white flowers. Very fresh.

Round and aromatic white wine. Notes of white-fleshed fruits and a buttery touch typical of Chardonnay.

White wine from the Rhône Valley, organic. Fresh, floral with beautiful liveliness.

Dry white wine from the South-West. Lively, with aromas of citrus and exotic fruits.

Sweet and syrupy white wine from Gascogne. Very aromatic, notes of exotic fruits (pineapple, grapefruit).

Rosé wine from the South-West. Fresh, lively, and fruity with notes of small red fruits.

Pale and elegant rosé wine from Provence. Dry, mineral with aromas of citrus and peach.