Le 17.45 Paris Daguerre - Planches à composer

A cheese with uncooked pressed paste, firm and crumbly. It offers a pronounced lactic taste with notes of hazelnut and butter. Usually enjoyed with country bread.

Semi-firm mountain cheese. It has a rich, fruity flavor with a slight hazelnut note. Delicious as is or melted.

A cooked pressed cheese, dense and smooth. It is renowned for its complex floral and fruity aromas. Essential in fondue or enjoyed on its own.

Bright orange cheese with a very hard, crumbly texture. Aged for a long time, it develops notes of salted caramel and toasted hazelnut. Enjoy in shavings or pieces.

A monk's cheese with uncooked pressed paste, washed with walnut liqueur. It has a brown rind and a distinctive woody walnut flavor.

The most popular French cheese, with cooked pressed paste. This 16-month aging offers a perfect balance between fruity and roasted notes. Firm and supple texture.

Recognizable by its black ash line in the middle. It is a semi-hard cheese, creamy and mild with a slight fruity taste.

A bold variation of the famous Norman cheese, aged in apple brandy (Calvados) and coated in breadcrumbs. Melting texture and powerful flavor combining cheese and alcohol.

Soft cheese filled with a truffle preparation. Creamy and smooth texture with an intense truffle aroma.

Vibrant orange Dutch cheese with a very hard, crumbly texture. Aged for a long time, it develops notes of salted caramel and toasted hazelnut. Enjoy in shavings or pieces.

Rustic cheese with a gray rind, made on the farm. Authentic flavor and texture varying from soft to firm depending on aging.

Blue cheese from Auvergne. Creamy texture and intense, salty, and pungent taste typical of blues.

Cylindrical Swiss cheese that is scraped into thin rosettes (girolles). Very fruity flavor and melts in the mouth.

Small disc of fresh goat cheese made from raw milk. Very creamy, almost runny texture, and delicate goat and hazelnut flavor.

Fresh, moist goat cheese flavored with basil. Light, tangy, and herbaceous flavor, very refreshing.

Sheep's milk cheese from the Basque and Béarnais Pyrenees. Firm and melting paste with subtle sheep and hazelnut aromas.

Whole Camembert baked until runny. Often served with honey, herbs, or charcuterie. To be eaten hot by dipping bread into it.

Communal dish of melted cheese (usually a mix of mountain cheeses and white wine) served in a common pot. Bread pieces are dipped into it.

Fresh Italian cheese made from mozzarella filled with cream. Served with tomatoes for a fresh and creamy contrast.

The creamy heart of burrata, served simply with a drizzle of olive oil. Rich and stringy texture.

Rustic meat terrine (pork, liver) coarsely chopped. Rich and textured flavor, served with gherkins.

High-quality cooked ham infused with truffle. Tender, mild, and fragrant.

Dried pure beef sausage. More robust and leaner flavor than traditional pork salami.

Pork terrine with wild mushrooms. Woody and autumnal flavor.

The classic French dry salami. Seasoned, dried, and aged pork meat. Savory flavor and firm texture.

Spicy Spanish black pudding. Soft texture and rich flavor enhanced by chili.

Thin Catalan dry sausage, here flavored with Roquefort blue cheese for a powerful touch.

Spanish charcuterie made from marinated and dried pork tenderloin. Very lean, tender, and low in fat.

Dry cured country ham, aged for a long time (Grande Réserve). Intense and salty flavor, melting texture.

Fried and confit pieces of duck skin and fat. Crispy and very flavorful, similar to pork cracklings.

Italian or Corsican charcuterie, made from salted and dried pork neck. Marbled and flavorful.

Spanish dry sausage seasoned with pimenton (paprika). Characteristic red color and slightly spicy, smoky flavor.

Thin dry sausage typical of Catalonia. Mild flavor, slightly peppery, tender texture.

Dried pork sausage, often U-shaped. Similar to salami but often drier and more concentrated in flavor.

Sausage made with duck meat. Finer and more distinctive flavor than pork, often less fatty.

Tomatoes slowly dried in the oven with herbs and oil. Concentrated, sweet, and tangy flavor.

Sweet jam with pieces of figs. The classic and perfect accompaniment for cheeses.

Onions cooked for a long time with sugar and vinegar until caramelized. Sweet and savory, ideal with pâtés and cheeses.

Roasted eggplant purée, seasoned with garlic and olive oil. Creamy texture and smoky flavor.

Provençal spread made from tomatoes and basil. Flavorful and aromatic.

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

Crunchy and slightly pungent root vegetables. Add freshness to the platter.

Small, juicy, and sweet tomatoes. A simple touch of freshness.

Fresh cucumber slices. Crunchy and thirst-quenching.

Sweet and fragrant pieces of melon. Traditionally pairs very well with cured ham.

The jewel of Spanish charcuterie, from acorn-fed Iberian pigs. Dark red meat marbled with fat, with an incomparable hazelnut flavor.

A sharing platter composed of a varied selection of cheeses and charcuterie.

The house's signature selection for two people.

A platter for lovers of fine and exceptional products.

A vegetarian composition focused on cheeses and vegetables.

Vibrant orange Venetian cocktail. Sweet-bitter mix of Aperol and Prosecco, served with ice cubes and an orange slice.

Floral variation of the Spritz using elderflower liqueur (St-Germain). Delicate and sweet taste.

Refreshing and spicy cocktail based on vodka and ginger beer, enhanced with lime.

House creation cocktail. Fruity and complex blend based on gin and plum liqueur.

French sparkling mineral water.

Italian sparkling mineral water, fine bubbles.

Classic cola soda.

Sweet ginger carbonated drink, ideal on its own or as a mixer.

Artisanal unfiltered apple juice, cloudy appearance and authentic taste.

Thick and velvety apricot juice.

Iced green tea drink flavored with peach.

Flavored syrup to be diluted in water.

Fruity or floral digestive liqueur.

Aged rum with complex notes of vanilla and spices.

Digestif selected by the bartender.

Espresso or decaffeinated coffee.