Le Bistrot du Parc (Levallois Perret)

Crispy fried spring rolls filled with minced chicken and herbs. Crunchy on the outside and tender on the inside. Usually enjoyed wrapped in a lettuce leaf with mint.

A French bistro classic consisting of steamed leeks served cold. They are coated in a mustard vinaigrette. Mild, vegetal flavor with a tangy touch.

Rustic pâté made from coarsely ground and seasoned pork. Dense and flavorful texture. Eaten spread on country bread, often accompanied by pickles.

Breaded and fried soft-boiled egg, often surrounded by sausage meat (Scotch Egg style). The yolk remains runny while the outside is crispy. Served here on a creamy lentil purée.

Iconic starter consisting of hard-boiled eggs coated in a generous homemade mayonnaise. Creamy texture and rich flavor. Simple and comforting, to be enjoyed as is.

Traditional hot sausage from the Lyon region, served with simmered lentils. Hearty and rustic dish with smoky and savory flavors. Ideal for a comforting meal.

Pieces of poultry cooked in a creamy coconut milk sauce with Asian notes of ginger and coriander. Mild, fragrant, and slightly spicy flavor. Served with rice.

Grilled beef cut, known for its fibrous and flavorful texture. Topped with a rich blue cheese (gorgonzola) sauce. Usually served rare with fries.

Beef burger served in a soft bun with melted cheese. Available in classic or with grilled bacon. Served with crispy fries.

Raw beef, minced and seasoned (capers, onions, sauce). Tender and fresh texture. Typical brasserie dish, served cold with hot fries.

Gratin composed of a layer of shredded duck confit topped with mashed potatoes. Rich and flavorful, enhanced by a thyme jus. This is the duck version of shepherd's pie.

Raw salmon marinated in salt, sugar, and dill. The flesh is firm and melts in the mouth with a delicate taste. Served chilled with small thick pancakes (blinis).

White fish fillet cooked on a hot plate (plancha). Sauce chien is an Antillean sauce with herbs, onions, and mild peppers. Fresh and slightly spicy flavor.

Thick slice of grilled tuna, often served pink in the center. Sauce vierge is a marinade of olive oil, lemon juice, and diced tomatoes. Served with rice and vegetables.

The chef's special dish that changes daily according to the market. Available only at lunchtime on weekdays. Ask your server for the day's composition.

Extra portion of sauce to accompany your dish.

A large composed salad without meat or fish. It contains a mix of fresh vegetables (mesclun, carrots, radishes), potatoes, and cheese. Fresh and crunchy.

Large composed salad topped with breaded and fried prawns (large shrimp). Hot-cold mix with a base of fresh vegetables and potatoes.

Composed salad served with warm goat cheese wrapped in a crispy brick pastry. The melting cheese contrasts with the fresh salad.

Famous salad based on romaine lettuce, croutons, parmesan and creamy Caesar dressing. Usually contains grilled chicken. Rich and gourmet.

Selection of three aged cheeses usually served with bread. Ideal for finishing the French meal before or instead of dessert.

Special dessert that changes regularly according to the chef's inspiration and seasonal products.

Creamy fresh cheese served chilled. You can choose to enhance it with a fruit coulis or a salted caramel sauce. Light and refreshing.

Classic Italian dessert made with coffee-soaked biscuits and a mascarpone cream. Dusted with bitter cocoa. Creamy texture and coffee flavor.

Individual chocolate cake baked so that the center remains molten. Served warm, very rich in chocolate. Often accompanied by crème anglaise or ice cream.

Airy and light dessert made from melted chocolate and beaten egg whites. Intense chocolate flavor with a foamy texture.

Two scoops of fruit ice cream or sorbet. Refreshing to end the meal.

Small portion of dessert served in a glass. Ideal for a light sweet touch.

Add a scoop of ice cream or sweetened whipped cream (chantilly) to your dessert.

An espresso coffee served on a tray with an assortment of several miniature desserts. Perfect for tasting everything while enjoying your coffee.

Same concept as gourmet coffee, but served with a cup of tea instead of coffee, accompanied by small pastries.

Coffee served with a small dose of digestive alcohol (2cl). To finish the meal on a strong note.