Le chiquito tabac brasserie

Lunch formula including a starter and the dish of the day. Ideal for a complete and quick lunch.

Lunch formula including the dish of the day and a dessert (excluding gourmet coffee).

Complete lunch formula including a starter, the dish of the day, and a dessert.

The special dish of the day, prepared according to the chef's inspiration and seasonal products.

Classic bistro starter made of hard-boiled eggs coated in a creamy mayonnaise. Rich flavor and creamy texture.

Fresh salad with tomato slices and mozzarella, seasoned with basil. A light and refreshing classic.

Salad with confit duck gizzards. The gizzards are tender and flavorful, typical of southwestern cuisine.

Toasted bread topped with melted warm goat cheese, drizzled with sweet honey. Sweet and savory mix.

Marinated herring fillets served with warm potatoes. Characteristic salty and smoky fish flavor.

Rustic pork terrine, served cold. Traditional charcuterie flavor, to be enjoyed with bread and pickles.

Assortment of cured meats and sausages. Ideal for sharing or as a starter.

Large mixed salad with tomatoes, crunchy walnuts, and warm goat cheese toasts with honey. A balanced complete meal.

Classic salad with chicken, parmesan, egg, and croutons. Dressed with creamy Caesar sauce.

Hearty rustic salad with cured ham, gizzards, potatoes, and Cantal cheese.

Fresh salad with marine flavors, garnished with smoked salmon, shrimp, and avocado.

Pasta served with a sauce of bacon, egg, and cheese. Rich and comforting.

Pasta with a creamy sauce made with three types of cheese.

Pasta with fresh and smoked salmon, often in a creamy sauce.

Ground beef or grilled beef cut topped with a fried egg.

Raw minced beef seasoned with capers, onions, and condiments. Served fresh.

Marbled and tender beef cut, grilled to your liking.

Breaded and fried fish fillet, served with fries. Traditional Anglo-Saxon dish.

Thick piece of grilled or pan-seared salmon, with tender, pink flesh.

Burger with ground beef patty, classic toppings, and bun.

Burger topped with a breaded or grilled chicken fillet.

Burger topped with a breaded fish fillet.

Meat-free burger, with a vegetable patty or plant-based substitute.

Layered sandwich with toasted bread, chicken, lettuce, and tomato.

Layered sandwich with toasted bread and smoked salmon.

Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa.

Creamy vanilla cream topped with a thin layer of crunchy caramelized sugar.

Individual chocolate cake with a molten center.

Light and airy dark chocolate dessert.

Tart made daily according to the chef's inspiration.

Espresso coffee served with an assortment of small sweet treats.

Short and strong espresso, rich in aromas.

Coffee with a drop of milk (hazelnut) or diluted with hot water (long coffee).

Double shot of espresso coffee.

Infusion of tea leaves, served hot.

Hot drink with milk and cocoa.

Creamy latte.

Coffee topped with a generous layer of whipped cream.

Espresso with hot milk and milk foam.

Buttery French flaky pastry.

Flaky pastry filled with chocolate.

Slice of bread (usually baguette) served with butter and jam.

Croissant filled with almond cream and slivered almonds.

Beaten eggs cooked in a pan, plain or with toppings.

Breakfast formula including a hot drink (coffee), a pastry, and a juice.

Breakfast formula with a gourmet milky drink, pastry, and juice.

Sparkling and sweet cola soda.

Fizzy orange drink with pulp.

Assorted fruit juice (orange, apple, etc.).

Freshly squeezed citrus juice (orange or lemon).

Fermented ginger soda, non-alcoholic, spicy, and sweet.

Still natural mineral water.

Refreshing tea-based drink, served cold.

Sparkling and bitter tonic water.

De-alcoholized beer retaining the taste of malt and hops.

Caffeinated energy drink.

Sweet fizzy lemon-flavored drink.

Addition of syrup (mint, grenadine, etc.) to your drink.

Pint of classic French lager beer at a reduced price.

Pint of premium French beer.

Pint of rich and malty Belgian abbey beer.

Beer-based cocktail: Monaco (beer, lemonade, grenadine) or Picon (beer with bitter orange liqueur).

Beer mixed with syrup or lemonade (Panaché).

Classic cocktail with gin and tonic water.

Bitter and sparkling Italian cocktail based on Aperol and Prosecco.

Double shot of pastis, anise-flavored aperitif served with water.

White or rosé wine served in a large glass with plenty of ice.

Non-carbonated fruit drink.

Cuban cocktail with rum, fresh mint, lime, sugar, and sparkling water.

Brazilian cocktail with cachaça, lime, and sugar.

Bright orange aperitif cocktail, mixing Aperol, Prosecco, and sparkling water.

Classic cocktail based on Campari, red vermouth, and sparkling water.

Hot cocktail made with coffee, Irish whiskey, sugar, and cream.

Creative mix of fruit juices and syrups, non-alcoholic.

Temporary wine selection chosen by the sommelier.

Classic French lager blonde beer, light and thirst-quenching.

Premium French blonde beer with floral notes.

Belgian abbey beer, round and spicy.

Temporarily selected specialty beer.

Portuguese blonde beer.

International lager blonde beer.

Beer flavored with tequila (Desperados) or light Mexican blonde beer (Corona).

Cut and fried potatoes, prepared on-site.

Small portion of assorted cold cuts or cheeses for snacking.

Breaded and fried onion rings.

Fried battered squid rings.

Fried spring rolls filled with vegetables.

Fried vegetables or shrimp in a light Japanese batter.

Large platter combining various fried items to share.

Large platter with an assortment of cold cuts.

Large platter combining cheeses and cold cuts.