Le Grand Comptoir d'Anvers

Refreshing traditional aniseed liqueur from the South of France. Drunk diluted with cold water and ice. Licorice and herbaceous taste.

Choice of classic aperitifs: sweet and aromatic Italian vermouth (red or white), or French gentian (Suze) with its characteristic bitterness.

Portuguese fortified wine, available in a rich and fruity red version or a drier, fresher white. Ideal as an appetite stimulant.

Vibrant red Italian bitter, famous for its intense herbal and citrus flavor. Often enjoyed with a splash of soda or on ice.

Gentian-based aperitifs. Bitter and vegetal flavor, highly appreciated by lovers of roots and plants.

Popular French cocktail made with white wine and fruit cream. Sweet, fruity, and slightly sugary.

Sparkling Italian white wine. Light, fresh, and floral with fine bubbles.

Classic cocktail based on Campari, red vermouth, and sparkling water. Perfect balance between bitterness and sweetness.

Refreshing cocktail blending Martini Fiero with blood orange notes and tonic. Sparkling and slightly bitter.

The famous Venetian aperitif. Mix of Aperol, Prosecco, and sparkling water. Bright orange color, sweet-sour and sparkling taste.

Floral variation of the Spritz using St Germain elderflower liqueur. Delicate and elegant flavors.

Sophisticated signature champagne cocktail with floral notes of elderflower and hibiscus, enhanced by grapefruit acidity.

Prestigious version of Kir where white wine is replaced by Champagne. Sparkling, festive, and fruity.

A glass of Louis Roederer champagne. Exceptional sparkling wine, fine and complex.

Smooth and fruity American bourbon with notes of pear and apple. Aged in oak barrels.

Blended Japanese whisky. Balanced, silky, and slightly fruity, very approachable.

Japanese single malt whisky aged 12 years. Complex with rich aromas and a long finish.

Single malt Scotch from Speyside. Smooth, honeyed, and easy to drink, with nutty notes.

Renowned blended Scotch whisky. Rich and smooth with flavors of honey, vanilla, and ripe apple.

Iconic Tennessee Whiskey. Charcoal-filtered for characteristic smoothness and notes of caramel and vanilla.

Complex and smoky blended Scotch. A blend of whiskies at least 12 years old with a rich finish.

Single malt from Speyside often aged in sherry casks. Round and fruity with notes of sweet spices.

Whisky from the West Highlands. Combines malty sweetness with a saline and slightly peaty touch.

Intensely peaty and smoky Islay whisky. Powerful, with notes of iodine and dried fruit. For thrill-seekers.

Scottish blended Scotch whisky. Fruity, light, and peaty, ideal for simple consumption.

Glass of brut champagne, classic Roederer house blend. Fresh and elegant.

Full bottle of brut champagne. Ideal for celebrating or accompanying a meal.

Champagne made exclusively from white grapes (Chardonnay). Very fine, mineral, and of great purity.

Grilled chorizo pieces or served on skewers. Spicy Spanish sausage, rich in flavor.

Fried baby squid, crispy on the outside and tender on the inside. A tapas classic, often served with lemon.

Assortment of small Asian-inspired bites (spring rolls, samosas, etc.).

Portion of fried potatoes, golden and crispy.

Appetizer version of the croque-monsieur, cut into shareable pieces. Toasted bread, ham, and melted cheese.

Large platter of Spanish specialties to share: Serrano ham, chorizo, lomo, and cheeses like Manchego.

Assortment of aged cheeses, served on a platter. Ideal for accompanying wine.

Assortment of different tapas to share, allowing you to taste multiple flavors in one order.

Traditional thin crêpe sprinkled with sugar. Simple and classic.

Crêpe with choice of chocolate sauce or fruit jam.

Gourmet crêpe generously spread with hazelnut and cocoa spread.

Crêpe drizzled with alcohol (usually Grand Marnier or Rum) and flambéed at the time of service.

Classic layered sandwich, served toasted. Filled with chicken, raw vegetables, and mayonnaise.

Hearty assortment of Spanish and Basque charcuterie and cheeses.

Selection of five French AOP cheeses, offering a variety of textures and flavors.

Complete menu for children including main course, side dish, dessert, and drink.

Norman soft-ripened cheese with a bloomy rind. Pronounced flavor and creamy texture.

Blue cheese from Auvergne. Distinctive flavor and melting texture.

Pressed cheese from the Massif Central. L'Entre-Deux offers a balance between the lactic taste of young cheese and the full-bodied flavor of aged cheese.

Spanish sheep's milk cheese. Firm texture and characteristic flavor.

Sheeps' milk cheese from the Pyrenees. Creamy texture and delicate nutty flavors.

Selection of three cheeses chosen by the chef or subject to availability.

Classic light and airy dark chocolate dessert.

Egg custard flan with liquid caramel.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Upside-down caramelized apple tart, served warm.

Moist cake soaked in rum syrup, often served with whipped cream.

Rich chocolate cake with a molten center, made with quality Guanaja chocolate.

Coffee or tea served with an assortment of mini-desserts.

Assorted fruit juices of your choice.

Freshly squeezed fruit juices made to order.

Sparkling lemon-flavored soft drink (lemonade) or mixed with syrup (diabolo).

Sparkling (Badoit) or still (Vittel) mineral water in small format.

Classic sodas and iced teas.

Natural sparkling mineral water.

Bitter or citrus sodas.

Sparkling alcoholic beverage made from fermented apples.

Large bottles of still or sparkling mineral water for the table.

Classic espresso.

Espresso diluted with hot water for a longer, less strong coffee.

Espresso with a drop of milk.

Large black coffee.

Double shot of espresso.

Large coffee with milk or hot chocolate.

Espresso with creamy milk foam.

Hot drink topped with a generous layer of whipped cream.

Hot coffee with alcohol (usually Cognac or Grand Marnier) and cream.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Hot drink with rum, hot water, lemon, and sugar. Comforting.

Selection of black teas, green teas, or flavored infusions.

Traditional French sweet breakfast with hot drink, fresh juice, and viennoiserie.

Hearty breakfast including continental items plus a savory egg dish.