Le Mouffetard

A warm sandwich featuring a sausage served in a soft, split bun. Topped with classic sauces and condiments. A popular and comforting snack.

Lightly battered and fried calamari rings, golden and crispy. Served with a spicy mayonnaise for dipping.

Fried spring rolls, filled with meat, vegetables, and vermicelli. Crispy on the outside and flavorful on the inside, often served with salad and mint.

An assortment of dried and cooked pork meats, such as sausage, cured ham, and pâté. Served on a board, ideal for accompanying a glass of wine.

A selection of various French cheeses, ranging from mild to strong. Presented on a board, perfect for tasting with bread.

The best of both worlds: an assortment combining fine cured meats and various cheeses. Ideal for sharing and tasting a bit of everything.

A warm, gratinated sandwich with cheese and béchamel, traditionally filled with ham (or vegetables for the vegetarian version). Crispy and melting.

A variation of the croque-monsieur topped with a fried egg. The runny yolk adds a creamy richness to the gratinated sandwich.

Layered sandwich served on toasted bread, with mayonnaise, lettuce, tomato, and your choice of meat or fish. Served with crispy french fries.

Six fresh oysters served on ice, accompanied by a glass of Chardonnay white wine. A classic, briny, and refreshing combination.

A dozen fresh oysters for connoisseurs, served with a glass of Chardonnay white wine. Perfect to start the meal with marine flavors.

Classic bistro starter made with grated celeriac mixed with a creamy remoulade sauce (mustard mayonnaise). Fresh and crunchy.

Marinated herring fillets served with warm potatoes and an oil vinaigrette. A rustic dish with bold, tangy flavors.

Slices of Lyonnaise sausage (typical cooking sausage) served hot with small whole potatoes.

Creamy and smooth soup made with pumpkin, served with thin slices of country ham arranged in a rosette for a savory touch.

Hard-boiled eggs served with a generous amount of homemade mayonnaise. An iconic and simple starter of French bistro cuisine.

Avocado topped with Madagascar shrimp, known for their quality. Often served with a cocktail sauce or a light vinaigrette.

Salmon slices prepared and marinated in-house (gravlax style), usually with dill, salt, and sugar. Tender and flavorful.

Warm artichoke cooked and served warm. The leaves are detached one by one to be dipped in a tangy vinaigrette sauce before eating the melting heart.

Traditional onion soup topped with bread and a thick layer of cheese, gratinated in the oven. Rich, flavorful, and comforting.

Six Burgundy snails served in their shells, stuffed with garlic and parsley butter. A typically French delicacy.

A dozen snails with garlic and parsley butter. To be enjoyed hot, dipping the melted butter with bread.

A classic composed salad with cooked ham, Emmental cheese, and eggs. Fresh and nourishing.

Gourmet salad mixing green vegetables, potatoes, cured ham, and a piece of warm, crispy breaded goat cheese.

The famous Caesar salad with grilled chicken, parmesan, and croutons, bound by a creamy sauce with anchovies and garlic.

A meat-free option highlighting fresh and cooked vegetables, accompanied by the sweetness of fresh goat cheese.

A rich Southwestern salad with warm candied gizzards and slices of smoked or cured duck breast.

Nordic salad featuring marinated salmon, accompanied by potatoes and eggs for a complete meal.

Special menu for children including a drink (fruit juice), a main course of your choice, and ice cream for dessert.

Breaded and fried fish fillet, served with french fries. A British-inspired dish, crispy and golden.

Tender beef steak (onglet) marinated for flavor, cooked to your liking and served with green beans.

Thick grilled beef steak, topped with a creamy pepper sauce. Served with homemade mashed potatoes.

Beautiful piece of marbled and grilled beef, served with béarnaise sauce (butter and tarragon emulsion) and french fries.

Raw beef, minced and seasoned. Available raw or "aller-retour" (quickly pan-seared on each side), served with french fries.

Beef burger served with french fries. Choice between classic Cheddar or Curé Nantais, a distinctive and melting local cheese.

A meat-free alternative to the burger, filled with vegetables and vegetarian ingredients, served with french fries.

Pieces of chicken breast simmered in a fragrant curry sauce. Served with white rice.

Tender veal stew cooked with olives for a Provençal flavor. Served with mashed potatoes.

French classic: pieces of beef simmered for a long time in red wine with vegetables. Served with steamed potatoes.

AAAAA certified pork tripe sausage (guarantee of superior quality). It has a strong flavor and a unique texture. Served grilled with french fries.

Pot of mussels cooked in an aromatic broth (usually white wine and herbs), served with french fries.

Tender, shredded fish fillet, served with a Grenoble sauce (brown butter, capers, lemon, and croutons). Accompanied by small potatoes.

Salmon fillet simply grilled to preserve its flavor. Served with a sauté of fresh seasonal vegetables.

Fresh salmon cut into small cubes and seasoned (lemon, dill, oil). Served fresh with a light green salad.

Dishes changing daily according to the market and the chef's inspiration. See the blackboard for daily suggestions.

Extra portion of garnish of your choice from the day's selection.

An individual portion of French cheese of your choice. Usually served with bread.

Tasting platter allowing you to choose three cheeses from the available selection.

Sweet suggestion of the day, varying according to the chef's inspiration (fruit tart, cake, etc.).

Light dessert composed of poached meringue whites, floating on a vanilla custard sauce and often topped with caramel.

Creamy pistachio custard, covered with a thin layer of crunchy caramelized sugar that must be broken with a spoon.

Rich chocolate cake with a warm, molten center. A must-have for chocolate lovers.

Pastry composed of layers of crispy puff pastry alternated with vanilla cream and salted butter caramel.

Slice of brioche dipped in an egg-milk mixture and pan-fried in butter. Served warm with a scoop of vanilla ice cream.

Tart made with fresh seasonal fruits on a crispy crust.

Sweet and tangy tart with lemon cream, topped with a light, golden meringue.

Espresso coffee served with an assortment of mignardises (mini-desserts) to taste several sweets.

Gourmet version with a hot drink of your choice (coffee, hot chocolate, or tea) accompanied by an assortment of mini-desserts.

Artisanal ice creams and sorbets. Wide choice of classic and fruity flavors.