Le Percier

Spreadable preparation made from flaked tuna and fat, seasoned with lemon. Creamy and rich texture. Enjoyed on fresh or toasted bread.

Confit tuna preparation mixed with green peppercorns for a spicy note. Melting texture. Usually served with country bread.

Fried chickpea fritters seasoned with spices and herbs. Crispy on the outside and soft on the inside. Often served with a yogurt or tahini sauce.

Fresh strained yogurt-like cheese served with a zaatar spice mix, crunchy pistachios, olives, and pomegranate. Fresh and tangy. To be enjoyed with pita or toasted bread.

A classic French bistro dish of hard-boiled eggs served with creamy mayonnaise. Creamy texture and rich flavor. Eaten cold as a starter.

Chickpea purée with tahini (sesame paste), lemon, and garlic. Smooth and creamy texture. Served with toasted bread for dipping.

Fried squid rings coated in batter. Crispy and tender texture. Served with a creamy herb tartar sauce.

Fried spring rolls stuffed with chicken and vegetables. Crispy rice wrapper. To be dipped in a slightly sweet and sour sauce.

Vietnamese salad composed of cold rice vermicelli, hot sautéed beef, fresh vegetables, and spring rolls. Fresh, minty, and umami flavors. A complete and balanced dish.

Generous salad highlighting products from Normandy: melted camembert, apples, and cured ham. Mix of hot and cold, sweet and savory.

Salad with breaded warm goat cheese, garnished with fruits and nuts. Crispy goat cheese texture and fresh vegetables. Ideal for cheese lovers.

Colorful vegan bowl with creamy hummus, crispy falafels, quinoa, and various vegetables. Rich in fiber and plant-based protein.

Spicy pizza with spicy chorizo and peppers on a tomato base. Crispy crust and melting topping. For those who like slightly spicy dishes.

Classic Italian pizza topped with aged Parma ham and fresh arugula after cooking. Balance between the saltiness of the ham and the peppery bitterness of the arugula.

Gourmet pizza topped with a ball of creamy and fresh burrata. Contrast of temperatures between the hot pizza and the fresh cheese.

Pizza topped with an assortment of grilled or roasted Mediterranean vegetables. Flavorful and light, without meat.

Tubular pasta served with a tomato sauce with fried eggplant and salted ricotta. A traditional Sicilian dish rich in Mediterranean flavors.

Short pasta prepared risotto-style or gratin with a fragrant truffle cream and ham. A dish that is both comforting and luxurious.

Dish of the day based on pasta, varying according to the chef's inspiration and market products. Consult the slate for details.

Selection of grilled red meat of the day. The cut varies according to availability (flank steak, ribeye, sirloin). Generally served rare or medium.

Salmon fillet cooked with an exotic coconut milk and lemongrass sauce. Sweet and fragrant flavors. Served with green vegetables.

Mixture of fish and seafood simmered in sauce. Comforting dish served in a casserole.

Traditional veal stew in a creamy white sauce with small vegetables. Tender meat and creamy sauce. A great classic of French cuisine.

Lamb pieces simmered in a spicy curry sauce. Warm flavors and melting meat. Usually served with rice.

Seared tuna steak (medium-rare), flavored with oregano and pecorino cheese. Served with a creamy lemon risotto.

Minced beef seasoned with Thai flavors (spices, herbs), quickly seared on the surface (flash-fried). Served with fries.

Classic beef burger with melted cheese in a brioche bun. Served with crispy fries and salad.

Breaded and fried fish fillet, served with fries and tartar sauce. Crispy and hearty dish of British origin.

Chicken marinated in tikka spices and roasted, served with a reduced meat jus and root vegetables. Fusion of Indian and French flavors.

Complete meal formula for children under 10 years old. Includes a main course (fish or chicken), a sweet drink, an ice cream dessert, and a surprise.

Dessert made of crispy meringue, topped with whipped cream and fresh fruits. Light, sweet, and airy.

Egg custard topped with liquid caramel. Smooth and melt-in-your-mouth texture with a sweet caramel flavor.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served hot with a scoop of caramel ice cream. Rich and comforting dessert.

Dessert featuring pear, topped with hot chocolate and sprinkled with crunchy granola. A revisited version of the Poire Belle-Hélène.

Chocolate lava cake, gluten-free. Intense chocolate flavor and very moist.

Small leavened cake soaked in rum syrup. Spongy and moist texture. Often served with whipped cream.

Thick and creamy yogurt served with crunchy granola and fresh fruits. A fresher and lighter dessert option.

An espresso served with a selection of petit fours (mini-desserts). Ideal for tasting several desserts in small portions.

Version of the coffee gourmand with a hot drink of your choice (tea, coffee with cream, Viennese chocolate, or cappuccino), accompanied by several mini-desserts.

Parisian India Pale Ale beer. Hoppy, fruity, and slightly bitter notes. Refreshing.

French wheat beer with notes of citrus and coriander. Cloudy and light in taste.

Belgian abbey beer. Rich, malty, and slightly sweet/spicy taste.

Danish pale lager. Balanced taste, fresh with a slight bitterness.

Typically French anise-flavored liqueur. Served diluted with fresh water and ice cubes. Very popular as an aperitif.

Sweet fortified wines. Port is rich and fruity, Muscat is floral and sweet. Served chilled as an aperitif.

Classic cocktail based on Campari, red Vermouth, and sparkling water. Bitter and refreshing.

French aperitif made from gentian. Bitter and earthy characteristic flavor, golden yellow color.

Italian vermouth. The white is sweet and vanilla-flavored, the red is spicier and more herbaceous.

Bright red Italian liqueur, known for its pronounced bitterness and orange notes.

Mixture of Campari and orange juice. The bitterness of Campari is balanced by the sweetness of the juice.

Popular French cocktail made with dry white wine and crème de cassis (cassis liqueur). Sweet and fruity.

Festive version of Kir, prepared with Champagne or sparkling wine instead of still white wine.

French natural sparkling mineral water, known for its intense bubbles. Fines Bulles version is more delicate.

Still natural mineral water from the Vosges. Neutral and thirst-quenching taste.

Classic or decaffeinated espresso. Served black and hot at the end of the meal.

Selection of teas from the prestigious French house Mariage Frères. Wide choice of classic and flavored varieties.