Le Rive Gauche

Whole Camembert baked until runny and hot, drizzled with honey. A savory blend of rich cheese and sweet honey. Ideal for sharing or spreading on bread.

Rustic meat pâté prepared in the traditional way. Coarse texture and rich meat and spice flavor. Served cold, usually with bread and pickles.

Portion of crispy, golden fried potatoes. Salted and served hot. A classic side dish or a convivial snack.

Assortment of different selected cheeses. Offers a variety of textures and flavors, from mild to full-bodied. Perfect to accompany wine.

Selection of various dried meats and charcuterie. May include cured ham, salami, and other specialties. To be enjoyed with bread.

Generous combination of cheeses and cured meats on the same board. Ideal for tasting a bit of everything. Perfect for sharing as an aperitif.

Iconic Italian cocktail with a bright orange color. A sparkling and refreshing mix of bitter and sweet. Served with plenty of ice and an orange slice.

Light and floral cocktail from South Tyrol. Very refreshing thanks to mint and lime. A milder alternative to Spritz.

Traditional drink from the French West Indies. Simple but potent mix of rum, sugar, and lime. To be sipped slowly.

Classic Italian cocktail with a pronounced bitterness. Perfect balance between gin, red vermouth, and Campari. Served 'on the rocks' with an orange zest.

Timeless cocktail based on American whiskey. Rich, sweet, and slightly spicy thanks to the bitters. Served in a rocks glass with a large ice cube.

Energizing cocktail combining coffee and vodka. Creamy texture with a nice foam on top. Intense flavors of cold, sweet coffee.

Trio of vegetarian Mediterranean spreads. Includes a chickpea purée, a vegetable cream, and a smoked eggplant purée. Ideal with bread.

Classic French specialty of snails cooked in their shells. Prepared with parsley and garlic butter. To be eaten hot using the small picks provided.

Breaded and fried chicken pieces until golden brown. Tender inside and crispy outside. A simple comfort food.

Diced and fried potatoes, Spanish tapas style. Served with garlic sauce (aioli) and cooked tomato sauce. Savory and slightly spicy.

Breaded and fried cheese sticks. The cheese is melted and stringy inside a crispy crust. Perfect for finger food.

Assortment of various cheeses served with fig jam. The sweetness of the fig perfectly complements the saltiness of the cheese.

Plate of various sliced cured meats. An appetizer classic or a light meal.

Hot grilled ham and cheese sandwich. Served with homemade fries and salad to balance. A Parisian bistro classic.

Croque Monsieur variation topped with a fried egg. The runny yolk adds richness to the gratinéed sandwich. Served with fries and salad.

Portion of fresh, homemade fries, cut and cooked. Golden, crispy, and authentic.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. A classic cold starter in French cuisine. Creamy and smooth texture.

Leeks cooked until tender, served with a cold sauce made with hard-boiled eggs and capers (gribiche). Garnished with crispy leek fries and hazelnuts for textural contrast.

Creamy soup made with seasonal vegetables. Enhanced with raw cream for richness and pumpkin seeds for crunch. Comforting and full of natural flavors.

Rich traditional soup with caramelized onions and savory broth. Served with toasted bread topped with melted Comté cheese. An iconic hot and gratinéed dish.

Butcher's cut of beef, grilled or pan-fried. Served with homemade fries and salad. A simple and hearty meat dish.

Fine-textured white fish fillet, cooked to perfection. Accompanied by gently braised endives and a sweet and savory sweet potato purée. A balanced and refined dish.

Beef stew slow-cooked in red wine with garnishes. The meat is very tender and the sauce is rich. Served with vegetables and potatoes.

Vegetarian dish flavored with mild spices and creamy coconut milk. Contains various vegetables and is served with aromatic rice. Exotic and comforting flavors.

Gourmet burger with artisanal bun, juicy ground beef patty, and melted cheese. Served with homemade fries and salad. A hearty classic.

Imposing bone-in beef to share, grilled to your liking. Served with potatoes and a rich tarragon sauce. The ultimate choice for meat lovers.

Airy and chocolatey dessert. Praline adds crunch and fleur de sel enhances the chocolate flavor. Rich and indulgent.

Upside-down tarte tatin with caramelized apples. The apples are soft and sweet. Served warm with a spoonful of cream for sweetness.

Pear gently poached in syrup, served on a tender almond cake. Accompanied by light whipped cream. A fruity and elegant dessert.

Creamy dessert flavored with real vanilla, topped with a layer of crunchy caramelized sugar. Delicious contrast between hot/cold and creamy/crunchy.

Complete meal deal suitable for children. Includes a main course (meat or chicken), a sweet drink, and ice cream for dessert.

Natural still mineral water from the French Alps. Pure and refreshing.

Natural sparkling mineral water. Known for its intense bubbles and refreshing taste.

World-famous cola-flavored carbonated drink. Available in classic or sugar-free versions. Served chilled.

Sweet, fizzy lemon-flavored drink. Sparkling and thirst-quenching.

Small bottle of Perrier sparkling water. Ideal for individual consumption.

Selection of various fruit juices. Fruity and natural, some are from organic farming.

Freshly squeezed fruit juices made to order. Full of vitamins and authentic flavor.

Healthy blends of fresh fruit and vegetable juices. Prepared to order to retain all nutrients.

Infused and chilled tea, prepared on-site. Usually flavored with lemon or peach. Refreshing and less sweet than sodas.

Iced coffee, shaken with ice to create a light foam. Refreshing caffeinated drink.

Marseille pastis with anise. Drunk diluted with fresh water and ice. The quintessential French aperitif.

Bitter liqueurs served as an aperitif. Campari is red and Italian, Salers is yellow and French (gentian-based). Stimulate the appetite.

Italian vermouth flavored with herbs. Can be red (sweet-bitter), white (sweet), or dry. Served chilled.

Portuguese fortified wine, rich and sweet. Red fruit or dried fruit aromas depending on the type. To be sipped slowly.

Traditional French cocktail made with white wine and fruit cream. Sweet, fruity, and light.

Luxurious version of Kir where white wine is replaced by Champagne. Sparkling and festive.

Sparkling drink made from fermented apples. Fruity and slightly tart flavor. From organic farming.

Traditional French eaux-de-vie. Calvados is made from apples (Normandy), Armagnac is made from grapes (Gascony). To be sipped at the end of a meal.

Calvados aged longer (XO = Extra Old). More complex cooked apple and woody flavors.

The world's most famous grape eau-de-vie. Refined, with notes of dried fruit and spices.

Clear white fruit eaux-de-vie. Capture the pure essence of fermented and distilled fruit. Very aromatic.

Peppermint liqueur. 27 is green and sweet, 31 is white and stronger (if it's the ice mint version). Very fresh.

Sweet and tart Italian lemon liqueur. Served very chilled.

Irish cream liqueur. Creamy texture of milk and cocoa with a hint of whiskey. Served on ice.

Barrel-aged plum eau-de-vie, giving it an amber color and a smooth mouthfeel.