Le Train de vie

Beef steak grilled on a hot plate (plancha). Served with a creamy, spicy pepper sauce. Accompanied by fries and green salad.

Fish fillet coated in crispy batter. Served with fries and tartar sauce (mayonnaise with capers and pickles).

Traditional dish from Reunion Island. Sausages cut into pieces, simmered in a spicy tomato sauce with herbs. Served with basmati rice.

Combined lunch menu including two dishes of your choice (starter and main, or main and dessert).

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

Quick and light menu including a soup of the day with a slice of savory tart and salad.

Velvety soup made from cauliflower and cream. Smooth and creamy texture.

Savory tart filled with an egg and cream mixture with pieces of smoked salmon.

Chickpea purée with sesame (tahini), olive oil and garlic. Served with pieces of toasted bread.

Grilled duck breast, usually served pink. Accompanied by a sweet and savory orange sauce and a butternut squash purée.

Thick and very tender beef fillet center. Served with a candied shallot sauce and green beans sautéed with garlic and parsley.

Burger with ground beef patty, melted cheddar cheese sauce, and savory condiments. Served with fries and salad.

Salmon fillet gently cooked in broth, enhanced by the tangy taste of tamarind. Served on a creamy black rice colored with squid ink.

Original burger prepared with black squid ink bun. Served with fries and salad.

Lamb meat piece (bottom of the leg) slow-cooked until tender and confit. Served with stewed vegetables.

Creamy vanilla dessert infused with star anise, topped with a layer of crunchy caramelized sugar.

Slices of fresh pineapple baked or pan-fried, caramelized and served warm.

Small individual chocolate cake with a molten, gooey center.

Assortment of small sweet pastries typical of the Maghreb, often made with almonds, honey, and orange blossom water.

Selection of aged cheeses served with bread.

An espresso coffee served with an assortment of miniature desserts.

Steamed wheat semolina served with chicken, vegetables, and a fragrant broth.

Couscous served with merguez (spicy beef and lamb sausages).

Couscous served with grilled meat skewers.

Hearty version of couscous including several types of meat (often chicken, lamb, and merguez).

Couscous served with a choice of two different meats.

Couscous served with simmered lamb pieces.

Portion of crispy fried potatoes.

Assortment of cured meats (salami, cured ham, terrine) served on a sharing board.

Assortment of various cheeses served on a sharing board.

Assortment of cured meats and cheeses on one board.

Fresh sardines, often grilled or marinated.