Le Victory

A fixed-price lunch menu served only on weekdays. Includes a choice of two dishes (starter and main, or main and dessert). Ideal for a quick, complete midday meal.

The day's special dish, sold separately from the set menu. Aligot sausage is a traditional dish from Aubrac made of mashed potatoes mixed with melted fresh tomme cheese and served with grilled sausage. Stringy texture and rich flavor.

A variation of the dish of the day including a tender piece of beef (the "poire"). Served with a zesty pepper sauce, crispy fries, and salad.

A savory tart filled with an egg and cream mixture, with salmon and spinach. Crispy crust and moist filling. A bistro classic.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. Simple, rich, and tasty.

A simple mixed salad with various fresh seasonal vegetables on a bed of lettuce. Light and refreshing, served with vinaigrette.

Aged dry-cured ham from the Auvergne region. Thin slices with a salty flavor and pronounced terroir taste. Often served with bread and butter.

Snails cooked in their shells with parsley butter, garlic, and shallots. Tender and chewy texture, herbaceous and garlicky flavor. Eaten with a special small fork.

Slices of fresh tomatoes alternated with mozzarella. Seasoned with olive oil and herbs. Fresh and milky.

Smoked salmon slices served cold with toast. Smoky flavor and melting texture. Usually accompanied by lemon or crème fraîche.

Rustic country pâté made from pork, served with renowned sourdough bread (Poilâne). Meaty and spicy flavor, coarse texture. A traditional appetizer.

Duck or goose foie gras prepared in-house, served with sweet fig jam. Rich and buttery texture, delicate flavor. Spread on toast.

A selected cut of beef chosen by the butcher for its tenderness and flavor. Grilled to your preference. Rich red meat flavor.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Rich and savory flavor. Served with sautéed potatoes.

Raw minced beef seasoned (capers, onions, Worcestershire sauce, egg yolk). Fresh and zesty. Served cold.

Grilled flank steak, a very flavorful cut of beef with long fibers. Served with a sweet and savory confit shallot sauce.

A complete hamburger with a juicy ground beef patty, melted cheese, crispy bacon, and raw vegetables. Served in a soft bun with fries.

Variation of beef tartare with Mediterranean flavors. Enhanced with sun-dried tomatoes, pine nuts, and parmesan. Umami flavor and varied texture.

Traditional French sausage made from pork tripe. The 5A designation guarantees superior quality. Characteristic strong smell and very pronounced taste. Firm texture.

Creamy Italian rice dish cooked slowly with broth. The topping changes according to the season (mushrooms, vegetables, cheese). Creamy texture.

Tender chicken breast served with a creamy mushroom sauce. Mild and comforting flavor. Served with pasta.

Tubular pasta served with a tomato sauce with fried eggplant, typical of Sicily. Topped with creamy fresh cheese (burrata).

Breaded and fried fish fillet, served with fries. The breading is crispy and golden, the fish is tender. Usually served with tartar sauce.

Thick piece of grilled or pan-seared salmon. Fatty and flavorful pink flesh. Served with vegetables or the day's accompaniment.

White fish fillet with fine and delicate flesh. Served with roasted fennel which adds a sweet anise note.

Complete meal bowl inspired by Hawaii. Contains rice, crunchy fresh vegetables, and a choice of protein (marinated raw salmon or chicken). Fresh and healthy.

Large salad with Italian flavors. Mix of salty cured ham, intense sun-dried tomatoes, and other Mediterranean ingredients.

Hearty salad from the Southwest of France. Contains warm duck gizzards, smoked duck breast, and foie gras. Rich and indulgent.

Classic salad with grilled chicken, parmesan, croutons, and a creamy dressing. Crispy texture and cheesy flavor.

Goat cheese salad (often warm on toast), enhanced with green apples for acidity and walnuts for crunch. Sweet and savory balance.

Hot ham and cheese sandwich, oven-baked. Crispy sandwich bread and melted cheese. Served with fries and salad.

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

Croque-monsieur made with Poilâne sourdough country bread, more rustic and flavorful than classic sandwich bread.

Croque-madame with a fried egg on top, made with premium country bread.

Vegetarian grilled sandwich with Italian flavors: melted mozzarella, tomatoes, and basil pesto. Served on Poilâne bread.

Complete meal menu adapted for children. Includes a simple main dish, a dessert, and a sweet drink.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Small chocolate cake baked so that the center remains molten. Very rich in chocolate, served warm.

Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. The exact flavor may vary depending on the day's inspiration.

Large choux pastry filled with vanilla ice cream and generously topped with hot chocolate sauce. A classic and indulgent dessert.

Upside-down apple tart where the fruit is caramelized with butter and sugar before baking. Served warm with thick crème fraîche.

Sweet tart with a tangy lemon cream, topped with a soft, light meringue browned in the oven.

A coffee (or tea) served with a selection of several mini-desserts. Perfect for tasting everything at the end of the meal.

Classic ice cream coupe made of vanilla scoops, drizzled with hot chocolate sauce and topped with whipped cream.

Coffee (or chocolate) ice cream coupe with flavored ice cream, corresponding sauce, and plenty of whipped cream.

Chilled and refreshing digestive dessert made of lime sorbet drizzled with iced vodka. Fresh and alcoholic.

Choice of ice cream or sorbet scoops à la carte. Various classic flavors available.

Classic espresso or its variations: decaffeinated, with a drop of milk (noisette), or diluted with hot water (allongé).

Two shots of espresso in a large cup. Strong and energizing.

Large coffee with hot foamed milk. Similar to a latte.

Sweet hot drink with cocoa and milk. Comforting.

Italian coffee specialties with foamed milk and sometimes chocolate (mocha).

Coffee or hot chocolate topped with a generous layer of whipped cream.

Steamed hot milk.

Selection of quality teas from Richard. Choice of flavored or plain black teas.

Herbal infusions without caffeine. Soothing and digestive.

Hot alcoholic drink based on rum, hot water, honey, and lemon. Traditionally drunk to warm up.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with cream.

Hot red wine infused with spices (cinnamon, cloves) and citrus. Sweet and spicy.

Sparkling and sweet cola drink (or sugar-free version).

Very fizzy natural sparkling mineral water.

Selection of fruit sodas or iced tea.

Still mineral water in a small bottle.

Bottled fruit juices. Various flavors available.

Sparkling alcoholic beverage made from fermented apples. Fruity taste.

Freshly squeezed fruit juices made to order. Natural and vitamin-rich.

Cold and refreshing version of coffee or tea.

Naturally sparkling mineral water, known for its fineness. Considered a luxury water.

Natural still mineral water from the Vosges.

Italian naturally sparkling mineral water with fine bubbles.

Refreshing Cuban cocktail based on rum, mint, lime, and sparkling water.

Creamy and sweet tropical cocktail with pineapple and coconut.

Simple mix of rum and cola with lime.

Spicy and fresh cocktail based on vodka and ginger beer.

Vibrant orange, bitter, and sparkling Italian aperitif.

Floral variation of the Spritz using elderflower liqueur.

Fruity and sweet cocktail based on vodka and fruit juices.

Salty cocktail based on tomato juice and vodka, often spicy.

Visually colorful cocktail mimicking a sunrise. Fruity.

Classic tangy Mexican served in a salt-rimmed glass.

Highly alcoholic cocktail mixing several white spirits and cola.

Classic long drink, bitter and refreshing.

Light and lemony cocktail with gin and sparkling water.

Bitter Italian aperitif based on vermouth and Campari.

Strong and bitter cocktail, perfect balance between gin, vermouth, and Campari.

Tangy and sweet Brazilian cocktail based on cachaça.

Rhône Valley red wine. Fruity and spicy.

Classic Bordeaux wine, structured and tannic.

Bottle of Rhône red wine.

Bordeaux red wine, generally full-bodied and fruity.

Prestigious Bordeaux wine, elegant and complex.

Beaujolais wine, light and fruity (gamay).

Loire red wine made from Pinot Noir. Light and delicate.

Bottle of Rhône wine, classic Grenache-Syrah blend.

Northern Rhône Valley red wine. 100% Syrah, peppery notes and black fruits.

Burgundy wine (Côte Chalonnaise). Elegant and fruity Pinot Noir.

Fine Burgundy wine, fresh red fruit aromas.

Standard blended Scotch whisky.

American (Tennessee) whiskey with caramelized notes.

Blended malt Scotch whisky, round and vanilla-flavored.

Japanese whisky renowned for its finesse.

Premium blended Scotch whisky, smooth and fruity.

American Bourbon from Kentucky, smooth and floral.

Classic Cuban rum.

Cuban amber rum, notes of vanilla and caramel.

Rich and syrupy Venezuelan rum.

Dark and strong-flavored spiced rum.

Rum from the Philippines, very vanilla and fruity.

Oak-aged wine eau-de-vie. Refined.

Norman apple eau-de-vie.

Southwestern French wine eau-de-vie. Rustic and fragrant.

Aged plum eau-de-vie. Smooth and fruity.

Peppermint liqueur, served very cold.

Selection of sweet liqueurs (coconut, cream of whisky, orange, lemon).

Almond or orange liqueurs based on cognac.

Strong and fragrant white fruit brandies.