Les Éditeurs

High-end champagne made exclusively from black grapes. It offers a rich structure and red fruit aromas. Ideal for starting the meal with elegance.

A glass of classic champagne or a French cocktail mixing champagne and crème de cassis. Bubbly and festive.

Champagne served in a large glass with plenty of ice. A refreshing and casual way to enjoy champagne.

Classic Italian cocktail based on Campari, sweet vermouth, and sparkling water. A bitter and refreshing aperitif.

Light and fruity Italian sparkling wine. A popular alternative to champagne, perfect for an aperitif.

Classic Venetian cocktail based on Select (bitter), prosecco, and sparkling water. Served with a green olive for a salty touch.

Floral and sweet cocktail based on St-Germain elderflower liqueur. Fresh and aromatic with a citrus note.

Elegant blend of sweet white vermouth and sparkling prosecco. Enhanced by a touch of lime.

Very aromatic, mellow, and sweet Alsatian white wine. Made from grapes harvested later to concentrate sugars.

Assortment of various cured meats and cheeses served on a board. Ideal for sharing as an appetizer.

Crispy fried spring rolls stuffed with chicken. Served with Vietnamese fish sauce (nuoc-mâm) for dipping.

Whole camembert cheese baked in the oven until melted. Topped with honey and pistachios, served hot with toasted bread.

Rustic country pâté seasoned with green peppercorns. Served with a sweet and savory onion and raisin condiment to balance the flavors.

Small cow's milk cheese, creamy and aged, from a renowned cheesemonger. A specialty of the Dauphiné region with a smooth texture.

Superior quality sardines preserved in oil, simply served with toasted bread. A flavorful seafood product.

House-made foie gras, served with a sweet garnish and two types of toasted bread. A luxurious French dish with a melt-in-your-mouth texture.

Classic composed salad with chicken, parmesan, and croutons (focaccia). The creamy anchovy dressing ties it all together. Hearty and flavorful.

Fresh and colorful Hawaiian-inspired meal bowl. Grain base with marinated raw fish or falafels, and a variety of fresh vegetables and fruits.

Southern French specialty with tuna, fresh vegetables, egg, and anchovies. Dressed with olive oil, it's a complete meal salad.

Grilled layered sandwich with chicken, bacon, and raw vegetables. Served with salad or fries. A high-end fast-food classic.

Hot ham and cheese sandwich gratinated in the oven. Served with a green salad. The quintessential Parisian snack.

Sicilian sweet and sour eggplant stew with celery, capers, and olives. Enhanced with dried fruit and served with Italian bread.

Italian tube pasta served with a spicy tomato sauce. A simple, flavorful dish with fresh basil.

Choux pastries filled with vanilla ice cream and topped with hot chocolate sauce. A classic dessert, available in different sizes depending on appetite.

Composed ice cream sundaes. The Colonel is a lemon sorbet with vodka. The Liégeois is a coffee or chocolate ice cream with whipped cream.

Artisanal ice cream scoops in classic and gourmet flavors. Price per scoop.

Refreshing fruit sorbets without dairy products. Price per scoop.

Small, strong traditional coffee or its decaffeinated version.

Large strong black coffee, made with two espressos.

Hot drink of your choice: rich hot chocolate or large coffee with milk.

Steamed milk with a shot of espresso poured in. Usually served in a large glass.

Espresso coffee topped with a creamy milk foam.

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

Superior quality tea from the famous French house Mariage Frères.

Sunday brunch formula combining savory and sweet dishes. Served late morning and early afternoon.

Complete set menu including a starter, a main course, and a dessert. Dishes available in this set are marked specifically on the menu.

Cooked land snails in garlic and parsley butter. Served hot in their shells. A French classic.

Thin slices of tuna, seared on the outside and raw on the inside. Seasoned with a Japanese citrus sauce and served with fresh vegetables.

Warm and melting Camembert served whole. Honey and pistachios add a sweet and crunchy touch.

Vegetarian starter based on stewed eggplants, typical of Sicily. Sweet and sour flavors.

Traditional hot soup made with beef broth and caramelized onions. Served with bread and a layer of melted cheese on top.

Fresh salad of crisp cooked green beans. Dressed with a zesty vinaigrette and accompanied by raw mushrooms.

Quality smoked salmon slices served simply. Accompanied by toasted bread, salted butter, and lemon.

Creamy artisanal foie gras. Served with a sweet onion and raisin accompaniment and two types of bread.

Raw minced beef seasoned with Italian flavors (basil, pine nuts). Served with fries.

Traditional preparation of raw minced and seasoned beef. Served with crispy fries and salad.

Very thin slices of raw beef spread on the plate. Garnished with sheep's cheese, tomatoes, and arugula.

Hearty smoked salmon main course. Accompanied by small potatoes, yogurt sauce (tzatziki), and bread.

Pan-seared tuna main course, Japanese style. Served with a tangy yuzu sauce and a fresh salad.

Grilled white fish fillet on a griddle. Accompanied by a creamy herbed sauce and sautéed vegetables.

Thick cut of superior quality salmon cooked on the skin. Served with fragrant rice.

Tender and thick cut of beef, grilled to your liking. Served with a classic pepper sauce and fries.

Pan-fried slice of veal liver. The vinegar sauce and apple pieces add a sweet and sour touch.

Superior quality roasted chicken. Served with a herb-infused meat jus and creamy mashed potatoes.

Homemade burger with minced steak, aged cheese, and classic toppings. Served with fries.

Slow-cooked tender lamb shank. Accompanied by a creamy potato gratin.

Grilled duck breast served pink. Accompanied by a classic bitter orange (bigarade) sauce and vegetables.

Extra portion of your choice of side dish.

Selection of three aged cheeses served with bread. Ideal to finish the meal before dessert or instead of it.

Creamy whole cheese served hot or warm with toasted bread. Perfect for lovers of mild and creamy cheeses.

Drained fresh white cheese. Served plain, sweetened with fruit coulis, or savory with herbs.

An assortment of mini-desserts served with a hot drink. Allows you to taste several sweets at once.

Festive version of the gourmet coffee, replacing the hot drink with a glass of champagne and mini-desserts.

Simple and delicious Italian dessert: hot espresso poured over cold vanilla ice cream.

Individual pastry combining the tartness of lemon and the sweetness of raspberries on a shortcrust pastry.

Chocolate cake with a molten center. Served warm with almond milk ice cream for contrast.

Fresh seasonal fruit salad marinated in a flavored syrup. A light and vitamin-rich dessert.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. A bistro staple.

Upside-down caramelized apple tart, served warm. Accompanied by crème fraîche to soften the taste.

Dessert based on crunchy and melting meringue, garnished with fresh exotic fruits and sorbet. Light and very fruity.

Pastry made of thin layers of crispy puff pastry alternated with smooth vanilla cream.