Les Deux Musées

A small, intense black coffee (espresso) or its decaffeinated version. Rich in aroma with a light golden foam. To be drunk hot at any time of the day.

An espresso with a small drop of milk or cream. The color resembles that of a hazelnut. Milder than classic black coffee.

An espresso diluted with hot water to obtain a lighter, less intense coffee. Similar to filter coffee. Served in a large cup.

Choice between a creamy hot chocolate or a large café au lait. A warm and comforting drink, ideal for breakfast or an afternoon snack.

Cup of steamed whole milk. Mild and soothing. Can be sweetened to your taste.

Hot coffee or chocolate topped with a generous layer of whipped cream. A gourmet and sweet drink, often served in a large glass.

Espresso topped with creamy milk foam, often sprinkled with cocoa. Perfect balance between strong coffee and milk's sweetness.

Classic black tea from Sri Lanka. Full-bodied and golden flavor. Drunk plain, with lemon, or a little milk.

Selection of fine black teas. Darjeeling is floral and light, Earl Grey is flavored with bergamot, and Chinese tea is often smoky or mild. Served hot.

Herbal teas made from dried plants. Caffeine-free, they are soothing and digestive. Mild herbaceous and floral flavors.

Hot drink made with rum, hot water, sugar, and lemon. Warming and strong, often consumed to combat the cold.

Red wine heated with spices (cinnamon, cloves) and citrus. Sweet, spicy, and very comforting in winter.

Classic French pastry shaped like a crescent moon. Crispy puff pastry on the outside and soft on the inside, rich in butter.

Fresh baguette slice cut lengthwise, served with butter. A classic French breakfast.

Toasted white bread slices, served hot with butter. Crispy and simple.

Toasted white bread accompanied by butter and fruit jam. An ideal sweet and savory breakfast.

Simple sandwich with high-quality cooked ham in a buttered baguette. Mild flavor and tender texture.

Dry and salty cured ham sandwich, served in a baguette. Rustic and pronounced flavor.

The classic 'Ham-Butter-Cheese'. Baguette filled with cooked ham and slices of emmental. A very popular quick meal.

Sandwich filled with slices of dry cured sausage (cured pork). Salty, peppery, and fatty flavor. Firm texture.

Baguette generously spread with rillettes (shredded confit pork) or country pâté. Rich and flavorful.

Vegetarian sandwich focused on cheese: either Camembert (soft cheese, strong flavor) or Emmental (hard cheese, mild and fruity flavor).

Layered sandwich with toasted white bread, filled with meat, fresh vegetables, egg, and cheese. Served cut into triangles. Hearty and varied in textures.

Meat-free version of the club sandwich, with fresh raw vegetables and hard-boiled egg. Light and crunchy.

Hot soup made with a blend of pureed seasonal vegetables. Healthy and comforting.

Traditional soup made with caramelized onions and beef broth, served with croutons and topped with melted gratinéed cheese. Rich and flavorful.

Portion of crispy and golden fried potatoes. Served hot and salted.

Assortment of fresh raw vegetables (grated carrots, tomatoes, cucumbers, etc.) served with vinaigrette. Fresh and light.

Selection of cold meats (salami, cured ham, pâté, terrine). Ideal for sharing with bread and pickles.

Selection of four varied French cheeses (soft, hard, goat, blue). Served with bread.

Thin slices of aged cured ham. Salty and delicate flavor. Served as an appetizer or light meal.

Savory tart with eggs, cream, and smoked bacon. Served hot with a green salad to balance the richness of the dish.

Hot ham and cheese sandwich, grilled or pan-fried until golden and melted. Served with green salad.

Variation of the Croque-Monsieur topped with a fried egg (resembling a lady's hat). Rich and hearty.

Roasted goat cheese (Crottin) on toast, served on a dressed green salad. Delicious hot-cold contrast.

12 Burgundy snails served in their shells, stuffed with butter, garlic, and parsley. A classic of French gastronomy.

Thin slices of smoked salmon, served cold with lemon, buttered toast, and sometimes crème fraîche.

Grilled ground beef served without a top bun, topped with a fried egg. Accompanied by classic sides.

Raw beef, finely minced and seasoned (capers, onions, sauce). Served fresh with hot fries.

Grilled beef steak served with fries. The quintessential bistro dish.

Quarter or half roast chicken, golden skin and tender meat. Served with fries.

Fine-textured smoked sausages, poached or grilled. Simple and popular dish, served with fries.

Very thin slices of raw beef marinated in olive oil and lemon, often sprinkled with Parmesan. Served chilled.

Large mixed salad combining fresh vegetables, diced ham, and cheese. A complete and fresh meal.

Specialty from Nice with tuna, tomatoes, hard-boiled eggs, black olives, and anchovies on a bed of lettuce. Dressed with olive oil.

Romaine salad with grilled chicken, croutons, Parmesan cheese, and a creamy Caesar dressing.

Simple mix of different salad leaves and a few basic raw vegetables. A light accompaniment.

Frisée salad (frilly and crisp leaves) served with slices of smoked or cured duck breast.

Classic Caprese salad: slices of fresh tomatoes and mozzarella, seasoned with olive oil and basil.

Still or sparkling water, bottled or by the glass. Refreshing and pure.

Natural French sparkling mineral water, very bubbly. Served chilled, often with a slice of lemon.

Freshly squeezed fruit juice made to order. Guaranteed vitamins and authentic taste.

Refreshing sweet sodas or iced teas. Served chilled.

Sparkling alcoholic drink made from fermented apples. Fruity taste, can be sweet or dry.

Creamy and sweet drink made from apricot puree. Rich in fruit flavor.

Classic fruit juices. Refreshing and natural.

Tropical or tangy flavored fruit juice.

Dash of syrup (mint, grenadine, etc.) added to your drink for extra flavor and sweetness.

Light blonde draft beer. Thirst-quenching with a slight bitterness.

International pale lager beer. Fresh, balanced, and slightly fruity taste.

Belgian abbey beer. Rounder body, more pronounced malty and spicy flavors.

Blonde beer flavored with tequila. Sweet and festive taste.

French dark beer with notes of caramel, coffee, and roasted malt. Rich flavor.

Non-alcoholic version of the famous blonde beer. Similar taste to the original but without the alcohol.

Red wine from the Rhône Valley. Generous, spicy, and fruity.

Red wine from Beaujolais. Chiroubles is light and floral, Morgon is fuller-bodied and structured.

Red wine from the Bordeaux region. Tannic and elegant.

Red wine from the Loire Valley made from Cabernet Franc. Red fruit and bell pepper aromas, fresh and light.

Pale and dry rosé wine from the South of France. Fruity, floral, and very refreshing.

Dry white wine from the Loire, crisp and mineral. Perfect with seafood.

White wine from the Loire Valley (Sauvignon Blanc). Very aromatic, with citrus notes and good acidity.

White wine from Alsace. Light, fresh, and thirst-quenching, with subtle fruity notes.

Dry white wine from Bordeaux. Aromatic and crisp.

Country white wine (Chardonnay). Round, fruity, and approachable.

Red wine from Bordeaux. Structured and full-bodied.

Prestigious red wine from Bordeaux. Rich, velvety, and complex.

Prestigious French sparkling wine. Fine bubbles, elegance, and celebration.

A glass of champagne for an aperitif or to celebrate an event.

Alcoholic drink with an anise flavor (like Ricard or Pastis), served with fresh water. Very popular in France.

Selection of classic aperitifs (Martini, Suze, etc.).

Aperitifs made with strong spirits.

Port (sweet fortified wine) or Campari (Italian bitter). Served chilled.

Classic French cocktail made with dry white wine and crème de cassis. Sweet and fruity.

Luxurious version of Kir, made with Champagne instead of white wine. Sparkling and festive.

Normandy apple eau-de-vie. Fruity and woody taste, served as a digestif.

Marc (grape eau-de-vie) or Amber Rum. Strong digestifs.

Renowned wine eau-de-vie. Rich and complex aromas.

Eau-de-vie from the Southwest of France. Rustic and fragrant.

Higher quality Cognac, aged longer in barrels.

Vodka, Gin, or Tequila served neat or on ice.

Sweet and flavored spirits (orange, anise, etc.). Sweet at the end of a meal.

Refreshing cocktail based on gin, lemon juice, sugar, and soda water.

Cocktail based on vodka and tomato juice, spiced up (tabasco, Worcestershire).

Simple mix of vodka and orange juice (Screwdriver).

Bitter and sweet Italian cocktail based on Campari, red Vermouth, and soda water.

Timeless classic: gin and tonic water, served with ice and lemon.

Hot coffee mixed with Irish whiskey and sugar, topped with cold crème fraîche. Served in a large glass.

Classic Blended Scotch Whiskies.

Higher quality Scotch whisky (Black Label), smokier and more complex.

12-year-old Blended Scotch Whisky. Smooth and honeyed.

American Bourbon (corn whiskey). Notes of vanilla and caramel.

Tennessee Whiskey charcoal filtered. Smooth and caramelized taste.