Restaurant Brasserie De la Place

A lunch or dinner set menu allowing you to choose two dishes. Ideal for a complete yet quick meal.

Complete menu including a starter, the dish of the day, and a dessert. Perfect for discovering the chef's cuisine.

The special dish of the day, prepared according to the chef's inspiration and market products. Changes daily.

A marbled and tender cut of beef, grilled to your preference. Rich in flavor and juicy. Usually enjoyed with fries or vegetables.

Long-fibered beef cut, very flavorful and tender if cooked rare. A distinct texture appreciated by red meat lovers.

Marinated lamb pieces grilled on skewers. Tender with a characteristic grilled lamb flavor.

Marinated chicken pieces grilled on skewers. Tender and light white meat.

Thin slice of chicken fillet, pan-fried or grilled. Lean and tender meat.

Roasted chicken piece, golden and crispy skin. Classic and comforting.

Spicy beef and lamb sausages, typical of the Maghreb. Piquant taste and firm texture.

A generous mixed salad with protein (egg, ham, tuna) and cheese. Fresh and nourishing.

Mixed salad featuring tuna, accompanied by potatoes for more substance.

Mixed salad with chicken and corn, offering a blend of crunchy and tender textures.

Potatoes cut into sticks and fried. Crispy on the outside and tender on the inside.

Long, thin green vegetables, steamed or sautéed. Light and healthy.

Steamed potatoes, melting texture and natural taste.

Cooked rice grains, a neutral side dish that pairs well with meats and sauces.

Pasta served as a side dish.

Fresh salad leaves, often served with a light vinaigrette.

Creamy sauce flavored with crushed pepper.

Rich Roquefort blue cheese sauce, powerful and salty taste.

Cream sauce, often with mushrooms and cider or calvados.

Mustard-based sauce, pungent and creamy.

Pastry made of dough and a sweet filling (fruit, cream), varying daily.

Airy and rich chocolate dessert. Light and foamy texture.

Egg custard topped with liquid caramel. Smooth and silky texture.

Mixture of fresh fruits cut into pieces, served chilled.

Three scoops of ice cream or sorbet in various flavors.

The complete dish par excellence: steamed wheat semolina, vegetables, and a royal assortment of meats (chicken, beef, merguez, lamb).

Couscous served with slow-roasted lamb (mechoui), tender and fragrant.

Semolina and vegetables served with grilled lamb skewers.

Couscous served with four spicy merguez sausages.

Couscous served with tender pieces of beef.

Semolina and vegetables served with two grilled chicken skewers.

Classic couscous served with a piece of braised chicken.

Meat-free version of couscous, highlighting the semolina and a broth with various vegetables (carrots, zucchini, turnips, chickpeas).