Seventeen

Asparagus served warm or cold, often accompanied by vinaigrette or hollandaise sauce. Light and delicate.

A French bistro classic consisting of hard-boiled eggs topped with homemade mayonnaise. Simple, creamy, and comforting.

Duck or goose foie gras, with a rich and buttery texture. Usually served with toast and sometimes onion jam.

Assortment of seasonal raw vegetables (carrots, cucumbers, tomatoes) served fresh with vinaigrette.

Selection of various cured meats (sausage, ham, pâté). A savory and flavorful dish, ideal for sharing or as a starter.

The special starter of the day prepared by the chef according to the market.

Meat pâté cooked in a terracotta mold. Rustic and flavorful, served cold with bread and pickles.

Complete salad from Nice with tuna, fresh vegetables, hard-boiled eggs, and olives. Fresh and balanced.

Green salad topped with melted goat cheese served on toast. The hot-cold contrast and goat cheese flavor are typical of bistros.

Salad inspired by Auvergne with cured ham and Cantal cheese. Flavorful and rustic.

Classic chicken salad with parmesan, croutons, and creamy dressing. Rich and filling.

Complete menu including a starter, the dish of the day, and a dessert. A traditional three-course meal.

Lunch formula allowing you to choose two dishes from the starter, main course, and dessert.

Large grilled rib steak, served with the bone. Tender and marbled meat, ideal for red meat lovers.

Marbled and juicy beef cut, grilled to your preference.

Long-fibered beef cut, known for its pronounced flavor. Often served rare with a shallot sauce.

Thick cut of lean beef, tender and flavorful.

Traditional French sausage made from pork tripe, known for its strong aroma. The AAAAA certification guarantees superior quality.

Ground beef, grilled, simple and juicy.

The special dish of the day, homemade with fresh ingredients.

Simple takeaway formula including the dish of the day and a drink.

Complete takeaway formula with main course, dessert, and drink.

Formula served at the counter including the dish of the day, a glass of selected wine, and a coffee.

Classic baguette sandwich filled with slices of dry sausage.

Sandwich filled with garlic sausage, a flavorful cured meat.

Sandwich generously spread with rillettes (shredded pork cooked in its own fat).

The classic 'Ham-Butter', fresh baguette with cooked ham.

Sandwich filled with rustic country terrine.

Sandwich with the famous soft-ripened Norman cheese.

Simple and effective sandwich filled with pâté.

Vegetarian sandwich with Emmental pressed cheese.

Sandwich with Cantal cheese, from the Massif Central.

Sandwich combining cooked ham and cheese (often Emmental).

Cured dry-cured ham sandwich, saltier and more flavorful than cooked ham.

Fresh sandwich with salad, tomatoes, eggs, and choice of ham or tuna mayonnaise.

Sandwich combining country cured ham and cheese.

Hot sausage served in a soft bun, often with mustard or ketchup.

Hot sandwich on white bread, ham and cheese, gratinated in the oven.

Like a Croque Monsieur, but topped with a fried egg.

Frankfurter sausage served with fries.

Simple and classic omelette, just beaten and cooked eggs.

Omelette flavored with fresh herbs (chives, parsley, tarragon).

Omelette filled with diced ham and melted cheese.

Large slice of grilled country bread, topped in the Italian style with tomatoes and mozzarella.

Large gratinéed mountain tart with potatoes, cured ham, and raclette cheese. Hearty and warm.

Assortment served on a wooden board, ideal for sharing as an appetizer.

The homemade tart of the moment, often with seasonal fruits.

Classic airy and chocolatey dessert, rich in cocoa.

Poached meringue whites floating on vanilla custard, often drizzled with caramel.

Individual chocolate cake with a molten center.

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

Fresh and creamy dairy product, served plain with a sweet accompaniment.

An espresso coffee served with a selection of petit fours (mini-desserts).

Tender pork cut served with a flavorful Armagnac sauce and pasta.

Hollowed-out vegetables filled with meat stuffing, baked in the oven. Served with rice.

Beef steak prepared with tomato sauce, peppers, and onions, inspired by Portuguese cuisine.