Menu

Fresh and seasonal locally sourced food which changes on a daily basis according to what the market offers.

A la carte

  • Espresso / Déca 2,50
  • Noisette 2,50
  • Café crème 3
  • Cappuccino 3,50
  • Chocolate 3,50
  • Double Espresso 4
  • Tea, infusion 4
  • Milk glass 2,50
  • Pressed fruits 6
  • Croissant 2
  • Pain au chocolat 2,50
  • Butter and jam baguette 3,50
  • Two fried or poached eggs 8
  • Yogurt from la Ferme des Peupliers 4

Le Parisien Menu 8,50€

7am/11am

  • Hot Drink
  • Pressed fruit juices
    (orange, lemon)
  • Viennoiserie or baguette sandwiches with butter & jam

Le Français Menu 16€

  • Hot Drink
  • Pressed fruit juices
    (orange or lemon)
  • Viennoiserie or baguette sandwiches
  • Yogurt from Ferme des Peupliers
  • Two eggs at your leisure and bacon

Lunch Menu

on the blackboard, from 12am to 3.30pm, from Monday to Friday

  • Main course 19
  • 2 courses 22
  • 3 courses 28

Starters

  • Old style devilled eggs 9
  • Tartare of oysters, seabass and salmon seasoned with ginger and lemon 11
  • Salmon marinated like herrings, boiled potatoes 13
  • Gratinated French onion soup 12
  • Country pâté from my apprenticeship 11
  • 6 Burgundy snails, parsley butter 16
  • Artichoke heart salad with button mushrooms in vinaigrette 14

Main Courses

  • Beef cheek stew with red wine, carrots and boiled potatoes 22
  • Cod served with seasonal vegetables, garlic mayonnaise 24
  • Free range chicken roasted with herby butter, potatoes with bacon and baby onions 23
  • Scallops roasted with salted butter, baby spinach leaves 26
  • Breaded escalope of veal, fresh pasta with basil 23
  • Traditional French beef filet with mignonette pepper 28
  • Traditional cassoulet from Montauban 25
  • Fresh seasonal vegetables perfumed with lemongrass 21

Desserts

  • Vanilla rice pudding 10
  • Old fashioned crème caramel 9
  • Ile flottante with salty caramel sauce 10
  • Homemade profiteroles with hot chocolate sauce 11
  • The Fabulous Christian Constant chocolate tart 12
  • Grand Marnier soufflé 12
  • Marie Anne Cantin Saint Nectaire 9

Starters

  • Terrine of homemade duck foie gras, whole wheat toasts 19
  • Fricassee of asparagus, poached egg and baby onions 18

Main Courses

  • Sea bass cooked en papillote with olive oil and lemon 25
  • Pyrenees milk fed leg of lamb roasted with fresh thyme 26

Desert

All our dishes are homemade - Net prices service included