Lunch, Dinner & Brunch

STARTERS

100% Vegan & Organic

• Soupe a L'oignon gratinee - 14

  French Onion Soup Gratineed. SF

• Brie Roti et Fondant Vegetal - 15

  Melted and Roasted Brie (macadamia nuts based) served with baked potato, cooked with thyme and levain bread

• Escargot Beurre Maître d’Hôtel - 12

  Vegan snails (oyster mushrooms) in garlic butter (coconut based) - GF & SF

• Crème de Carotte aux Lentilles Corail - 11

  Carrot cream with pink lentils, served with a garlic parsley butter bread - GF & SF

• Verrine de Saumon, Avocat & Boursin - 10

  Salmon (carrot fiber) with avocado, garlic cheese in verrine. Served with bread & SF

• Tomates Mozzarella Méditerranéenne - 12

  Tomatoes & mozzarella (cashew based) Mediterranean style - GF & SF

• Tapenade & Tomates Séchées - 10

  Sundried tomatoes & tapenade, served with levain bread - GF & SF

• Foie Gras Vegan avec Confiture de Figue - 15

  Vegan foie gras (tahini based) with fig jam and levain bread - Raw , GF & SF

• Plateau de Fromage - 16

  Our exclusive vegan cheese plate. Combination of vegan artisan cultured cheeses (cashew based), served with bread - Raw and GF, SF

ENTREES

100% vegan

• Tournedos Rossini - 35

  "Impossible Food" filet steak, cooked in Frontignant sauce, atop a light butter crouton, topped with foie gras and fresh black truffle

• Cassoulet Toulousain - 25

  Slow cooked casserole with white beans, vegan sausage (vegetables based), soy duck, onions, carrots and tomatoes.

• Bœuf Bourguignon - 23

  Stew with beef (pea protein) marinated in pinot noir and "four spices", pearl onion, carrots, & fingerling potatoes. GF & SF

• Coq au Vin - 23

  Chicken leg (pea protein) braised with pinot noir and herbs de provence, carrots, mushrooms, shallots & onions. GF & SF

• Steak tartare végétal et frites maison - 25

  Finely chopped steak tartare (Pea protein, coconut oil and beets) with shallots, parsley, olive oil, capers, vegan egg (Raw) with french fries. GF & SF

• Tagliatelle aux Fruits de Mer - 20

  Tagliatelle with vegan squid, shrimp & scallops (tapioca and potato starch) with Mediterranean olive oil. SF

• Aiguillette de Canard à la Moutarde & Petit Pois Carotte - 23

  Seitan duck breast cooked in mustard and tarragon with green peas and carrots.

• Poulet Basquaise - 22

  Vegan chicken legs (pea protein) slowly cooked with veggie chorizo (soy and paprika), melted peppers, onions & tomatoes served w/ semolina.

• Crabe pané au Choux de Bruxelles - 24

  Vegan breaded crab cake (lemon skin and bell peppers) & tartare sauce served with Brussels sprouts. SF

• Ratatouille Niçoise - 18

  Vegetable stew made with eggplant, tomatoes, zucchini, peppers, onions, garlic & olive oil. GF & SF

• Steak Frites infusées à la Truffe Blanche- 21

  Vegan beef steak (3 types of mushrooms) served with french fries infused in white truffle & Dijon mustard sauce. GF & SF

• Tartine Club Sandwich - 16

  Open faced toasted levain bread with vegan chicken (pea protein), avocado puree, tomatoes, mayonnaise & vegan bacon (soy and konjac)

• Coquilles St Jacques - 20

  Vegan grilled scallops (tapioca and potato based) on top of sauteed spinach and seaweed. GF & SF

• Œufs Brouillés au crabe, Epinards et Purée d’Avocat - 17 (Brunch only)

  Scrambled egg (algae flour) with crumbled crab cake (lemon skin and bell peppers), sautéed spinach & avocado puree. SF

Galettes de Sarrasin

Savory crêpes made with buckwheat flour - 100% Vegan

• Mr Petrossian - 17

  Smoked Salmon (konjac), Crème fraiche, Avocado Puree, Dill. GF & SF

• Mr Rabelais - 16

  Toulouse Sausage (vegetables blend), Parisian Mushrooms, Mustard Cream & Emmental Cheese (cashew based). GF & SF

• La Paysanne - 16

  Bacon (dried beans) , Tomato, Onions, Potatoes & Emmental Cheese (cashew based). GF & SF

• Mr Seguin - 16

  Goat & Herbs Cheese (cashew based), Grilled chicken (vegetable fibers), Agave, Walnuts & Emmental Cheese (cashew based). GF & SF

• Leonard De Vinci - 16

  French Ratatouille & Emmental Cheese (cashew based). GF & SF

CRÊPES GOURMANDES

Sweet gourmet crêpes 100% vegan. Can be made GF.

• La Lolotte - 12

  Roasted Bananas, Melted Dark Chocolate, Coconut Whipped Cream. SF

• La Nanane - 12

  Roasted Pear, Melted Dark Chocolate, Almonds, Coconut Whipped Cream. SF

• La Francinette - 12

  Melted Dark Chocolate, Strawberries, Coconut Whipped Cream. SF

• La Bryan - 12

  Salted Caramel, Gingerbread Crouton, Coconut Whipped Cream. SF

• La Suzette - 12

  Crepe Flambe With Orange, Lemon, Sugar, Cashew butter and Grand Marnier. SF

• La Bordelaise - 12

  Salted Caramel, Roasted Apple, Vanilla Ice Cream. SF

• La Parisienne - 12

  Melted Dark Chocolate, Roasted Almonds, Coconut Whipped Cream. SF

En Dessert

100% vegan

• Lavender infused rice pudding 10

  GF & SF

• Orange Creme Brulee 8.5

  GF & SF

• Lemon / Raspberry / Chocolate Sorbet 8

  GF & SF

• Chocolate Mousse 8.5

  Raw, GF, & SF

• Pain Perdu - 15 (Brunch only)

  Authentic French toast made with almond milk. SF

• Almond Milk Chocolate Cake 8

  SF

Cafe

• Cappucino 4.5

  Coconut, Soy, Almond, Oat, Cashew & Hazelnut milk available

• Café au lait 4.5

• Latte 4.5

• Hot Dark Chocolate 5

• Cafe Noisette 3.5

• Grand Cafe 3.5

• Espresso & Ristretto 3

• Tea – Le Palais des The 3.50

  Mint, Green Jasmine, English blend back tea, Earl grey black with bergamot, Floral blend inpired by Tibetan tradition

Vegan Wine

Why is wine not vegan? During the winemkaing process, the liquid is filtered through fining agents. The most commonly used are casein (milk protein), egg whites, gelatin (animal protein) and fish bladder protein

• Merlot Cabernet (Bordeaux) 12

• Riesling (Alsace) 12

• Rose (Cote de Provence) 12

• Sauvignon Blanc (Bordeaux) 14

• Chardonnay (Bourgogne) 14

• Sparkling Brut (Alsace) 14

• Pinot Noir (Bourgogne) 14

• Mimosa 14

• French Cider 10

Drinks

• EVIAN 3.5 (S) - 7 (L)

  Still Water

• FERRARELLE 3.5 (S) - 7 (L)

  Sparkling Water

• FRESH SQUEEZED LIMONADE - 4

• NATURAL COLA - 4

  Made with cloves, cinnamon, coriander, nutmeg, agave and kola nuts

• ORANGE JUICE - 5

• ALKALINE INFUSED WATER - 5

  Watermelon basil, cucumber & mint, elderflower