Regular Menu

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Soups

• *Soup of the day 9
• Lobster bisque 20

  Rich, delicious cream of lobster with cognac. A classic, lovingly prepared over many years.

Salads

• Greenery of the moment 17

  Hard-boiled eggs with mayonnaise on greens.

• Endive and arugula 22

  Caramelized pecans, sherry vinaigrette.

• Caesar salad with parmesan tuile 22
• La classique Chez Lévêque 29

  Julienne of white ham and emmenthal, tomatoes and hard-boiled eggs on greens.

Appetizers

• Mussels Provençal 19

  Mussels stuffed with tomato butter, garlic and pastis.

• Parmesan croquette 19

  Served with greens and cranberries.

• Home-smoked herring 20

  Served with warm potato salad and eggs.

• *Country-style terrine with celery remoulade 20
• Chicken liver mousse, onion jam, homemade brioche 22
• Snail puff pastry à la chablisienne 22

  Snails, shallots, white wine, cream.

• Marrow bone, snails, mushrooms, Madeira sauce 23
• Plate of house smoked salmon, fromage blanc, bagel chips 28
• *Homemade foie gras terrine 28

  Served with homemade brioche and pear-ginger jam.

• Frédéric's charcuterie board - 2p. 38

  Duck terrine, blood sausage, garlic sausage, Serrano ham, dry sausage, herb croutons.

Cheeses

• Choice of "blue, cheddar or Oka" cheese 10

  Vanilla and ginger pears, caramelized pecans.

• Oka Raclette with caramelized pecans 18
• Three-cheese platter 28

Plates

• Seasonal vegetable risotto with truffle oil30
• Club Lévêque 30

  Bread, grilled chicken breast, bacon, tomato, salad and homemade mayonnaise. Served with fries or salad.

• Mussels to your taste, French fries 34

  Curry, Marinière, Provençale or Poulette.

• Apple black pudding 35

  Homemade black pudding, pan-fried caramelized Hemmingford apples, pepper sauce.

• Beef or salmon tartar 35

  180 gr of beef or salmon, classic brasserie style, seasoned to your taste, served with French fries and salad.

• Grenoble veal brain 35

  Pan-fried veal brain, butter sauce, capers and lemon.

• Veal kidneys 35

  Veal kidneys pan-fried in butter. Choice of mustard or Madeira sauce.

• Salmon escalope with lemon beurre blanc 36

  Pan-fried escalope, lemon butter sauce.

• Pike quenelles 36

  Nantua sauce, Matane shrimp.

• Veal liver escalope 38

  Veal liver, pan-fried in butter. Choice of Sauce framboise, Meunière or Persillade.

• Beef cutlet 39

  Pan-fried with shallots or green Madagascar pepper.

• Seafood chowder 48

  Mussels, scallops, squid, shrimp, salmon, peas, corn, potatoes.

• Royal sea bream flambéed with pastis 48

  Boiled apples.

• *Braised lamb shank 49

  Slowly cooked in a red wine sauce, couscous with currants.

• Veal sweetbreads 49

  Veal sweetbreads pan-fried until crispy, morel sauce and buttered linguini.

• Pan-fried milk-fed veal chop 65

  Normandy sauce, buttered linguine.

• Rossini beef filet mignon 70

  Pan-fried escalope of foie gras on croutons, Perigueux sauce.

Sides

• Fresh French fries 8
• Mashed potatoes, butter and cream 8
• Pan-fried market vegetables 10
• Pan-fried mushrooms 12

Cuvée de Lévêque - Pays d'Oc

According to availability.

• Glass 14
• 500 ml 35
• Bottle 50

Vegetarian or you can ask for a vegetarian version

*Dishes marked with an asterisk can be ordered to go.

**Chez Lévêque reserves the right to withdraw this menu at any time without notice.