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 oil
   30
• 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 Nantua
   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.

• Royal sea bream flambéed with pastis
   45

  Boiled apples.

• Clergy bouillabaisse, rouille and garlic crouton
   48

  Scallops, squid, shrimp, mussels, salmon, white fish, clams

• *Braised lamb shank
   49

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

• Veal sweetbreads
   55

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

• Pan-fried milk-fed veal chop
   65

  Normandy sauce, buttered linguine.

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.