MB Madame Brasserie

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Original Menu (3 images)

Starters

ENTRÉES

Truffled Mayonnaise Eggs

CŒUFS MAYONNAISE À LA TRUFFE

A starter featuring farm-fresh eggs served with mayonnaise infused with black truffle oil, offering a rich and earthy flavor.

€ 8

Gratinéed Onion Soup

SOUPE À L'OIGNON GRATINÉE

A classic French onion soup made with melted emmental and comté cheese, served over grilled bread in a rich beef broth. It's a hearty and comforting dish.

€ 10

Roasted Bone Marrow with Garlic

OS À MOELLE ROTI À L'AIL

Roasted beef bone marrow served with confit garlic and toasted country bread. Bone marrow is a delicacy known for its rich, buttery texture.

€ 10

Burgundy Snails

ESCARGOTS DE BOURGOGNE

per 6 or 12 pieces

A traditional Burgundian dish of escargots cooked in garlic butter and fine herbs. This option is available for either 6 or 12 pieces.

€ 9

Roasted Saint-Marcellin Cheese with Honey Crusli

SAINT-MARCELLIN ROTI, CRUSELI AU MIEL

A soft, creamy Saint-Marcellin cheese that is roasted and drizzled with honey, served with a crunchy homemade 'cruseli' (likely a type of crispbread or crouton).

€ 12

Salmon Duo with Horseradish Cream

DUO DE SAUMON, CRÈME DE RAIFORT

A duo featuring both smoked salmon and gravlax (cured salmon), served with a zesty horseradish cream. It offers a fresh and slightly pungent flavor profile.

€ 12

Mixed Salad with Pears and Blue Cheese

A salad featuring a mix of greens, complemented by the sweetness of pears and the tanginess of blue cheese.

Marinated Salmon Carpaccio with green Salad

Thinly sliced, marinated raw salmon served with a fresh green salad. Carpaccio is an Italian dish of raw meat or fish, pounded thin and raw.

Warm Goat Cheese with toast Honey salad

Warm, creamy goat cheese served with toasted bread and a honey-infused salad, offering a balance of savory, sweet, and tangy flavors.

Onion Marmalade with country style pâté

A dish featuring a sweet and savory onion marmalade paired with a rustic-style pâté, likely a spreadable mixture of ground meat and fat.

Fresh Crab with Avocado Grapefruits green Salad

(+4€)

A refreshing salad made with fresh crab meat, creamy avocado, zesty grapefruit, and mixed greens. The additional charge indicates it's an upgrade or premium starter.

€ 4

Gaspacho Zucchinis Soup with Parmesan

A cold soup, likely a variation of the traditional Spanish gazpacho, incorporating zucchini and topped with Parmesan cheese for added flavor.

Duck Liver Pâté and Smoked Duck Breast Salad

Duck Liver pâté and smoked Duck breast salad

(+4€)

A starter featuring rich duck liver pâté served alongside a salad with smoked duck breast. The additional charge suggests it's a premium option.

€ 4

Main Courses

PLATS

Ribeye Steak with Pepper Sauce 300g

ENTRECÔTE SAUCE POIVRE 300 gr

A 300g ribeye steak served with roasted grenaille potatoes with thyme, a pepper sauce, flambéed with cognac, and garnished with young crunchy sprouts. This is a substantial and flavorful steak dish.

€ 29

Roasted Duck Breast with Pears

MAGRET DE CANARD ROTI POIRES

Roasted duck breast served with caramelized pears with sweet spices and oven-roasted grenaille potatoes. This dish combines the richness of duck with the sweetness of pears.

€ 25

Label Rouge Chicken Supreme

SUPREME DE VOLAILLE LABEL ROUGE

A succulent chicken breast ('supreme') from a 'Label Rouge' certified farm, featuring a herb and almond crust. It is served with a creamy mushroom risotto. 'Label Rouge' signifies high quality and traditional farming methods.

€ 25

Tuna Tataki

THON TATAKI

Seared tuna sashimi coated with sesame seeds, served with sautéed vegetables and confit tomatoes. Tataki is a Japanese cooking technique where seafood or meat is quickly seared on the outside and raw on the inside.

€ 27

Toulouse Sausage with Mushrooms

SAUCISSE DE TOULOUSE AUX CHAMPIGNONS

A Toulouse sausage served with confit of sweet onions and mashed potatoes, finished with virgin olive oil. This is a classic French sausage dish.

€ 19

Tartiflette with Gourmet Salad

TARTIFLETTE, SALADE GOURMANDE

A hearty Savoyard dish made with reblochon cheese, potatoes, lardons (bacon), and onions, baked until golden and bubbly. It is served with a fresh, gourmet salad.

€ 20

Hand-Cut Beef Tartare

TARTARE DE BŒUF AU COUTEAU

A classic beef tartare, hand-cut and seasoned with classic accompaniments. It is served with a fondant potato gratin and young crunchy sprouts. This dish is typically made with raw, finely chopped beef.

€ 23

Desserts

DESSERTS

Chocolate Lava Cake

COULANT AU CHOCOLAT

A rich chocolate cake with a molten chocolate center, served with homemade whipped cream (chantilly). It's a decadent and popular dessert.

€ 9

Chef's Tiramisu

TIRAMISU DU CHEF

The chef's special rendition of the classic Italian dessert, tiramisu, revisited with seasonal fruits. It typically includes layers of coffee-soaked ladyfingers and mascarpone cream.

€ 9

Cream Profiteroles

PROFITEROLES À LA CRÈME

Choux pastry puffs filled with a creamy filling, topped with chocolate sauce and served with vanilla Bourbon chantilly and slivered almonds. Profiteroles are a classic French pastry.

€ 11

Dark Chocolate Mousse

MOUSSE AU CHOCOLAT NOIR

A rich and creamy dark chocolate mousse made with 64% cocoa. This is a classic, indulgent chocolate dessert.

€ 8

Vanilla Crème Brûlée

CRÈME BRÛLÉE À LA VANILLE

A classic French dessert consisting of a rich custard base topped with a contrasting layer of hardened caramelized sugar, flavored with vanilla. The caramelized sugar is typically torched just before serving.

€ 9

Chef's Cheese Platter

ASSIETTE DE FROMAGES DU CHEF

A selection of fine, aged cheeses curated by the chef, presented with a 'label rouge' designation, suggesting high quality. This is a great option for cheese lovers.

€ 12

STARTER

White asparagus mimosa with watercress shoots and trout roe

A starter featuring tender white asparagus served with a mimosa-style dressing (hard-boiled eggs), fresh watercress, and delicate trout roe. This dish offers a light and refreshing start with a combination of textures and flavors.

Spring turnip tartlet with caramelized onion confit and pickles

Spring turnip tartlet with caramelised onion confit and pickles

A savory tartlet made with spring turnips, complemented by sweet and savory caramelized onions and the sharp tang of pickles. This dish provides a balance of sweet, savory, and acidic notes.

MAIN DISH

Leg of lamb slow-cooked for 7 hours, artichoke purée with Bourbon vanilla, pearl jus

Leg of lamb slow cooked for 7 hours, artichoke purée with Bourbon vanilla, pearl jus

A rich and tender dish of lamb leg, slow-cooked for seven hours to ensure maximum tenderness. It is served with a smooth artichoke purée infused with Bourbon vanilla and a light, flavorful jus (sauce).

Lightly seared gilthead seabream with einkorn, carrot and orange jus, and pea pesto

A delicate gilthead seabream fillet, lightly seared to maintain its flaky texture. It is accompanied by einkorn (an ancient grain), a jus made from carrots and orange, and a vibrant pea pesto.

Free-range chicken and cider fricassee with crimini mushrooms, new potatoes and smoked bacon

Free-range chicken and cider fricassée with crimini mushrooms, new potatoes and smoked bacon

A comforting fricassee made with free-range chicken, simmered in a cider-based sauce. It includes earthy crimini mushrooms, tender new potatoes, and savory pieces of smoked bacon.

Madame Brasserie mini elbow macaroni pasta with Île-de-France ham, creamy Poulette sauce and Comté PDO cheese

A gourmet pasta dish featuring mini elbow macaroni from Madame Brasserie, paired with high-quality ham from Île-de-France. It is coated in a rich Poulette sauce (a creamy sauce often made with mushrooms and egg yolks) and topped with Comté PDO cheese.

DESSERT

Viennese-style chocolate cream with cacao nib nougatine

A decadent chocolate cream prepared in the Viennese style, known for its richness and smooth texture. It is enhanced with the crunchy texture and slightly bitter notes of cacao nib nougatine.

Strawberry and rhubarb Breton biscuit with sublime vanilla cream

A dessert featuring a Breton biscuit (a crisp, buttery biscuit from Brittany, France) topped with a combination of sweet strawberries and tart rhubarb. It is served with a smooth and flavorful vanilla cream.

DRINKS

Glass of Champagne Devaux

A serving of Champagne from the Devaux house, a sparkling wine known for its quality and effervescence.

1/2 bottle of filtered water, still or sparkling - Castalie

A half bottle of filtered water, available in either still or sparkling options, from the Castalie brand.

Two glasses of wine: AOC Graves Château Pouyanne

Two glasses of wine from the Graves appellation, specifically Château Pouyanne. This likely refers to a Bordeaux wine.

AOP Côtes du Roussillon Bila Hout

Wine from the Côtes du Roussillon appellation, specifically Bila Hout. This region in southern France is known for its red, rosé, and white wines.

AOC Côtes-de-Provence - Love by Leoube

Wine from the Côtes-de-Provence appellation, specifically 'Love by Leoube'. This is likely a rosé wine, characteristic of the region.

Coffee or Tea: Grande Réserve Richard; Kusmi Tea Paris

Options for coffee or tea, including 'Grande Réserve Richard' (likely a coffee blend) and teas from Kusmi Tea Paris, a renowned tea company.

Lunch Menu

Lunch Menu at 38€

1 Starter + 1 Main Dish

A set lunch menu that includes one starter and one main dish.

€ 38

Lunch Menu at 42€

1 Starter -1 Main Dish- 1Dessert

A set lunch menu that includes one starter, one main dish, and one dessert.

€ 42

Dinner Menu

Dinner Menu at 41€

1 Starter + 1Main Dish

A set dinner menu that includes one starter and one main dish.

€ 41

Dinner Menu at 45€

1 Starter -1 Main Dish- 1Dessert

A set dinner menu that includes one starter, one main dish, and one dessert.

€ 45

Main Dish

This appears to be the base price for a main dish selection from the menu.

€ 26

Roasted Chicken Breast with Mushroom Sauce and Potatoes Gratin

Roasted Chicken breast with Mushrooms sauce Potatoes Gratin

Tender roasted chicken breast served with a creamy mushroom sauce and a side of potatoes au gratin, a baked dish of thinly sliced potatoes with cream or milk and cheese.

Filet of Salmon with Ratatouille Vegetables and Basil Sauce

Filet of Salmon fish with Ratatouille vegetables Basil sauce

A fillet of salmon served with ratatouille, a classic French Provençal stewed vegetable dish, and a flavorful basil sauce.

Ravioli Pasta Stuffed with Veal, Pork, and Mushrooms in a Coconut Milk Sauce

Raviolis Pasta stuffed Veal pork Mushrooms Coco Milk sauce

(+2€)

Pasta ravioli filled with a mixture of veal, pork, and mushrooms, served in a creamy coconut milk sauce. The additional charge indicates a premium main course.

€ 2

Beef Stew Bourguignon in Red Wine Sauce with Potatoes Gratin

Beef Stew Bourguignon in red wine sauce Potatoes Gratin

A classic French dish of slow-cooked beef stewed in red wine (Boeuf Bourguignon), served with a side of potatoes au gratin.

Warm Poached Eggs with Chanterelle Mushrooms

Warm poached Eggs with Chanterelles Mushrooms

Delicately poached eggs served with earthy chanterelle mushrooms, a sophisticated and flavorful dish.

Pan-Fried Duck Breast with Raspberry Sauce and Potatoes Gratin

Pan fried Duck Breast with Raspberry sauce Potatoes Gratin

(+5€)

Crispy pan-fried duck breast served with a sweet and tart raspberry sauce, accompanied by potatoes au gratin. The additional charge indicates a premium main course.

€ 5

Dessert

Assortment of 3 Cheeses

Assortment of 3 cheeses

A selection of three different types of cheese, likely served with accompaniments like bread or fruit.

Crème Brûlée

Crème Brulée

A classic French dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar, which is cracked with a spoon.

Lemon Sorbet with Fresh Orange and Grand Marnier

Lemon Sorbet with fresh Orange Grand Marnier

A refreshing lemon sorbet enhanced with fresh orange segments and a splash of Grand Marnier, an orange-flavored liqueur.

Warm Melted Chocolate Cake with Vanilla Ice Cream

Warm Melted Chocolate cake with vanilla ice cream

A decadent warm chocolate cake with a molten center, served with a scoop of classic vanilla ice cream.

Cheesecake with Raspberry

Cheese cake with Raspberry

A creamy cheesecake, likely served with a topping or sauce made from fresh raspberries.

Warm Caramelized Apple with Vanilla Ice Cream

Warm Caramelized Apple with Vanilla ice cream

Sweet, caramelized apples served warm, paired with a scoop of cooling vanilla ice cream.

Warm Crêpes Suzette with Grand Marnier

Warm Pan Cakes Suzette with Grand Marnier

(+2€)

Thin pancakes (crêpes) flambéed with Grand Marnier and butter, sugar, and citrus juice, served warm. The additional charge indicates a premium dessert.

€ 2