Brasserie Jean Tie

International blonde, sweet flavor

French Blonde, light and refreshing

Trappist strong ale, with aromas of ripe fruits

Belgian, round, and malty

Light blonde, gentle bitterness

Toasted malt, caramelized finish

Aromatic hops, bold bitterness

Citrus notes and coriander

Natural still water, lightly mineralized

Fine sparkling water

Unfiltered pure juice, Normandy

Pineapple, orange, and grenadine juice

Freshly squeezed to order

Homemade recipe, cane sugar

Black tea infusion with lemon and fresh mint

Artisanal syrup, sparkling water

Caramelized flavor, caffeine-free

Parmesan cream with a hint of lemon

White wine, garlic, and parsley, served with homemade fries.

Battered cod, fries, and tartar sauce

Parsnip purée with tender leeks

Grilled vegetables, olive oil, and fleur de sel

Tomatoes, capers, olives, lemon

Rich cooking jus, caramelized onions

Root vegetables, reduced jus

Braised beef in red wine with carrots and pearl onions, served with homemade mashed potatoes.

Creamy lemon sauce, mushrooms, pilaf rice

Tender grilled meat, red wine-braised shallots, homemade fries

Stone-fired cooking, maître d'hôtel butter, baby potatoes

Tender duck legs, Sarladaise potatoes, and parsley sauce.

Chopped by hand, house dressing, fries, and green salad.

Grilled pulled meat, warm herb vinaigrette

Served warm in its box, arugula salad

Fresh goat cheese, honey, and thyme

Rich broth, caramelized onions, toasted croutons

Shortcrust pastry with smoked bacon filling

Mushrooms, red wine sauce, bacon lardons, croutons

Homemade parsley butter, golden breadcrumbs

Chestnut cream, golden croutons

White truffle oil, poached egg

Lemon marinade, fresh parsley sauce

Crushed egg yolks with Dijon mustard, homemade mayonnaise, chives

Traditional recipe with chicken liver and Armagnac, pickles, toasted bread.

Slow-cooked confit, sherry vinegar, house-made pickles

White ham, dry sausage, pâté en croûte

Warm blinis, lemon-dill cream

Warm blinis, lemon-dill cream

Chopped by hand, organic egg yolk. (Land-sea option)

Nyons olive oil, fresh basil

Old-fashioned mustard vinaigrette with toasted hazelnuts

Crispy lardons, caramelized shallots

Light mint syrup

Three scoops of your choice: vanilla, chocolate, strawberry, lemon, pistachio.

Red fruit coulis or honey and nuts

Prepared to order, orange butter sauce.

Molten heart, bourbon vanilla ice cream

Espresso served with three mini seasonal desserts

Flame-caramelized sugar, creamy texture

Whipped egg whites, vanilla custard, praline shards

Caramelized apples, served warm with thick crème fraîche.

Cabbage pastries filled with vanilla ice cream, drizzled with melted dark chocolate.

Served fresh, with lemon zest.

Pastis de Marseille, served with cold water

Portuguese sweet wine, lightly oaked

A must-try at the brasserie

Served dry, a traditional end-of-meal treat.

Elegant and refined

Dry and mineral

Generous, velvety

Fine tannins, dark fruits

Soft, fruity

Light, dry, and floral

White fruits, freshness

Spicy, robust