Fresh soft bread with cream, salad, salmon, and cucumber.

Le Saumon

Fresh baguette with chicken, brie, lettuce, tomato, mayonnaise.

Le Poulet

Fresh baguette with tuna, eggs, lettuce, tomato, red peppers, olives and mayonnaise.

Le Pain Bagnat

Fresh baguette filled with pesto, salad, red pepper and olives. Vegetarian friendly.

Le Vegetarien

Fresh baguette filled with butter, salad, cranberry sauce, turkey and brie.

Le Cran Brie

Fresh baguette filled with butter, salad, gruyère, french ham and cornichons.

Le Parisien

Mixed green salad with eggs, red pepper, olives, tuna.

Salade au Thon

Mixed green salad with eggs, tomato, chicken and parmesan cheese.

Salade au Poulet

Mixed green salad with eggs, red peppers and olives. Vegetarian friendly.

Mixed Green Salad

Soupe du Jour

Traditional french onion soup with french gruyère on top. Vegetarian friendly.

French Onion

Mixed green salad, tomato, olives and cucumbers with the quiche of your choice!Vegetarian options available.

Quiche & Mixed Green Salad

French onion soup & Sandwich of your choice! Vegetarian options available.

Soup & Half Sandwich

Quiche of your choice with French onion soup or soupe du jour. Vegetarian options available.

Quiche & Soup

Spinach Croissant

Brioche Madame

Ham & Cheese Croissant

Pain de mie filled with ham, béchamel sauce and gratiné

Croque Monsieur

Traditional croissant with salmon, salad and avocado.

Avocado Croissant

Mushrooms & Turkey

Asparagus & Prosciutto

Ham & Cheese (Lorraine)

Leek & Goat Cheese

Salmon & Spinach

In a small bowl combine the softened cream cheese and sour cream (or crème fraîche). Add the lemon juice, lemon zest, chopped dill, 1/2 teaspoon of the salt (reserve the rest for the salad), and 1/4 teaspoon black pepper. Stir with a spatula until smooth and slightly airy. Taste and adjust seasoning — it should be bright and slightly tangy.

Prepare spread

If using rolls or brioche, split each one horizontally. Lightly toast cut sides under a broiler or in a pan for 45–60 seconds until just golden (optional). Allow to cool slightly so the spread doesn't melt.

Prepare bread

Divide the cream mixture evenly among the 4 split rolls (about 1 tablespoon plus a little extra per half). Spread a thin, even layer on the bottom halves only to provide a creamy base for the salmon and salad.

Assemble spread on bread

Place the mixed salad leaves in a bowl. Add the thinly sliced cucumber and the optional thinly sliced red onion. Drizzle with the 2 teaspoons olive oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to coat. The dressing should be light so the cream and salmon remain star players.

Prepare salad base

Lay the smoked salmon slices on top of the cream-covered bread bottoms. Use about 50 g (a quarter of the salmon) per sandwich, arranging the slices loosely so they billow slightly for texture.

Arrange salmon

Top the salmon with a generous handful of the dressed salad and a few cucumber half-moons. Sprinkle the capers over each sandwich for a briny pop.

Add salad and cucumber

Season lightly with extra black pepper and, if desired, a few sea salt flakes. Place the top half of the roll gently over the fillings without pressing down.

Finish sandwiches

Cut each sandwich in half on the diagonal for easier handling. Plate and garnish each with a lemon wedge and an extra dill sprig. Serve immediately so the bread remains soft and the salad crisp.

Optional: For a more composed presentation, serve open-faced on the bottom halves only and place the tops to the side.

soft white rolls or brioche (split)

cream cheese (full-fat), softened

sour cream or crème fraîche

fresh lemon juice

finely grated lemon zest

fresh dill, finely chopped

salt

black pepper

smoked salmon slices (or cured gravlax), thinly sliced

English cucumber, thinly sliced into half-moons

mixed salad leaves (baby spinach, arugula, butter lettuce)

red onion, very thinly sliced (optional)

capers, drained

extra-virgin olive oil

freshly ground black pepper

lemon wedges

extra dill sprigs

sea salt flakes (to taste)

Slice the baguette lengthwise, opening it like a book but keeping the two halves attached if possible. If you prefer a slightly toasted interior, spread the optional butter thinly on the cut faces and place cut-side down in a medium skillet over medium heat for 1–2 minutes until lightly golden, then remove and set aside.

Wash the tomato and slice it into 4–6 thin rounds (about 1/4 inch / 6 mm thick). Lightly season the tomato slices with a pinch of the salt and a few grinds of black pepper.

Prepare tomato

In a small bowl combine the mayonnaise and Dijon mustard (if using). Stir until smooth. Taste and adjust: add a tiny pinch more salt or pepper if desired.

Assemble mayonnaise spread

Spread about 2 tablespoons of the mayonnaise mixture evenly over the bottom half of the baguette and the remaining 1 tablespoon over the top half. On the bottom half, layer the lettuce leaves in a single even layer. Place the thinly sliced cooked chicken breasts on top of the lettuce, distributing evenly. Arrange the brie slices over the chicken, making sure the pieces cover the chicken for balanced bites. Top the brie with the seasoned tomato slices in an even layer.

Layer sandwich

Sprinkle the remaining pinch of salt and the remaining black pepper evenly over the tomato (if any remains). Close the baguette and press lightly to compact the sandwich. Using a serrated knife, cut the sandwich into 2–4 portions as desired. Serve immediately. If you prefer warm melted brie, place the assembled open-faced halves under a broiler for 1–2 minutes until the brie softens, then close, slice, and serve.

Finish and serve

fresh baguette

cooked chicken breast, thinly sliced

brie cheese, thinly sliced

leaf lettuce (butter or romaine), washed and dried

tomato, ripe

mayonnaise

Dijon mustard (optional)

unsalted butter (optional, for toasting)

Slice the baguette horizontally about two-thirds through so the top remains attached, creating a hinged sandwich. If preferred, cut into two servings at this point.

Prepare the baguette

Lightly hollow the interior crumb from the bottom half (leave about 1/4 inch) to create room for fillings and to keep texture balanced.

Brush the inside of both top and bottom lightly with 1 tablespoon extra-virgin olive oil.

Mix mayonnaise and Dijon mustard (if using) in a small bowl. Spread about 3 tablespoons of the mayo mixture evenly over the bottom half of the baguette and reserve 1 tablespoon for the top.

Place the eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 9–10 minutes for firm hard-boiled yolks. Drain and cool in ice water for 5 minutes, then peel and slice into rounds.

Cook eggs

Drain the canned tuna well. Flake the tuna into a bowl with a fork. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. If using capers, fold them in now. If you prefer a creamier filling, stir in the remaining 1 tablespoon mayonnaise to combine (optional).

Prepare tuna

Prepare the tomato and lettuce: slice the tomato into 1/4-inch rounds and pat dry on paper towels to avoid excess moisture. Arrange washed and dried lettuce leaves so they are ready to layer.

If using jarred roasted red pepper, drain and pat dry, then slice into strips. Thinly slice red onion if using.

On the bottom half of the baguette (over the mayo), arrange lettuce leaves first to form a moisture barrier and even bed for fillings.

Spoon the seasoned flaked tuna in an even layer over the lettuce, pressing lightly so it adheres to the bread.

Layer tomato slices on top of the tuna, slightly overlapping. Season the tomato layer very lightly with a pinch of salt and a grind of black pepper.

Arrange sliced hard-boiled eggs over the tomatoes in a single layer. Drizzle the reserved 1 tablespoon mayonnaise over the eggs in a few small dollops, or spread evenly if preferred.

Scatter roasted red pepper strips and halved olives across the eggs, and add thin red onion slices and basil leaves as desired.

Close the sandwich with the top half of the baguette. Press down gently, then wrap tightly in parchment or plastic wrap and refrigerate for 20–30 minutes to allow flavors to meld and to help the sandwich hold together (traditional for Le Pain Bagnat).

Unwrap, slice into serving portions (typically 2), and slice across at a slight diagonal. Serve cold or at cool room temperature.

fresh baguette (about 10–12 in / 25–30 cm)

canned tuna in olive oil, drained

large eggs

capers (optional)

Romaine or mixed lettuce leaves, washed and dry

ripe tomato, medium

roasted red bell pepper (jarred or home-roasted), strips

Niçoise or Kalamata olives, pitted and halved

fresh basil leaves (optional)

Wash and dry the salad greens. Place in a medium bowl and set aside.

Wash the tomato and cucumber. Thinly slice the tomato and cucumber (if using).

Half and seed the red bell pepper, remove ribs, and slice into thin strips about 1/4-inch wide.

Pit the kalamata olives if they are not already pitted; halve or leave whole depending on preference.

In the bowl with the salad greens, drizzle 1 tsp extra-virgin olive oil and 1 tsp lemon juice. Add 1/4 tsp salt and 1/8 tsp black pepper and gently toss to coat evenly.

Using a sharp knife, slice the baguette lengthwise, leaving a hinge if you prefer, or cut fully into two halves. Lightly hollow out some of the crumb if you want more room for fillings.

Spread 1/4 cup of basil pesto evenly over the bottom half of the baguette. If you prefer a lighter spread, use less.

Layer the dressed salad greens over the pesto, distributing them evenly so they will hold other ingredients in place.

Arrange the sliced red bell pepper strips and tomato slices on top of the greens.

Scatter the pitted kalamata olives over the vegetables. If halved, place cut-side down to avoid excess oil leaking.

If using cucumber, add the thin slices in a single layer. Add fresh basil leaves and shaved Parmesan (or vegetarian hard cheese) if desired.

If using, sprinkle a pinch (about 1/8 tsp) of crushed red pepper flakes for heat.

Close the baguette and press lightly to compact. If serving immediately, slice the sandwich into two portions. For packed lunches, wrap tightly in parchment or foil.

Cut the assembled baguette into 2–4 pieces depending on appetite. Serve immediately so the bread remains crisp. Leftovers are best consumed within a few hours to avoid sogginess.

prepared basil pesto

mixed salad greens (e.g., romaine, arugula, baby spinach)

red bell pepper

kalamata olives, pitted

ripe tomato

cucumber (optional, thinly sliced)

lemon juice

fresh basil leaves

shaved Parmesan or vegetarian hard cheese

crushed red pepper flakes

Preheat oven to 350°F (175°C) if you prefer warm Brie and turkey. Using a serrated knife, slice the baguette lengthwise, keeping one side attached if you prefer a hinge, or fully halving it. If you like a warm sandwich, place open baguette cut-side up on a baking sheet and warm in the oven for 4–6 minutes until slightly crisped — optional.

Spread the softened unsalted butter evenly across the cut surfaces of both sides of the baguette (about 1 tbs per side). This creates a barrier and adds richness.

Butter the bread

Spoon the cranberry sauce down the center of the bottom half of the baguette. Distribute it in an even layer (about 1 cup total). If the sauce is very loose, drain a little or spoon the thicker part so the sandwich does not become soggy.

Cranberry layer

Arrange the thinly sliced roasted turkey evenly over the cranberry sauce to cover the length of the baguette (about 8 oz). Slightly overlap slices for even coverage.

Add turkey

Lay the thin slices of Brie over the turkey. If you warmed the baguette or plan to toast the whole sandwich, the Brie will soften and become gooey — for that, place the assembled open sandwich under a broiler for 1–2 minutes or return to the 350°F oven for 3–4 minutes until the Brie just softens (watch carefully).

Add Brie

While the Brie softens (or before if serving cold), toss the mixed salad greens with 1 tsp olive oil, 1 tsp lemon juice and a pinch of black pepper. Add the thinly sliced red onion if using and toss to combine. This light dressing keeps the greens from wilting and adds brightness.

Prepare greens

Scatter the dressed greens evenly over the Brie. Sprinkle fresh thyme leaves and a light grind of black pepper across the filling. Place the top half of the baguette over the fillings.

Finish sandwich

Using a serrated knife, press gently and slice the sandwich into 4 portions. Serve immediately while the Brie is warm and melty, or wrap tightly for a picnic if serving cold.

Slice and serve

unsalted butter, softened

whole cranberry sauce (or cranberry relish)

roasted turkey breast, thinly sliced

Brie cheese, rind left on, thinly sliced

mixed salad greens (arugula, baby spinach, or mixed greens)

fresh thyme leaves (optional)

olive oil (for tossing greens)

lemon juice (for tossing greens)

Lay the baguette on a cutting board and using a serrated knife, slice lengthwise through the top third of the loaf so it opens like a book but the bottom remains connected. Remove any excess crumb if desired. Spread the softened butter evenly over the cut interior of both halves (about 1 tablespoon total). If using mustard, mix the Dijon into the remaining 1 tablespoon of butter or spread the mustard thinly over one half of the bread for a gentle tang.

Split and butter

Evenly distribute the butter lettuce or salad greens across the bottom half of the baguette so they form a light bed for the ham and cheese. Sprinkle the greens with a pinch of sea salt (about 1/8 tsp) and lightly crack the black pepper over them.

Layer greens

Fold or slightly overlap the thin slices of French ham over the greens so they cover the length of the baguette (about 4 oz). Lay the thinly sliced Gruyère on top of the ham in an even layer (about 3 oz). If you prefer the cheese slightly warmed, place the assembled open sandwich under a broiler or in a 350°F/175°C oven for 2–3 minutes until the cheese softens (optional).

Add ham and cheese

Arrange the sliced cornichons along the length of the sandwich on top of the cheese or slightly tucked beside the ham so their tangy crunch is distributed evenly (about 4 small cornichons).

Place cornichons

Close the baguette by bringing the top half down and press gently to compact the fillings. If you like a lightly toasted exterior, butter the outside lightly with the optional 1 teaspoon butter and grill the whole sandwich in a panini press or skillet for 1–2 minutes per side until golden brown.

Using a sharp serrated knife, cut the sandwich into 2–3 portions depending on appetite. Sprinkle the optional chopped parsley or chives over the cut surfaces for a fresh look. Serve immediately.

prepared mustard (Dijon or smooth French)

butter lettuce leaves or mixed tender salad greens

thinly sliced Jambon de Paris or cooked French ham

Gruyère cheese, thinly sliced

cornichons (small French pickles), sliced lengthwise

sea salt or flaky salt

unsalted butter for toasting (optional)

fresh parsley or chives, finely chopped (optional)

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat and simmer for 9 minutes for firm yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Prepare eggs

While eggs cook, rinse and spin or pat dry the mixed salad greens. Seed and thinly slice the red bell pepper. Halve the cherry tomatoes (if using). Thinly slice the red onion into half-moons and rinse capers if using to remove excess brine.

Prep vegetables

Open the tuna cans, drain thoroughly (reserve a teaspoon of oil or water if you like for extra moisture), and flake the tuna with a fork into medium-sized pieces. Pit and halve the olives if not already pitted.

Prepare tuna and olives

In a large salad bowl or on a platter, layer the mixed greens. Scatter the sliced red pepper, halved cherry tomatoes, sliced red onion and capers over the greens. Distribute the flaked tuna in small clusters across the salad and arrange the quartered eggs evenly. Sprinkle the halved olives across the top.

Assemble salad base

In a small bowl or jar, whisk together the lemon juice, Dijon mustard, red wine vinegar, minced garlic and honey (if using). Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper and taste; adjust acidity or sweetness as desired.

If using reserved tuna oil, add up to 1 teaspoon to the dressing for extra flavor, whisk to combine.

Right before serving, drizzle the dressing evenly over the assembled salad (or serve dressing on the side). Gently toss a portion of the salad if serving family-style or leave arranged and toss on individual plates so the eggs and tuna remain visible.

Sprinkle the chopped parsley or chives over the top and serve with lemon wedges for squeezing if desired.