MANUPIC menu and price guide
BRIE DE MEAUX | Le Bon Bock Paris menu price
BRIE DE MEAUX (BRIE of MEAUX) at Le Bon Bock in Paris. Price: 5.9 EUR. Le Bon Bock has 64 listed menu items on MANUPIC. Listed menu prices range from 5.9–89 EUR. Address: 2 Rue Da…
Menu name translations
- Korean: BRIE MEAUX
- English: BRIE of MEAUX
- Japanese: BRIE の MEAUX
- Thai: BRIE ของ MEAUX
Restaurant menu context
- Restaurant type: 식당
- Address: 2 Rue Dancourt, Montmartre, Paris, Île-de-France, France
- Listed menu items: 64
- Menu items with listed prices: 64
- Listed price range: 5.9–89 EUR
Other menu items at Le Bon Bock
- ARTARE DE BCEUF AU COUTEAU. FRITES
- ASPERGES BLANCHES. OEUF POCHE. SAUCE HOLLANDAISE
- ASPERGES BLANCHES. VINAGRETTE ALAL DES OURSNOISETTES CONCASSEES
- ASPERGES VERTES
- BABA AU RHUM AGRICOLE. CREME FOUETTEE VANILLE BOURBON
- BABA AU RHUM. CREME FOUETTEE VANILLE BOURBON, ORANGE CONFITE
- BELLE GAMBAS GRILLEEROMAINE BRULEE.PUREE MAISON
- BONE MARROW. GARLIC CROUTONS. SEA SALT
- BOURBON VANILLA CREME BRULEE
- BRAISED BEEF CHEEK. BURGUNDY SAUCE. PASTA
- BRIOCHE PERDUE CARAMEL BEURRE SALE DISIGNY
- BURGUNDY SNAILS
- CAMEMBERT
- CEUFS MIMOSA A LA POUTARGUE
- CHEESE PLATE
- CHICKEN SUPREME STUFFEDWITH MUSHROOMS.MASHED POTATOES
- CHOU A LA CREME ET NOISETTES CONCASSEES CARAMELISEES
- CHOU A LA CREME PRALINEE FACON PARIS BREST
- COMTE
- COQUILLETTES
- COTE DE BCEUF NORMANDE 1KG,SAUCE BEARNAISE.FRITES MAISON
- COUPE DE FRUITS FRAIS. NAGE A LA VERVEINE
- COUPE DE FRUITS FRAIS. SIROP DE PECHE DE VIGNE
- CREAM PUFF WITH CARAMELIZED CRUSHED HAZELNUTS
- CREME BRULEE A LA VANILLE BOURBON
- CUISSES DE GRENOUILLES EN PERSILLADE
- DEMI CAMEMBERT ROTIAUMIEL ETTHYM
- DUCK BREAST WITH SUZETTE SAUCE. FONDANT POTATOES
- DUCK BREAST WITH'SUZETTESAUCE.FONDANT POTATOES
- DUO DE CHOCOLAT VALHRONA EN MOUSSE,BRISURES CACAO
- ESCARGOTS DE BOURGOGNE
- FRESHFRUIT CUP INVERBENA SYRUP
- FRITES
- FRITES MAISON
- FROG LEGS WITH PARSLEY AND GARLIC
- GRILLED TOURNEDOS. GREEN PEPPER SAUCE. FRENCH FRIES
- HALF ROASTED CAMEMBERT WITH HONEY AND THYME
- HALF ROASTED CAMEMBERTWITH HONEY AND THYME
- HAND-CHOPPED BEEF TARTARE. FRENCH FRIES
- HARENG FUMES A LHUILE ET POMMES GRENAILLES
- JOUE DE BOEUF CONFITE. SAUCE BOURGUIGNONNE. COQUILLETTES
- MAGRET DE CANARD SAUCESUZETTE.POMMES GRENAILLES
- MASHED POTATOES
- MEAGREFISH FILLET.VIRGIN SAUCE.GRILLED VEGETABLES
- PASTA
- PUREE MAISON
- RAVIOLES DE ROYANS. CREME, CIBOULETTE
- ROCAMADOUR
- RUM BABA WITH WHIPPED BOURBON VANILLA CREAM
- RUM BABAWITH WHIPPED BOURBONVANILLA CREAM
- SALAD
- SALADE MESCLUN
- SALADE PARISIENNE
- SALTED CARAMEL BRIOCHE FRENCH TOAST
- SEA BREAM TARTARE. TANGY FENNEL WITH CAMARGUE RICE VINEGAR
- SEA BREAM TARTARE. TANGYFENNELWITH CAMARGUE RICE VINEGAR
- SMOKED HERRING WITH BABY POTATOES
- SUPREME DE POULET FARCI AUX CHAMPIGNONS. PUREE
- TARTELETTE DU MOMENT
- TARTELETTEAU CITRON MERINGUEE
- TATIN DECHALOTES. CHEVRE FRAIS. MIEL
- TOURNEDOS GRILLE. SAUCE AU POINRE VERT. FRITES
- WHITE ASPARAGUS. WILD GARLIC VINAIGRETTE. CRUSHED HAZELNUTS