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Restaurant L'escargot menu

6 dishes across 5 sections French restaurant

Prices transcribed from the printed menu, last checked

Menu Restaurant L'escargot photo menu 1
Photographed in store, August 2026. See all 4 pages

Photos of the printed menu

Photographed in store in August 2026. The dish list below covers everything we could read clearly; the full card has more.

Restaurant L'escargot photo menu 1 Restaurant L'escargot photo menu 2 Restaurant L'escargot photo menu 3 Restaurant L'escargot photo menu 4 Restaurant L'escargot photo menu 5 Restaurant L'escargot photo menu 6 Restaurant L'escargot photo menu 7 Restaurant L'escargot photo menu 8 Restaurant L'escargot photo menu 9 Restaurant L'escargot photo menu 10

En Extra... Side Orders 2 dishes

  • Sauce: Béarnaise, Polvrade, Bercy à l'oignon, Champignons, Roquefort TND 6.000

    Sauces: Peppers - Ognion -Béarnaise - Roquefort - Mushrooms

  • Les Pomme de Terre / Potatoes TND 4.000

    Pomme en papillote et sa crème, Frites, Pommes sautées

Les Douceurs 9 dishes

  • Dames des Glaces TND 16.000

    White Lady (Vanilla Ice crème.chocolate sauce, fresh cream)

  • Crème Renversée à la Caramelle TND 16.000

    Caramel cream brulée

  • Moelleux chaud au chocolat et sa glace Vanille TND 17.000

    Chocolate Moelleux in cream & vanilla ice

  • Tiramisu Maison TND 17.000

    Tiramisu

  • Granité de Sorbet citron TND 16.000

    Green lemon sorbet

  • Profiterole au chocolat et sa glace vanille TND 17.000

    Profiteroles with chocolate & vanilla ice cream

  • Tarte maison du jour et sa glace vanille TND 18.000

    Tart of the day

  • Assiette de fruits de saison TND 19.000

    Fruits of the day

  • Assiette de fromage TND 42.000

    Cheese Plate

Les Viandes - Meat 11 dishes

  • Escalope Parmesane TND 39.000

    Permesan Escalope

  • Pièce de boeuf grillé (sauce au choix) TND 44.000

    Grilled Beef steak (sauce of your choice)

  • Pavé de Boeuf grillé sauce au Cognac TND 42.000

    Beef Stroganoff with Cognac Sauce

  • Pièce de boeuf médaillon de Boeuf gratiné TND 39.000

    Beef medallion in Mille feuille mushrooms sauce au Gratin

  • Carpaccio de Boeuf TND 48.000

    Beef carpaccio

  • Coeur de filet au poivre vert ou sauce champignons TND 54.000

    Tender Filet steak with green Pepper sauce or Mushrooms sauce

  • Agneau berbère grillé à l'ancienne et bouquet de légumes (2 px) TND 124.00

    Berber Lamb steamed in the oven (for 2p)

  • Tournedos au Saumon fumé sauce déglacée au cognac TND 64.000

    Tournedos beef with Smoked salmon in cognac sauce

  • Tendre Filet façon « Rossini» dans son jus et foie de canard TND 68.000

    Tender Filet as a Rossini in its juice

  • Médaillon de volaille à la crème TND 38.000

    Chicken breast with cream and mushrooms

  • Chateaubriand (2pax) sauce Béarnaise TND 122.00

    Chateaubriand (2pax) with Béarnaise sauce

Pour Commencer... To Start 17 dishes

  • Salade maison fraîcheur TND 17.000

    Fresh Mixt salad

  • Salade au chèvre chaud TND 34.000

    Warm Goat Cheese Salad

  • Délice de crustacés sur salade (salade F.Mer) TND 38.000

    Sea Food salad

  • Chevrettes grises en Cocktail et bouquet de salade TND 34.000

    Gray prawns cocktail and salad

  • Foie de canard maison « compote au figue » TND 52.000

    Duck Goose lever with honey sauce

  • Saumon fumé TND 41.000

    Smoked salmon

  • Soupe à l'oignon petit toast « au gratin » TND 16.000

    French Onion soup "au Gratin"

  • Symphonie de fruits de mer grillé ou à l'ail TND 68.000

    Seafood Symphony grilled or with garlic

  • Bisque de poissons de roche aux Croutons TND 17.000

    Fish soup "with croutons and cheese"

  • Escargots du pays façon.de bourgogne TND 18.000

    Snails with Garlic Bourgogne way

  • Combiné d'Escargots et champignons écémés à l'ail TND 22.000

    Snails and Mushrooms with Garlic and cream sauce

  • Feuilleté d'escargots en persillade à l'ail TND 21.000

    Snail Puff Pastry with Garlic and Parsley

  • Escargots à l'ail gratinés TND 19.000

    Snails with garlic "au gratin"

  • Escargots panés sauce Aïoli TND 19.000

    Breaded snails with garlic / or breaded (sweet & sour sauce)

  • Chevrettes grises Sautées à l'ail ou Panées TND 41.000

    Shrimps sauteed with garlic

  • Coquille aux fruits de mer sauce Mornay gratinée TND 31.000

    Shell with sea food au gratin in the oven

  • Calamars Dorés (squid) à la crème TND 37.000

    Fried Calamari or in Cream

Les Pâtes - Pasta 7 dishes

  • Tagliatelles aux fruits de Mer à la crème TND 39.000

    Tagliatelle with seafood cream sauce

  • Penne au Blanc de Volaille et champignons à la crème TND 34.000

    Penne with chicken and mushroom cream

  • Tagliatelles au saumon fumé TND 41.000

    Tagliatelle with smoked salmon and cream

  • Spaghetti aux fruits de mer à la Tunisienne TND 39.000

    Spaghetti with sea food in tunisian way (species)

  • Nouilles au caramel et légumes sautées (au poulet ou boeuf) TND 39.000

    Sauteed Noodles with Vegetables in soy sauce (with Chicken or Beef)

  • Riz aux fruits de Mer à la crème ou sauce tomate TND 39.000

    Rice with Seafood in cream or tomato sauce

  • Osso bucco à l'Italienne TND 48.000

    Italian Osso Bucco

About these prices

Restaurants change prices without notice, and a menu photographed in August may already be out of date. Treat these figures as a guide, not a quote. If you spot a difference, tell us and we will re-check it.

The muted lighting and soft hum of conversation at Restaurant L'escargot create an intimate setting where culinary tradition and modernity intersect. While the decor leans toward understated elegance, it complements rather than overshadows the dining experience, allowing the carefully curated menu to take center stage. The balance of classic French techniques with occasional local Tunisian influences offers a thoughtful exploration in flavors, though some dishes may feel conventional for those deeply versed in French cuisine. Observations from various reviews suggest that the kitchen’s attention to detail often shines through, even if certain elements lack a bit of boldness expected in highly innovative dining.

Among the highlights, the escargots themselves demonstrate why the restaurant earned its name, prepared with a precise blend of garlic and parsley butter that elevates the texture without overwhelming the palate. Entrées are well-executed, ranging from delicate seafood to expertly cooked cuts of meat, accompanied by sides that reflect subtle seasonal touches. The value proposition aligns fairly well with the quality, a recurring theme noted in Restaurant L'escargot reviews found online. Patrons often reference the need to strike a balance between savoring the full menu and being mindful of the pricing. Captivating photos shared online illustrate both the careful plating and inviting atmosphere, lending a visual context to the culinary offerings.

Service here generally flows with a quiet efficiency, attentive without becoming intrusive, contributing to a dining rhythm that feels both relaxed and refined. Moments of minor delay or slight hesitations in wine recommendations appear occasionally but rarely disrupt the overall experience. The restaurant’s ability to create a space where diners linger with their meals and conversation is notable. Despite a few uneven notes common in any establishment striving for consistency, the blend of ambiance, flavors, and thoughtful touches makes Restaurant L'escargot a noteworthy stop for those exploring French dining options in the region.

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