Au Roi du Café

Roasted eggplant puree, creamy and flavored with olive oil. Served cold as a spread with crispy croutons. Sweet and slightly smoky flavor.

Assortment of cured meats and traditional French charcuterie. Includes ham, dry sausage, and pâté. Ideal for sharing as an aperitif.

Assortment of aged cheeses from a renowned local cheesemonger. Served with bread. Offers a range of textures and flavors, from mild to strong.

Generous combination of charcuterie and cheeses on the same board. The best of both worlds for an aperitif. Enjoy with bread and wine.

Hot ham and cheese sandwich, a bistro classic. Served generously with fries and salad. Crispy on the outside and melting on the inside.

Whole Camembert cheese baked until runny. Served hot, ideal for dipping bread. Rich, lactic, and powerful flavor.

Meal package suitable for children with a main course, a side dish, and a sweet drink.

A French bistro classic: hard-boiled eggs served cold, topped with homemade mayonnaise. Enhanced with a touch of Espelette pepper for a spicy kick.

Leeks cooked until tender, served warm or cold with a vinaigrette. Toasted hazelnuts add crunch. A simple and flavorful vegetable dish.

Rustic, coarsely ground pork pâté, served with tangy pickles. Enjoy with fresh bread.

Roasted beef bone served hot to scoop out the marrow inside. The marrow is fatty, melting, and very rich, to be spread on toasted bread with a pinch of salt.

Burgundy snails served in their shells with parsley and garlic butter. Firm texture and intense herbaceous flavor. Use the small pick to extract them.

Creamy and smooth soup made with seasonal vegetables. Comforting and served hot.

Homemade duck foie gras, rich and buttery. Served with toasted bread for textural contrast. A delicate festive dish.

Generous mixed salad with quality chicken, parmesan cheese, and croutons. Dressed with a creamy anchovy and cheese sauce.

Rustic salad with lentils and grilled smoked bacon pieces. Dressed with a zesty vinaigrette, served with green salad and egg.

Long-fibered beef cut, flavorful and juicy. Served rare or medium with candied shallot sauce and fries.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with fries. Tender texture and zesty flavor.

Beef tartare briefly seared on each side, remaining raw inside. Ideal for those who prefer warm but very rare meat.

Duck leg slow-cooked in its own fat, making the meat very tender and the skin crispy. Served with potatoes sautéed with garlic and parsley.

Tender chicken breast served with a very fine and light mashed potato (mousseline). Drizzled with a flavorful meat jus.

Vegetarian dish changing according to seasonal products. Ask the server for details.

Short pasta served with a creamy sauce of Italian blue cheese (Gorgonzola). Garnished with crunchy pistachios and sun-dried tomatoes for a sweet and savory touch.

Marbled and very tender beef cut, renowned for its quality. Grilled and served with a fragrant herb jus. A premium choice for meat lovers.

White-fleshed fish cooked on a hot plate, crispy skin. Served with a medley of cooked vegetables. Light and refined.

Plate composed of two pieces of aged cheese, chosen according to the current selection. Served with bread.

Tasting plate with three varieties of cheese. Perfect for finishing the meal on a traditional French savory note.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the cream.

Rich dessert for chocolate lovers, featuring chocolate in various textures.

Variation of the famous Italian dessert incorporating chestnut cream. Sweet, creamy, and fragrant.

Cooked fruits covered with a crumbly, crispy shortcrust pastry. Served warm.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Colorless fruit eau-de-vie with a strong aroma of ripe pear.

Highly fragrant raspberry fruit eau-de-vie.

Aged French brandy, from Gascony. Rich and complex.

Renowned grape eau-de-vie, aged in oak barrels. Woody and fruity notes.

Aged Norman apple brandy. Flavors of baked apple and spices.

Extra-old Colombian rum, smooth with notes of caramel and tobacco.

Popular Venezuelan rum, very smooth, sweet, and vanilla-flavored.

Tahitian rum, pure sugarcane juice, aromatic and floral.

Classic or sugar-free cola soda.

French orange soda with pulp, lightly shaken before serving.

Small format waters. Perrier is sparkling, Evian is still.

Premium tonic water, bitter and sweet, often used in mixology.

Freshly squeezed fruit juices made to order. Rich in vitamins.

Bottled fruit juices.

Fruit nectar, thicker and sweeter than juice.

Freshly brewed and chilled iced tea, refreshing.

Non-alcoholic ginger soda, spicy and sweet.

Fresh drink made with fresh lemon juice, water, and sugar.

Short and strong coffee (espresso) or diluted with hot water (long coffee).

Two shots of espresso in a cup. Strong and full-bodied.

Espresso with hot milk and milk foam.

Espresso with just a drop of milk ('a hazelnut').

Hot drink with cocoa and milk.

Gourmet coffees with plenty of milk foam (cappuccino) or whipped cream (Viennese).

Selection of teas and infusions served in a teapot.

Dried plants infused in hot water, without caffeine.