Café 108

A fresh starter combining flavorful tomatoes and creamy burrata (fresh Italian cheese). Dressed with a fragrant truffle sauce and white balsamic vinegar. To be enjoyed with fresh bread.

Poached eggs served in a Beaujolais red wine sauce with lardons and onions. A rich and flavorful traditional Burgundian dish. The runny egg yolk mixes deliciously with the sauce.

Snails served in their shells with garlic and parsley butter. An iconic French specialty. Use the small fork to extract the snail and dip bread in the melted butter.

Homemade duck foie gras, creamy and rich. Accompanied by a sweet and savory onion jam and toasted bread. A classic and refined gastronomic starter.

Salmon cured in salt, sugar, and fresh herbs. Tender and melt-in-your-mouth texture. Served fresh, it's a light and fragrant starter.

Cooked ham terrine with parsley and garlic in an aromatic jelly. Served with onion confit in wine. A traditional, rustic, and flavorful charcuterie from the region.

Thin slices of sautéed veal served with a tangy lemon and caper sauce. Inspired by Italian cuisine. The meat is tender and the sauce adds freshness.

Grilled duck breast with a spicy and fragrant Thai-inspired sauce. Served with small roasted potatoes. A blend of French and Asian flavors.

Gourmet burger with quality Aubrac beef. Served with fries and salad. Choose your steak size according to your appetite.

Raw minced and seasoned beef, prepared classically. Served with fries and salad. For lovers of fresh and flavorful raw meat.

Tender and flavorful piece of beef, grilled and served with a shallot sauce. Accompanied by baby potatoes and salad. A French bistro classic.

Vegetarian burger with a vegetable patty, avocado, and raw vegetables. Served with fries and salad. A hearty meat-free option.

An imposing piece of beef to share, grilled and served with a creamy béarnaise sauce. The meat is aged for tenderness and flavor. Ideal for great red meat lovers.

Large grilled rib steak, served with a creamy chanterelle mushroom sauce. Marbled and juicy meat.

Sirloin steak seared and flambéed with Cognac for a subtle aroma. Topped with a crushed pepper sauce. A dish with character and a touch of elegance.

Knife-cut raw salmon mixed with avocado, mango, and lime. Fresh, exotic, and slightly tangy. Served with fries and salad.

Cooked salmon fillet, served with spinach and a traditional white butter sauce. A classic fish dish, rich and delicate.

Creamy risotto cooked with fresh salmon and chanterelle mushrooms. Enhanced with a touch of lemon butter. Comforting and flavorful.

Breaded and fried fish served with fries, English style. Accompanied by homemade tartar sauce. Crispy on the outside, tender on the inside.

Large composed salad with grilled chicken, Grana Padano cheese, and poached egg. Drizzled with creamy Caesar dressing. A complete and popular meal.

Gourmet salad with specialties from the Southwest: duck, foie gras, and gizzards. Served warm with sautéed potatoes. Rich and very hearty.

Mediterranean salad with grilled vegetables, Italian cured meats, and fresh mozzarella. Fresh and sunny.

Traditional Niçoise salad with tuna, hard-boiled eggs, and various raw vegetables. Dressed with olive oil. Fresh and colorful.

Exotic salad with marinated beef, vermicelli, and fresh herbs (mint, coriander). Garnished with peanuts for crunch. Fresh and fragrant flavors.

Selection of aged French cheeses. Served with a small salad dressed with walnut oil. Perfect to finish the meal before dessert.

Fresh strained fromage blanc served with crème fraîche. Can be enjoyed sweet or savory (salt and pepper). Mild and creamy.

Italian dessert with coffee and mascarpone, sprinkled with cocoa. Creamy and fragrant.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. A French classic.

Moist cake soaked in rum syrup, served with whipped cream. An adult dessert, sweet and alcoholic.

Dark chocolate cake with a molten center. Served with tangerine sorbet for freshness. Intense chocolate flavor.

Light and airy chocolate mousse, traditionally prepared. Simple and delicious.

Crêpes served with an orange and butter sauce, flambéed with liqueur (Grand Marnier) in front of you. A spectacular and tasty dessert.

Classic crêpes served with your choice of topping. Ideal for a simple dessert or snack.

A coffee served with an assortment of mini-desserts. Perfect for tasting everything without choosing.

A lunch formula offering a choice of starters, main courses, and desserts. Ideal for a complete midday meal.

Menu specially designed for children with simple dishes they enjoy (steak, chicken, or sausage with fries) and a dessert.

Variation of the croque-monsieur on Poilâne bread (sourdough country bread). Gratinéed and flavorful, served with fries and salad.

Version of the croque-monsieur, likely lighter or with different ingredients (often vegetarian or chicken, but the exact difference depends on the chef). Served with garnish.

Hot salmon sandwich on country bread. A seafood alternative to the classic croque.

Gourmet croque-monsieur with quality ham, emmental cheese, and a fragrant truffle cream. A refined and delicious snack.

Assortment of various cured meats to share (saucisson, cured ham, terrine...). Served with quality butter and bread. Ideal for an aperitif.

Selection of French AOP cheeses (Cantal, Camembert, Blue, St Nectaire). To share among cheese lovers.

The best of both worlds: a mix of charcuterie and cheeses on the same platter. Convivial and hearty.

Seafood platter with fried calamari, tartare, and fish rillettes. Fresh and varied, perfect for sharing.

Vegetarian platter with marinated vegetables, salads, and a truffle purée. A healthy and gourmet sharing option.

Simple omelette, runny or well-cooked to your liking. Served with fries and salad.

Omelette filled with ham and cheese. A comforting classic served with fries and salad.

Omelette filled with your choice of melted cheese or ham. Simple and effective.