Café Brasserie Ragueneau

A classic continental breakfast. Includes pastries, bread with jam, and drinks. Ideal for starting the day the French way.

A more substantial breakfast formula inspired by the English style. Includes fried eggs and bacon in addition to continental items. Rich and filling.

Slice of bread served with butter and jam. A simple and traditional snack.

Iconic French pastry made of buttery puff pastry. Crispy on the outside and soft on the inside.

Rectangular puff pastry pastry filled with chocolate bars. Indulgent and buttery.

Prestigious French sparkling wine. Served chilled by the glass.

Italian sparkling wine. Lighter and fruitier than champagne.

Short and strong coffee obtained by high-pressure percolation. Rich in aromas with a fine golden crema.

Two shots of espresso in a single cup. For a more intense boost.

Espresso lengthened with hot water. Less intense than an espresso but retaining the coffee's aromas.

Espresso coffee with foamed hot milk. Sweet and creamy.

Hot drink made with milk and cocoa or melted chocolate. Sweet and comforting.

Italian drink composed of espresso, hot milk, and abundant milk foam. Sometimes sprinkled with cocoa.

Coffee or hot chocolate topped with a generous layer of whipped cream. Very indulgent.

Selection of teas or herbal infusions. Served with hot water.

Red wine heated with spices (cinnamon, cloves) and sometimes citrus. Traditional in winter.

Hot drink based on rum, hot water, sugar, and lemon. Known for its warming properties.

French festive dish prepared with fatty duck liver. Melting texture and rich taste, often served with toasted bread.

Traditional soup made with caramelized onions and beef broth. Served with bread and gratinéed with cheese.

Snails cooked in their shells with parsley and garlic butter. A classic of French gastronomy.

Fresh salad made with heirloom tomatoes and creamy burrata. Dressed with olive oil.

Classic hamburger topped with melted cheese. Served with crispy fries.

Hamburger topped with cheese and slices of grilled bacon. Served with fries.

Grilled beef cut (e.g., ribeye or flank steak) served with fries. An essential brasserie dish.

Breaded and fried fish fillet, served with fries. Dish of British origin, crispy and tender.

Fresh and colorful meal bowl with salmon, quinoa, and various vegetables and fruits. Inspired by Hawaiian cuisine.

Vegetarian version of the poke bowl, without fish. Rich in crunchy vegetables and fresh flavors.

Salad made of romaine lettuce, grilled chicken, croutons, and parmesan shavings, drizzled with creamy Caesar dressing.

Traditional Breton savory buckwheat galette. Classic 'complete' filling: ham, egg, and cheese.

Buckwheat galette filled with a savory and creamy mixture of poultry and vegetables.

Buckwheat galette with Italian flavors, with cured ham, creamy fresh cheese, and tomatoes.

Rustic and hearty galette filled with sausage and a fondue of onions and mushrooms with cheese.

Vegetarian galette with Mediterranean vegetables and Greek sheep cheese.

Assortment of various cold cuts and cured meats. Ideal for sharing as an appetizer.

Selection of aged French cheeses. Offers a variety of soft, hard, and blue cheeses.

Mixed platter combining the best of cured meats and cheeses. Perfect for tasting everything.

Asian-inspired platter with fried and steamed bites. Crispy and exotic.

Large varied tasting platter mixing international flavors and bistro classics. Ideal for a group.

Portion of golden and crispy fried potatoes.

Rolled galette specialty filled with melted camembert. Easy to eat with your fingers.

Rolled galette filled with spicy chorizo and fruity comté cheese.

Simple wheat crepe sprinkled with sugar. An timeless classic.

Sweet crepe filled with your choice of hazelnut-cocoa spread or fruit jam.

Crepe filled with cream or crushed cinnamon speculoos biscuits.

Crepe served with Canadian maple syrup or mild honey.

Crepe drizzled with Grand-Marnier orange liqueur and flambéed at the time of serving. Alcoholic and fragrant flavor.

Crepe topped with a creamy salted butter caramel sauce, a Breton specialty.

Gourmet crepe filled with sweet chestnut puree or homemade melted chocolate.

Crepe combining melted chocolate with fresh fruit (banana or strawberries).

Dessert crepe with cooked apples, whipped cream, and a scoop of ice cream.

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

Assortment of two scoops of ice cream or sorbet.

Classic ice cream cup consisting of vanilla ice cream, topped with hot chocolate and whipped cream.

Coffee or chocolate ice cream cup, served with matching sauce and whipped cream.

Frozen dessert consisting of a banana cut in half, three scoops of ice cream (vanilla, strawberry, chocolate), and toppings.

Lime sorbet drizzled with vodka. A fresh and alcoholic digestive dessert.

Sweet tart filled with almond cream. Crispy shortcrust pastry and moist interior.

Dense and melting American-style chocolate cake, often with nuts.

Cream cheese cake on a biscuit base. Creamy and dense texture.

Homemade variation of the classic Spritz with Cinzano vermouth. Bitter and sparkling.

Floral and delicate spritz based on elderflower liqueur (Hugo Spritz). Sweet and fragrant.

More bitter and herbaceous version with gentian liqueur. Very refreshing.

Fruity red berry spritz with blackcurrant liqueur. Sweet and colorful.

Marseille pastis with anise. Drunk diluted with plenty of fresh water and ice.

Italian vermouth, aromatized wine with herbs. Available in red (sweet-bitter) or white (drier and vanilla-scented) versions.

Choice between Campari (bitter red Italian) or Port (sweet fortified Portuguese wine).

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and low in alcohol.

Aperitif based on gentian roots from the Massif Central. Characteristic bitter taste.

Burgundian cocktail made with Aligoté white wine and crème de cassis.

Prestigious version of Kir where white wine is replaced by champagne.