Café César

Lunch menu offering a choice of dishes from the à la carte menu. Ideal for a full, fixed-price weekday meal.

Fresh starter made of crunchy cauliflower and shrimp, seasoned with a light yogurt sauce.

Slow-cooked egg with a runny yolk, served with a rich parmesan cream and crunchy croutons.

Traditional pâté en croûte filled with meat, foie gras, and pistachios, served with a small salad.

Hard-boiled eggs with yolk mixed with mayonnaise and sardine, then returned to the white.

Savory tart filled with mushrooms and mimolette cheese, topped with a perfectly cooked egg.

Thin slices of raw salmon marinated with spicy aromatics.

Pan-seared scallops served with a flavorful crust, accompanied by gnocchi and spinach coulis.

White-fleshed fish served with a medley of stewed peppers (piperade), textured rice, and spicy sausage.

Grilled beef steak served with a classic pepper sauce and creamy mashed potatoes.

Chef's special dish that changes daily according to market produce.

Beef cut slowly simmered in red wine sauce, with vegetables and lardons (beef bourguignon style).

White fish fillet served with an aromatic mussel and curry sauce, accompanied by vegetables and potatoes.

Creamy risotto cooked with mushrooms and Italian cheese, flavored with herbs.

Roasted chicken breast served with autumn vegetables (salsify, chestnuts) and a creamy sauce.

Extra portion of sauce or side dish.

Slice of soaked brioche, pan-fried in butter, served warm with fruit and gourmet ice cream.

Sweet tart filled with tangy lemon cream and topped with a soft meringue.

Portion of French pressed cheese, served with a few salad leaves.

Rich chocolate tartlet with hazelnut paste, served warm with ice cream.

Creamy dessert made from rice cooked in sweetened milk, topped with caramel and toasted hazelnuts.

Classic dessert made with chestnut cream and meringue, accompanied by fruit for freshness.

Large chocolate chip cookie served warm, designed to be shared.