Café de France

A complete meal including three courses: a starter, a main course, and a dessert or cheese. Ideal for discovering multiple flavors in one meal. · Varied and hearty. · Choose your dishes from the daily specials or the menu offered in the set menu.

A simplified meal deal consisting of two dishes of your choice. You can opt for a starter and a main, or a main and a dessert (or cheese). · Balanced and suitable for moderate appetites. · Choose your preferred combination based on your hunger.

A classic French bistro dish of hard-boiled eggs served with creamy mayonnaise. Simple yet tasty. · Firm texture of the white and creamy texture of the yolk and sauce. · Eaten cold as a starter.

Fresh salad alternating slices of tomato and mozzarella, dressed with basil sauce (pesto). · Fresh, light, and flavored with basil. · A light starter ideal in summer.

Marinated fish fillets (herring) served with warm potatoes and an oil-based vinaigrette. · Pronounced salty fish flavor contrasting with the sweetness of the potatoes. · A traditional and rustic bistro dish.

A coarsely chopped and seasoned pork pâté. Served cold. · Meaty texture and rich meat and spice flavor. · Best enjoyed spread on bread, often served with gherkins.

Warm goat cheese salad on toast with honey. · Sweet and savory mix, crispy toast texture and melting cheese. · A very popular gourmet starter.

Assortment of grated or chopped raw vegetables (carrots, cabbage, cucumber, etc.) dressed with vinaigrette. · Fresh, crisp, and light. · Perfect to start the meal with vegetables.

Thin slice of pan-fried poultry, served with a creamy mushroom sauce (Normandy style). · Tender meat and rich, creamy sauce. · Served hot with a side dish.

Chicken thigh cooked in the oven for golden skin, served with the sauce of the moment. · Juicy flesh and crispy skin. · A classic family dish.

Grilled minced beef steak topped with a fried egg. · Tasty and rich, the runny egg yolk adds creaminess to the meat. · To be eaten by mixing the egg and the meat.

Raw minced beef seasoned (capers, onions, sauces). · Tender and fresh texture, zesty flavor. · For raw meat lovers, served cold.

Minced meat balls prepared with mild spices, often served with a creamy brown sauce. · Tender and comforting. · Often served with potatoes.

Traditional French sausage made from pork intestines, served with a spicy mustard sauce. · Particular texture and very pronounced taste (animal). · A dish for discerning offal lovers.

Grilled ham and cheese sandwich, topped with a fried egg. · Crispy, melting, and rich. · A classic of French fast food.

Grilled sandwich on white bread, filled with ham and melted cheese. · Crispy and hot. · Simple and efficient for a quick meal.

Pasta dish prepared according to the chef's inspiration for the day. · Varies depending on the recipe (tomato sauce, cream, vegetables...). · Ask the server for the recipe of the day.

Egg custard topped with liquid caramel. · Smooth and melting texture, sweet and vanilla flavor. · A fresh and light dessert.

Rich vanilla cream topped with a thin layer of crunchy caramelized sugar. · Contrast between the hot/crispy top and the cold/creamy bottom. · Break the sugar crust with your spoon to enjoy.

Italian coffee dessert with mascarpone and soaked biscuits. · Creamy, smooth with a hint of bitterness from coffee and cocoa. · Served chilled.

Pastry of the day prepared by the chef. · Varies according to the season (fruit, chocolate, etc.). · Ask for today's flavor.

Light chocolate mousse served with whipped cream. · Light texture and intense chocolate flavor. · A great gourmet classic.

Ice cream or sorbet scoops, flavor depends on availability. · Cold and sweet. · Ideal to finish the meal on a fresh note.

Selection of typical French cheeses. · Variety of flavors from mild (gruyère) to strong (roquefort). · To be eaten spread on bread, before or instead of dessert.

Large mixed salad typical of the Nice region. Contains tuna, anchovies, eggs, and vegetables. · Fresh, complete, and salty with anchovies and olives. · A complete cold dish, ideal for lunch.

Mixed salad with a seafood theme, featuring tuna and salmon. · Freshness and variety of textures with avocado and corn. · Light and healthy main course.

Hearty salad mixing cold meats (chicken, ham), raw vegetables, and warm cheese. · Contrast of hot/cold with the goat cheese toast. · Very filling and varied.

Mixed salad with only vegetables and sometimes eggs or cheese (no meat or fish). · Fresh and light. · Vegetarian option.

Pieces of poultry threaded onto skewers and grilled, served with barbecue sauce. · Tender meat with a smoky and sweet flavor from the sauce. · Grill-style convivial dish.

Grilled marbled beef steak, served with a creamy pepper sauce. · Tender and juicy meat, slightly spicy sauce. · A French brasserie classic.

Lean and tender beef steak, served with pepper sauce. · Firm but tender texture, rich flavor. · Served rare or medium as you like.

Long-fibered beef steak, renowned for its flavor, served with a confit shallot sauce. · Very flavorful meat that requires chewing, mild and aromatic sauce. · Ideally served rare.

Gourmet burger with minced steak, vegetables, and an egg on top. · Rich, juicy, and hearty. · Can be eaten with hands or cutlery.

Large piece of lamb shoulder slowly roasted in the oven. · Very tender meat that falls off the bone easily, rich lamb flavor. · Very hearty sharing dish.

Thick salmon fillet cooked with aromatic herbs. · Fatty fish with tender and fragrant flesh. · Lighter option than red meat.

Large shrimp sautéed with garlic, tomatoes, and herbs de Provence. · Fragrant, iodized, and sunny. · You often have to peel the prawns with your fingers.

The complete dish par excellence: semolina, vegetables, and an assortment of all meats. · Very hearty and rich in varied flavors. · For hearty appetites who want to try everything.

Couscous served with a generous piece of roasted lamb. · Tender roasted lamb meat. · Flavorful and traditional.

An intermediate version of couscous with three types of meat. · Balanced and varied. · The house specialty.

Couscous accompanied by grilled lamb skewers and a spicy sausage. · Grilled flavor of the meat. · Classic and popular.

Couscous with chicken skewers and spicy sausage. · Lighter than the lamb version. · Grilled white meat.

Couscous served with a piece of very tender braised beef. · Tender meat cooked in sauce. · Melting texture.

Simple couscous with chicken and a merguez. · Classic and accessible. · Tender poultry meat.

Couscous garnished with minced meat balls. · Easy to eat and tasty. · Loved by children and adults.

Couscous served only with spicy sausages (merguez). · Spicy and strong in flavor. · For spice lovers.

Couscous without meat, only semolina and stewed vegetables. · Healthy, light, and flavored with broth spices. · Meat-free option.

Champagne and cassis cream cocktail. · Sparkling, sweet, and festive. · A classic French aperitif.

Mixture of white wine and cassis cream (or blackberry/peach). · Fruity and light. · Best enjoyed very cold before a meal.

Glass of dry Sauvignon white wine. · Fresh, with citrus notes. · Ideal to start the meal.

Young, light, and very lightly sparkling Portuguese wine. · Very refreshing. · Best enjoyed very cold.

Italian vermouth (herbal-infused wine). · Sweet and sour and fragrant. · Served with ice and a slice of lemon.

Choice between Porto (sweet fortified wine) or Suze (bitter gentian aperitif). · Porto is sweet and rich, Suze is bitter and herbaceous. · Traditional aperitifs.

Typical anise aperitifs from the South of France. · Strong licorice and anise flavor. · Best enjoyed with plenty of fresh water and ice.

Small measure of whisky. · High alcohol content. · To drink dry or with ice.

Standard measure of whisky. · Amber spirit with woody aromas. · Digestif or aperitif.

Small measure of premium whisky. · More complex aromas. · For tasting.

Standard measure of premium whisky. · Rich and flavorful. · To be savored slowly.

Selection of carbonated soft drinks and fruit juices. · Refreshing and non-alcoholic. · Served chilled.

Large bottle of natural sparkling mineral water. · Fine bubbles, aids digestion. · To share.

Small bottle of Badoit sparkling water. · Sparkling and light.

Large bottle of Italian sparkling water. · Lively bubbles and mineral taste. · Classic on the table.

Half bottle of San Pellegrino sparkling water.

Large bottle of still mineral water. · Neutral and thirst-quenching. · To accompany the whole meal.

Small bottle of still water.

French brown beer in a bottle. · Malty and slightly caramelized taste. · Full-bodied beer.

Tequila-flavored beer. · Sweet, lemony, and festive. · Best enjoyed very cold, directly from the bottle.

Classic lager blonde beer. · Light, fresh, and not very bitter. · Standard international beer.

Premium French blonde beer. · Fine bubbles and slight bitterness. · Refreshing.

Portuguese blonde beer. · Balanced and thirst-quenching flavor. · Popular in Portugal.

French blonde beer from the North, served on tap. · Golden, with hop aromas and a slight bitterness. · Authentic and flavorful.

Belgian abbey beer served on tap. · Round, malty with notes of spice and fruit. · More alcoholic and richer than a classic lager.

Belgian pilsner blonde beer on tap. · Crispy, fresh, and light. · The ultimate thirst quencher.

Red wine from the Rhône Valley. · Often spicy, fruity, and full-bodied. · Pairs well with meats.

Merlot grape red wine. · Round, smooth, and fruity. · Easy to drink.

Chardonnay grape white wine. · Can be crisp or buttery depending on the region. · Pairs well with fish or chicken.

Dry and aromatic white wine. · Citrus and cut grass notes. · Very fresh.

Dry rosé wine from the South of France. · Pale color, fruity and floral taste. · The quintessential summer wine.

Simple table rosé wine. · Light and easy to drink.

Simple table white wine. · Dry and simple.

Red wine from the Loire, Pinot Noir grape. · Light, fruity, and elegant. · Refined wine.

Red wine from Bordeaux. · Round, structured with red fruit aromas. · Classic and popular.

Sunny and warm red wine from the Rhône. · Powerful and spicy. · Ideal with couscous or red meat.

Beaujolais wine, Gamay grape. · Very fruity, light, and delicious. · Easy to drink.

Affordable Bordeaux red wine. · Balanced and tannic.

Red wine from Languedoc. · Sunny and fruity.

Classic Rhône red wine. · Spicy and generous.

Mediterranean rosé wine. · Fresh, saline, and thirst-quenching. · Perfect for summer.

Rosé wine from Provence. · Pale, dry, and aromatic.

Chardonnay grape white wine. · Round and fruity.

White wine from the South of France. · Lively and fresh.

Renowned Algerian wine. · Robust, powerful, and spicy. · Pairs perfectly with couscous.

Tunisian or Algerian red wine. · Fruity and generous.

Red wine from Algeria (Médéa region). · Full-bodied and rich.

Very popular Moroccan wine. · Smooth and easy to drink, in red or rosé.