Café de l'Esplanade

A small, concentrated shot of ginger and lime. Very sharp, pungent, and sour taste, designed to give a boost.

Freshly pressed juice made from carrots and ginger. Sweet and earthy with a spicy note.

Signature cocktail, likely based on green juices or vegetables. Refreshing and vegetal.

Cold tomato and vegetable soup served with mozzarella. Fresh and creamy.

Thin slices of fresh, sweet, and juicy melon. Can be served plain or with salty Parma ham for a classic contrast.

Thin slices of ripe avocado seasoned with a lemon vinaigrette. Creamy texture with a light acidity.

Salad of raw or lightly cooked purple artichokes, asparagus, arugula, and parmesan shavings. Crunchy and nutty.

Salad made with fresh vegetables. Fresh, crisp, and hydrating.

Tomatoes served with burrata, a fresh Italian cheese with a creamy center. Rich and milky.

Lettuce salad with king crab meat. Delicate marine flavor and tender texture.

Lobster pieces served as a salad with fresh herbs. Refined and aromatic.

Thin slices of raw sea bream, marinated with lemon and ginger. Melting texture and tangy flavor.

Raw sea bass cut into small cubes and seasoned. Fresh and flavorful.

Steamed shrimp dumplings, dim sum style. Tender and light.

Thick-cut center piece of smoked salmon fillet. Served with heavy cream and small pancakes (blinis).

Fried spring rolls stuffed with chicken and Thai basil. Crispy and fragrant.

Burgundy snails cooked in garlic and parsley butter. Firm texture and garlicky herbaceous flavor.

Duck foie gras, rich and buttery. Usually served with toast.

High-quality sturgeon roe. Iodine flavor and texture that bursts in the mouth. Luxury item.

Omelette made with egg whites only, filled with fresh sheep's cheese and spinach. Light and airy.

Thai-inspired dish with green curry sauce, coconut milk, vegetables, and tofu. Spicy and creamy.

Tubular pasta served with a classic tomato sauce and basil. Simple and comforting.

Grilled tuna steak with a balsamic glaze. Intense flavor and meaty texture.

Thick piece of oven-roasted cod, served with a creamy and spicy sauce. Flaky white fish.

Salmon fillet delicately steamed to preserve its tenderness, simply seasoned with olive oil.

Whole artisanal sole. Delicate flatfish, often served meunière (lemon butter).

Sea bass prepared with Thai Tom Yam flavors (lemongrass, chili, galangal). Spicy and aromatic.

Pan-seared scallops served with a lemon butter sauce. Sweet and tender.

Shrimp cooked with coconut milk and lemongrass. Exotic and sweet flavors.

Raw beef, hand-cut (not ground), seasoned with classic condiments. Chewy texture and meaty flavor.

Very thin slices of raw beef served with garnishes. Cold and light dish.

Tender piece of grilled beef fillet, served with béarnaise sauce (butter, egg yolk, tarragon).

Marinated and grilled beef dish, Thai style, served with a chili sauce. Flavorful and spicy.

Meat (likely beef) cooked very quickly on each side, served rare with herbs.

Thin pan-fried chicken cutlet, served with a curry sauce and a sweet and savory chutney condiment.

Crispy-skinned duck served with a mandarin sauce. Sweet and savory combination.

Breaded veal or chicken cutlet, served with arugula and parmesan. Crispy and golden.

Pan-fried calf's liver (different from duck foie gras), served with a sweet and sour vinegar sauce. Tender texture and pronounced flavor.

Traditional club sandwich with chicken, bacon, lettuce, and tomato. Served toasted.

Salmon and avocado club sandwich, made with gluten-free bread.

Special menu for children.

Choice of side dishes for your main course.

Small creamy and aged cow's cheese, selected by cheesemonger Marie-Anne Cantin.

Small tart topped with fresh strawberries on a shortcrust pastry.

Cheesecake with a crispy cracker crust.

Small hot chocolate cake with a molten liquid center. Gluten-free.

Elongated pastry filled with cream and glazed with salted butter caramel.

Soft brioche served with caramel and fresh raspberries (French toast style).

Dessert made of crispy meringue, whipped cream, and red berries.

Plate of fresh red berries.

Very fragrant small wild strawberries.

Mixture of fresh seasonal fruits cut into pieces.

Vanilla ice cream churned to order, very creamy texture.

Freshly made chocolate ice cream.

Strawberry sorbet prepared to order.

Prunes macerated in Armagnac (brandy).

Coffee served with homemade madeleines.