CAFÉ DE L'OLYMPIA

A classic French continental breakfast. Includes a hot drink, fresh squeezed juice, baguette with butter and jam, and a choice of pastry. A sweet and light start to the day.

A hearty English-style breakfast. Includes everything in the Classic formula plus a choice of cooked egg dish (omelet, scrambled, or fried) with sides like bacon or salmon.

A substantial slice of meat pie encased in pastry crust. Made with high-quality pork or veal. Served cold, savory and rich.

A large sharing platter featuring a variety of French cheeses and cured meats. Includes regional specialties like Cantal and Saint-Nectaire, along with dry sausage and ham. Served with butter, pickles, and salad.

A platter focused on cured meats and terrines. Features dry sausage, ham, and pâté en croûte. Salty and savory, best eaten with bread.

A selection of artisanal French cheeses. Includes varieties ranging from mild to strong blue cheese. Served at room temperature to maximize flavor.

Fried breaded chicken tenders. Crunchy on the outside and tender inside. Served with barbecue sauce and guacamole for dipping.

A gourmet tasting board featuring luxury items like duck foie gras and cured salmon. Includes sweet fig jam and savory ham. A premium appetizer selection.

A hot grilled ham and cheese sandwich topped with béchamel sauce. Crispy, creamy, and savory. Served with fries and salad.

A Croque Monsieur topped with a fried egg. The runny yolk adds richness to the ham and cheese sandwich. Served with fries and salad.

A variation of the grilled sandwich using chicken instead of ham. Cheesy and satisfying. Served with fries and salad.

A grilled sandwich made with salmon and cheese. A seafood twist on the classic. Served with fries and salad.

A vegetarian version of the grilled cheese sandwich with vegetables. Served with fries and salad.

A classic savory tart filled with a custard of eggs, cream, cheese, and bacon lardons. Rich and smoky flavor. Served with a green salad.

A savory tart filled with salmon and spinach in an egg custard. A lighter, seafood-based option. Served with a green salad.

A vegetarian savory tart packed with mixed vegetables in egg custard. Served with a green salad.

Traditional French onion soup topped with bread and melted cheese, then broiled until bubbly and golden. Savory, sweet from the onions, and comforting.

A smaller portion of the meat pie in pastry crust. Served as a starter.

Slices of cold-smoked salmon served with chive cream cheese and toasted bread. Silky texture with a smoky fish flavor.

Duck foie gras cooked 'mi-cuit' (semi-cooked) with Port and Cognac. Rich, buttery, and smooth. Served with sweet fig chutney and toast.

A bowl of vinegared rice topped with raw salmon slices and avocado. Served with soy sauce. Similar to a deconstructed sushi roll.

Hard-boiled eggs served with creamy mayonnaise. A classic French bistro starter. Rich and simple.

Sliced tomatoes arranged in a circle with a ball of fresh Burrata cheese in the center. Topped with green pesto. Fresh and creamy.

Land snails cooked in shells with garlic butter and parsley. Chewy texture with a strong herbal garlic flavor. Use the small fork to pull the meat out.

Tender poached leeks served chilled with Ravigote sauce (a vinaigrette with capers, herbs, and onions). Refreshing and tangy.

A standard portion of the cured meat platter. Includes sausage, ham, and pâté. Served with bread, butter, and pickles.

A fresh bowl with raw salmon, avocado, mango, rice, rice vermicelli, carrot, and cucumber. A fusion dish with sweet and savory elements.

Romaine lettuce topped with breaded chicken, croutons, a poached egg, Grana Padano cheese shavings, and Caesar dressing. Creamy and crunchy.

A hearty vegan salad with quinoa, chickpeas, candied peppers, marinated eggplant, raisins, and sun-dried tomatoes. Nutritious and flavorful.

Green salad topped with warm goat cheese on toast, honey, apple slices, and walnuts. A classic French salad combining sweet, savory, and creamy flavors.

Mixed greens with Buffalo mozzarella, candied and sun-dried tomatoes, Serrano ham, and parmesan cheese. A fresh Italian-style salad.

A robust salad with mixed greens, tomato, avocado, poached egg, bacon lardons, sautéed potatoes, and Cantal cheese. Very filling.

Fried eggs (sunny side up). Whites are set, yolks are runny. Served with salad.

Fried eggs served with bacon and salad.

Scrambled eggs, typically soft and creamy in the French style. Served with salad.

Scrambled eggs served with crispy bacon and salad.

A plain beaten egg omelet folded over. Soft center. Served with salad.

An omelet flavored with rich truffle cream. Earthy and luxurious taste. Served with salad.

Cheese omelet. Melty and savory. Served with salad.

Ham omelet. Served with salad.

Classic rum cocktail with lime, mint, sugar, and sparkling water. Refreshing and sweet.

Bittersweet Italian aperitif made with Aperol, Prosecco, and soda water. Orange-colored and bubbly.

A floral variation of the Spritz using elderflower liqueur instead of Aperol.

A refreshing cocktail with vermouth, lemongrass syrup, lemon juice, and tonic.

Non-alcoholic version of the Mojito with lime, mint, and soda.

Non-alcoholic Spritz made with Martini Vibrante, grapefruit juice, and soda.

Non-alcoholic floral cocktail with Martini Floréale, soda, and orange.

Standard cola soft drink.

Orange flavored carbonated soft drink.

Carbonated tonic water or citrus flavored soda.

Lemon-flavored carbonated soft drink, similar to Sprite.

Freshly squeezed orange or lemon juice.

Fruit juices (orange, grapefruit, pineapple, apple, tomato, cranberry).

Small, strong shot of coffee or decaf.

Espresso with added hot water, similar to an Americano but smaller.

Double shot of espresso.

Espresso topped with steamed milk and milk foam.

Hot chocolate made with milk.

Choice of teas including black, green, and herbal varieties.

Hot coffee mixed with whiskey (Irish) or brandy (French), topped with cream.

Hot mulled wine spiced with cinnamon.

White wine. Crisp, dry, and aromatic Sauvignon Blanc from the Loire Valley.

White wine. Dry Chardonnay from Burgundy with mineral notes and high acidity.

Rosé wine. Light, fruity, and dry. Classic Provence style.

Two scoops of artisanal ice cream or sorbet.

Three scoops of artisanal ice cream or sorbet.

Classic dessert with a banana cut lengthwise, scoops of vanilla, strawberry, and chocolate ice cream, topped with whipped cream.

Lemon sorbet doused with vodka. A refreshing and boozy dessert.