Café des Banques

A classic French aperitif cocktail. Made with Chardonnay white wine mixed with cassis cream. Sweet, fruity, and light.

Traditional aniseed liqueurs from Marseille. Served with fresh water to create a milky and refreshing drink. A strong taste of licorice and herbs.

Selection of classic aperitifs. Suze is bitter (gentian), Porto is a sweet fortified wine, and Americano is a bitter cocktail based on Campari and vermouth.

Aromatic Italian vermouth. Red is sweet and rich, white is drier and more floral. Served chilled, often with a slice of lemon or an olive.

Choice between a classic blended Scotch whisky (Chivas) or an American Tennessee whiskey (Jack Daniel's). Served neat or on the rocks.

Classic blended Scotch whiskies. Notes of malt, light peat, and spices.

An elegant variation of the Kir, made with Champagne instead of white wine. Mixed with cassis cream. Sparkling and festive.

A glass of French sparkling wine from the Champagne region. Dry, with fine bubbles and notes of brioche or citrus.

A selection of cold meats and cured meats. Usually includes salami, cured ham, and pâté. Served with bread and pickles.

Fresh Caprese-style salad. Slices of tomatoes and mild mozzarella cheese, seasoned with olive oil and herbs.

Salad with warm confit poultry gizzards. The gizzards are tender and flavorful. A specialty from the Southwest of France.

Marinated herring fillets served with warm potatoes. Rich flavor and melt-in-your-mouth texture.

A French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Assortment of raw grated or sliced vegetables (carrots, cabbage, beets, etc.). Fresh, crunchy, and served with vinaigrette.

Hot ham and cheese sandwich, often topped with béchamel. Served with crispy fries and a green salad.

Like a Croque Monsieur, but topped with a fried egg. The runny yolk adds richness. Served with fries and salad.

A variation of the croque-monsieur with smoked salmon instead of ham. Served hot with fries and salad.

Smoked pork sausage, hot-dog style, served with homemade fries. A simple and comforting dish.

Large board of assorted cured meats to share (salami, ham, pâtés). Ideal for an aperitif or a light meal.

Assortment of various French cheeses on a board. May include Brie, Comté, goat cheese, etc.

Combination of charcuterie and cheeses on the same board. The best of both worlds for sharing.

Hearty salad from the Southwest. Contains smoked duck and warm confit gizzards. A complete and rich dish.

Green salad topped with toasts covered with melted goat cheese. The contrast between the warm cheese and the fresh salad is delicious.

Rustic salad from the Auvergne region. Combines raw ham, Cantal cheese, and walnuts for a mix of earthy and savory flavors.

Famous salad from Nice. Mix of tuna, anchovies, fresh vegetables, olives, and hard-boiled eggs. Fresh and Mediterranean.

Simple and popular mixed salad in Paris. Contains diced cooked ham and Emmental cheese.

Meat-free option. A varied mix of fresh and cooked vegetables (potatoes). Light and healthy.

Long-fibered beef cut, known for its flavor. Grilled and often served rare to remain tender.

Duck leg slow-cooked in its own fat. The skin is crispy and the meat is very tender and flavorful.

Juicy, marbled cut of beef. Grilled and served with a rich and creamy béarnaise sauce.

Chef's special burger with ground beef, melted cheese, and bun. Served with homemade fries.

Raw minced and seasoned beef (capers, onions, sauces). Served fresh with fries and salad.

An individual portion of selected cheese.

Selection of several different cheeses to taste various varieties.

Sweet tart varying according to seasonal fruits or the chef's inspiration.

Rich chocolate cake with a molten or very tender center. Served warm.

Mix of fresh seasonal fruits cut into pieces. Light and refreshing.

Fresh and creamy dairy product, similar to Greek yogurt but milder. Sweetened with honey.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Italian dessert with coffee, mascarpone, and soaked biscuits. Creamy and fragrant.

Egg custard topped with liquid caramel. Smooth and soft texture.

Light and airy dark chocolate dessert. Mousse-like texture and intense cocoa flavor.