Café Divan

Marinated slices of Scottish salmon. Tender and melting texture with a delicate flavor. Ideal for sharing or as a fresh starter.

Sliced dry sausage, cured pork. Salty and rustic flavor, firm texture. A French aperitif classic.

Assortment served on a wooden board. Includes a selection of charcuterie, cheeses, or a mix of both. Perfect for sharing as an appetizer.

Fried sweet potato sticks. Slightly sweet flavor with a crispy exterior and soft interior. An indulgent alternative to classic fries.

Breaded and fried bites filled with octopus meat. Crispy on the outside, tender on the inside. Served hot as tapas.

Eggplants cooked with a peanut satay sauce. Rich, spicy, and flavorful. Melting texture.

Marinated and grilled chicken pieces, served with satay sauce (peanuts). Savory and slightly sweet-salty flavor. Easy to eat with fingers or a fork.

Breaded and fried fritters, crispy on the outside and melting on the inside. Often filled with cheese or meat. Served hot.

Breaded and fried mozzarella cheese sticks. The cheese is melted and stringy inside. A comforting classic finger food.

Hard-boiled eggs topped with mayonnaise, garnished here with crunchy hazelnuts and spinach. Creamy and smooth texture. A classic French bistro dish.

Traditional soup with caramelized onions and beef broth, topped with bread and gratinated cheese. Hot, savory, and comforting. Eaten with a spoon by breaking the cheese crust.

Crispy breaded fritters filled with melted mozzarella. Contrasting texture between crispy and gooey. Served hot.

Burgundy snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor. Enjoy with bread to soak up the butter.

Roasted cauliflower florets served with a creamy feta and sesame sauce. Nutty flavor and tender texture. A flavorful vegetarian starter.

Hearty salad mixing warm goat cheese on toast, salty cured ham, and sweet butternut squash. A sweet and savory mix with crunch. Served as a main course.

Auvergne-inspired salad with Cantal cheese, cured ham, and potatoes. Rich and rustic. Ideal for a hearty lunch.

Fresh salad with salmon, creamy avocado, and a runny egg yolk. Light and balanced. Perfect for a healthy meal.

Fresh salad topped with crispy fried breaded chicken and a creamy peanut-avocado dressing. Fresh flavors with a hint of cilantro. Crispy and tender texture.

Toasted bread slice topped with mashed avocado and salmon. Served with a green salad. A modern, fresh, and creamy brunch dish.

Octopus tentacles quickly seared over high heat, accompanied by vegetables. Tender texture inside and slightly grilled outside. Mediterranean flavors.

Traditional veal stew simmered in a creamy white sauce. Very tender meat, mild and comforting flavor. Served with white rice.

Wheat semolina dish served with vegetable broth and chickpeas. Flavored with mild spices. A complete and vegetarian dish.

Coarsely ground sausage, served with mashed potatoes enriched with Cantal cheese. Rustic, rich, and very flavorful dish.

Grilled or pan-seared beef steak, served with a creamy potato gratin and a peppery sauce. A brasserie classic, meaty and hearty.

Raw minced beef seasoned (capers, onions, sauce). Fresh and zesty. Served cold with hot fries.

Beef burger with grilled bacon and melted cheese. Served in a soft bun with fries. Savory, rich, and satisfying.

Hot ham and gratinated cheese sandwich. The 'Madame' is topped with a fried egg. Crispy and melting, served with salad.

Fish fillet coated in crispy batter, served with fries. Dish of British origin. Light and crispy texture, tender fish.

Chaource cheese (soft-ripened) roasted in the oven until runny. Served with charcuterie and potatoes. Very rich and indulgent cheese dish.

Duck thigh slowly cooked in its own fat until very tender, skin grilled. Served with garlic and parsley potatoes. Intense and typical flavor from the Southwest.

Coquillette pasta cooked in truffle cream and ham, gratinated with parmesan cheese. A nostalgic dish revisited in a luxurious version. Creamy and fragrant.

Breaded chicken cutlet served with a peanut sauce (Satay) and rice. Crispy chicken texture and creamy sauce.

Gently beaten and cooked eggs to remain creamy, flavored with truffle. Silky texture and refined taste. Served with a salad.

Leavened cake soaked in a rum syrup. Spongy and very moist texture. Served fresh, often with cream.

Rich chocolate cake with a center that remains slightly liquid or very tender. Intense cocoa flavor. Served warm.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Traditional dessert made of fruit (often cherries) covered with a thick custard batter. Firm and melting texture. Served warm or cold.

Light and airy dark chocolate cake. Mousse-like and melt-in-your-mouth texture. An essential French classic.

Italian dessert made with coffee-soaked biscuits and mascarpone cream. Dusted with cocoa. Creamy and flavorful.

Upside-down apple tart, where the apples are caramelized in butter and sugar before baking. Served warm with fresh cream to soften the taste.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Served with caramel sauce and ice cream. A very indulgent hot-cold dessert.

A coffee (or tea) served with an assortment of several small miniature desserts. Ideal for tasting a bit of everything.