Café du Théatre

A French bistro classic consisting of hard-boiled eggs served with creamy mayonnaise. Simple and tasty.

A selection of fresh seasonal raw vegetables (such as carrots, cucumbers, tomatoes) served with a vinaigrette. Light and crunchy.

An assortment of cold meats and cured meats such as pâté, dry-cured ham, and salami. Generally served with bread and pickles.

Fresh grated carrots seasoned with a light vinaigrette. A fresh and mild starter.

Fresh salad leaves served with a vinaigrette.

Marinated herring fillets in oil, served with still warm potatoes. A traditional dish with smoky and salty flavors.

Fresh salad with slices of tomatoes and mozzarella, flavored with basil.

A classic composed salad with cooked ham, emmental cheese, and fresh vegetables.

Melted goat cheese on toasted bread slices, served on a bed of green salad. The hot-cold mix is delicious.

A rich salad from the Southwest of France with duck (smoked breast, gizzards), cheese, and cured ham. Very hearty.

A gourmet plate combining creamy foie gras and delicate smoked salmon.

A large salad composed solely of various vegetables, without meat or fish.

Often called Lyonnaise salad, it includes green salad, grilled bacon, and a poached egg with a runny yolk.

A Nordic-inspired salad with smoked salmon, herring, and potatoes.

The famous Niçoise salad with tuna, anchovies, fresh vegetables, rice, and hard-boiled eggs. Fresh and complete.

A gourmet salad with foie gras, smoked duck breast, and duck gizzards confit. A true complete meal.

Scallops cooked with tomatoes, garlic, and herbs, served with rice.

A cooked salmon fillet, served with rice. A simple and healthy dish.

A tender and lean cut of beef, grilled to your preference. Rich meat flavor.

Beef sirloin served with a creamy Roquefort cheese sauce or a spicy pepper sauce.

A slice of sirloin steak quickly seared in a pan or grilled. Tender and juicy.

Flavorful beef sirloin steak topped with a sauce of your choice (blue cheese or pepper).

Raw minced and seasoned beef (capers, onions, sauce), served fresh. Tender texture.

A thick and tender cut of beef (e.g., rumsteak) served with sauce.

Chicken or turkey fillet cooked and coated in a creamy mushroom sauce.

Extra portion of fries, vegetables, rice, or pasta.

Plain omelette made from beaten eggs, served with a green salad.

Omelette filled with porcini mushrooms (wild mushrooms), served with salad.

Omelette filled with diced ham and melted emmental cheese.

Grilled ham and cheese sandwich, often with béchamel, served hot with a salad.

Like a croque-monsieur, but topped with a fried egg.

Extra portion of fries.

French sausage made from pork tripe, grilled and served with mustard sauce. Very distinctive taste.

Pan-seared duck breast, generally served pink with a pepper sauce.

Duck leg slow-cooked in its fat until tender, then roasted to make the skin crispy.

Pasta dish served with pieces of salmon, often in a creamy sauce.

Pasta served with a sauce based on cream, bacon, and cheese (classic French version).

Meal formula allowing you to choose two dishes from a selection of starters, main courses, and desserts.

Complete meal formula including a starter, a main course, and a dessert of your choice from the selection.