Café Eugène

Three fresh eggs fried sunny-side up. The white is set and firm while the yolk remains runny. A simple and classic breakfast dish.

A fluffy omelet made with three beaten eggs. Cooked golden on the outside and slightly runny on the inside. Simply seasoned to appreciate the taste of the eggs.

Beaten eggs gently cooked to a creamy texture. Served mixed with ham or melted cheese. A comforting and rich dish.

Creamy scrambled eggs generously filled with ham and cheese. The savory and melting mixture is ideal for starting the day. Served hot.

Delicate scrambled eggs with smoked salmon. The rich flavor of the fish pairs perfectly with the creaminess of the eggs. A refined breakfast version.

Famous French crescent-shaped pastry. Buttery puff pastry, crispy on the outside and soft on the inside. A morning essential.

Rectangular puff pastry pastry. Contains two dark chocolate bars inside. Enjoyed hot or warm.

Thin slices of fresh baguette cut lengthwise. Served with unsalted or lightly salted butter for spreading.

Hard-boiled eggs served cold. Accompanied by homemade mayonnaise flavored with truffle oil. A simple starter enhanced by a luxurious flavor.

Homemade duck foie gras, rich and creamy. Served with a slice of warm brioche and sweet and savory onions. A traditional festive dish.

Snails served in their shells, filled with garlic and parsley butter. Baked until the butter is bubbling. Eaten hot with a small fork.

Thin slices of quality smoked salmon. Served with crisp vegetables, brioche bread, and a creamy tartar sauce.

Small ball of fresh Italian cheese with a creamy center. Accompanied by colorful cherry tomatoes and basil pesto. Fresh and summery.

A hearty American-style composed salad. Mix of chicken, bacon, blue cheese, hard-boiled egg, and vegetables on a bed of lettuce. Rich in flavors and varied textures.

Typical salad from the Southwest of France. Garnished with duck specialties like smoked duck breast, confit gizzards, and foie gras. Served with sautéed potatoes.

Asian-inspired salad with tender marinated beef. Mixed with crunchy cabbages and carrots. Seasoned with sesame for an exotic touch.

Vegetarian salad topped with hot breaded goat cheese or on toast. Accompanied by numerous fresh and marinated vegetables. Delicious contrast between the hot cheese and the fresh salad.

Large seafood salad with smoked salmon and shrimp. Dressed with a mild avocado and honey sauce. Fresh and light.

The famous Caesar salad with breaded chicken. Made with crisp romaine lettuce, aged Italian cheese, and croutons. Topped with the characteristic creamy dressing.

Traditional beef burger topped with real melted cheddar. Served in a soft bun with crispy fries.

Meat-free option, replacing beef with a vegetable patty. Garnished like a classic burger and served with fries.

Chicken burger with avocado slices and a sweet honey sauce. A milder alternative to beef burgers.

Very generous version of the cheeseburger with two patties and double portion of cheese. For big appetites.

The house's revisited croque-monsieur. Hot ham and cheese sandwich, gratinated, made with brioche instead of sandwich bread. Served with green salad.

Slice of brioche topped with Italian ingredients. Pesto, creamy fresh cheese, cured ham, and peppery salad. A warm and savory open-faced dish.

Portion of melted cheddar cheese poured directly over fries. A gourmet extra.

Grilled smoked bacon slices. To add to your burger or as a side.

An extra fried egg. Ideal for topping a burger or completing a dish.

Seasoned ground beef. Served either raw (traditional) or pan-seared (quickly cooked on both sides). Served with fries and salad.

Thin grilled chicken escalope. Topped with an Asian soy and ginger sauce. Served with creamy mashed potatoes.

Ground beef steak served with a fried egg on top ('à cheval') and bacon. Served with cheddar fries. A rich and gourmet dish available in two sizes.

Large, marbled, and juicy beef cut (approx. 300g). Served with a creamy blue cheese sauce. A classic for red meat lovers.

Whole roasted duck breast, served pink. The sweet and spicy honey and ginger sauce complements the strong flavor of the duck. Served with mashed potatoes.

White fish fillet fried in a crispy batter. Served with fries and tartar sauce. A British cuisine classic.

Grilled fish fillet with delicate flesh. Served with a virgin sauce (olive oil, lemon, herbs) and fragrant rice. A light and healthy dish.

Thin slices of marinated raw beef spread out in a large format. Served with hot breaded goat cheese, peppery salad, and fries.

Long Italian pasta served with chicken pieces. Topped with a yellow sauce flavored with saffron and sprinkled with Italian cheese.

Italian rice slowly cooked in broth until creamy. Accompanied by large prawns. A rich and refined dish.

Extra portion of side dish. Choice between a mixed salad or fries.

Extra portion of hot side dish. Choice between homemade mashed potatoes or rice.

Portion of fine green beans, steamed or sautéed. A crisp and healthy green vegetable.

Supplement applied if you wish to replace the standard side dish of a meal with another.

Layered Italian pasta dish with beef in tomato sauce, béchamel, and cheese. Baked and served with a fresh salad.

Complete menu for children under 10 years old. Includes a fruit drink, a main course with fries (choice of meat), and ice cream for dessert.

French blue cheese with blue veins, from Auvergne. Mild flavor and creamy texture. Protected Designation of Origin.

Plate combining two classic cheeses: a soft-ripened camembert and a piece of Cantal, a pressed cheese from Auvergne.

Raw milk cheese with cooked pressed paste, originating from the Jura region. Fruity flavor and firm texture. One of France's most appreciated cheeses.

Thin crêpe served hot, filled with sweet fruit jam.

Gourmet crêpe topped with homemade caramel sauce enriched with salted butter. A rich and flavorful Breton classic.

Traditional crêpe simply sprinkled with powdered sugar. Allows you to appreciate the taste of the batter.

Hot crêpe generously spread with hazelnut and cocoa spread. Very popular with children and gourmands.

Sugar crêpe drizzled with a splash of fresh lemon juice. A perfect balance between acidity and sweetness.

Crêpe drizzled with liquid golden honey. Sweet and fragrant.

Individual tartlet with a shortcrust pastry, a tangy lemon cream, and topped with a soft, golden Italian meringue.

Fresh and light dairy product, creamy like yogurt. Served plain, with honey, or a red fruit sauce.

Individual chocolate cake baked to keep a molten center. Served hot with a scoop of cold vanilla ice cream.

Rich dessert cream made with egg yolks and fragrant vanilla. Topped with a thin layer of crunchy caramelized sugar to break with a spoon.

Yeast cake, generously soaked in old rum syrup. A classic dessert for adults, moist and very fragrant.

Cream cheese cake on a speculoos-type biscuit base. Topped with a red fruit sauce for a tangy touch.

Slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served hot with caramel and ice cream. Very decadent.

Mixture of seasonal fruits cut into pieces. A light, fresh, and vitamin-rich dessert.

Large almond biscuit filled with vanilla cream and fresh raspberries. Texture that is both crunchy and melting.

Concept of 'Café Gourmand': your end-of-meal drink served with an assortment of mini-desserts to taste everything.

Ice cream sundae composed of vanilla ice cream, salted butter caramel sauce, crunchy pecan nuts, and whipped cream. A very sweet frozen dessert.

Artisanal vanilla ice cream served in scoops. Simple and refreshing.

High-quality Cognac Extra Old, aged for a long time in oak barrels. Complex aromas of dried fruits and spices.

Cognac from a renowned family house. Elegant and traditional digestif.

Southwestern French wine eau-de-vie, aged at least 6 years. Rich and woody.

Norman cider eau-de-vie. The VSOP designation guarantees a minimum aging of 4 years, offering notes of baked apple and vanilla.

Sweet and very fragrant Italian lemon liqueur. Served chilled, it's ideal for ending the meal on a fresh note.

Artisanal fruit eau-de-vie from Alsace. Clear and powerful, capturing the pure essence of the fruit.

Modern French liqueur, often served as a shot or on ice.

Amber eau-de-vie obtained by distilling plums. Round and fruity flavor.

Peppermint liqueur, intense green color. Very fresh and sweet taste.

Italian liqueur with bitter almonds. Characteristic bittersweet flavor reminiscent of marzipan.

French white mint liqueur, fine and refreshing. Less syrupy than Get 27.

Clear liqueur made from sweet and bitter orange peels. Powerful citrus aroma.

Hot cocktail made with coffee, Irish whiskey, sugar, and topped with fresh cream. Comforting and energizing.