Café Le Parc

An assortment of selected fine charcuterie. Often includes sausages, cured hams, and terrines. Ideal for an aperitif, accompanied by bread.

A platter of various aged cheeses. Offers a tasting of different textures and milk intensities. Traditionally enjoyed with bread and wine.

A large platter combining charcuterie and cheeses. Perfect for tasting a bit of everything. Convivial and ideal for sharing.

Pork confit in its fat, shredded into a rich and flavorful spread. Served with gherkins for acidity. To be generously spread on bread.

Creamy chickpea purée with sesame (tahini), garnished with fresh pomegranate seeds. Mild and nutty flavor with a fruity touch. Eaten with bread or crunchy vegetables.

Portion of fried potatoes, golden and crispy. Seasoned with salt. A simple and effective classic.

Breaded and fried chicken pieces for a very crispy texture. Accompanied by an original sweet and savory fig barbecue sauce. Easy to eat with fingers or a fork.

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Served with pickles for crunch and acidity.

Tender cooked leeks served cold with a vinaigrette. Enhanced by a touch of mild chili (harissa) and toasted hazelnuts for crunch. A fresh vegetable starter.

Breaded and fried beef meatballs, crispy on the outside and melting on the inside. Served with a slightly spicy mayonnaise.

Marinated and seasoned cubes of raw tuna. A fresh and light starter, highlighting the quality of the fish.

A gourmet burger topped with Morbier cheese (pressed cheese with a layer of ash), crispy bacon, and raw vegetables. Served with homemade fries.

Raw beef cut by hand (not minced), seasoned with classic condiments. Served with fries. A dish for raw meat lovers.

White fish fillet coated in batter and fried until golden. Served with fries and a creamy tartar sauce with herbs and capers.

A beautiful piece of grilled beef (350g), tender and marbled. Accompanied by a flavorful pepper sauce, fries, and salad for freshness.

Crispy romaine lettuce topped with croutons, parmesan, and a creamy Caesar dressing (anchovy, garlic, cheese). Often served with chicken.

An impressive bone-in beef cut (1.2kg), grilled and served sliced. Designed to be shared by several people. Rich in flavor and very juicy.

Cabbage leaves rolled around a flavorful meat filling. Served with a very fine mashed potato purée (mousseline) and a concentrated meat jus.

A dish prepared like a risotto but using Fregola (small round Sardinian pasta). Garnished with large grilled mushrooms and crumbled feta cheese.

Cod fillet (white fish) cooked to a pearly texture. Accompanied by a smooth carrot purée and a caper sauce providing a vinegary note.

Diced raw tuna, seasoned and served as a main course with a crunchy cabbage salad. A light and healthy option.

Coarsely ground artisanal sausage, grilled. Served with classic mashed potatoes and a meat jus. A comforting brasserie dish.

Light and airy dark chocolate dessert. Enriched with roasted hazelnuts and praline for crunch and indulgence.

Brioche dipped in an egg-milk mixture then pan-fried in butter. Served hot with caramel sauce and whipped cream flavored with za'atar (spice blend).

Creamy baked vanilla custard, topped with a thin layer of caramelized sugar. Offers a hot-cold and soft-crunchy contrast.

Whipped and poached egg whites, floating on a liquid crème anglaise. Here flavored with pistachio.

Dessert with a smooth and rich vanilla texture, served with fresh red berries, basil for freshness, and crumbled pastry (crumble) for crunch.