Café Le Piquet

Slices of cured, cold-smoked salmon served with a creamy chive sauce. A classic, fresh starter with a smoky flavor and herbal notes.

Deep-fried balls of small pasta shells mixed with rich Comté cheese and aromatic truffle. Crispy on the outside and meltingly soft inside.

A smooth, creamy pumpkin soup topped with crunchy hazelnuts. Sweet, savory, and comforting.

A traditional beef broth soup filled with caramelized onions. Topped with bread and a thick layer of melted, browned cheese.

Fresh Italian cheese with a creamy center, served with sweet roasted pumpkin and hazelnuts for texture. Rich and milky.

Six large land snails cooked in garlic and parsley butter. A classic French delicacy with a chewy texture and herbal, buttery taste. Eat using the provided tongs and fork.

A deep-fried soft-boiled egg with a crunchy exterior and runny yolk. Served with a rich Comté cheese sauce and fresh spinach.

Small green peppers blistered in a pan and sprinkled with flaky sea salt. Mostly mild, but occasionally one can be spicy. A popular finger food.

Crisp inner leaves of lettuce dressed simply with high-quality olive oil and lemon juice. Light, refreshing, and crunchy.

Shrimp battered and deep-fried until light and crispy. Served with a creamy, spicy dipping sauce.

Blood sausage from the Basque region, known for its rich, savory flavor. Served with sweet apples and onion jam to balance the intensity.

A gourmet toasted sandwich (croque-monsieur style) filled with high-quality ham, melted Comté cheese, and truffle flavor. Rich and savory.

Fried balls of salted cod batter. Crispy outside, fluffy inside. Served with a tangy mayonnaise-based sauce with pickles and capers.

Whole Camembert cheese baked until molten in the center. Drizzled with honey and herbs. Dip bread directly into the gooey cheese.

A smooth, pink dip made from cured fish roe (cod or carp). Salty and creamy, served with crispy toast.

A beef burger served on a bun with homemade french fries. A hearty, casual meal.

A toasted sandwich filled with ham, Comté cheese, and truffle cream. Served with a side salad of mixed greens.

A salad featuring warm goat cheese, served with a potato cake, curly endive (frisée), beets, pomegranate seeds, and walnuts. Balanced sweet, savory, and tangy flavors.

Toast topped with smashed or sliced avocado, feta cheese, and a runny soft-boiled egg. Served with a fresh vegetable salad.

A salad of romaine lettuce, crispy breaded chicken, and avocado tossed in creamy Caesar dressing.

Raw sea bass cured in citrus juices. Mixed with avocado, coriander, and lettuce. Fresh, acidic, and light.

Cured dry sausage infused with the earthy flavor of summer truffles. Served sliced.

Thinly sliced Spanish cured ham, aged for 14 months. Salty and savory with a melt-in-the-mouth texture.

Traditional French cured sausage from the Aveyron region. Savory and chewy.

A meat spread made by the Maison Conquet, a renowned producer. Rich and savory, eaten with bread.

A semi-hard sheep's milk cheese from the Basque Country. Served with sweet black cherry jam, a traditional pairing.

A small, soft cow's milk cheese served warm and runny. Spread over crispy toast.

A semi-soft, washed-rind cheese made from cow's milk. 'Farmer' (fermier) indicates it is made on the farm. Creamy with an earthy flavor.

A chicken breast fillet with the wing bone attached. Served with a baked macaroni and cheese side dish.

Thinly sliced veal cooked in a creamy mushroom sauce (Normande style). Served with fluffy pilaf rice.

Tender beef chuck cooked slowly, topped with a slice of rich, seared duck liver (foie gras). Served with creamy mashed potatoes.

Chicken breast pounded thin and grilled, marinated in lemon. Served with green beans, olives, and crunchy almonds.

A fillet of white fish served with seasonal grilled vegetables and a basil pesto sauce.

Small pasta shells in a rich truffle cream sauce. Topped with creamy burrata cheese, fresh mushrooms, and hazelnuts.

Coarse-textured sausage served with blistered green peppers and mashed potatoes. A hearty, rustic dish.

Salmon fillet pan-seared and served with a classic white butter sauce (beurre blanc). Accompanied by spinach and potatoes.

Blood sausage from the Basque country served as a main dish with apples and mashed potatoes. Rich and savory with sweet accents.

Sliced duck breast served pink, with a smooth carrot purée and a sweet honey sauce.

Battered and fried fish served with french fries and tartar sauce. A classic British-style dish.

Raw beef chopped by hand and seasoned with capers, onions, and sauces. Served with fries. A French bistro classic.

A flavorful cut of beef (onglet) served with a strong blue cheese sauce and fries. The steak has a rich, grainy texture.

A large, well-marbled steak from Argentina, grilled and served with a creamy herb and egg yolk sauce (Béarnaise).

A thick cut of the tenderloin, very tender and lean. Served with a spicy pepper sauce and fries.

A rich custard base flavored with vanilla, topped with a layer of hardened caramelized sugar.

Thick slice of brioche bread soaked in egg and milk mixture, pan-fried. Served with a chocolate or hazelnut spread.

A light, airy dessert made with whipped chocolate and eggs. Rich and intense chocolate flavor.

A slice of the daily special tart or pie, usually featuring seasonal fruits.

Chilled yogurt dessert served with raspberries. Tangy and refreshing.

Ice cream dessert topped with sauce. Choose your preferred flavor.

Layers of puff pastry filled with vanilla cream. Served with savory salted butter caramel sauce.

Coffee-flavored Italian dessert. Layers of ladyfingers dipped in coffee and mascarpone cheese cream, dusted with cocoa.

A cup of espresso served with a selection of miniature desserts (Café Gourmand). A popular way to end a French meal.