Café NENESSE

An egg cooked in a bain-marie in a small ramekin with cream, flavored with chives and shallots. The texture is creamy with an often runny yolk. To be enjoyed hot, usually accompanied by bread.

Breaded goat cheese with light and crispy Japanese Panko breadcrumbs. The exterior is golden and crunchy, while the inside remains melting. Served hot, ideal as a starter.

A fresh Italian cheese similar to mozzarella but with a creamy center (stracciatella). Served with basil sauce (pesto). Very creamy texture and fresh milky taste.

Raw salmon fillet marinated in a mixture of salt, sugar, and dill. The flesh is firm and melting with herbaceous and slightly salty flavors. Served cold in thin slices.

Small fried fritters made from desalted cod, herbs, and spices. Crispy on the outside and soft on the inside. A flavorful Antillean specialty, often served with a spicy sauce.

Fish fillets (herring) preserved in oil and aromatics, served with warm potatoes. The fish has a pronounced, salty taste that contrasts with the sweetness of the potatoes. A bistro classic.

Spreadable preparation made from flaked tuna mixed with cream cheese or cream and herbs. Creamy and light texture. Enjoy spread on toasted bread slices.

Tender and fibrous piece of beef, pan-fried or grilled, served with a sauce of finely chopped shallots. Rich and meaty flavor. Eaten with a knife and fork.

Thick fillet of white fish with flaky and delicate flesh. Sauce vierge is a warm marinade with olive oil, lemon juice, and aromatics. Served with rice.

Pasta dish (macaroni) served in a bowl with a meat sauce. A hearty and comforting dish.

Grilled duck breast served pink, accompanied by sweet peppers (guindillas) and a sweet and savory honey and cumin sauce. The meat is tender with a flavorful layer of fat.

Chicken and fresh vegetables quickly cooked over high heat in a wok. Seasoned with sweet soy sauce and sesame oil. Dish with Asian flavors, served hot.

Classic burger with a beef steak, melted cheddar cheese, and grilled bacon. Served in a soft bun with toppings. Accompanied by fries.

Burger topped with a piece of crispy breaded chicken and bacon. An alternative to beef, offering a crunchy texture. Served with fries and coleslaw.

Raw meat dish (beef) seasoned with Italian flavors with pesto, tomatoes, and Grana Padano cheese. Fresh and aromatic.

Very thin slices of raw beef marinated in lemon and olive oil. Served cold on a plate, accompanied by hot fries. Melting texture.

Classic beef tartare already seasoned by the chef with all traditional condiments (capers, onions, Worcestershire sauce). Minced raw meat, spicy flavor.

Cow's milk pressed cheese, not cooked, with an 'in-between' aging that offers a balance between the milky taste of young Cantal and the power of old. Firm texture.

Cow's milk cheese with blue mold. Distinctive, salty, and creamy taste. An Auvergne regional specialty.

Cow's milk farm cheese with a creamy paste and gray rind. Hazelnut and terroir flavor. Supple texture.

A selection of three different cheeses served together. Ideal for tasting several varieties at the end of the meal.

Italian dessert made with a sweet, gelatinous cream. Trembling and silky texture, served cold with a tangy red fruit sauce.

Creamy egg dessert, covered with a thin layer of crunchy caramelized sugar torched with a blowtorch. Hot/cold and soft/crunchy contrast.

Dense and rich cream cheese cake on a crushed biscuit base. Classic American style, tight and creamy texture.

Airy dessert prepared with beaten egg whites and two types of chocolate. Light and foamy texture, intense chocolate flavor.

Iced dessert made with meringue, whipped cream, honey, and dried fruits (almonds, pistachios). Served sliced with a red fruit sauce.

Layered Italian dessert with coffee-soaked biscuits and mascarpone cream. Sprinkled with bitter cocoa. Rich and smooth texture.

An espresso coffee served on a tray with a selection of several small miniature desserts. Perfect for tasting a bit of everything.

Thin puff pastry filled with baked apple slices. Served warm with a scoop of cold vanilla ice cream.

One scoop of ice cream or sorbet of your choice from the available flavors.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Add sweetened whipped cream to your dessert or ice cream.

Bottle of still or sparkling mineral water.

Thin slices of raw ham (Bayonne or Serrano style) cut to order. Served on a sharing board.

High-quality artisanal dry sausage from the Laguiole region. Served sliced.

Assortment of regional cold cuts (sausage, ham, terrine) served on a wooden board. Ideal for sharing as an aperitif.

Assortment of small hot or cold appetizer bites that change daily.

Board combining charcuterie and cheeses. The best of both worlds for an aperitif.

Assortment of several aged cheeses served on a board.

Mixed salad with warm breaded goat cheese, bacon, and green vegetables. Mix of hot and cold textures.

Caesar salad version with breaded chicken, crisp romaine, Italian cheese, and a creamy garlic and anchovy dressing.

Italian-inspired salad rich in ingredients: cured meats, creamy cheese (burrata), tomatoes, and pesto.

Fresh seafood salad (marinated salmon, shrimp) and avocado. Seasoned with a lemon cream.

Complete dish served in a bowl with a rice base, raw vegetables, and a choice of protein (fish or chicken). Healthy and colorful.

Mix of various vegetables quickly sautéed to remain crisp. Sweet and savory Asian flavors.

Gratin of pasta alternating lasagna sheets, tender spinach, and creamy goat cheese. A comforting vegetarian dish.

Burger without meat or animal products, with a vegetable patty. Served with sautéed vegetables.

Vegan version of the Hawaiian bowl, composed of rice and various fresh vegetables.

Children's menu including a main course of your choice, a drink (soda), and a dessert (ice cream).

Young pig roasted whole with crispy skin and very tender meat. Served with Aligot (mashed potatoes with tomme cheese that stretches).