Café Premier

Cold shrimp, usually to be peeled yourself. The flesh is firm and sweet. Often enjoyed with buttered bread or mayonnaise.

Raw beef cut into small cubes, seasoned with herbs, shallots, and lemon. Fresh and melts in the mouth. A light and flavorful starter.

Thin slices of smoked salmon served with toast. Salty and smoky taste, silky texture. Classically accompanied by lemon or crème fraîche.

Egg baked in a ramekin with cream. The white is set while the yolk remains runny. Rich and creamy, to be enjoyed by dipping bread.

Slices of fresh tomatoes and mozzarella cheese, drizzled with basil sauce (pistou). A simple, fresh, and aromatic dish, typical of summer flavors.

Soup prepared according to the day's inspiration with seasonal vegetables. Comforting and warm. Perfect to start the meal gently.

Frisée salad with lardons and poached egg. The runny egg yolk mixes with the vinaigrette to dress the crunchy salad.

Marinated herring fillets served with warm sliced potatoes. A bistro classic, combining the strong taste of fish with the sweetness of potatoes.

Snails served in their shells, stuffed with garlic and parsley butter. Tender and very fragrant. Eaten hot using a small fork and tongs.

Large, marbled, juicy grilled beef cut. Served with crispy fries. A French brasserie classic for red meat lovers.

Very generous portion of entrecôte for big appetites (400g). Tender and flavorful meat, served with fries.

Long-fibered beef cut, known for its flavor, coated in a candied shallot sauce. Served with fries and green salad.

Quarter of free-range chicken, roasted in the oven until the skin is golden. Tender and juicy meat. Served with fries.

Thick pork chop, pan-seared or grilled, keeping its tenderness. Served with creamy mashed potatoes prepared on-site.

Raw minced beef. Can be served already seasoned (prepared) or with condiments on the side. Fresh and tender, served with fries and salad.

Traditional sausage made from pork tripe, with a strong smell and taste. Unique texture. Served with homemade mashed potatoes.

Pieces of chicken simmered in a creamy mild curry and spice sauce. Served with white rice. Comforting dish with exotic flavors.

Thick, lean beef cut, grilled. Served with pan-fried potatoes flavored with garlic and parsley.

Escalope of meat (veal or turkey) coated in a creamy mushroom sauce. Served with tagliatelle pasta. Mild and creamy.

Duck leg slow-cooked in its own fat, making the meat very tender and the skin crispy. Served with sautéed potatoes.

Pot of fresh mussels cooked in an aromatic broth. Traditionally served with fries. Eaten with fingers using an empty shell as tongs.

Squid rings or pieces quickly seared on a hot plate (plancha). Slightly firm texture, grilled taste. Served with rice.

Large grilled shrimp skewers. Firm and flavorful flesh. Served with rice.

Thick grilled salmon fillet, pink and tender flesh. Served with ratatouille (stew of Mediterranean vegetables: tomatoes, zucchini, eggplant).

White fish fillet with fine and delicate flesh, cooked on the skin. Served with vegetable ratatouille.

Rich chocolate cake with a molten center. Served hot with vanilla ice cream for a delicious hot-cold contrast.

Caramelized apple tart baked upside down. The apples are melting and sweet. Served warm with vanilla ice cream.

Airy and creamy dark chocolate dessert. Light texture and intense cocoa flavor.

Egg custard topped with liquid caramel. Smooth and melting texture, mild and sweet taste.

Vanilla custard baked in the oven, covered with a thin layer of crunchy caramelized sugar torched. Contrast of textures.

Light tart with puff pastry and thin apple slices. Served with gourmet salted caramel ice cream.

An espresso coffee served with an assortment of small pastries (mignardises) to taste several sweets.

Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and fragrant.

Thin pancakes cooked in a pan, served hot with a sweet topping.

Pastis from Marseille, anise liqueur. Drunk diluted with fresh water and ice.

Another famous brand of pastis, a refreshing aniseed aperitif.

Italian vermouth. Red is sweet and herbaceous, white is drier or vanilla-flavored depending on the variety.

Bright red Italian bitter. Complex taste of herbs and bitter orange peel.

Portuguese fortified wine. Rich, sweet, and alcoholic, served as an aperitif.

French aperitif based on gentian. Distinctive bitter and vegetal taste, yellow color.

Traditional French cocktail made with dry white wine and fruit cream (blackcurrant, blackberry, etc.). Sweet and fruity.

Refreshing Cuban cocktail based on rum, fresh mint, lime, and sparkling water.

Brazilian cocktail made with cachaça (cane alcohol), crushed lime, and sugar.

Variation of the Caipirinha where cachaça is replaced by vodka.

Classic Mexican cocktail based on tequila, orange liqueur, and lime juice.

Elegant pink cocktail with vodka, cranberry, and lemon. Tart and fruity taste.

Simple and refreshing mix of gin and tonic water, often served with a slice of lemon or cucumber.

Sparkling cocktail with gin and lemon juice, topped with soda water. Very thirst-quenching.

Creamy tropical cocktail with pineapple and coconut, based on rum.

Bright orange Italian aperitif, bittersweet and sparkling. Made with Prosecco and Aperol.

Visually layered cocktail like a sunrise. Fruity orange taste with a sweet touch of grenadine.

Savory cocktail based on tomato juice and vodka, often spiced with Tabasco and Worcestershire sauce.

Floral and light cocktail with elderflower liqueur (St-Germain) and sparkling wine.

Classic Italian bittersweet aperitif, made with Campari, red vermouth, and soda (or gin for a stronger version).

Simple mix of rum and cola with a dash of lime.

Signature house cocktail, fruity and sparkling.

Mixed fruit juice cocktail, sweet and vitamin-rich.

Fruity mix with exotic and red fruit flavors.

Citrus cocktail enhanced by the sweetness of grenadine.

Non-alcoholic version of the Mojito. Refreshing with mint and lime.

Tropical smoothie with pineapple and coconut, creamy and non-alcoholic.