Cafe Le Triomphe

A classic French bistro staple consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. The texture is both firm (egg white) and creamy. Enjoyed cold as a starter.

Raw salmon fillet marinated in salt, sugar, and dill, served with crispy toast. The flesh is tender and melts in your mouth with a delicate and fragrant taste. Accompanied by tangy crème fraîche to balance the flavors.

A flavorful spread made with cooked, shredded fish and seasoned. The texture is fibrous and soft, ideal for spreading on bread. Offers an iodized and fresh taste.

A fresh salad composed of buffalo mozzarella balls and small sweet tomatoes. The cheese is rich and creamy, contrasting with the crunch of the tomatoes. Seasoned with olive oil and often basil.

A gourmet salad combining the freshness of mesclun and the warmth of roasted goat cheese on toast. Bacon bits and sautéed potatoes add a savory and comforting touch. A mix of crispy and melting textures.

The famous Caesar salad with crisp romaine lettuce, tender chicken, and Italian cheese. The creamy dressing binds all the ingredients together. Sprinkled with croutons for crunch.

A revisited version of Eggs Benedict served on soft blinis with marinated salmon. The runny soft-boiled eggs blend with the richness of the hollandaise sauce. Served generously with fries and salad.

A complete and colorful Hawaiian-inspired bowl with marinated salmon and various fresh vegetables and fruits. Mix of sweet (mango) and savory flavors. Fresh, light, and textured.

A very refreshing dish highlighting summer fruits like melon and watermelon. The creamy burrata adds indulgence to the light dish. Simply seasoned with olive oil.

A traditional salad from the South of France, rich in Mediterranean ingredients like tuna, anchovies, and olives. It is complete and nourishing thanks to rice and hard-boiled eggs. Sunny flavors and varied texture.

A large assortment of various charcuterie served on a wooden board. Ideal for snacking together as an aperitif. Pairs perfectly with bread and wine.

A selection combining charcuterie and cheeses for the best of both worlds. Offers a variety of savory and milky flavors. Convivial and perfect for sharing.

The famous French hot sandwich with ham and melted cheese, gratinated in the oven. The bread is crispy on the outside and soft on the inside. A comforting bistro dish.

Version of Croque Monsieur topped with a fried egg (à cheval). The runny yolk adds creaminess to the gratinated sandwich. Flavorful and hearty.

Layered sandwich served cold or warm, filled with chicken, lettuce, tomato, and mayonnaise. Cut into triangles and held with picks. Usually served with fries.

A seafood version of the club sandwich, replacing chicken with salmon (often smoked or gravlax). Fresh and elegant, with layers of toasted bread and filling. Served with fries or salad.

Lunch menu including a starter and a main course of your choice from the menu. An economical option for a complete midday meal.

Lunch menu including a main course and a dessert of your choice. Ideal for those who prefer to finish on a sweet note.

The complete menu including three courses: starter, main, and dessert. The establishment's total gastronomic experience.

A menu specially designed for children with simple dishes they enjoy. Includes a main course, a side dish, a drink, and a fun dessert.

A generous composition of seasonal vegetables, prepared in various ways (roasted, steamed, grilled). A healthy and colorful dish, ideal for vegetarians. Flavors vary depending on market produce.

Angus beef patty, renowned for its tenderness and marbled flavor. Served simply with crispy homemade fries. Accompanied by a sauce of your choice to enhance the meat.

Layers of pasta interspersed with a slow-cooked beef sauce and béchamel, all gratinated. Rich and comforting Italian dish. Served with a little salad for freshness.

The pasta dish of the day, with a recipe that changes daily. Prepared with fresh ingredients of the day. Ask your server for details.

A classic burger with a juicy Angus beef patty and melted cheddar. Served in a soft bun with fresh salad. Accompanied by fries and salad.

A tender piece of chicken breast served with a reduced rosemary-infused sauce. Herbal flavors and lean meat. Choice of side dish between fries or vegetables.

Raw beef, coarsely cut with a knife and seasoned (capers, onions, sauce). Can be served completely raw or briefly seared in a pan. Melting texture and pronounced flavor.

A traditional French sausage made from pork offal, grilled for a crispy skin. The AAAAA label guarantees superior quality. Very distinctive and strong flavor, for enthusiasts.

A very hearty burger with Angus steak, crispy bacon, and a fried egg on top. Rich in flavors and textures. Served with fries and salad.

Thin slices of marinated raw beef, served cold on a plate. Garnished with Italian cheese, capers, and tomatoes for flavor. Light and fresh dish, served with fries.

Fresh fish of the day, the species and preparation (whole, fillet, or tartare) depending on the day's catch. Served with an assorted garnish.

A cut of beef selected by the butcher, varying according to availability (flank steak, onglet, ribeye, etc.). Grilled to your preference. Served with fries and green beans.

A pressed, uncooked cow's milk cheese from Auvergne. Its rind is gray and its soft paste has a hazelnut and terroir taste.

A mild blue cheese made from cow's milk, originating from Auvergne. It is creamy with characteristic blue veins. Fragrant but less strong flavor than Roquefort.

Pressed cheese from the Massif Central, aged for several months (between young and old). Firm and crumbly texture, with a fruity and slightly tangy taste.

Small creamy cow's milk cheese, originating from Dauphiné. Often served very aged, even runny. Mild and lactic taste.

A selection of four different cheeses to discover various flavors. Usually served on a board with bread. Perfect for ending the meal or sharing.

Cooked thin pancakes, served warm with a classic topping of your choice. Soft texture and slightly crispy edges. A simple and popular dessert.

Mix of fresh fruits cut into pieces, varying according to the season. Light, colorful, and naturally sweet dessert. Refreshing at the end of a meal.

Upside-down apple tart where the fruits are caramelized in butter and sugar before the pastry is baked. Served warm with a scoop of creamy ice cream. Melting and indulgent.

Creamy vanilla dessert topped with a thin layer of crunchy caramelized sugar. The contrast between the hot/crunchy top and the cold/creamy bottom is characteristic. Break with a spoon.

Poached meringue (floating island) served on vanilla custard. Sprinkled with slivered almonds and liquid caramel. Very light and airy dessert.

Cream puffs filled with vanilla ice cream and generously drizzled with hot chocolate sauce. A decadent classic dessert blending hot and cold. Both crispy and melting texture.

Traditional ice cream or sorbet. Choice of various flavors. Refreshing and flavorful.

Individual chocolate cake baked so that the outside is firm and the inside remains liquid and flowing. Very rich in chocolate. Served warm.

Espresso coffee served with a selection of small pastries (mini desserts). Allows you to taste several desserts in small portions. Perfect for the indecisive.

Alcohol-free version of the "café gourmand" with tea instead of coffee. Served with several assorted mini desserts. Ideal for a sweet end to a meal.

Traditional childhood dessert made from round rice slowly cooked in sweetened and vanilla-infused milk. The surface is caramelized for crunch. Creamy and comforting texture.

Small moist cake soaked in an alcoholic syrup (Sailor Jerry Rum). Served with a generous portion of whipped cream. An adult dessert, sweet and fragrant.

Iced dessert served in a cup, consisting of coffee or chocolate ice cream, cold coffee or chocolate, and topped with whipped cream. Very indulgent and refreshing.

Hot cocktail made with coffee, Irish whiskey, and sugar, topped with a layer of cold cream. The hot-cold contrast and alcohol make it a invigorating digestif.

Breaded and fried mozzarella cheese sticks. Crispy on the outside and stringy cheese on the inside. Popular finger food.

Shrimp tails coated in batter and fried. Crispy texture and seafood flavor. Served hot.

Onion rings dipped in batter and fried. A snacking classic, sweet and crispy.

Fried spring rolls filled with vegetables. Asian inspiration, crispy and flavorful. Often served with a sweet and sour sauce.

Squid rings coated in batter and fried (also called calamari à la romaine). Tender inside and golden outside. Serve with lemon.

Assortment of five different tapas. Ideal for tasting a bit of everything and sharing with friends as an aperitif.

Miniature or cut version of the croque-monsieur, designed to be eaten with fingers as an appetizer. Ham and melted cheese.

Selection of four cheeses served on a board. Pairs well with wine.

Assortment of fine Italian cured meats (like Parma ham, coppa, salami). Delicate and aged flavors.

A light and refreshing Belgian blonde beer. It offers a balance between malt and hops with a fine bitterness.

Belgian golden abbey beer, rounder and more alcoholic. Fruity and spicy notes typical of abbey yeasts.

An iconic American India Pale Ale. Very aromatic with notes of citrus and pine, and a pronounced bitterness.

A Belgian white beer of spontaneous fermentation (Lambic). Cloudy, tart, and fruity, often flavored with orange peel and coriander.

Belgian special blonde ale, high fermentation. Malty body and balanced taste, quite strong in alcohol.

Traditional Northern French mix of blonde beer and Picon (bitter orange liqueur). Distinctive bittersweet flavor.

Blonde beer flavored with tequila. Sweet and festive taste with citrus notes.

Well-known international blonde lager. Light, fresh, and slightly bitter taste.

Vienna-style American amber lager. Aromas of toasted malt and floral hops. Balanced and flavorful.

Belgian Lambic beer flavored with sour cherries (Kriek). Red color, fruity, sweet, and tart taste.

Dry white wine from the South of France. Generally round in the mouth with aromas of white-fleshed fruits and flowers.

Aromatic white wine with characteristic notes of apricot, peach, and white flowers. Smooth texture.

Sweet white wine (slightly sweet) from the Southwest. Very fruity with notes of exotic fruits. Rich and easy to drink.

Prestigious dry white wine from Burgundy, Chardonnay grape. Renowned for its mineral freshness and notes of citrus and green apple.

Dry white wine from the Loire Valley, Sauvignon Blanc grape. Known for its gunflint (smoky) and citrus aromas.

Pale and fresh rosé wine from the South of France. Light and fruity, ideal for summer.

Classic Provence rosé, elegant and dry. Notes of small red fruits and light spices.

Another selection of Provence rosé, offering freshness and subtle fruit aromas.

Bordeaux red wine. Structured with present tannins and dark fruit aromas.

Red wine from the Rhône Valley. Often spicy (pepper) and fruity (red berries), warm in the mouth.

Light Loire red wine, Cabernet Franc grape. Aromas of raspberry and violet, low in tannins.

A Beaujolais cru, red wine made from the Gamay grape. Fruity, rich, and smooth.

Red wine from Languedoc, rich and fragrant. Notes of garrigue, spices, and ripe fruits.

Elegant red wine from the northern Rhône Valley (Syrah). Complex aromas of pepper, violet, and dark fruits.

Orange Italian cocktail based on Aperol, sparkling wine, and soda water. Refreshing bittersweet taste.

Chic cocktail mixing crème de cassis and Champagne. Sparkling, fruity, and sweet.

Sweet red fortified wine from Portugal, rich in alcohol. Aromas of candied red fruits.

Classic bitter cocktail based on Campari, red Vermouth, and soda (or Gin for the homemade version). Served on ice.

Traditional French aperitif mixing white wine and fruit liqueur (blackcurrant, blackberry, or peach).

Selection of classic aperitifs served chilled or on ice. Varies from bitter (Suze, Campari) to sweet (Martini, Lillet).

Typically French anise-flavored liqueur (Pastis). Drunk diluted with plenty of fresh water, becoming cloudy.

Sweet liqueur wine made from a blend of grape must and cognac. Fruity and sweet.

Exotic rum-based cocktails (Mojito with mint/lime) or cachaça (Caipirinha with lime). Fresh and tangy.

Refreshing mix of fruit juices and syrups, non-alcoholic.

Alcohol-free versions of famous cocktails (Pina Colada or Mojito). Fruity and minty flavors.

Blended Scotch whisky, aged in three types of wood. Smooth, spicy, and accessible.

Iconic American whiskey filtered through charcoal. Notes of caramel, vanilla, and grilled wood.

Japanese blended whisky known for its finesse. Fruity, balanced, and silky.

Speyside Scotch Single Malt, aged 12 years. Fresh, with notes of pear and subtle oak.

Scottish blended malt designed for cocktails but good neat. Round, vanilla, and fruity.

Speyside Single Malt aged in sherry and bourbon casks. Rich, spicy, and fruity.

Famous Single Malt from the island of Islay. Very peaty, smoky, and iodized, with great complexity.

Agricole rum from Martinique aged under wood. Woody, spicy, and dried fruit notes.

Very popular Venezuelan rum. Smooth, syrupy, and rich in vanilla and caramel flavors.

Premium Guatemalan fruit brandy aged at high altitude. Complex, smooth, with notes of chocolate and coffee.

Spiced rum with pronounced notes of vanilla, cinnamon, and nutmeg.

Very aromatic and sweet rum from the Philippines. Intense aromas of vanilla, honey, and candied fruits.

Classic London Dry Gin. Clean and dry with dominant juniper and citrus aromas.

Original Scottish gin infused with cucumber and rose. Unique floral and fresh profile.

Polish white vodka, pure and smooth. Ideal in cocktails or chilled.

Famous Polish vodka infused with bison grass, giving it a greenish hue and a unique almond and vanilla flavor.

Traditional fruit brandies, powerful digestifs capturing the pure essence of the fruit.

Prestigious French digestifs aged in barrels: Calvados (apple) or Cognac (grape). Complex and woody.

Superior quality Cognac (VSOP = Very Superior Old Pale). Refined, with notes of ripe fruit and sweet spices.

Selection of sweet digestive liqueurs with various flavors: mint, coconut, orange, or cream of whisky.