Cafe Lorette

A specialty of the Dauphiné region, these small square pasta are filled with cheese and parsley. They are served here coated in a rich parmesan cream. A melting and flavorful dish.

A French bistro classic consisting of hard-boiled eggs topped with mayonnaise. Served with coleslaw, a crunchy and creamy cabbage salad. Simple and comforting.

Thin slices of raw salmon marinated in salt, sugar, and dill, offering a tender and melting texture. Served with a homemade guacamole for a creamy touch of freshness.

An egg cooked without its shell in simmering water, keeping the yolk runny. Served on a bed of flavorful pan-fried mushrooms. A marriage of earthy and creamy textures.

A cut of beef (flank steak) known for its long fibers and pronounced flavor. Grilled and served with a spicy pepper sauce and small grenaille potatoes. A flavorful meat, tender if eaten rare.

Farmhouse chicken roasted slowly to achieve golden skin and juicy meat. Served with its cooking juices and homemade fries. A traditional and family-style dish.

Gourmet burger topped with melted cheddar cheese. Served with crispy homemade fries. A hearty and satisfying meal.

Chicken Burger with Guacamole

Duck leg cooked slowly in its own fat until very tender with crispy skin. Served with grenaille potatoes. A rich and flavorful classic from the Southwest of France.

Grilled salmon fillet served with a vierge sauce (olive oil, lemon, herbs) and a stewed vegetable ratatouille. A balanced dish with Provençal flavors.

Layers of pasta, vegetables, and béchamel sauce gratinated in the oven. Served with a fresh mesclun salad. A comforting meat-free dish.

Small elbow pasta served in a luxurious summer truffle sauce, with pieces of white ham. A sophisticated version of a childhood dish.

Raw beef meat, minced and seasoned with condiments (capers, onions, sauces). Served fresh with homemade fries. For raw meat lovers.

Hot sandwich on white bread, filled with ham and cheese, then gratinated. Served with a green salad. A Parisian café staple.

Identical to the Croque-Monsieur (gratinated ham and cheese sandwich), but topped with a fried egg. Served with a green salad.

Red wine from the Bordeaux region. Generally structured with notes of red and black fruits.

Organic red wine from the Rhône Valley. Often spicy, warm, and fruity.

Red wine from Languedoc blending Syrah and Merlot. A sun-drenched, round, and fruity wine.

Red wine from Burgundy made from Pinot Noir. Elegant, light with aromas of red fruits (cherry, raspberry).

Red wine from the Loire, organic and natural. Fresh, fruity, and easy to drink, with little to no added sulfites.

Red wine from Languedoc. Aromatic, with notes of garrigue, spices, and black fruits.

Red wine from Argentina made from the Malbec grape. Powerful, colorful, with notes of plum and sweet spices.

Red wine from the South of France, La Clape appellation. Sunny, marine, and structured.

Prestigious red wine from Bordeaux. Rich, velvety, with beautiful aromatic complexity and fine tannins.

Dry and aromatic white wine from the South of France. Buttery and fruity notes typical of Chardonnay.

Dry white wine from Burgundy, famous for its minerality, freshness, and citrus notes.

White wine from the Atlantic coast. Generally crisp, fresh, and light.

Sweet (mellow) white wine from Languedoc. Sweet but balanced, with notes of exotic fruits or honey.

Italian sparkling wine. Light, bubbly, and slightly fruity. Perfect as an aperitif.

Classic brut champagne. Lively, with fine bubbles and great freshness.

Champagne made exclusively from white grapes (Chardonnay). Fine, elegant, and very fresh.

Famous brand champagne. Fruity, appealing, and elegant with fine bubbles.