Grand Café Capucines

A smooth and creamy soup prepared with fresh button mushrooms. Garnished with chives for a touch of freshness.

Steamed leeks served cold or warm, accompanied by gribiche sauce (mayonnaise sauce with hard-boiled eggs, capers, and pickles). A bistro classic.

Small square pasta filled with cheese, a specialty of the Dauphiné region. Served gratinated in a rich parmesan cream.

Traditional soup made with caramelized onions and beef broth. Served with toasted bread and topped with a thick layer of melted Emmental cheese.

Snails served in their shells, stuffed with garlic and parsley butter. An emblematic French appetizer.

Razor clams quickly sautéed in a pan with garlic and parsley. Firm texture and briny flavor.

Poached egg served in a rich red wine sauce (meurette sauce) with bacon, mushrooms, and pearl onions.

Raw fish cut into small cubes, seasoned with ginger and lime for a fresh, tangy flavor.

Cold shrimp served with avocado and grapefruit segments. Accompanied by a creamy cocktail sauce.

Rich and melting duck foie gras terrine, seasoned with Sarawak pepper. Served with fruit chutney for a sweet and savory balance.

High-quality sturgeon eggs, served with small thick pancakes (blinis) and creamy crème fraîche.

An exceptional pâté en croûte with a golden crust, containing a mixture of noble meats such as sweetbreads and foie gras, enhanced with figs.

Breaded and fried white fish fillet, served with fries and tartar sauce. A crispy and comforting dish.

Mussels cooked in a Chablis white wine sauce with shallots and parsley. Served with homemade fries.

Raw salmon cut by hand, seasoned with citrus and garnished with smoked herring roe. Fresh and light.

Thick piece of roasted cod, served with a classic beurre blanc sauce, oyster mushrooms, and a creamy mash.

Grilled sea bass fillet accompanied by small rice-shaped pasta (puntalettes) risotto-style and a rich lobster-flavored sauce.

Marine variation of the Alsatian dish. Fermented cabbage served with an assortment of fish and crustaceans, drizzled with beurre blanc sauce.

Pan-seared scallops, served on creamy Italian risotto with parmesan. Mild flavor and melting texture.

Delicate flatfish served whole. 'Meunière' means floured and pan-fried in lemon butter; 'Grilled' is a simpler, lighter cooking method.

The catch of the day served whole for maximum flavor. Choice of several classic sauces to accompany the delicate fish flesh.

Juicy and marbled cut of pork, served with seasonal vegetables, smoked bacon, and pan-fried potatoes.

High-quality chicken breast, cooked to remain tender. Accompanied by a forest mix of mushrooms and chestnuts.

Pan-seared calf's liver slice, seasoned with garlic and parsley. Melting texture and pronounced flavor, softened by a balsamic sauce.

Pan-seared duck breast, served pink. Accompanied by butter-braised cabbage and a creamy mash.

Large puff pastry crust filled with a creamy and luxurious preparation of sweetbreads, poultry, and foie gras.

Soft-yolked eggs served in a puff pastry crust or with a rich topping of spinach and creamy mushrooms.

Stuffed pasta served with a luxurious sauce flavored with summer truffle. Garnished with fresh arugula and parmesan shavings.

Selection of aged French cheeses. Varies according to availability and season.

Smooth vanilla custard topped with a layer of crunchy caramelized sugar.

Poached meringue floating on vanilla crème anglaise and drizzled with salted butter caramel. Very light and airy.

Small, moist cake soaked in rum syrup. Served with a generous portion of whipped cream.

Fresh mix of tropical fruits cut into pieces. Served with a small madeleine for a sweet treat.

Pastry composed of three layers of crispy puff pastry alternated with two layers of vanilla pastry cream.

Rich chocolate dessert, combining airy mousse, moist brioche, and crunchy textures. Served with coffee ice cream.

Crispy meringue base on the outside and soft on the inside, topped with whipped cream and tangy fresh fruit.

Crown-shaped choux pastry, filled with a hazelnut and almond praline mousseline cream.

Upside-down apple tart where the fruit is caramelized in butter and sugar before the pastry is baked. Served warm.

Choux buns filled with vanilla ice cream and drizzled with hot chocolate sauce upon serving.

Thin crêpes served hot and flambéed in front of you with Grand Marnier orange liqueur.

An espresso coffee served with an assortment of miniature versions of the desserts on the menu.

High-quality artisanal ice cream cup. Choose your favorite flavor served with whipped cream.

Gourmet cup with dried fruit flavors, combining ice creams, crunchy caramelized nuts, and Italian biscuit.

A winter classic combining the sweetness of chestnut (marron) with vanilla, chocolate, and the crunch of meringue.

Very fresh and tangy citrus cup, accompanied by a small cake soaked in Italian lemon liqueur.

Varied tasting plate including oysters, fish tartares, carpaccio, and crustaceans. Ideal for sharing a seafood starter.

Selection of 12 oysters of different varieties and origins to discover the nuances of taste (briny, nutty, fleshy).

Prestigious oyster platter (Grands Crus), selected for their exceptional quality and size.

Balanced mixed platter combining a fine selection of oysters and various shellfish and crustaceans.

Platter dedicated to shellfish lovers, without oysters. Includes lobster, crab, and various shrimp.

A complete and generous platter, offering a wide variety of oysters, shellfish, and crustaceans including crab.

The ultimate platter, including the noblest products: lobster, crab, and the finest oysters. A luxurious experience.

Oyster with little flesh, rich in water and with a balanced taste. Matured in 'claires' (clay ponds) which give it its special flavor.

Larger version of the Fine de Claire. More flesh while retaining the finesse and characteristic briny taste.

Norman oyster known for its characteristic nutty taste and crunchy flesh.

Classic Breton oyster, farmed in deep water. Firm flesh and pronounced briny taste.

Rare and prized flat oyster, with a very fine taste reminiscent of hazelnut and slightly metallic. The famous 'Belon'.

High-end special oyster, fleshy and sweet, with an exceptional length in the mouth.

Very fleshy small oyster from the famous Gillardeau house. Sweet taste and crunchy texture.

Considered by many to be the 'Rolls Royce' of oysters. Abundant flesh, lingering sweet and nutty taste.

Temporary selection of oysters based on season and special arrivals.

Thick-shelled, ribbed shellfish. Firm, very briny flesh, generally eaten raw.

Large North American shellfish with tender, sweet flesh. Delicious raw with a squeeze of lemon.

Round shellfish with a smooth, marbled shell. Firm, crunchy flesh with a fresh almond taste.

Prized burrowing shellfish for its fine and flavorful flesh. Excellent raw.

Sea snails cooked in court-bouillon. Served cold to be extracted from their shells and dipped in mayonnaise.

Tiny shrimp with a very distinct and salty taste. Eaten whole or shelled (a patient task!).

Large shrimp with firm, crunchy flesh, renowned for their exceptional quality.

Half a spider crab, served cold. Delicate white meat hidden in the shell and claws.

Whole spider crab served cold. Requires the use of a crab cracker to access the sweet meat.

Shellfish with fine, white, and slightly sweet flesh, more delicate than lobster or shrimp.

Half lobster cooked in court-bouillon and chilled. Served with mayonnaise.

Whole lobster served cold. A king's dish to be enjoyed with fingers and provided utensils.

Advantageous lunch formula including two dishes of your choice from a daily selection.

Evening formula including two dishes of your choice from a daily selection.