La Terrasse

Classic baguette sandwich filled with your choice of cold cuts. Simple and tasty, ideal for a quick lunch.

Baguette sandwich with classic French cheese. Rich taste and pleasant texture.

Sandwich with Cantal cheese, a pressed cheese from the Massif Central. Fruity and slightly nutty flavor.

The classic ham and butter with gruyère. A perfect balance between the saltiness of the ham and the sweetness of the cheese.

Fresh sandwich filled with crisp vegetables (lettuce, tomato) and your choice of meat or fish. Refreshing and complete.

Sandwich with aged cured ham. Intense flavor and melting texture, typical of regional charcuterie.

Portion of golden and crispy fries served as a side.

A French bistro classic: hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Thin slices of smoked salmon served as a starter. Silky texture and delicate flavor.

Hollowed-out tomato stuffed with a savory mixture of tuna and mayonnaise. Fresh and light.

Traditional charcuterie plate, served with bread and pickles.

Simple salad of fresh tomatoes and mild mozzarella cheese, dressed with olive oil.

Assortment of cold meats and sausages. Ideal to start the meal or accompany a drink.

Marinated herring fillets served with warm potato salad. A traditional bistro starter with a strong flavor.

Fresh salad leaves dressed with a light vinaigrette.

Plate centered around goat cheese, likely served on warm toast with salad.

Hot sandwich on white bread, ham and cheese, baked in the oven. Crispy and melting.

Like a croque-monsieur, but topped with a fried egg.

Hot sausage served in a soft bun, often accompanied by mustard or ketchup.

Grilled sausages served with golden homemade fries.

Large portion of homemade fries.

Layered sandwich served on toasted white bread with lettuce, tomato and mayonnaise. Served cut into triangles.

Simple omelette, beaten and cooked in a pan, seasoned with salt and pepper.

Omelette filled with your choice of diced ham or melted cheese.

Omelette with potatoes.

Omelette filled with bacon and potatoes, rustic style.

Complete omelette filled with ham and cheese.

Fried eggs cooked in a pan without being beaten, the yolk remaining liquid.

Mixed salad with melted hot goat cheese toasts, smoked bacon, and tomatoes.

Colorful salad typical of the South of France with tuna, hard-boiled eggs, and fresh vegetables.

Classic chef salad with ham, emmental cheese and hard-boiled egg.

Hearty mountain salad with cold cuts, potatoes and Cantal cheese.

Southwestern gourmet salad with confit gizzards and smoked duck breast.

Nordic salad with smoked and marinated fish (herring, salmon) and potatoes.

The house specialty: a very generous salad mixing cheeses, charcuterie, and warm potatoes.

International salad with grilled chicken, parmesan, croutons and creamy Caesar dressing.

Tasting platter with a varied assortment of French charcuterie.

Tasting platter offering a selection of the most famous French cheeses.

The best of both worlds: an assortment of cheeses and charcuterie to share.

Complete meal set including a main course (salad or platter), a drink, and a coffee.

Daily specials based on the chef's inspiration and market products. See the specials board for details.

Long-fibered beef cut, grilled and served with a classic sauce with candied shallots.

Thick and tender beef cut, topped with a creamy pepper sauce.

Raw minced beef seasoned with capers, onions, and condiments. Served fresh.

Grilled ground beef topped with a fried egg.

Classic burger with steak, melted cheese and burger bun, homemade.

Double version of the homemade cheeseburger for big appetites.

Regional burger likely topped with blue cheese from Auvergne or Cantal.

Thin slice of breaded turkey, pan-fried until golden.

Tube pasta served with a spicy chorizo sauce or a creamy bacon sauce.

Long, flat pasta served with salmon pieces and cream.

Long pasta served with large grilled prawns.

Duck thigh slow-cooked in its fat until tender, crispy skin. Served with potatoes.

Savory tart filled according to the day's inspiration (vegetables, cheese, meat).

Sweet fruit tart of the season prepared the same day.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Selection of aged cheeses to finish the meal.

Italian coffee dessert with biscuits, mascarpone and cocoa.

Rich chocolate cake with a molten center.

Espresso coffee served with an assortment of small miniature desserts.

Fixed-price menu allowing you to choose two dishes (starter/main or main/dessert) from a selection, including a coffee.

Classic ice cream sundae: vanilla ice cream topped with hot chocolate sauce and often whipped cream.

Coffee and vanilla ice cream dessert, drizzled with sweet coffee or chocolate sauce.

Refreshing mint-chocolate sundae drizzled with Get 27 mint liqueur.

Fruity mix of red and exotic fruit sorbets or ice creams.

A variation of Peach Melba with raspberries, vanilla ice cream and red fruit coulis.

Apple sorbet with Calvados (apple eau-de-vie). Traditionally served in the middle of a hearty meal.

Exotic sundae with coconut and rum.

Lime sorbet with iced vodka. Fresh and digestive.

Two scoops of ice cream or sorbet of your choice from the selection.

Three scoops of ice cream or sorbet of your choice from the selection.

Cola soda.

Orange soda with pulp.

Natural sparkling water or tonic soda.

Lemon-flavored carbonated drink served on tap.

Peach flavored iced tea.

Still mineral water.

Freshly squeezed fruit juice.

Lemonade mixed with flavored syrup.

Bottled fruit juices.

Classic French blonde beer on tap.

Belgian abbey beer on tap.

Strong blonde Belgian beer on tap.

Famous strong Belgian beer, on tap.

Standard light blonde beer on tap.

Blonde beer in a bottle.

Tequila flavored beer.

Addition of syrup (lemon, grenadine, mint...) to the beer.

Orange bitters added to beer to make a Picon Bière.

Small, strong espresso or its decaffeinated version.

Double shot of espresso coffee.

Large coffee with milk or hot chocolate.

Selection of teas.

Coffee or hot chocolate topped with whipped cream.

Espresso coffee with milk foam.

Norman apple eau-de-vie.

Aged French brandies aged in barrels.

Whiskey cream or mint liqueur.

White fruit brandies.

Classic spirits.