La Terrasse St Jacques

Traditional French soup made with beef broth and caramelized onions. Served topped with toasted bread and a generous layer of melted, gratinated cheese.

Land snails served in their shells, stuffed with garlic and parsley butter (maître d'hôtel butter). A classic of French gastronomy, to be enjoyed hot.

Hard-boiled eggs served cold, topped with a creamy mayonnaise sauce, accompanied by green salad. A simple and popular bistro starter.

Slices of raw salmon marinated in salt, sugar, and dill. The texture is melt-in-your-mouth and the taste delicately flavored.

Warm goat cheese served on slices of toasted bread, accompanied by a fresh salad. The contrast between the warm, melting cheese and the crunchy salad is typical.

Assortment of regional charcuterie from Auvergne (salami, cured hams, terrines). Ideal for sharing as an aperitif.

Half camembert baked until runny, seasoned with garlic and parsley. Served hot, it's a rich and comforting dish for cheese lovers.

An economical lunch formula offering two courses (Starter+Main or Main+Dessert). Choices are limited to items marked with an asterisk on the menu.

A large fresh salad composed of seafood (salmon, shrimp) and citrus fruits. Dressed with a creamy cocktail sauce.

A variation of Caesar salad with crispy breaded chicken, hard Italian cheese, and a creamy garlic and anchovy dressing.

Salad with Mediterranean flavors with grilled vegetables, fresh mozzarella, cured ham, and basil sauce (pesto).

Typical Niçoise salad, served here with grilled tuna steak (instead of canned tuna), green beans, hard-boiled eggs, and sun-ripened vegetables.

A sweet and savory salad featuring warm goat cheese on toast, accompanied by fresh apples, walnuts, and endives.

Short pasta served with basil sauce (pesto), with cherry tomatoes, crunchy pine nuts, and Italian cheese.

Long pasta served with a rich sauce. In France, carbonara is often prepared with cream, bacon, and egg yolks.

Signature pasta with a flavorful meat juice sauce, accompanied by cured ham, sweet confit tomatoes, and cheese.

Raw beef meat, minced and seasoned. Can be served completely raw or 'aller-retour' (briefly seared on each side but raw inside). Served with fries and salad.

A variation of the classic beef tartare, enhanced with Italian ingredients like pesto, sun-dried tomatoes, and hard cheese.

Hot ham and cheese sandwich, grilled and topped with gratinated cheese (often emmental or gruyère).

Identical to the croque-monsieur but topped with a fried egg.

A variation of the croque-monsieur where ham is replaced by salmon.

A portion of crispy fried potatoes.

A large slice of toasted bread topped with cured ham, tomatoes, and melted mozzarella.

Sweet and savory tartine with goat cheese and emmental, drizzled with honey and sprinkled with walnuts.

Tartine topped with salmon (smoked or fresh), with a base of lemony fresh cream and herbs.

A simple and comforting tartine, croque-monsieur style with ham, cheese, and cream.

A portion of fried potatoes.

Simple omelette, served plain or flavored with chopped fresh herbs.

Classic omelette filled with diced ham and melted cheese.

Omelette filled with your choice of ham or cheese.

Pan-fried eggs, whites cooked and yolks still runny.

Fried eggs served with a slice of pan-fried ham.

A portion of fries.

A marbled and juicy piece of beef (approx. 300g), grilled and served with a rich béarnaise sauce and fries.

A lean and tender piece of beef, served with a spicy pepper sauce and a creamy potato gratin.

Traditional sausage made from pork tripe, with a very strong smell and taste. Served with a mustard sauce. A dish for offal lovers.

Premium quality chicken roasted with aromatic herbs, served with fries.

Artisanal sausage with a coarse texture, served with aligot (mashed potatoes mixed with fresh, stringy, cheesy tome cheese).

Lamb shank confit through very long cooking (7 hours) until extremely tender. Flavored with thyme and served with mashed potatoes.

Duck leg cooked slowly in its own fat, with crispy skin and melting flesh. Served with potato gratin.

Breaded and fried chicken pieces, served with a flavorful meat jus and mashed potatoes.

White fish fillet (sea bass) cooked on a hot plate, simply seasoned with lemony olive oil to preserve the delicate flavor of the fish.

Red tuna cooked like a steak, served with a mix of sautéed vegetables and a mild mustard sauce (Savora).

Fresh fish of the day, species varies depending on the market. Ask your server for details.

Raw fish of the day, cut into small cubes and seasoned.

Supplement to change the side dish provided with your main course.

Classic burger with beef steak, melted cheese, fresh vegetables, and fries.

Beef burger with grilled bacon slices and melted cheese.

Meat-free alternative where the steak is replaced by a potato pancake, topped with grilled vegetables.

Selection of various French cheeses (soft, pressed). To be enjoyed with bread.

Selection of daily desserts. Ask to see the presentation platter.

Complete menu for children including a main course, a dessert, and a drink.

Classic French thin crepe sprinkled with sugar.

Sweet crepe served with fruit jam or honey.

Crepe filled with chocolate-hazelnut spread.

Crepe drizzled with Grand Marnier orange liqueur, often flambéed.

Option to add whipped cream or a scoop of ice cream to your crepe.

Ice cream and sorbets served by the scoop. Wide choice of classic and fruity flavors.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

Rich chocolate ice cream sundae, with chocolate and vanilla ice cream, chocolate sauce, and whipped cream.

Coffee sundae, drizzled with a shot of strong coffee.

Fruity and tangy sundae with a trio of red fruit sorbets and coulis.

Signature sundae with vanilla ice cream, cassis sorbet, and cassis liqueur.

Lime sorbet with vodka. A digestive and refreshing dessert.

Iconic brut champagne, fresh and balanced.

Rosé champagne with red fruit aromas, crisp and elegant.

High-quality champagne, fine and aromatic.

100% Chardonnay Champagne, known for its purity and elegance.