Le Café des Musées

A creamy soup prepared daily with seasonal ingredients. The texture is smooth and velvety, often enriched with cream. A comforting starter served hot.

Tender pan-seared white asparagus, served with a rich and lemony hollandaise sauce. Accompanied by a soft-boiled egg with a runny yolk. A classic spring dish from French cuisine.

A composed salad garnished with thin slices of smoked duck breast. Marinated mushrooms add a tangy and flavorful touch. A fresh mix with woody and smoky notes.

A traditional rustic pâté made from pork, served in a thick slice. Accompanied by crunchy gherkins and red onion pickles for acidity. Usually enjoyed with country bread.

Salmon pavé, seared on the outside and raw inside, thinly sliced. Served with grilled avocado for a creamy texture and a slightly smoky flavor. A fresh dish with Japanese inspiration.

Mushroom caps stuffed with Burgundy snails, prepared with parsley and garlic butter. Served hot in a small casserole dish. A rich and emblematic starter of French bistronomy.

A slice of semi-cooked duck foie gras, rich and melt-in-your-mouth. Served with a sweet pear compote to balance the intense flavor of the foie gras. To be delicately spread on toast.

A traditional beef stew slow-cooked for 5 hours in red wine with vegetables. The meat is extremely tender and the sauce is creamy. Served with homemade mashed potatoes.

Soft gnocchi served with a flavorful mushroom sauté. Topped with a soft-boiled egg that adds creaminess to the dish when pierced. A comforting vegetarian dish.

A selection of fresh seasonal vegetables, slow-cooked in a casserole to preserve their flavors. Comes directly from the La Burleyre farm. A healthy dish highlighting the terroir.

A noble cut of beef, tender and grilled to your desired doneness. Accompanied by mushrooms and roasted small grenaille potatoes. A classic and generous dish.

A large composed salad of various fresh vegetables, served with a soft-boiled egg. You have the choice between smoked trout or smoked salmon to accompany it. A complete and balanced meal.

The fresh fish of the day, prepared according to the chef's inspiration. The variety of fish and the recipe change daily according to availability. Consult the board for details and price.

An impressive grilled rib steak, served whole to share for two people. Accompanied by grenaille potatoes and a green salad. Ideal for red meat lovers.

A selection of three aged French cheeses. Usually served with bread and sometimes butter. Perfect to finish the meal before dessert.

A classic egg custard topped with golden liquid caramel. Garnished with hazelnuts for added crunch. 'Shiawase' means happiness in Japanese.

Three scoops of ice cream or sorbet of your choice. Flavors include classics and exotic fruity options. Refreshing and light to end the meal.

A dense and rich chocolate ganache, melt-in-your-mouth texture. Served with an exotic fruit compote to add a tangy and fruity touch. Ideal for chocolate lovers.

A classic dessert made from sweetened chestnut puree and whipped cream, often on a meringue base. Served here with a raspberry coulis for acidity.

An espresso coffee served with a selection of several miniature desserts. Allows you to taste several sweets without choosing a large dessert. Very popular in France.