Le Café du Commerce

A bistro classic known as 'Oeuf Mayonnaise'. Hard-boiled eggs served with a rich, creamy homemade mayonnaise. Simple yet beloved for its smooth texture and savory flavor.

Tender poached leeks served lukewarm with a tangy dressing made of vinegar, oil, and minced shallots. Soft in texture with a mild onion flavor balanced by the sharp vinaigrette.

A rustic terrine made from coarsely ground pork and spices. Served cold with bread and pickles. Savory, meaty, and rich in flavor.

Pickled herring fillets served with tender warm potatoes. The fish is tangy and oily, providing a nice contrast to the mild, starchy potatoes.

A rich beef broth filled with caramelized onions, topped with croutons and melted cheese. Savory, sweet from the onions, and hearty.

A refreshing salad featuring citrusy grapefruit, creamy avocado, and prawns. Served with a creamy, ketchup-based cocktail sauce.

Tender artichoke hearts marinated in oil and herbs, topped with thin slices of Cantal, a semi-hard cow's milk cheese. nutty and savory.

Roasted bone marrow served in the bone. The marrow is fatty, gelatinous, and spreadable like butter. Eaten on toasted bread with a sprinkle of coarse sea salt.

Cured raw salmon slices, seasoned with sugar, salt, and dill. Served with a creamy herb sauce. Silky texture and savory-sweet flavor.

Classic Escargots de Bourgogne cooked in garlic and parsley butter. The texture is firm and chewy, similar to clams. Eat by extracting the meat from the shell using the provided tools.

A sharing platter featuring a variety of French appetizers: cured sausage, rustic pâté, cheese, and hard-boiled eggs with mayo.

Battered and fried fish fillet served with fries and a creamy mayonnaise-based sauce with pickles. Crispy on the outside, tender inside.

Skate wing (ray fish) pan-fried with browned butter, capers, and lemon. The flesh is stringy but tender and sweet. Watch out for the cartilage.

A soft, airy dumpling made from pike fish and cream, served in a rich seafood bisque-like sauce. Delicate and spongy texture.

Seared scallops served with pasta parcels and a savory seafood sauce. The scallops are sweet and tender.

Specialty ravioli filled with cheese and herbs, served in a rich cream sauce with fresh chives. Comforting and heavy.

A coarse pork sausage from the Aveyron region, grilled and served with a light herbal gravy and creamy mash. Savory and hearty.

A traditional dish made of sheep tripe and feet stewed for hours. It has a gelatinous texture and a strong, distinctive flavor. Served with simple potatoes.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender, then crisped. Rich, salty, and savory.

Minced raw beef seasoned with onions, capers, and sauces. Can be served completely raw (classic) or quickly seared (pan-fried). Fresh and meaty.

Organ meat with a firm texture and distinct iron-rich flavor. Served in a creamy, pungent mustard sauce.

A traditional French sausage made from pork intestines. Known for its coarse texture and very strong, pungent aroma. An acquired taste.

Poached veal head meat, often including gelatinous parts. Served with Ravigote sauce, a tangy vinaigrette with herbs and capers.

A lean cut of beef, grilled and served with the restaurant's signature sauce.

Sliced breast of duck (Magret), served pink with a slightly sour and sweet vinegar reduction.

The most tender cut of beef, grilled and served with a rich butter and egg yolk sauce flavored with tarragon.

A flavorful, fibrous cut of beef known as 'bavette'. Cooked quickly to retain juices and served with sweet, slow-cooked shallots.

A large, bone-in rib steak with good marbling. Rich, juicy, and intense beef flavor.

A firm cow's milk cheese from the Auvergne region. Aged (mature) for a sharper, nuttier, and stronger flavor.

Pigs' feet, typically boned and stuffed or grilled. The texture is gelatinous and rich. Served with a creamy herb sauce.

Pan-seared liver, which has a smooth texture and metallic sweetness, balanced by the acidity of balsamic and sweetness of raisins.

Fatty pork belly slow-cooked until meltingly tender. Rich and savory.

A classic beef stew cooked in red wine with mushrooms, bacon, and onions. Deep, savory flavor.

Pan-seared white fish with crispy skin and tender flesh. Served with a rich emulsified butter sauce.

Roasted lamb leg served with a creamy potato bake (gratin) made with milk, cream, and garlic.

Fresh soft cheese, similar to yogurt but thicker and creamier. Served with a fruit sauce.

Creamy rice cooked in milk and sugar, flavored with vanilla. Topped with a rich salty caramel sauce.

A light, airy dessert made of whipped chocolate and eggs. Rich chocolate flavor.

Poached meringue (whipped egg whites) floating in a pool of crème anglaise (vanilla custard).

A choice of three scoops of ice cream or sorbet.

Rich vanilla custard topped with a layer of hard caramelized sugar. Crack the top with a spoon.

Warm chocolate cake with a gooey, molten center. Paired with caramel ice cream.

Called 'Café Gourmand', this is an espresso served with a selection of small dessert samples.

Choux pastry puffs filled with ice cream and covered in warm chocolate sauce.

A small yeast cake soaked in hard liquor (rum). Served with whipped cream.

A dessert made of meringue, ice cream, and whipped cream.

Vanilla ice cream with warm chocolate sauce and whipped cream.

Ice cream (coffee or chocolate flavor) topped with sweetened coffee/chocolate and whipped cream.

Poached pear served with vanilla ice cream and chocolate sauce.

A refreshing dessert cocktail with lime sorbet doused in vodka.

Apple sorbet served with Calvados (apple brandy).

Pear sorbet served with pear brandy (Eau de Vie).

A set menu for kids including a main course, dessert, and drink.

Standard soda or sparkling water.

French orange soda or tonic water.

Fruit juices.

Freshly squeezed orange or lemon juice.

Spicy ginger carbonated soft drink.

Finer bubbles sparkling water.

Still mineral water.

Homemade iced tea with citrus and ginger syrup.

Dry sparkling wine from Champagne.

Dry sparkling wine from Champagne, zero dosage.

Sparkling wine from Alsace.

Smoky, peaty single malt Scotch whisky.

Blended malt Scotch whisky.

Japanese blended whisky.

Tennessee whiskey.

French triple malt whisky.

Selection of small digestive shots including grape brandy, apple brandy, and cognac.

Various sweet, herbal, or fruit liqueurs.

Premium fruit brandies and aged spirits.