Le Commerce Café

Assortment of various cured and dried meats, such as cured ham, sausage, and pâté. Ideal for sharing as an appetizer. Enjoy with bread.

Assortment combining various cured meats and cheeses. Offers a diversity of savory and creamy flavors. Perfect for sharing.

Selection of different aged cheeses. May include soft, hard, or blue cheeses. Usually served with bread.

Pre-cut pizza served for aperitif. Bread dough base topped with tomato sauce and cheese. To be eaten with fingers.

Portion of crispy fried potato sticks. Salted and golden. Classic side dish or snack.

Bistro classic of hard-boiled eggs topped with mayonnaise, here enhanced with Espelette pepper. Served with crispy focaccia bread. Creamy texture and rich flavor.

Traditional country pâté from the Basque Country, seasoned with local mild chili pepper. Rustic and slightly spicy flavor. Enjoy spread on bread.

Camembert cheese baked until melted, drizzled with honey. Sweet and savory mix with a runny texture. Ideal for sharing.

Snails served in their shells, stuffed with butter, garlic, and parsley. Herby flavor and tender texture. A classic of French gastronomy.

Fresh salad alternating slices of tomato and mild mozzarella cheese. Dressed with basil sauce (pesto). Light and refreshing starter.

Breaded and fried calamari rings, served crispy. Accompanied by a rich and creamy béarnaise sauce. Tender inside, crispy outside.

Smoked raw salmon served in thin slices. Accompanied by a fresh cream flavored with dill. Delicate flavor and silky texture.

Luxurious dish made from fatty duck liver, buttery texture and rich taste. Served with toast and sweet onion confit. A festive and gourmet starter.

Hot ham and melted cheese sandwich. Served with fries and green salad. Crispy and melting.

Variation of Croque Monsieur topped with a fried egg. Served with fries and salad. Rich and hearty.

Toasted bread topped with mashed or sliced avocado, with salmon and fresh vegetables. Modern, fresh, and balanced dish.

Menu specially designed for children. Includes a simple main course, a drink, and a dessert.

Long-fibered beef cut, known for its juiciness and pronounced flavor. Similar to flank steak. Rare recommended.

Marbled and tender cut of beef, grilled on a plancha. Rich in flavor thanks to its intramuscular fat. A brasserie classic.

Very generous version of the ribeye steak for big appetites. Marbled and grilled beef.

Lean and tender cut of beef from the rear of the animal. Delicate taste. Firm but tender texture if cooked well.

Duck leg slow-cooked in its fat until tender, then grilled for crispy skin. Specialty from the Southwest of France.

Thin pan-seared veal cutlet, served with a creamy sauce made with mushrooms and fresh cream. Tender and rich.

Noble veal offal, pan-seared to remain pink inside. Served with a mild shallot sauce and creamy mashed potatoes.

Very thin slices of marinated raw beef. Served cold with garnishes such as cheese, arugula, and olive oil. Light dish.

Raw minced beef seasoned with classic condiments. Fresh and tangy.

Variation of beef tartare with Italian touches like parmesan and pesto. Mediterranean flavors.

Regional variation of tartare incorporating Cantal cheese. More rustic flavor.

Long Italian pasta served with a creamy sauce. Choice between Carbonara (bacon, cream, egg) or a cheese sauce.

Vegetarian pasta dish mixed with various cooked fresh vegetables. Light and colorful.

Pasta served with pieces of smoked salmon, likely in a creamy sauce. Rich and flavorful.

White fish with a delicate flesh, cooked on the skin. Served with a 'sauce vierge' (olive oil, lemon, herbs) and green vegetables. Light and refined.

Salmon marinated in salt, sugar, and dill (Scandinavian style). Served cold with potatoes and a creamy sauce.

Extra portion of your choice of side dish. Ideal for completing a meal.

Traditional French dish served on special occasions (monthly here). Gelatinous and tender meat served with a tangy sauce with capers and herbs.

Small, strong, black coffee. Traditionally served after the meal.

Espresso with a drop of hot milk or milk foam.

Two shots of espresso in a large cup. For a boost.

Espresso lengthened with hot water. Milder and less concentrated.

Decaffeinated coffee.

Large hot coffee with milk.

Hot cocoa and milk drink. Sweet and mild.

Espresso topped with a creamy milk foam, often sprinkled with cocoa.

Hot chocolate or coffee topped with a generous layer of whipped cream.

Glass of plain heated milk.

Hot alcoholic drink made with rum, hot water, lemon, and honey. Comforting in winter.

Red wine heated with spices (cinnamon, cloves) and sugar.

Hot cocktail made with coffee, sugar, alcohol (Whiskey or Cognac/Grand Marnier), and cream.

Freshly squeezed lemon juice mixed with hot water.

Selection of black and green teas.

Herbal teas without caffeine.

Buttery viennoiserie in the shape of a croissant. Crispy and flaky.

Puff pastry pastry filled with chocolate bars.

Slice of bread (often baguette) buttered and spread with jam.

Croissant filled with chocolate-hazelnut spread.

Sparkling classic cola soda.

Sugar-free version of Coca Cola.

French sparkling drink made from orange juice and pulp.

Sweet lemon-flavored carbonated drink.

Bitter quinine-flavored carbonated drink.

Natural sparkling mineral water.

Sweet iced tea, usually peach flavored.

Fruit juices of your choice.

Freshly squeezed fruit juice.

Energy drink.

Still mineral water.

Schweppes flavored with citrus (orange, grapefruit, lime, mandarin).

Sparkling alcoholic drink made from fermented apples. Dry and low in sugar.

Addition of flavored syrup to a drink.

Thin wheat crepe sprinkled with sugar.

Thin crepe served with fruit jam.

Crepe filled with chocolate-hazelnut spread.

Crepe drizzled with Grand Marnier orange liqueur and flambéed when served.

Crepe topped with a salted butter caramel sauce (Breton specialty).