Le French Café

A smooth chickpea puree with an original touch of hazelnut praline and tahini. A rich and flavorful vegetarian starter.

Thin slices of raw salmon marinated in salt and sugar, served with a yuzu-lemon flavored cream and soft brioche bread. Fresh and delicate.

A French bistro classic: hard-boiled eggs stuffed with a creamy mixture of yolks, mayonnaise, and old-fashioned mustard, seasoned with fresh herbs.

A slice of grilled rustic bread spread with homemade guacamole and topped with a poached egg with a runny yolk. A simple and gourmet dish.

A creamy, smooth butternut squash velouté, served hot. Garnished with crispy ham and croutons for crunch.

Seared beef fillet (served very rare), thinly sliced like sashimi. Accompanied by fried cheese rice balls and a spicy Thai-inspired sauce.

Tender chicken breast cooked with its skin, served with a Mediterranean vegetable stew. The sauce is lightly seasoned with fragrant peppers.

Short tubular pasta served with a classic tomato sauce, olives, and a ball of creamy Italian fresh cheese (burrata) placed on top.

A beautiful grilled beef cut (250g), tender and flavorful. Served traditionally with crispy fries and pepper sauce.

Gourmet burger with a soft bun, melted cheese, bacon, and fresh toppings. Served with fries.

A large mixed salad with breaded chicken, fresh and roasted vegetables (avocado, sweet potato) and a sweet and savory honey vinaigrette.

A traditional salad from the South of France with tuna, anchovies, hard-boiled eggs, and crunchy raw vegetables. Fresh and light.

A healthy and colorful bowl based on cracked wheat (bulgur), topped with fresh vegetables, fruits (pineapple), and feta cheese.

Small grilled squid cooked on the griddle with garlic and parsley. Served on creamy rice (risotto) with spicy chorizo.

Grilled white fish fillet, served with sautéed green beans. The light sauce combines herbaceous notes of verbena and the acidity of yuzu.

Thick slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Served warm with caramel sauce.

Individual chocolate cake, cooked on the outside but with a molten center. Served with a crème anglaise flavored with tonka bean.

Fruity version of the Italian dessert, alternating mascarpone cream and biscuits, with fresh raspberries and fruit coulis.

Caramelized upside-down apple tart, with the pastry on top. Served warm with a spoonful of thick crème fraîche.

Cream cheese cake on a speculoos biscuit base, topped with mango and a fruity coulis.

Complete meal formula for children including a main course with fries, a non-alcoholic drink, and a chocolate dessert.

Assortment of cold meats and cured meats to share, served on a wooden board. Ideal for an aperitif.

Selection of various French cheeses (hard, blue, soft), ideal for discovering different terroirs.

Combination of cheeses and cured meats on the same board to taste everything.

Portion of homemade, golden, and crispy fried potatoes.

Fried spring rolls filled with chicken and vegetables, crispy on the outside.

Breaded and fried Italian rice balls, usually filled with cheese or meat.

Irish cream liqueur.

Italian almond liqueur.

Peppermint liqueur.

Icy mint liqueur.

Fruit eau-de-vie.

Fruit eau-de-vie.

Fruit eau-de-vie.

Herbal liqueur.

Liqueur.

Herbal liqueur from the Chartreux monks.

Eau-de-vie from the Southwest of France.

Apple eau-de-vie from Normandy.

Prestigious eau-de-vie.

Fruity and sparkling non-alcoholic cocktail.

Very refreshing non-alcoholic cocktail.

The non-alcoholic version of the famous Mojito.

Exotic and floral non-alcoholic cocktail.