Le Grand Café

A plate of homemade fried potatoes. Crispy on the outside and tender on the inside. Enjoy hot with salt or a sauce.

Onion rings coated in batter and fried golden. Crispy and slightly sweet thanks to the onion. Often served as a shareable appetizer.

Fried squid rings in a light batter. Tender texture with a crispy coating. Ideal with a squeeze of lemon.

Spicy cod fritters, a Caribbean specialty. Crispy, fluffy, and herb-scented. Eaten with fingers, often as an appetizer.

Small whole fried fish. They are very crispy and eaten whole, head and tail included. A perfect salty fried snack.

Breaded and fried mozzarella cheese sticks. The cheese is melted and stringy inside. Served hot, often with a tomato sauce.

Fried patties made from mashed chickpeas and herbs. Crispy on the outside and crumbly inside. Rich in cumin and coriander flavor.

Triangles of thin pastry stuffed with spicy vegetables and fried. Crispy and fragrant. An Indian-inspired starter or snack.

Small fried fritters containing minced shrimp. Crispy texture and mild seafood flavor. Served as an appetizer.

Small creamy cow's cheese wrapped in bacon and roasted in the oven. The cheese becomes melted and runny, contrasting with the salty bacon. Delicious spread on bread.

Snails cooked in their shells with garlic and parsley butter. Rich, herbaceous flavor, tender texture. Enjoy with bread to soak up the melted butter.

Green salad served with breaded and fried goat cheese, accompanied by bacon bits. A mix of warm, crispy, and fresh textures. A French bistro classic.

Mixed salad topped with warm, melted breaded goat cheese toasts. Often dressed with vinaigrette and sometimes honey. A much-loved sweet and savory combination.

Romaine lettuce with grilled chicken, croutons, parmesan, and a creamy anchovy-garlic dressing. Crispy and rich in flavor. A complete and fresh dish.

Special house salad with salmon and fresh herb cream cheese. Freshness and creaminess dominate this dish. Ideal for a light meal.

Hot ham and cheese sandwich, oven-gratinéed. The bread is crispy and the cheese is melted. A French café staple.

A variation of the croque-monsieur topped with a fried egg. The runny yolk adds richness to the gratinated sandwich. Eaten with a knife and fork.

Fish fillet coated in crispy batter, served with fries. The fish is tender and the coating is golden. A very popular dish of British origin.

Long, flat pasta served with a creamy salmon sauce. Rich and smooth with pieces of fish. A comforting pasta dish.

Traditional French sausage made from pork tripe. It has a characteristic strong odor and a firm texture. Appreciated by connoisseurs for its powerful taste.

Raw minced beef seasoned (capers, onions, sauce), or quickly pan-seared as you prefer. Fresh and tender. Usually served with fries.

Thick and tender cut of beef, grilled to your liking. Served here with sautéed potatoes and green beans. A flavorful and juicy meat.

Grilled duck breast, served pink with a honey sauce. The skin is crispy and the meat is tender. The honey adds a sweet note that pairs well with the duck.

Steamed wheat semolina served with chicken and vegetables in a spicy broth. A hearty and fragrant dish. Mix the semolina and broth to enjoy.

Couscous served with merguez, spicy beef and lamb sausages. The spiciness of the sausages enhances the sweetness of the semolina. A North African classic.

Couscous with tender stewed beef pieces. Served with vegetables and semolina. Flavorful and comforting.

Couscous served with grilled meat skewers. The grilled meat provides a smoky flavor that contrasts with the broth. A complete and varied dish.

The most complete version of couscous with several types of meat (usually chicken, merguez, lamb). Ideal for big appetites who want to try everything.

Meatless couscous, highlighting the semolina and a wide variety of stewed vegetables (carrots, zucchini, turnips, chickpeas). Light and fragrant.

Couscous served with a piece of slow-roasted lamb (mechoui). The meat is very tender and confit. A festive and generous dish.

Traditional couscous with stewed lamb. The flavor of the lamb richly seasons the dish. Served with fine semolina and vegetables.

Beef burger with melted cheese, served in a brioche bun. Accompanied by fries and salad. A simple and effective classic.

A burger topped with regional ingredients, often with a distinctive cheese or a special sauce. More elaborate than the classic.

The house's signature burger, very hearty with two beef patties. For very big appetites. Rich in meat and flavor.

Vegetarian version of the cheeseburger, replacing the meat with a vegetable patty or substitute. Served with melted cheese and accompaniments.

Pasta dish without meat or fish, with seasonal vegetables and a vegetarian sauce. Simple and nourishing.

Rustic-style vegetarian burger, likely with a distinctive cheese and generous toppings. A gourmet meat-free alternative.

Selection of different aged cheeses. Usually served with bread. Ideal for ending the meal on a savory note before the sweet dessert.

A single scoop of ice cream or sorbet in your chosen flavor. Refreshing and light.

Two scoops of ice cream or sorbet. Choose your favorite flavors for a simple frozen dessert.

Three scoops of ice cream or sorbet for frozen dessert lovers. Mix the flavors for more enjoyment.

Ice cream sundae with chocolate and vanilla ice cream drizzled with hot chocolate sauce, topped with whipped cream. A very indulgent and rich dessert.

Frozen dessert composed of coffee ice cream, sweetened cold espresso, and whipped cream. Intense coffee flavor, sweet and creamy.

Ice cream sundae with caramel ice cream, caramel sauce, and whipped cream. Sweet and decadent, perfect for caramel lovers.

Lime sorbet drizzled with vodka. Served in a coupe, it's a refreshing and alcoholic digestive dessert.