Le Paris Café

Mozzarella cheese sticks coated in breadcrumbs and fried. Crispy on the outside and gooey and stringy on the inside. Ideal for sharing as an appetizer.

Cut and fried potatoes, prepared in-house. Crispy and golden, served hot. An essential classic.

A traditional Provençal spread made from crushed olives, capers, and anchovies. Rich and savory flavor. Usually served with toast.

An assortment served on a wooden board. May include a selection of French cheeses, cured meats (salami, ham), or a mix of both. Perfect with wine.

Rings of squid coated in a light batter and fried. Tender and crispy texture. Often served with a lemon wedge.

Chickpea purée, tahini (sesame paste), lemon, and garlic prepared in-house. Creamy texture and delicate flavor. To be enjoyed with bread or vegetables.

Toasted bread slices rubbed with garlic and topped with crushed fresh tomato and olive oil. A simple, fresh, and flavorful specialty.

A fresh and crunchy Asian-inspired salad. Made with noodles, thinly sliced raw vegetables, and a flavorful dressing.

Traditional French soup made with caramelized onions and beef broth. Served with toast and a generous layer of melted gratinéed cheese.

A savory baked dish, like a crustless quiche or vegetable flan, that changes based on the day's inspiration. Moist and light texture.

Half hard-boiled eggs with the yolk mixed with mayonnaise and tuna, then replaced in the white. A classic bistro appetizer.

Steamed leeks served cold with a vinaigrette dressing, accompanied by lentils. A simple and rustic dish.

Rustic, coarse-grained meat pâté, usually made with pork. Served cold with bread and pickles.