Le Pure Café

Roasted bone marrow served hot, accompanied by a herb chimichurri sauce. The marrow is rich and melting, to be spread on bread. A bistro classic.

Creamy butternut squash soup with parmesan and toasted hazelnuts for crunch. Sweet, creamy, and comforting.

Avocado toast seasoned with coriander, topped with a soft-boiled egg with a runny yolk and sprouts. A fresh and modern dish.

Creamy chickpea purée served with crispy fried chickpea balls. Vegetarian dish with oriental flavors.

Burgundy snails served in their shells with parsley and garlic butter. A must-have in French gastronomy.

Fresh raw salmon cubes seasoned with dill, red onions, and lemon juice. Fresh and light.

Shredded beef and foie gras terrine, served with a herb and caper vinaigrette. Rich and flavorful.

Fried eggs served with a creamy cheese sauce, smoked bacon, and croutons. A gourmet twist on carbonara pasta.

Salad made with romaine lettuce, chicken, croutons, parmesan, and Caesar dressing. Classic and hearty.

Large American composed salad with breaded chicken, blue cheese, sweet and savory bacon, and avocado. Rich in flavors and textures.

Vietnamese-inspired dish served cold, consisting of rice vermicelli, meat or shrimp, spring rolls, and fresh vegetables. Fragrant and refreshing.

Vinegared rice bowl topped with marinated raw fish and plenty of fresh, crunchy vegetables. A complete and healthy Hawaiian-inspired dish.

Charolais beef burger with melted cheddar cheese and classic toppings, served with homemade fries. Juicy and flavorful.

Vegetarian burger with a vegetable patty and avocado, served with fries. A gourmet meat-free alternative.

Quality sausage served with its jus and potato gratin. Rustic and hearty dish.

Chicken simmered in a mild Indian spice and cashew sauce. Fragrant and creamy, usually served with rice.

Beef boiled for a long time with winter vegetables and served with bone marrow. A French family classic served with broth.

Grilled salmon fillet glazed with a sweet Japanese soy sauce, served with rice and vegetables. Savory and slightly sweet and savory.

Raw salmon, chopped and seasoned, served as a main course with fries and salad. Fresh and light.

Gratin made of shredded confit duck and sweet potato purée. Rich, melting, and slightly sweet.

Tender and flavorful cut of beef, grilled and served with fries and salad. Savory red meat with a fibrous texture.

Hand-cut beef tartare seasoned with pesto and parmesan, served with fries. A Mediterranean variation of the classic tartare.

Sicilian-style eggplant and other vegetable mix (sweet and sour), served with a soft-boiled egg. Rich and flavorful vegetarian dish.

Selection of aged cheeses served with green salad. Ideal for finishing the meal.

Light and airy dark chocolate dessert with a hint of salt. Classic and gourmet.

Thick brioche dipped and pan-fried in butter, served warm with ice cream and caramel. Very rich and comforting.

Moist cake with oven-baked fruit. Texture similar to flan.

Creamy cheesecake on a biscuit base, flavored with lemon. Smooth and tangy.

Fruit baked under a crumbly, crispy shortcrust pastry. Served warm.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. A great classic.

Coffee or tea served with an assortment of small miniature desserts. Perfect for tasting everything.

Children's menu including a main course (meat and fries) and a dessert (ice cream).

Assortment of various cheeses served on a board, often accompanied by bread. For sharing.

Assortment of cured meats (saucisson, ham, terrine) served on a board. Ideal for an aperitif.

Selection of cheeses and cured meats on a sharing board.