Le Voltaire

Portion of crispy fries. Can be topped with melted cheese. Ideal for a small appetite.

Hot sandwich made with bread, ham, and cheese, usually gratinated. Crispy and melted. Served with fries and salad.

A variation of the croque-monsieur topped with a fried egg (à cheval). Rich and tasty. Served with fries and salad.

Croque-monsieur revisited with Italian ingredients (such as mozzarella, sun-dried tomatoes, or Parma ham). Mediterranean flavors.

Toasted sandwich with goat cheese and honey. Classic sweet and savory combination. Served hot with a side dish.

Classic burger with beef patty and melted cheddar cheese in a bun. Tasty and juicy. Served with fries.

Gourmet burger with two beef patties and double portion of cheese. Very hearty for big appetites.

Burger topped with a chicken cutlet (often breaded) and cheese. Alternative to red meat.

Breaded fish burger, usually served with tartar sauce. Crispy texture and tender flesh.

Regional burger featuring Auvergne's Cantal cheese. Pronounced local flavor.

Meatless burger, with a plant-based substitute (vegetable or soy patty). Suitable for vegetarian diets.

Burger topped with blue cheese (Roquefort or Bleu d'Auvergne type). Powerful and characteristic flavor.

Burger topped with a fried egg. The runny yolk adds creaminess to the dish.

Layered club sandwich with chicken, hard-boiled eggs, and raw vegetables. An American classic served cold or warm.

Smoked salmon and cream cheese club sandwich. Fresh and tasty, inspired by Nordic flavors.

Italian dessert made of set cream, served with a red fruit coulis. Silky texture and tangy fruity taste.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried. Golden, fluffy, and served warm. Very indulgent.

Individual chocolate cake with a molten or very tender center. Intense chocolate flavor, served warm.

Chef's sweet suggestion that varies daily. Ask your server for today's special.