Olympe Sport Café

Spicy grilled pork sausage, typical of Spanish cuisine. Smoky and spicy flavor with a firm texture. Eaten hot, often shared as an appetizer.

Grilled sausage flavored with wild garlic. Herbal and delicately garlicky taste. Served hot.

Assortment of appetizer bites for two people. May include cured meats, cheeses, olives, or homemade preparations. Ideal for discovering several flavors.

Selection of dried meats and cured meats (salami, raw ham, terrines). Salty and rich flavors. Eaten with bread and pickles.

Platter combining various cured meats and cheeses. Offers a balance between the saltiness of the meat and the creaminess of the cheese. To share.

Spreadable preparation made from flaked and confit crab and salmon meat. Creamy texture and pronounced marine flavor. Served with toasted bread.

Roasted eggplant purée seasoned, similar to baba ghanoush. Melting texture and slightly smoky flavor. Enjoyed on toasts.

Egg cooked in a bain-marie in a ramekin with pieces of foie gras. Rich, creamy, and luxurious. To be eaten with a spoon or bread.

Fresh mixture of avocado and shrimp cut into small cubes. Light seasoning, often lemony. A fresh and textured starter.

Chicken pâté cooked in puff or shortcrust pastry, seasoned with mustard. Savory mix of tender meat and crispy crust.

Thin slices of smoked salmon spread on a plate. Salty and smoky taste, silky texture. Accompanied by toasts.

Duck foie gras (rich and fatty liver) served with a sweet and savory chutney (spiced fruit jam). Melting texture and delicate taste. A classic of French gastronomy.

Salad of heritage tomatoes served with burrata (creamy Italian cheese made from mozzarella). Fresh, milky, and juicy.

Marinated chicken pieces grilled on a skewer. Tender and slightly charred.

Beef cut chosen by the butcher, grilled to your liking. Tender and flavorful red meat.

Duck leg slow-cooked in its own fat. The meat is very tender and the skin is crispy. Specialty from the South-West of France.

Raw Aubrac beef, minced and seasoned. Tender texture and pure beef flavor. Served fresh.

Very tender pork loin roasted in the oven, coated in a porcini mushroom sauce. Woody flavors and melting texture.

Very thin slices of raw beef seasoned with olive oil and lemon. Served with homemade fries. Light and fresh dish.

Beef seared on the outside and raw on the inside, cut into thin slices. Japanese-inspired preparation. Tender and flavorful.

Chicken prepared with a special homemade marinade (Bertrand recipe). Likely grilled or roasted, with aromatic flavors.

Premium "Label Rouge" salmon quickly seared, remaining raw in the center. Melting, medium-rare texture.

Sausage made from pork tripe, certified 5A (quality mark). Very pronounced flavor and unique texture. Served with a tangy mustard sauce.

Fat duck breast fillet. Lean red meat with a flavorful layer of fat. Served grilled or pan-seared, medium-rare or rare.

Large bone-in Angus beef cut, grilled. Marbled, juicy, and very flavorful meat. Ideal for red meat lovers.

Rare and irregular cut of pork ('spider steak'), known for its exceptional tenderness. Served grilled with a sweet honey sauce.

Burger topped with Comté AOP cheese. Comté adds a fruity and nutty flavor to the burger.

Classic burger topped with melting Cheddar cheese.

Gourmet burger topped with pan-seared foie gras escalope. Rich, melting, and decadent.

Large mixed salad with goat cheese. Fresh and flavorful.

Large mixed salad with marine flavors, including salmon and shrimp.

Hearty salad from the South-West with foie gras and confit gizzards. Rich and filling.