ONE WAY - Café Bar Restaurant

Plate composed of various cold cuts such as sausage, cured ham, and pâté. Usually served with bread and pickles. Salty and rich flavors.

Assortment of various French cheeses (soft, hard, goat, etc.). Served with bread. Flavors ranging from mild to strong.

Combination of cold cuts and cheeses on the same board. Ideal for tasting a bit of everything. Perfect for sharing as an appetizer.

Hot ham and cheese sandwich, grilled or baked. The bread is crispy and the cheese is melted. A French bistro classic.

Variation of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess to the grilled ham and cheese sandwich.

Simple omelette prepared with beaten and seasoned eggs. Soft and light texture. A classic and comforting dish.

Omelette filled with melted cheese (often emmental or comté). The cheese adds creaminess and a rich flavor to the eggs.

Omelette incorporating diced cooked ham. A flavorful mix of meat and soft eggs.

Omelette filled with both ham and cheese. A complete and hearty version, combining the saltiness of ham and the creaminess of cheese.

Baguette sandwich filled with rustic country pâté. Coarse texture and rich meat and spice flavor.

Baguette sandwich spread with rillettes (shredded confit meat, often pork or goose). Creamy texture and very flavorful.

The classic sandwich with sliced dry sausage. Simple but delicious with good bread and sometimes butter and pickles.

Baguette sandwich with slices of cheese (emmental, brie, or camembert). Simple and vegetarian.

The famous 'ham and butter'. Fresh baguette filled with quality white ham. A French lunch standard.

Sandwich combining ham and cheese (often butter). Balanced and filling.

Hot sandwich filled with spicy merguez sausages. Zesty flavors and juicy texture.

Sandwich filled with meat (specific type not mentioned, could be steak or cold roast). Robust and protein-rich.

Extra portion of crispy fried potatoes.

Tender, marbled cut of beef, grilled. Rich in flavor thanks to the intramuscular fat. Served rare or medium as you like.

Piece of beef located in the loin, tender and flavorful. Grilled to caramelize the exterior while keeping the center juicy.

Pieces of beef or poultry threaded onto a skewer and grilled. Choice of meat according to preference. Tender and slightly smoky.

Thin slice of poultry meat (chicken or turkey) pan-fried or grilled. Lean meat, tender and mild in taste.

Typical composed salad with lettuce, white ham, cheese (emmental), hard-boiled eggs, and sometimes tomatoes. Fresh and complete.

Italian-inspired salad, often with mozzarella, tomatoes, cured ham or coppa, and basil. Sunny flavors.

Green salad topped with goat cheese, often served warm on toast (warm goat cheese). Mix of textures and characteristic goat cheese flavor.

Composed salad featuring seafood (shrimp, smoked salmon, tuna, or surimi). Fresh and oceanic.

Hearty dish of wheat semolina, simmered vegetables (chickpeas, carrots, zucchini), and an assortment of four meats (lamb, chicken, merguez, meatballs). Very rich.

Couscous served with semolina, vegetables, and a choice of two meats. A balanced meal flavored with mild spices.

Couscous accompanied by a grilled beef skewer. The combination of grilled meat and spiced semolina.

Couscous served with simmered or grilled beef pieces. Deep red meat flavor with vegetables and grain.

Couscous served with chicken pieces (thigh or breast). Lighter than red meat versions but just as flavorful.

Couscous accompanied by spicy merguez sausages. The spiciness of the merguez enhances the sweetness of the semolina and vegetables.

Meatless couscous, composed of light semolina and a wide variety of vegetables simmered in a fragrant broth with spices. Healthy and tasty.