River Café

A lunch or dinner set menu including two dishes of your choice (starter and main, or main and dessert). Allows you to discover the chef's seasonal cuisine at a fixed price.

A complete set menu including starter, main course, and dessert. Ideal for a full traditional French meal.

A daily menu that changes daily according to the weekly schedule. Includes the specific dish of the day and a gourmet coffee (coffee accompanied by small pastries).

Creamy Italian fresh cheese served with a cold soup of sweet pineapple tomatoes. A fresh and creamy starter.

A refreshing salad combining the sweetness of summer fruits with the saltiness of feta and olives. Perfect for hot days.

Thin slices of marinated raw beef, served with a truffle-scented sauce and peppery arugula. Tender and aromatic.

Amberjack fish lightly seared on the outside and raw inside, served with marinated Japanese mushrooms. A melt-in-your-mouth texture with umami notes.

Salmon cured in salt, sugar, and dill, served with a mild mustard sauce. A tender and flavorful Nordic specialty.

Giant prawns served with creamy avocado and a classic cocktail sauce. A fresh combination of textures and flavors.

Spicy and crispy fried cod fritters, served with a sweet and spicy mango sauce. A Caribbean-inspired starter.

Breaded and fried calamari rings, served with a spicy creamy sauce. Crispy and addictive.

Sea bass fillet cooked on a griddle, served with grilled vegetables and a sauce of olive oil and herbs. A light and Mediterranean dish.

Japanese-style breaded and fried salmon, served with coconut-lemongrass fragrant rice. Crispy outside, tender inside.

Raw fish marinated in citrus juice, with green apple and fennel for crunch and freshness. Tangy and light.

Quickly grilled octopus tentacles, served on a black rice risotto and seasoned with a parsley-lemon-garlic mix. Tender and fragrant.

Rigatoni pasta cooked with typical paella ingredients: seafood and spicy chorizo. A rich and sunny pasta dish.

Nutritious vegetarian salad based on quinoa, crunchy fresh vegetables, and creamy avocado. Healthy and balanced.

The famous American salad with romaine lettuce, tender chicken, golden croutons, and parmesan shavings. Drizzled with creamy Caesar dressing.

Raw minced and seasoned beef, served with very thin fries. A brasserie classic.

Thai-inspired marinated and grilled beef, sliced, served with a spicy and tangy sauce ("makes the tiger cry"). Served with thin fries.

Veal piece slow-cooked to be very tender, coated in a rich jus. Served with a creamy puree.

Jura pressed-cooked cheese, aged two years for intense fruity and nutty aromas. Served plain or with bread.

Poached meringue whites floating on vanilla custard, with a caramel center. An airy and sweet dessert.

Rich chocolate mousse with peanuts and caramel, reminiscent of the famous chocolate bar. Indulgent and nostalgic.

Vanilla custard dessert with a thin layer of crunchy caramelized sugar. Flambéed at serving for added aroma.

Moist cake soaked in rum syrup, served with whipped cream. A classic, moist, and fragrant dessert.

Rustic dessert made of fruits cooked in a thick crepe batter. The mirabelles add a sweet and tangy touch.

Creamy ice cream served with a rich caramel sauce and peanut pieces. An American-style frozen dessert.

Assortment of three scoops of artisanal ice cream or sorbet. Choice of classic and fruity flavors.

Coffee served with a selection of several small desserts in miniature versions. Ideal for tasting everything.

A glass of brut Champagne from a renowned house. Fine bubbles and elegant aromas of brioche and fruit.

Vibrant orange Italian cocktail based on bitter Aperol, sparkling Prosecco wine, and sparkling water. Bitter and refreshing.

Classic Cuban cocktail with white rum, lime, fresh mint, and sugar. Very refreshing.

Vodka, lime, and spicy ginger beer cocktail. Served very cold, often in a copper mug.

Complex tiki cocktail mixing several rums, orange and almond liqueurs. Potent and fruity.

Refreshing cocktail based on rosé wine, grapefruit liqueur, and sparkling water. Light and tangy.

Ball of mozzarella with a creamy center, flavored with truffle. Served with peppery arugula and crunchy hazelnuts.

Small crispy shrimp bites flavored with cilantro. Ideal for an aperitif.

Roasted eggplant puree mixed with creamy yogurt and sprinkled with fresh pomegranate seeds. A Mediterranean spread.

Breaded and fried calamari pieces until golden. Served with a flavorful and creamy sauce.

Portion of cold cooked shrimp, served simply with mayonnaise. A fresh classic.

Oysters aged in a river, offering a subtle nutty flavor. Served raw on ice.

Superior quality oysters, plump and briny, farmed by Maison Cadoret. A delicate dish for connoisseurs.

Prestigious Italian charcuterie, from pork leg and long-aged. Mild flavor and melt-in-your-mouth texture.

Tender cooked leeks served with an original vinaigrette and a savory crumble for crunch. A gourmet vegetable starter.

Pan-seared foie gras slice prepared on-site, served with a sweet and savory fruity accompaniment. Rich and melt-in-your-mouth.

Beef briefly seared and left rare inside, marinated with Asian flavors. Fresh and aromatic.

Creamy butternut squash soup, enhanced with a touch of galangal (peppery root) and coconut milk. Mild and comforting.

Soft-yolked egg encased in a golden crust, served with a rich cheese and mushroom sauce. Indulgent.

Snails cooked not with parsley butter but with a spicy tomato and chorizo sauce. An original variation on the classic.

A plate of seasonal vegetables prepared in various ways, seasoned with mild Indian spices. Healthy and flavorful.

Lamb piece slow-cooked to be very tender, served with sweet pumpkin and fresh gnocchi.

Thai-inspired dish: marinated grilled beef, sliced, served with a spicy tangy sauce and thin fries.

Reimagined tartare with crunchy green vegetables and fresh herbs. Lighter and more aromatic than the classic.

Very tender and flavorful Iberian pork cut, grilled and served with a side of potatoes and root vegetables.

Large grilled veal cut, served with a truffle-scented jus and thin fries. A noble and generous dish.

Grilled octopus served with melting potatoes and a Mediterranean garnish. Tender and sunny.

Japanese-style breaded and fried salmon, served with fragrant rice and a spicy sauce. Asian fusion.

Stewed fish and shrimp dish, served with Asian-flavored accompaniments (coconut, lemongrass). Rich and fragrant.

Lightly seared scallops, served with braised endives and a pine nut dressing. Refined.

Marinated and glazed cod (often with miso), inspired by a famous Japanese recipe. Served with a ginger-spiced puree.

Large grilled swordfish steak to share, served with small potatoes and an exotic pepper sauce. (Price per person usually, check menu).

Portion of aged Comté cheese, with powerful aromas and salt crystals. Simple and excellent.

Plate of cut fruit according to market availability. Fresh and light.

Creamy fresh cheese cake on a biscuit base, served with tangy raspberries. An Anglo-Saxon classic.

All-chocolate dessert for cocoa lovers. Rich and intense texture.

Crispy puff pastry layered with cream, served with caramel. A textured pastry dessert.

Variation on the Baba au rhum. Spongy cake soaked in alcoholic syrup.

Tangy lemon cream tart, adorned with fresh citrus segments. Fresh and zesty.

Rhône Valley red wine, generally spicy and fruity.

Light and fruity Loire red wine, with red fruit aromas.

Beaujolais Cru, smooth and gourmet red wine.

Light and elegant red wine from the Pinot Noir grape variety.

Southwestern white wine, often dry and aromatic or sweet.

Dry and mineral Burgundy white wine, highly regarded.

Light and aromatic Loire white wine (Sauvignon).

Pale and elegant Provence rosé wine, with citrus notes.

Renowned Provence rosé, fresh and fruity.

Wine produced in the Paris region, original and local.

Classic and balanced Champagne, perfect for an aperitif.

Grand Champagne from a renowned house, fine and complex.

Champagne from a specific year, offering more character and maturity.

Prestige cuvée, icon of luxury and finesse in Champagne.

Rosé Champagne with red fruit aromas and a delicate color.