Victoria Coffee

Freshly squeezed juice from a single fruit of your choice. Refreshing and natural, with no added sugar. Ideal for a pure vitamin boost.

Mix of two fresh fruits pressed to order. Allows you to combine flavors for a unique taste. Served fresh for a refreshing break.

Vitamin-packed cocktail made from three fresh pressed fruits. An explosion of customizable fruity flavors. Creamy texture and intense taste.

Iced coffee blended to create a light foam. Refreshing and energizing. Ideal in warm weather.

Iced coffee with milk, smooth and sweet. Balanced blend of espresso and cold milk. Served with ice.

Iced version of Italian cappuccino with a creamy milk foam. Sprinkled with cocoa or cinnamon as preferred. A delicious and cool drink.

Very refreshing iced drink made from green tea. Infused with aromatic basil, tangy lime, and fresh cucumber. A thirst-quenching, low-sugar option.

Classic iced tea, flavored with peach or lemon. Sweet and fruity. Served very cold for a relaxing break.

Iced and creamy cocoa drink. Rich chocolate flavor. Popular with both young and old.

Iced drink of your choice (coffee or chocolate) topped with a generous layer of whipped cream. A delicious and creamy "dessert drink".

Short and strong espresso, or with a drop of milk (hazelnut). Served hot in a small cup. Intense aromatic flavor.

Two shots of espresso in one cup. Very high in caffeine and robust. For lovers of intense coffee.

Large long coffee with frothy hot milk. Milder than an espresso. Ideal for breakfast.

Hot drink with milk and cocoa. Sweet, sugary, and comforting. Often served with a creamy texture.

Espresso coffee topped with a thick layer of milk foam. Perfect balance between coffee and milky sweetness. Sprinkled with cocoa.

Selection of tea leaves or herbal infusions in hot water. Light and aromatic. Served with or without sugar/milk.

Hot coffee or chocolate topped with a mountain of whipped cream. Very rich and indulgent. Eaten with a spoon.

Classic French bakery item in buttery puff pastry. Crescent moon shape, crispy and golden. Airy and soft interior.

Square puff pastry pastry filled with two bars of dark chocolate. Indulgent and buttery. Ideal for dipping in coffee.

Colorful mix of seasonal fruits cut into pieces. Fresh, light, and naturally sweet. Served in a bowl.

Thick slice of brioche dipped in an egg and milk mixture then pan-fried. Topped with a rich salted butter caramel sauce. Soft and decadent.

Creamy and fresh dairy product served with crunchy cereal. Creamy texture contrasting with the crunchiness of muesli. A healthy option.

Fresh white cheese topped with red fruit sauce (strawberry, raspberry, etc.). Sweet and tangy. Simple and light.

Thick and fluffy American-style pancakes. Sprinkled with sugar. Simple and comforting.

Fluffy pancakes served with fruit jam. Sweet and sugary. A breakfast classic.

Stack of warm pancakes topped with chocolate and hazelnut spread. Rich and very indulgent. Favored by chocolate lovers.

The traditional North American version. Pancakes served with liquid and amber maple syrup. Characteristic woody and sweet flavor.

Eggs cooked in a pan without being flipped, white cooked and yolk still runny. Served with a green salad. Simple and effective.

Plate of fried eggs accompanied by crispy grilled bacon slices. Savory and tasty. An Anglo-Saxon brunch essential.

Beaten eggs cooked in a pan, served folded. Soft and light texture. Served with salad.

Classic omelette filled with pieces of cooked ham. Flavorful and protein-rich. Served with salad.

Omelette filled with grilled bacon for a smoky and savory touch. Rich and filling.

Omelette with a melting center thanks to the addition of cheese (often Emmental or Gruyère). Creamy and stringy.

The 'complete' omelette: filled with both ham and cheese. Very filling and popular.

Eggs gently mixed during cooking for a creamy, lumpy texture. Tender and smooth.

Creamy scrambled eggs served with grilled bacon. Contrast of textures between soft and crispy.

Savory version of pancakes, served with ham and Emmental cheese. A subtle sweet and savory mix, accompanied by salad.

Pancakes topped with avocado guacamole and marinated salmon slices. Fresh and rich in flavor. An elegant brunch option.

The classic American: pancakes topped with a fried egg and grilled bacon. Hearty and delicious.

Quality country bread slice, generously topped with mashed avocado and a runny poached egg. Garnished with pomegranate and sesame for freshness and crunch.

Nordic toast on Poilâne bread with a creamy dill base, salmon, and a poached egg. Fresh and refined.

Layered sandwich served on Poilâne bread, filled with tender chicken breast, tomatoes, and mayonnaise. A revisited country-style classic.

Marine version of the club sandwich with marinated salmon, dill cream, and tomatoes. Fresh and flavorful.

Gourmet sandwich on Poilâne bread combining egg, crispy bacon, tomato, and mayo. Very filling.

The famous French grilled sandwich, revisited with Poilâne bread. Ham and melted cheese, browned in the oven. Crispy and comforting.

Traditional French aperitif made with white wine (Chardonnay) and crème de cassis. Sweet and slightly fruity. To be sipped chilled before the meal.

Classic Italian vermouth, white or red. Flavors of herbs and spices. Served on ice or neat.

An elegant version of Kir where white wine is replaced by Champagne. Sparkling and festive. Perfect for celebrating.

Portuguese fortified wine, rich and sweet. Aromas of candied fruits and spices. Ideal as an aperitif.

Typical aniseed aperitif from the South of France. Drunk diluted with plenty of fresh water and ice. Refreshing with a strong licorice taste.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing. Served with an orange slice.

French specialty of homemade foie gras. Melting texture and rich flavor. Served with toast.

Bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and tasty.

Traditional onion soup with caramelized onions, served hot with bread and gratinated cheese on top. Comforting and flavorful.

Thin slices of marinated salmon, served with toast. Fresh and oceanic. Often served with lemon.

A dozen Burgundy snails served in their shells with parsley and garlic butter (maître d'hôtel butter). A great French classic.

Creamy Italian fresh cheese served with cherry tomatoes and flavored with truffle. A blend of freshness and luxury.

Selection of cured meats and sausages. Ideal for sharing to start the meal.

Classic Italian mixed salad with creamy burrata, cured ham, fresh tomatoes, and basil dressing. Fresh and delicious.

Inspired by the American Cobb salad. Rich mix of crispy chicken, avocado, blue cheese (Fourme d'Ambert), bacon, and eggs. Very complete.

Colorful vegetarian salad packed with fresh, crunchy vegetables with a sweet touch of mango. Light and vitamin-rich.

Classic goat cheese salad on toast, served with potatoes and cured ham. A delicious hot and cold mix.

Hawaiian-inspired dish. Rice base topped with marinated raw salmon and numerous fresh vegetables. Healthy and balanced.

Poké Bowl variation with cooked chicken breast instead of fish. Served with rice and various raw vegetables.

Meat-free or fish-free version, enriched with fruits and vegetables. Fresh, colorful, and healthy.

Complete set menu for children including a main course, dessert, and drink. Portions adapted for younger diners.

Classic burger with ground beef, melted cheese, and homemade bun. Served with fries. A hearty and popular dish.

Burger topped with a crispy breaded fish fillet. A seafood alternative to the classic burger. Served with tartar sauce.

Burger with breaded or grilled chicken. Tender and flavorful. Served in a homemade bun.

Meat-free burger with a vegetable patty. Suitable for vegetarians. Flavorful and complete.

Possible additions to customize your burger. The price shown is per supplement.

Raw beef cut with a knife and seasoned (capers, onions, sauce). Served fresh with homemade fries. For red meat lovers.

Roasted duck breast, served pink with crispy skin. Glazed with a sweet and savory honey-ginger sauce. Served with vegetables.

Italian slow-cooked dish: braised veal shank with white wine, vegetables, and tomato. The meat is very tender. Served with pasta.

Very generous grilled beef steak (400g), tender and marbled. Served with a zesty pepper sauce and potatoes.

Breaded and fried chicken pieces, crispy on the outside. Served with a smoky barbecue sauce and fries. A casual dish.

Creamy Italian rice cooked slowly, with tender chicken pieces and mushrooms. Rich and creamy.

Seafood risotto topped with king prawns. The armoricaine sauce, made from shellfish and tomato, provides a powerful, oceanic flavor.

Diced raw salmon, mixed with avocado and mango. Seasoned with yuzu (Japanese citrus) for freshness. Served with fries.

Fish fillet coated in batter, served with fries. British classic, crispy and golden. Often served with tartar sauce.

Supplement to change the side dish of your main course.

Long pasta in a creamy sauce (French style) with bacon and cheese. Topped with crispy bacon chips. A rich and comforting dish.

Large shell-shaped pasta served with tomato sauce, creamy burrata, and pesto. Typically Italian flavors.

Pasta with fresh clams, prepared with garlic, olive oil, and white wine. Oceanic, light, and fragrant dish.

Shell pasta topped with a rich and creamy sauce blending four cheeses. Very indulgent and melt-in-your-mouth.

Pasta served with a beef and tomato ragù sauce. A family-friendly and hearty classic.

Pasta served with a creamy truffle-scented sauce and pieces of ham. Refined and aromatic.

Layers of pasta interleaved with vegetables and tomato sauce, gratinated in the oven with cheese. Melt-in-your-mouth and complete.

Indulgent white pizza with truffle cream. Topped with melted cheese, and after baking, fresh arugula and creamy burrata.

Rich pizza topped with minced meat and mushrooms. An egg is usually added in the center to cook gently.

The 'Queen' of pizzas: classic and crowd-pleasing with ham, cheese, and mushrooms on a tomato base.

Italian pizza topped with aged cured ham (Parma) and Parmesan shavings. Arugula adds a peppery, fresh touch.

Pizza for cheese lovers, combining mild and strong varieties (like Gorgonzola). Very melty.

Flavorful pizza with savory and oceanic notes thanks to anchovies and capers. A classic from Southern Italy.

Pizza divided into quarters or mixed, topped with various seasonal vegetables. Colorful and vegetarian.

Spicy pizza topped with merguez sausages and peppers. Zesty flavors.

Spicy pizza topped with spicy Italian cured meats (pepperoni, spianata). For those who like chili.

White base (cream) pizza topped with salmon. Dill adds a classic herbaceous touch with the fish.

Pizza folded like a turnover. The filling cooks inside, keeping everything very moist.

Much-loved sweet and savory mix. Cream base with goat cheese and a drizzle of honey.

Pizza based on cream, highlighting French blue cheese (Fourme d'Ambert). Strong and creamy taste.

Pizza inspired by Northern France with Maroilles cheese (strong cheese). Very rich and flavorful, similar to a tartiflette.

The simplest and most traditional pizza: tomato, cheese, and herbs. Ideal for appreciating the dough.

Supplement to add a standard ingredient to your pizza.

Classic French dessert, airy and chocolatey. Made with whipped egg whites and dark chocolate. Light texture and intense flavor.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. Hot-cold texture contrast.

Italian dessert with mascarpone, coffee, and soaked biscuits. Sprinkled with cocoa. Creamy and energizing.

Tender baked apples covered with a crumbly, golden shortcrust pastry. Served warm. Comforting and fruity.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. A delicious and spectacular dessert.

Chocolate cake with a molten center. Served warm, often with ice cream. Very rich in chocolate.

An espresso served with an assortment of mini-desserts. Perfect for tasting everything at the end of a meal.

Version of the "café gourmand" with tea or hot chocolate instead of coffee. Served with mini-desserts.

An Irish Coffee (coffee, whiskey, cream) served with an assortment of mini-desserts. For a festive end to the meal.

Thin cooked batter crepe, simply sprinkled with sugar. A timeless Breton classic.

Crêpe filled with fruit jam (strawberry, apricot, etc.). Sweet and fruity.

Crêpe topped with a creamy salted butter caramel sauce. A very popular sweet specialty in France.

Crêpe generously spread with chocolate and hazelnut paste. A favorite for children and gourmands.

Classic ice cream sundae with vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Assortment of three scoops of ice cream or sorbet of your choice. Allows for variety.

Classic ice cream sundae (coffee, chocolate, or caramel flavor), drizzled with sauce and topped with whipped cream.

List of ice cream and sorbet flavors available to compose your sundae.

Light blonde beer, or mixed with lemonade (Shandy) or lemonade and grenadine (Monaco). Refreshing.

Belgian abbey beer, slightly spicy and malty. Rounder and stronger than a standard blonde beer.

Artisanal India Pale Ale (IPA) style beer. More bitter and aromatic with hoppy notes. Certified Organic.

Light and cloudy white beer, often with notes of citrus and coriander. Organic and very refreshing.

Beer mixed with Picon, an orange bitter. Traditional drink from Northern and Eastern France. Characteristic bittersweet taste.

Beer flavored with tequila. Sweet and festive taste.

Light Mexican blonde beer. Traditionally served with a lime wedge in the neck.

International lager blonde beer. Balanced and accessible taste.

French dark beer with caramel and roasted malt aromas. Rounder and sweeter.

Non-alcoholic version of the famous blonde beer. The taste of beer without the effects of alcohol.

Strong alcohol obtained by fermenting and distilling fruit. Very fragrant, drunk at the end of a meal to aid digestion.

Aged apple (Calvados) or grape (Cognac) brandy aged in oak barrels. Complex and woody aromas.

Superior quality Calvados, aged longer (VSOP = Very Superior Old Pale). Softer and richer.

Cognac aged for at least 4 years in barrels. More developed flavors and a rounder texture.

Grape brandy from the Southwest of France. Rustic and fragrant.

Aged version of Armagnac, offering more aromatic complexity.

Aged plum liqueur. Sweet, sugary, and fruity. A regional specialty.

Selection of digestif liqueurs: peppermint (Get, Menthe pastille) or Irish cream whiskey (Bailey's). To be drunk very cold.

Various digestifs: lemon (Limoncello), grape marc (Grappa), or orange liqueur (Cointreau).

Rhône Valley red wine. Often spicy, fruity, and generous.

Light and fruity red wine from the Loire (Pinot Noir grape). Elegant and refined.

Bordeaux wine (Haut-Médoc). Structured, with present tannins and red fruit aromas.

Beaujolais Cru. Indulgent, smooth, and very fruity red wine. Easy to drink.

Dry white wine from the Chardonnay grape. Round and buttery with notes of white fruits.

Great white wine from the Loire (Sauvignon Blanc). Lively, mineral, and very aromatic (citrus).

Sweet white wine from the Southwest. Notes of exotic fruits and fresh grapes. Very indulgent.

Provence or Mediterranean rosé wine. Pale, dry, and fruity. Very refreshing in summer.

Quality organic rosé wine from Provence. Fine, elegant, and aromatic. A safe bet.

Iconic Provence rosé. Iconic bottle. Light, fresh, and mineral wine.

Vintner's Champagne. Festive sparkling wine. Available by the glass (coupe) or in a large glass with ice (piscine).

Prestigious 100% Chardonnay Champagne. Fine bubbles, aromas of citrus and white flowers. Very elegant.