À Mon Café

A lunch formula offering a choice of classic starters, varied main courses, and desserts. Ideal for a complete and balanced midday meal.

A bistro classic: organic hard-boiled eggs topped with a creamy homemade mayonnaise. Simple and tasty as a starter.

Tender leeks served warm or cold with a mustard vinaigrette. A traditional and light vegetable starter.

Mix of fresh, crunchy raw vegetables seasoned with a mild honey vinaigrette. Fresh and healthy.

Fresh salad combining the aniseed crunch of fennel with the acidity of citrus, enhanced by a fragrant walnut oil.

Raw beef cut and seasoned with a knife, served in a small starter portion. Available in classic or Italian flavors (parmesan, basil).

Assortment of various cured meats (salami, ham, terrine). Ideal for sharing or starting the meal with indulgence.

Roasted bone marrow served hot. The marrow is rich and melting, to be spread on toast with a little salt.

Cold soup of seasonal vegetables, refreshing and full of vitamins. Perfect for hot days.

Diced tomatoes served with a creamy burrata. A classic combination of fresh and milky flavors.

Sweet and savory combination of fresh melon and Serrano ham, accompanied by a reduced Port wine sauce.

Omelette made with organic eggs and seasoned with daily ingredients. Fluffy and flavorful.

Pasta dish prepared according to the chef's inspiration and seasonal ingredients.

Complete children's menu including a main course, drink, and ice cream. Various choices to please the little ones.

Bowl filled with falafel (fried chickpea patties) and vegetable accompaniments.

Wok-fried rice with a mix of fresh vegetables.

Vegetarian toast with olive tapenade and marinated grilled vegetables.

Large composed salad with colorful ingredients and superfoods: watermelon, goat cheese, seeds.

Chicken burger (usually breaded or grilled), served in a bun with sauce and vegetables.

Breaded fish burger, served with a suitable sauce (often tartar) in a soft bun.

Classic beef burger with a 150g patty and your choice of cheese.

Large country bread toast topped with smoked salmon, cream cheese, and avocado.

Mountain toast with potatoes, melted reblochon cheese, and bacon (optional). Rich and comforting.

Mediterranean-inspired toast with tapenade and grilled vegetables.

The famous hot ham and melted cheese sandwich. 'Madame' option with a fried egg on top.

The classic Caesar salad with chicken, Italian cheese, croutons, and creamy dressing.

Goat cheese salad (often on toast or breaded), with dry ham, fig, and walnuts.

Asian-inspired salad with marinated beef, crunchy vegetables, fresh herbs, and a sesame vinaigrette.

Nordic salad with marinated salmon (gravlax), accompanied by potatoes, beets, and green apples for freshness.

Light and vitamin-rich salad with fruit, Sainte-Maure goat cheese, and superfoods.

Hearty brunch formula served on weekends. Includes sweet items (pancake, pastry, muesli) and a choice of savory dish based on eggs Benedict.

Selection of three aged French cheeses. Served with bread.

Artisanal ice creams or sorbets. Several flavors to choose from.

Airy and intense dark chocolate dessert. A true classic.

Jellied Italian egg cream, sweet and vanilla-flavored, topped with a red fruit coulis.

A variation of the Italian tiramisu, replacing ladyfingers with speculoos (cinnamon biscuits) for extra crunch.

Upside-down caramelized apple tart, served warm with thick Norman cream.

Vanilla egg custard covered with a thin layer of crunchy caramelized sugar.

The sweet creation of the moment proposed by the chef.

An espresso coffee served with an assortment of mini-desserts. Ideal for tasting everything.

Like the gourmet coffee, but with tea or hot chocolate accompanied by small pastries.