Amadeus Café

A hard-boiled egg served with homemade mayonnaise. A classic, simple French bistro starter. Creamy and savory.

Traditional French onion soup made with beef broth and caramelized onions. Topped with bread and gratinated Emmental cheese. Rich, savory, and warming.

Country-style coarse pork terrine. Served cold with bread and pickles (cornichons). Savory, meaty, and rustic.

Tiny pasta pockets filled with cheese and herbs, a specialty of the Royan region. Delicate texture and savory flavor.

Whole Camembert cheese baked until gooey and melted, topped with honey and bacon chips. Served with garlic toast for dipping. Rich, creamy, and indulgent.

Burgundy land snails cooked in their shells with garlic and parsley butter. A quintessential French delicacy with a chewy texture and strong herbal garlic flavor.

Green asparagus spears pan-fried with balsamic vinegar and topped with feta cheese. Tender-crisp texture with tangy and salty notes.

A classic salad featuring lettuce, tomatoes, cooked ham, hard-boiled egg, and Emmental cheese. Fresh and filling.

A hearty salad with country ham, sautéed potatoes, Cantal cheese, and caramelized onions. Combines warm and cold elements with savory, salty flavors.

A seafood-focused salad with salmon tartare, shrimp, cured salmon (gravlax), and citrus fruits. Fresh, zesty, and light.

A salad featuring warm goat cheese served on toast with honey and country ham. A classic French combination of sweet, salty, and creamy.

Caesar salad with crispy chicken, Grana Padano cheese, croutons, and a poached egg. Creamy dressing with crunchy textures.

A vegetable-rich salad with green beans, cold potatoes, avocado, Emmental cheese, and hard-boiled egg. Fresh and satisfying.

Beef burger with bacon, cheddar cheese, and fresh vegetables. Served with homemade French fries. Juicy and savory.

Frog legs sautéed in garlic and parsley butter (persillade). The meat is tender, similar to chicken or white fish. Served with homemade fries.

Butcher's cut of beef, grilled and served with homemade fries and green salad. A classic steak frites dish.

Raw minced beef seasoned with spices and condiments. Served cold with homemade fries. Soft texture and savory flavor.

Burger made with crispy chicken, cheddar, and avocado. Served with homemade fries. Crunchy and savory.

Duck leg slow-cooked in its own fat until tender with crispy skin. Served with Sarladaise potatoes (potatoes cooked in duck fat with garlic and parsley) and green beans.

Linguine pasta served with tomato sauce and fresh creamy burrata cheese. A simple, comforting Italian dish.

Raw diced salmon seasoned and mixed with avocado. Served with homemade fries. Fresh, fatty, and smooth texture.

Creamy rice dish cooked with broth, served with prawns (gambas) and parmesan shavings. Rich and savory.

Battered and fried fish served with homemade chips and tartare sauce. Crispy coating with tender fish inside.

White fish of the day served with pesto sauce, homemade vegetable stew (ratatouille), and basmati rice. Light and flavorful.

Skate wing served 'à la Grenobloise' (with browned butter, capers, and lemon). Distinctive fibrous texture and tangy, buttery flavor.

Flank steak cooked with shallots. A flavorful, fibrous cut of beef often served rare or medium-rare. Served with fries.

Grilled ham and cheese sandwich with béchamel sauce. Served with homemade fries. A classic French café snack.

A Croque Monsieur topped with a fried egg. Served with homemade fries. Rich and satisfying.

Open-faced sandwich on artisanal bread topped with cured salmon (gravlax) and avocado. Fresh and light.

Double-decker sandwich with chicken, lettuce, tomato, and mayonnaise. Served with homemade fries.

Double-decker sandwich with cured salmon (gravlax). Served with homemade fries.

Small bites likely based on the Croque Monsieur recipe, designed for sharing during an aperitif.

A plate of homemade French fries.

Board of assorted cured meats such as salami, ham, and pâté. Perfect for sharing.

Board of assorted French cheeses. Served with bread.

Mixed board featuring both cured meats and cheeses. A hearty sharing platter.

Mixed appetizer platter containing mozzarella sticks, spring rolls, and fried calamari.

Kids' meal for children up to 10 years old. Includes a main dish (ham or burger patty with fries), a drink, and ice cream.

Classic chocolate mousse. Airy, creamy, and rich in chocolate flavor.

Custard dessert with a layer of clear caramel sauce. Smooth and sweet.

Vanilla custard topped with a contrasting layer of hard caramel. Crack the top with a spoon to eat.

Upside-down caramelized apple tart. Served warm with vanilla ice cream.

Brioche French toast served with vanilla ice cream and homemade caramel sauce. Rich, buttery, and sweet.

Floating Island: Meringue floating on crème anglaise (vanilla custard), topped with caramel. Light and airy.

An espresso served with a selection of miniature desserts (petits fours). Great for trying a variety of sweets.

Coffee with cream or tea served with a selection of miniature desserts.

A plate of regional cheeses including Camembert, Saint-Nectaire, Cantal, and Blue cheese from Auvergne.

Traditional rice pudding with homemade caramel. Creamy comfort food.

Baked apple, tender and sweet. Often served with cinnamon or caramel.

Standard French lager. Crisp and refreshing.

Belgian abbey-style blonde ale. Slightly sweet and fruity.

Belgian white ale. Cloudy, with notes of citrus and coriander.

Brooklyn Lager. Amber lager with a floral hop aroma and caramel malt backbone.

International pale lager.

Tequila-flavoured pale lager. Sweet and distinct.

Non-alcoholic beer.

Homemade mulled wine. Red wine heated with spices and sugar. Warm and festive.