Au Cadran Voltaire

Selection of French cheeses including Laguiole, Camembert, and Bleu. Varied flavors from mild to strong. Ideal for sharing at the beginning or end of a meal with bread.

Large platter of assorted cheeses (goat, blue, soft and hard cheeses) accompanied by walnuts and grapes. Offers a range of textures and tastes. Perfect for group tasting.

Assortment of cured meats including dry-cured ham, rosette, cooked ham, and chorizo. Savory and spicy flavors. To be enjoyed with pickles and fresh bread.

Generous combination of cheeses and cured meats on the same board. Allows you to taste everything, from melting cheese to dry sausage. Ideal for a convivial aperitif.

Vegetarian platter featuring beetroot hummus, goat cheese spring rolls, and spinach croquettes. A mix of fresh and crispy flavors. A gourmet meat-free alternative.

Large assortment of various bites: spring rolls, croquettes, mini naans, and tarama. Fusion flavors and crispy textures. Designed for sharing among several people.

Crispy fried croquettes, soft inside. Filled with cheese with ham or spinach. Eaten warm by hand.

Small Indian breads filled with chicken. Soft texture and slightly spicy flavor. Served warm as a sharing portion.

Creamy preparation based on smoked cod roe. Characteristic iodized and salty taste, pink color. Enjoy spread on bread or blinis.

Hot ham and cheese sandwich, gratinated. Crispy bread and melted cheese. Served with fries and salad for a complete meal.

Variation of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess. Served with homemade fries and salad.

Simple omelette made with beaten eggs. Soft and golden texture. Served with fries and green salad.

Omelette with one ingredient of your choice (cheese, ham, vegetables...). Customizable to your taste. Served with fries and salad.

Omelette filled with two ingredients of your choice for extra flavor. Served hot with homemade fries and salad.

Omelette generously filled with three ingredients of your choice. A complete and hearty dish, served with fries and salad.

Grilled beef steak (flank steak) served with shallot sauce. Tender meat with long fibers and a distinct flavor. Served with fries and salad.

Pork ribs slow-cooked for 8 hours for a melt-in-your-mouth texture. Glazed with BBQ sauce and Texan marinade. Served with confit potatoes.

Raw beef meat cut with a knife (not minced) and seasoned. Fresh and tender texture. Traditionally served with homemade fries.

Beef tartar prepared with an Asian touch: Thai sauce, mango, sesame, and fried onions. Sweet and savory, spicy flavors. Served with potatoes.

Large, marbled, and juicy beef cut (300g). Served with a spicy pepper sauce. Accompanied by green beans and potatoes.

Medium-rare beef tenderloin, marinated and sliced, served with a spicy and tangy Thai sauce. Accompanied by pilaf rice and pak choi. An exotic and refined dish.

Breaded chicken cutlet, Japanese style, crispy and golden. Served with a mild Japanese curry sauce and vegetables over rice. A comforting and flavorful dish.

Low-temperature cooked chicken breast, very tender. Served with rigatoni pasta and a creamy basil and pesto sauce. Italian flavors.

Rigatoni pasta mixed with a green pesto sauce. Topped with a whole creamy burrata, rocket, and parmesan. A rich and fresh vegetarian dish.

Salmon fillet cooked just enough to remain tender (medium-rare). Served with a virgin sauce (olive oil, lemon, herbs) and ratatouille. A light and healthy dish.

Breaded fish fillet fried in batter. Crispy outside, tender inside. Served with fries and creamy tartar sauce.

Grilled octopus tentacles, tender with a smoky flavor. Seasoned with a red chimichurri sauce of herbs and spices. Served with confit vegetables.

Classic Italian dessert with mascarpone, coffee, and biscuits. Creamy and smooth texture.

Cream cheese cake on a biscuit base. The flavor varies according to the current selection.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Hot/cold and soft/crunchy contrast.

Thin crêpe served simply sprinkled with sugar. A light and traditional dessert.

Hot crêpe filled with chocolate and hazelnut spread.

Chocolate cake with a molten center (coulant). Rich in cocoa, served warm.

An espresso coffee served with an assortment of petit fours (small desserts). Ideal for tasting several sweets.

A hot tea served with an assortment of petit fours.

A glass of champagne served with an assortment of petit fours. A festive touch to end the meal.

Assortment of seasonal fruits cut into pieces. A fresh and light dessert.

Dense chocolate and nut cake, served with a pistachio-flavored custard sauce.

Modern version of lemon tart. Tangy lemon cream and shortcrust pastry, possibly deconstructed.

Portion of sweetened whipped cream to accompany desserts.

Extra scoop of ice cream to accompany desserts.

Various fruit juices, served fresh by the glass.

Freshly squeezed orange or lemon juice.

Sweet lemon-flavored carbonated drink.

Lemonade mixed with a syrup of your choice (grenadine, mint, etc.).

Cola-flavored carbonated drink, classic or sugar-free version.

Sweet lemon and lime flavored carbonated drink, transparent and sweet.

Orange-flavored carbonated drink.

Bitter tonic water or citrus soda.

Naturally sparkling mineral water enhanced with gas from the spring.

Fermented ginger soda, non-alcoholic. Spicy and tangy taste.

Industrial iced tea flavored with mint and lime.

Infused tea served iced, thirst-quenching.

Iced coffee, shaken to create a light foam.

Iced cappuccino with milk foam.

Creamy drink made from milk and blended ice.