Au Temps Passé

A composed salad served with warm goat cheese toasts and honey. The sweet and savory mix is classic and delicious. · Fresh and creamy taste with a sweet touch.

A salad bowl topped with Cajun-spiced breaded chicken pieces. A complete and textured dish. · Crispy and slightly spicy.

A salad accompanied by a toast of melted Saint-Nectaire cheese and cured ham. Rich and tasty. · Melting texture and rustic flavor.

A burger topped with a beef patty and regional Cantal cheese. Served with onion compote. · Tasty and generous, typical of the region.

Strips of chicken cooked with a blend of Cajun spices. Accompanied by vegetables. · Fragrant and slightly spicy.

A beautiful piece of grilled beef (rib steak). Served rare or medium with fries. · Tender, juicy, and rich in flavor.

Raw minced and seasoned beef (capers, onions, sauce). A French brasserie classic. · Tender and fresh texture, flavor enhanced by seasoning.

A thick piece of grilled beef. Served simply with fries and salad. · Tasty and firm red meat.

A large grilled sausage served with its juice. Accompanied by homemade mashed potatoes. · Comforting and hearty dish.

Red label salmon fillet cooked and sprinkled with slivered almonds. Served with rice. · Oily fish with tender flesh, with the crunch of almonds.

Grilled white fish fillet topped with a butter and yuzu (Japanese citrus) sauce. · Delicate and lemony, light texture.

Layered pasta dish with grilled eggplant and tomato sauce. A vegetarian alternative to classic lasagna. · Melting and tasty.

Hot ham and cheese sandwich, gratinated. A French café staple. · Crispy on the outside, melting on the inside.

Croque Monsieur version topped with a fried egg. Served hot. · Rich and creamy thanks to the egg yolk.

Vegetarian option for a light hunger, likely a sandwich or a light dish. · Suitable for vegetarian diets.

Long bun filled with two hot sausages and condiments. Simple and effective. · Moist and meaty.

Beaten eggs cooked in a pan, plain or with fresh herbs. · Moist and light texture.

Omelette filled with cheese and ham. A simple and nourishing dish. · Melting and tasty.

Fresh dish based on quality salmon, served with guacamole and raw vegetables. · Fresh, light, and healthy.

A portion of fried potatoes. Ideal for sharing or as a side. · Golden and crispy.

Thin wheat crêpes topped with homemade chocolate sauce. Classic French dessert. · Sweet and chocolatey.

Crêpes simply sprinkled with sugar. · Simple, soft, and crispy to the bite.

Crêpes served with fruit jam. · Fruity and sweet.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. · Contrast between the hot/crispy top and the cold/creamy bottom.

Chocolate cake with a molten center. Served warm. · Intense chocolate and very decadent.

An espresso coffee served with an assortment of mini desserts. · Ideal for tasting several sweets.

Hot tea or chocolate accompanied by a selection of petit fours. · A milder version of the gourmet coffee.

Tartlet filled with lemon cream and topped with meringue. · Perfect balance between the acidity of the lemon and the sweetness of the meringue.

Caramelized apple tart baked upside down. Served warm with fresh cream. · Melting and caramelized.

Airy dark chocolate dessert. · Light in texture but rich in cocoa flavor.

Choice of ice creams or sorbets from several classic flavors. · Refreshing and customizable.

Coffee or chocolate ice cream cup, topped with whipped cream. · Gourmet and creamy frozen dessert.

Lemon sorbet with a shot of vodka. · Fresh, tangy, and alcoholic. Often consumed as a digestif.

Vanilla ice cream topped with hot chocolate sauce and whipped cream. · The hot-cold contrast is delicious.

Extra portion of sweetened whipped cream. · Adds creaminess to desserts.