Café Charlot

A classic brut champagne, lively and fresh. Fine bubbles with notes of citrus and white flowers. Ideal for an aperitif or celebrations.

A delicate rosé champagne with aromas of small red fruits. Fresh and elegant on the palate. Perfect with dessert or as an aperitif.

A prestigious vintage champagne, complex and refined. Offers great aromatic depth and a silky texture. To be savored for a special occasion.

A zero dosage champagne (no added sugar). Very pure, mineral, and sharp. Pairs perfectly with seafood.

A champagne made solely from Chardonnay. Fine, elegant with floral and fresh almond notes. Very refreshing.

Rhône Valley white wine, blend of local grape varieties. Round and aromatic with notes of white-fleshed fruit. Best served chilled, often as an aperitif.

White wine from Chardonnay grapes grown on the sands of Camargue. Fresh, slightly saline with buttery notes. Pairs well with fish.

Dry white Burgundy wine, famous for its minerality and freshness. Notes of green apple and flint. Excellent with oysters and seafood.

Loire Sauvignon Blanc, known for its characteristic smoky aromas (flint). Lively, aromatic, and elegant. Pairs well with goat cheeses.

High-quality Chablis Premier Cru. More complex and richer than a classic Chablis. Full-bodied with a long mineral finish.

An exceptional Sancerre, vinified with indigenous yeasts. Very pure, textured, and expressive. A great gastronomic white wine.

Pale and light Provençal rosé. Aromas of citrus and flowers. Very refreshing, ideal for sunny days.

Elegant and fruity Provençal rosé. Perfect balance between freshness and red fruit flavors. Best served very chilled.

High-end Provençal rosé. Complex, structured, and lingering on the palate. Can accompany a full meal.

Organic red wine from the Rhône Valley. Fruity, spicy, and smooth. An easy-drinking wine with grilled meats or cheeses.

Beaujolais cru from the Gamay grape. Light, fruity (red berries, cherry) and low in tannins. Can be served slightly chilled.

Languedoc red wine, generous and sunny. Aromas of garrigue, spices, and dark fruits. Full-bodied and warm palate.

Classic Bordeaux, blend of Merlot and Cabernet. Round, structured with notes of ripe red fruits. A safe bet to accompany red meat.

Burgundy Pinot Noir, elegant and fine. Aromas of cherry and undergrowth. Delicate palate with silky tannins.

Elegant and complex Bordeaux wine (Graves). Smoky and fruity notes characteristic of the appellation. Smooth tannins and a long finish.

Northern Rhône Syrah. Elegant wine with aromas of pepper, violet, and dark fruits. Powerful and sophisticated.

Burgundy red wine (Côte de Beaune). Structured Pinot Noir, with intense red fruit aromas. Robust yet refined.

Prestigious Médoc wine (Bordeaux). Known for its feminine elegance, floral aromas, and velvety texture. A great wine.

Iconic wine from the southern Rhône Valley. Powerful, sunny, with aromas of candied fruits and sweet spices. Rich and warm.

Still French natural mineral water. Neutral and refreshing taste.

Sparkling Italian natural mineral water. Fine bubbles and slightly saline taste.

Souvenir t-shirt from the establishment.

Souvenir sweatshirt from the establishment.

Souvenir clothing for children.

Souvenir cap from the establishment.

Large souvenir tote bag.

Light souvenir canvas bag.

Assortment of French fine charcuterie (ham, sausage, terrine). Served with bread and pickles. Ideal for sharing as an aperitif.

Selection of various aged cheeses (soft, hard). Served with bread. Perfect for discovering French cheeses.

Mixed platter combining charcuterie and cheeses. The best of both worlds for an aperitif. To share.

Chickpea purée with sesame (tahini), olive oil, and lemon. Creamy texture. Served with warm pita bread for dipping.

Breaded and fried squid rings, crispy and golden. Served with a creamy, slightly spicy sauce. A classic snack.

Seasoned fresh avocado mash (lime, cilantro, spices). Served with crispy tortilla chips. Fresh and tasty.

Slice of semi-cooked duck foie gras, rich and melt-in-your-mouth. Served with toast. A traditional French gastronomic starter.

Whole Camembert baked until runny. Drizzled with honey for a sweet and savory touch. To be eaten hot by dipping bread.

The classic of Parisian bistros. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Thin slices of high-quality smoked salmon. Melts in your mouth with a delicate smoky flavor. Often served with toast, butter, and lemon.

Egg cooked without shell in water, runny yolk. Served with mushrooms and a "sauce poulette" (creamy white sauce).

Half fresh avocado served simply with vinaigrette. A light and vegetarian starter.

Giant snails served in their shells with parsley and garlic butter. Emblematic dish of French cuisine. Eaten with a small fork and bread for the butter.

Box of high-quality vintage sardines, aged like fine wine. Served with toast and butter. Intense iodized flavor.

Runny omelette filled with melted Comte cheese. Served with crispy fries. A simple and comforting dish.

Omelette flavored with summer truffle. Earthy and refined taste. Served with fries.

Poached eggs on a muffin or bread, with ham or bacon, topped with hollandaise sauce. Rich and indulgent.

Vegetarian version of poached eggs, served with creamy avocado.

A variation of Eggs Benedict where ham is replaced by smoked salmon. Topped with hollandaise sauce.

Hot sandwich with ham and cheese, baked with béchamel and grated cheese on top. Crispy and melting.

Version of the croque-madame (with egg) topped with a fried egg (the "hat" of the lady).

Burger where the patty is smashed onto the cooking surface to create a caramelized crust (Maillard reaction). Juicy and flavorful, served with fries.

Larger version of the Smash Burger, with more meat or a bigger patty. For very big appetites.

Chicken burger (usually breaded and fried) with toppings and sauce. Served with fries.

Romaine lettuce, crispy chicken, parmesan, croutons, and creamy Caesar dressing. An international classic.

Fresh Italian cheese ball with a creamy center (Burrata). Served with fresh tomatoes and avocado. Fresh and creamy.

Mixed salad with hot goat cheese toasts, often accompanied by honey or herbs. Mix of hot and cold.

Fresh and crunchy salad made with green beans, avocado pieces, and toasted pine nuts. Light and healthy.

Complete vegetarian dish with oriental flavors. Chickpea balls (falafel), lentils, and vegetables, topped with a fragrant curry sauce.

Small square pasta filled with cheese and parsley (Dauphiné specialty). Served with a creamy mushroom sauce.

Tubular pasta in a spicy tomato sauce (arrabbiata), with melting eggplant and fresh burrata to soften the dish.

Creamy rice slowly cooked with broth and mushrooms. Sprinkled with parmesan. Rich and comforting.

Grilled salmon fillet on a hot plate (plancha). Served with a creamy tarragon butter sauce (béarnaise) and rice.

Sea bass fillet (fine white fish) served with a classic beurre blanc sauce. Garnished with trout roe for a hint of the sea.

Breaded and fried fish fillet, served with fries and a herb and caper mayonnaise sauce (tartare).

Raw salmon diced, mixed with avocado and seasoned. Fresh and light, served with fries.

Raw beef, minced or knife-cut, seasoned (capers, onions, sauce). Brasserie classic, served with fries.

Thin slice of veal, breaded and fried in butter. Crispy and golden. Often served with pasta or salad.

Tender and marbled beef steak, grilled. Served with a rich béarnaise sauce and fries.

Beef steak topped with a creamy crushed pepper sauce. Powerful and spicy.

Thinly pounded chicken fillet, marinated in lemon and grilled. Tender and tangy.

Tender chicken piece served with creamy mozzarella cheese risotto.

Long-fibered, very flavorful piece of beef. Pan-seared and served with a shallot confit sauce. A must-have.

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

Thick slice of brioche dipped in an egg-milk mixture and pan-fried. Served warm with ice cream and caramel. Very indulgent.

The chef's special dessert of the day, prepared by the pastry chef. Ask your server.

Whipped egg whites, poached and floating on vanilla custard. Drizzled with caramel and slivered almonds.

Individual chocolate cake with a molten center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Brioche cut in half and filled with a light mousseline cream (pastry cream and butter mixture). Sprinkled with pearl sugar.

Baked vanilla custard cream, topped with a thin layer of crunchy caramelized sugar to break with a spoon.

Elongated choux pastry, filled with salted butter caramel cream and glazed on top. A revisited classic.

Artisanal ice creams from the famous Parisian house Berthillon. Known for their intense and natural flavors.

Frozen dessert composed of coffee ice cream (or chocolate), an espresso (or hot chocolate), and topped with plenty of whipped cream.