Café de la Butte

Raw mackerel fillets, chopped and seasoned with Japanese ingredients such as soy sauce and sesame. A fresh starter with marine and umami flavors.

A poached egg served in a rich red wine sauce (meurette sauce) with bacon lardons and mushrooms. A flavorful and comforting Burgundian classic.

Six snails served in their shells with garlic and parsley butter. Tender texture and intense herbaceous flavor. To be enjoyed with bread.

Oyster mushrooms pan-fried with butter, garlic, and parsley. A simple starter highlighting the woody flavor of the mushrooms.

Large prawns sautéed with garlic and parsley, accompanied by grilled vegetables. Delicate seafood flavor enhanced by garlic.

White asparagus cooked and served warm with a classic vinaigrette sauce. Melting texture and a sweet, subtle taste.

Fresh grilled sardines with herbs de Provence. Pronounced grilled fish flavor with aromatic southern notes.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with sautéed potatoes with garlic and a vinaigrette salad to balance the richness.

Fillet of white fish with fine flesh, served with vegetables. Offered with a creamy seaweed sauce or simply with olive oil.

A tender piece of beef, slowly simmered in a red wine sauce. Accompanied by a rich and melting toast with bone marrow.

Flavorful piece of beef (hanger steak) pan-fried in duck fat for extra flavor. Served with a strong blue cheese sauce and fries.

Raw minced beef prepared with pesto (basil) and parmesan. An Italian variation of the classic tartare, served with fries and salad.

Dish inspired by Nice (herb/vegetable fritters) served with a creamy risotto, an aromatic tomato sauce, and truffle-scented.

Beaujolais red wine, light and fruity, produced from the Gamay grape variety.

Rhône Valley wine, generally rich and spicy with notes of red fruits.

Burgundy wine, elegant and structured, typically based on Pinot Noir for reds.

Loire red wine (Cabernet Franc), fresh, light with aromas of red fruits and bell pepper.

Bordeaux wine, often a structured blend with woody and fruity notes.

Languedoc wine, powerful and aromatic, with notes of garrigue and spices.

Very light and fruity red wine, easy to drink.

Prestigious Bordeaux wine, elegant with a beautiful tannic structure and complex aromas.

Médoc red wine (Bordeaux), robust and tannic, perfect with red meats.

Northern Rhône Valley wine (Syrah), with aromas of black fruits, violet, and pepper.

Certified organic Bordeaux wine, balanced and classic.

Languedoc red wine, organic, with notes of ripe fruits and sweet spices.

Organic Rhône Valley wine, gourmet and warm.

Organic Languedoc wine, typically sunny and fruity.

Loire white wine (Sauvignon Blanc), dry, mineral and very fresh.

Burgundy white wine (Chardonnay), lively, light with a beautiful lemony acidity.

Accessible and fruity white wine, from the Chardonnay grape variety.

Southwest white wine, often mellow or sweet, with aromas of exotic fruits and honey.

Provence wine (often rosé or red), fresh and aromatic.

Famous sparkling wine, synonymous with celebration. Fine bubbles and refined taste.