Café de la Gare

Two-course menu of your choice (starter/main or main/dessert). Classic bistro cuisine.

Full three-course menu. Ideal for a traditional meal.

Menu adapted for children with main course, dessert, and drink.

Creamy Italian fresh cheese served on thin slices of tomato with pesto.

Bistro classic: hard-boiled eggs topped with homemade mayonnaise.

Snails baked in their shells with garlic and parsley butter.

Fresh mix of diced tomatoes and flaked tuna.

Warm goat cheese in a crispy filo pastry, with honey and walnuts.

Fresh herb-marinated salmon, served cold with warm potatoes.

Homemade foie gras, served with a sweet and savory mango accompaniment.

Large grilled beef steak, served rare or medium with fries.

Marbled and tender beef steak, topped with pepper sauce.

Thick and tender steak served with a creamy herb sauce.

Coarsely chopped and seasoned raw beef, or just seared on the grill.

Simple minced beef steak served with your choice of sauce and side.

Beef burger with classic toppings and fries.

Beef burger with slices of grilled bacon.

Special burger with black bread (squid ink) and two patties.

Grilled duck breast with a sweet honey sauce.

Chicken fillet with a creamy mushroom sauce.

Grilled sausage served with elastic mashed potatoes with cheese (tome).

Lamb piece confit for a long time, very tender, served with mash.

White fish served with a rich butter and lemon sauce.

Breaded and fried fish fillet, served with fries.

Long pasta with cream and smoked salmon.

Pasta with cream sauce, bacon, and egg.

Hearty salad mixing seafood (salmon, crayfish) and local products (foie gras).

Classic chicken salad with Parmesan and creamy dressing.

Salad with warm goat cheese toasts, walnuts, and bacon.

Large slice of toasted bread prepared like a croque-monsieur.

Toasted ham and cheese tartine topped with a fried egg.

Gratinated tartine with Cantal (fruity cheese).

Warm tartine with melted goat cheese.

Tartine with Mediterranean flavors with mozzarella and cured ham.

Gratinated tartine in the style of tartiflette with melted Reblochon.

Vegetarian tartine with sun-kissed vegetables.

Simple omelette, runny or well-done according to your preference.

Omelette filled with one ingredient of your choice.

Classic ham and cheese omelette.

Omelette filled with ham and fresh mushrooms.

Very generously filled omelette with potatoes, cheese, and ham.

Platter of assorted hot and cold vegetables, 100% vegan.

Large composed salad without meat or fish.

Vegetable burger replacing the steak with a potato patty.

Sweet specialty of the day, ask your server.

Light chocolate dessert made with dark chocolate.

Variation of Italian tiramisu flavored with whisky cream.

Poached meringue "floating islands" served on vanilla custard.

Coffee or chocolate ice cream sundae with whipped cream.

A coffee served with an assortment of small treats.

A tea served with an assortment of small treats.

Alcoholic ice cream sundae, often served as a digestif (Trou Normand).

Selection of French cheeses.

Ice cream sundae, choice of flavors.

Slices of fresh pineapple.

Creamy pistachio cream with a layer of crunchy caramelized sugar.

Molten chocolate cake with a Nutella center.

Draft beers served.

Short, intense black coffee. Organic beans.

Coffee with a dash of milk (hazelnut) or with more water (long coffee).

Two shots of espresso in a large cup.

Large latte.

Balanced Bordeaux red wine.

Fruity and organic red wine from the Rhône Valley.