Café de la Seine Paris 16

Classic bistro starter made of hard-boiled eggs filled with a mixture of yolks and mayonnaise. Creamy and smooth texture. Eaten cold, often with a little bread.

Homemade country pâté made with minced meats and herbs. Rustic and meaty flavor. Served cold, with gherkins and bread.

Half Camembert baked until melting, seasoned with sweet honey and aromatic thyme. Rich and gooey. Enjoy hot by dipping bread.

Crispy frisée lettuce served with savory bacon bits, a soft-boiled egg with a runny yolk, and golden croutons. A mix of textures and savory flavors. Often dressed with a zesty vinaigrette.

Beef bone cooked to contain tender and fatty marrow. Very rich and melting flavor. To be spread on toasted bread, often with a little Guérande salt.

Marinated herring fillets served with warm or cold potatoes. Vinegary flavor and firm fish texture. A classic of Parisian bistros.

Melted leeks served with vinaigrette, accompanied by stracciatella (creamy burrata center) and croutons. Mild and creamy with a touch of freshness.

Soup or cream of vegetables prepared according to seasonal ingredients. Warm and comforting. Ask your server for today's flavor.

Traditional caramelized onion soup, topped with bread and a thick layer of melted Comté cheese. Sweet and savory flavor and stringy texture. Served very hot.

Pan-fried mushroom medley served with a soft-boiled egg. Woody and earthy flavor. Ideal for mushroom lovers.

Snails cooked in their shells with garlic and parsley butter. Tender texture and strong herbaceous flavor. To be enjoyed hot.

Large composed salad with a lettuce base, garnished with Parmesan cheese and croutons. Crispy chicken or smoked salmon adds protein. Dressed with a creamy Caesar dressing.

A healthy and complete meal bowl mixing grains, legumes, and fresh vegetables. Rich in colors and crunchy textures. A nutritious and balanced option.

Salad topped with warm goat cheese on toast or in a pastry, drizzled with honey. The sweet and savory mix is typical and delicious. Accompanied by walnuts for crunch.

Italian fresh cheese with a creamy center served with ripe tomatoes. Fresh, milky, and mild. Often seasoned with olive oil and basil.

Traditional composed salad from the South of France with tuna, vegetables, and hard-boiled eggs. Fresh and Provençal. Perfect for a light yet satisfying meal.

Long-fibered beef cut, known for its tenderness and pronounced flavor. Served with a rich red wine sauce. Accompanied by a creamy puree.

Marbled and juicy beef cut, grilled to your desired doneness. Served with a zesty pepper sauce and small potatoes.

Pan-seared veal liver slice, deglazed with Sherry vinegar. Mild ferrous flavor and very tender texture. A classic of traditional French cuisine.

Gourmet burger with a Charolais beef patty, melted cheese and raw vegetables. Served with crispy fries.

Beef stewed for a long time in a red wine sauce until tender. Rich and deep flavor. Comforting dish served with mashed potatoes.

Duck leg slow-cooked in its own fat. The skin is crispy and the meat very tender. Served with parsley potatoes.

Thick and tender veal cut, served on the bone. Cognac-scented sauce and forestière garnish. Delicate and flavorful white meat.

Tender pan-seared chicken fillet. Served with Asian-style stir-fried noodles and vegetables. A light and balanced dish.

Raw minced beef, seasoned or to be seasoned yourself with capers, onions, and egg. Fresh and textured. Served cold with hot fries.

Thin slices of marinated raw beef, served cold on a plate. Light and refined, garnished with Parmesan and olive oil.

Thick piece of grilled or pan-seared salmon, with pink and fatty flesh. Served with creamy, dill-scented lentils. Rich in omega-3.

Bluefin tuna lightly seared on the outside and raw inside, thinly sliced. Delicate flavor enhanced by sesame and ginger. Melting texture.

White fish with a fine and delicate flesh. Served with a virgin sauce made with olive oil and green vegetables. Light and healthy.

Portion of cooked, rich, and flavorful lentils.

Simple and fresh side of lettuce and tomatoes.

Small sautéed new potatoes with skin, accompanied by mushrooms.

Smooth and colorful puree with a spicy ginger note.

Cut and fried potatoes, golden and crispy.

Steamed or sautéed green vegetables, tender and light.

Creamy mashed potatoes prepared on-site.

Grilled broccoli florets, slightly crisp.

Vegetarian version of the complete bowl with a variety of vegetables, grains, and legumes. Fresh and vitamin-rich.

Platter of roasted vegetables and spreads. "Cervelle de canut" is a herbed cheese specialty. Flavorful and varied.

Meatless burger with a crispy breaded eggplant slice. Topped with creamy cheese and pesto. Served with fries.

Portion of Camembert, a soft cheese with a bloomy rind. Pronounced flavor and creamy texture.

Portion of goat cheese, with a typical and slightly tangy flavor.

Portion of aged Comté, a cooked pressed cheese. Fruity flavor and firm texture with occasional salt crystals.

Portion of Pont-l'Évêque, a soft cheese with a washed rind from Normandy. Strong aroma.

Portion of Brie, a mild and creamy cheese with a white rind. A great French classic.

Selection of three classic French cheeses. Ideal for sharing or tasting different varieties.

Premium selection of three aged cheeses. Offers a tasting of more complex flavors.

Rich dark chocolate cake, likely a fondant or cake. Served with a scoop of vanilla ice cream for a hot-cold contrast.

Egg custard topped with liquid caramel, smooth and melting texture. Accompanied by a biscuit or hazelnut crisp.

Tartlet filled with tangy lemon cream and topped with a soft, golden meringue. Perfect balance between sweet and sour.

Upside-down caramelized apple tart, served warm. The apples are melting and sweet. Accompanied by cream or ice cream.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Soft and golden. Served with vanilla sauce.

Creamy pistachio cream covered with a layer of crunchy caramelized sugar. Break with a spoon.

Traditional dessert made from rice slowly cooked in sweetened milk. Topped with a gourmet salted butter caramel.

Leavened cake soaked in rum syrup. Served with an extra shot of rum to add as you wish.

Hot drink (coffee, tea, or chocolate) accompanied by a selection of mini-desserts. Perfect for the indecisive who want to try everything.

Ice cream or sorbet cup with a choice of classic and fruity flavors. Refreshing at the end of the meal.