Café des Initiés

A fresh starter combining the earthy sweetness of beetroot with the creaminess of goat cheese. Balanced and light flavors. Ideal to start the meal.

A seafood tartare combining shrimp and avocado, topped with a light artichoke and basil foam. Creamy texture and herbaceous flavors. To be enjoyed fresh.

A take on Caesar salad with crispy breaded chicken. A mix of crunchy textures and creamy dressing. Served as a starter portion.

Marinated raw salmon served with small thick pancakes and a touch of candied citrus. The fish is tender and melts in your mouth. Eat by placing the salmon on the blinis.

High-quality Spanish cured ham, from acorns-fed pigs. Intense hazelnut flavor and melting texture thanks to the marbled fat. Ideal for sharing as an appetizer.

Thin slices of raw beef served with parmesan and arugula. A fresh and light dish with classic Italian flavors. The meat is tender and eaten raw.

Raw fish carpaccio with marinated beetroot and cucumber for freshness. Melting texture and mild flavors. Served cold.

Marinated raw white fish, served with a fruity and creamy touch. Delicate and refined flavor. A light and refreshing option.

Italian dish of thin slices of cold veal topped with a creamy tuna and caper sauce. Savory and rich land-sea combination. Eaten as a cold main course.

Noble fish carpaccio with chestnut and the intense aroma of white truffle. A marriage of marine and forest flavors. Elegant and aromatic dish.

Thinly sliced raw scallops, served with crunchy cucumber and black truffle. Silky texture and subtle flavor enhanced by truffle. Very refined.

Mixture of finely chopped raw vegetables, seasoned with black truffle. Fresh, crunchy, and fragrant. A vegetarian alternative to classic tartare.

Diced raw salmon prepared with a mustard sauce and a slightly spicy horseradish cream. Melting texture. Inspired by Scandinavian flavors.

Raw minced beef, seasoned in a classic way (capers, onions, sauce). Tender texture. A French brasserie staple.

Beef tartare revisited with Asian seasonings (soy, sesame, ginger). Umami and slightly sweet-and-savory flavors. An exotic variation of the classic.

Tuna tartare, cut by hand, served with lemon for acidity and fried onions. Fresh and textured. Reminiscent of sashimi flavors.

White fish tartare with exotic flavors (mango, lime, cilantro). Fresh, tangy, and fruity. A light and fragrant dish.

Signature version of beef tartare, hand-cut with a runny egg yolk and a light foam seasoning. Rich texture and superior quality meat. For raw meat lovers.

Fresh green salad with a light vinaigrette. Simple and healthy side dish.

Homemade fried potatoes. Crispy and golden. The classic accompaniment to meats and tartares.

Shredded cabbage and carrot salad with a creamy dressing. Crunchy and slightly sweet. Fresh on the palate.

Lemon dessert served in a glass, deconstructed like a tart. Tangy lemon cream and shortbread pieces. Fresh and gourmet.

Italian jellied cream dessert, served with a fruit coulis. Smooth and silky texture. Sweet and light.

Pear served with melted chocolate and a light sesame foam. Original combination of fruit and toasted flavors. Refined dessert.

Rich chocolate dessert. Ideal for cocoa lovers. Intense and sweet.

Very thin slices of fresh pineapple. Juicy, sweet, and tangy. A light and fruity end to the meal.

Quick lunch formula including a cold main course (raw meat or fish) with a side dish and a dessert. The choice depends on the day's products.

A grand 8-course tasting menu. Allows you to sample a wide variety of the chef's specialties. Ideal for a complete gastronomic experience.

Complete lunch formula with starter, garnished cold main course, and dessert. Offers a balanced and varied meal based on the day's products.

Prestigious French sparkling wine from the Ruinart house. Fine bubbles and elegance. Perfect for celebrating.

Champagne from a great classic house. Balanced and refined. Available by the bottle or glass.

High-end rosé Champagne. Notes of red berries and delicate bubbles. A fruity and luxurious expression of Champagne.

Dry and lively white wine. Notes of citrus and white flowers. Pairs well with seafood.

Classic white Burgundy wine. Rich and slightly buttery with good acidity. Ideal with fish or poultry.

Sweet and syrupy white wine. Notes of honey and apricot. Perfect as an aperitif or with foie gras.

Dry and mineral white Burgundy wine. Very fresh with lively acidity. Excellent with oysters and shellfish.

Renowned Loire white wine. Aromatic and fruity. Highly appreciated with goat cheese.

Great white wine from Burgundy. Complex, rich, and smooth. A gastronomic wine.

Southern French rosé wine. Fresh and fruity. Easy to drink, ideal for summer.

Classic Rosé from Provence. Pale color, floral and fruity nose. Dry and refreshing.

Red wine from the Rhône Valley. Spicy and warm. Pairs well with red meats.

Bordeaux red wine. Structured with notes of black fruit. A classic and elegant wine.

Loire red wine (Cabernet Franc). Fruity, light with notes of fresh red berries. Best drunk young.

A Beaujolais cru. Structured and full-bodied red wine. Aromas of ripe fruit.

Red wine from the Northern Rhône (Syrah). Powerful, spicy, and fruity. Ideal with sauced meats.

Great wine from the right bank of Bordeaux. Merlot dominant, round and silky. Rich and complex.

Burgundy red wine (Pinot Noir). Elegant, aromas of red fruit and woody notes. A fine wine.

Classic Cuban cocktail based on rum, mint, and lime. Fresh, sweet, and tangy. Very thirst-quenching.

A savory cocktail with vodka and tomato juice, seasoned with spices. Rich and umami taste. Often consumed as an aperitif.

Sparkling Italian cocktail. Both bitter and sweet. Served with an orange slice.

A variation of the classic Margarita with agave syrup. Tangy and strong in tequila. Served very cold.

Floral and refreshing cocktail based on elderflower liqueur. Light and elegant.

Special house creation. Ask your server for the current composition.

Non-alcoholic version of the Mojito. Refreshing, minty, and lemony.

House non-alcoholic creation. A refreshing and original drink.