Café du Marché Boulogne-Billancourt

Raw fish marinated in citrus juice. Firm flesh and typical smoky flavor of haddock. Served fresh, it's a light and tangy starter.

A classic composed salad from the South of France. It mixes tuna, anchovies, fresh vegetables, and hard-boiled eggs. A complete, fresh, and Mediterranean dish.

Delicate white fish fillet. Accompanied by an olive oil and herb sauce, and cooked vegetables. A light and healthy dish.

Thin slices of marinated raw beef. Served cold with hot, crispy fries. A welcome contrast of temperatures and textures.

A tender, marbled piece of Angus beef. Topped with a creamy, spiced pepper sauce. Served with homemade fries.

Diced fresh mango seasoned with ginger. A fruity, exotic, and very refreshing dessert. Melt-in-your-mouth texture and sweet-spicy flavor.

Selection of typical Corsican cured meats. Intense flavors and melt-in-your-mouth texture. Ideal for sharing or starting the meal.

Creamy burrata heart served with artichokes and olives. Enhanced by a walnut pesto. A rich and creamy starter.

Tender asparagus served with chopped hard-boiled eggs (mimosa). Accompanied by an herb and caper vinaigrette. A spring classic.

Slow-cooked and shredded meat preparation (often pork, duck, or fish). Spreadable and rich texture. Enjoyed on bread.

Fresh yogurt and cucumber mix accompanied by a buckwheat salad. Raisins add a sweet note. A light and vegetarian starter.

Diced raw fish marinated in coconut milk and lime. Flavored with ginger for an exotic touch. Fresh and melt-in-your-mouth.

Raw minced and seasoned beef. Prepared with a quality beef breed (Aubrac). Served with fries.

Beef cut selected by the chef for its tenderness. Grilled and topped with pepper sauce. A classic and hearty meat dish.

Seared duck breast, cooked to a rosy pink. Served with a sweet shallot sauce and potatoes. Rich in flavor.

Gourmet burger with steak, grilled bacon, and cheddar cheese. Enhanced with a fresh chive sauce. Served with fries.

Tender, boneless, easy-to-eat poultry. Accompanied by a smooth purée and roasted vegetables. A comforting dish.

Tubular pasta in tomato sauce with spicy charcuterie (Spianata). The stracciatella adds a creamy touch that softens everything.

Oven-baked tart with seasonal vegetables. Served with a green salad. A light option for lunch.

Marinated and grilled Thai-style beef, fragrant and slightly spicy. Served with a rice mix. Flavorful and exotic.

Very large bone-in steak, usually for sharing. Grilled and served with sides. Ideal for red meat lovers.

Moist cake soaked in an alcoholic syrup (rum). Served with whipped cream. A traditional and generous dessert.

Rich chocolate cake with a hint of coffee. The floral ice cream adds freshness and lightness. A sophisticated blend of flavors.

Fresh strawberries served with a creamy mascarpone and pistachio cream. A fruity and decadent dessert.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Creamy inside, crispy on top.

Fruit baked under a crumbly shortcrust pastry. The rhubarb-cherry combination is tart, the thyme adds an original note.

Hard-paste Corsican sheep's cheese. Served with a sweet jam (often fig or black cherry) to balance the salty taste.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting everything.

Slice of brioche dipped in milk and eggs, then pan-fried in butter. Served warm with ice cream and crunchy nuts. Very decadent.