Café du Musée

A selection of traditional French cold cuts such as sausage, cured ham, and pâté. Served with bread and pickles. Ideal for sharing or as a starter.

A wide variety of cured meats and cold cuts, served in a generous portion. Perfect for a group.

An assortment of aged French cheeses. May include brie, camembert, or goat cheese. Served with bread.

A large selection of regional cheeses for enthusiasts. To be enjoyed with wine.

The best of both worlds: cold cuts and cheeses on the same platter. Convivial and hearty.

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple but delicious.

A hot soup prepared with seasonal vegetables. Comforting and healthy.

Traditional soup made with caramelized onions and beef broth. Served gratinated with melted cheese and croutons.

Thin slices of smoked salmon served fresh. Seasoned with chives and a drizzle of lemon juice.

Three pan-fried eggs, with runny yolks. Served simply.

Classic omelet, beaten and pan-fried. Soft texture.

Omelette filled with melted cheese and sautéed mushrooms. Tasty and filling.

Omelette filled with white ham and cheese. A lunch favorite.

The richest version with ham, cheese, and mushrooms. A complete meal in itself.

Hot sandwich on white bread, filled with ham and cheese, often gratinated. A staple of French café cuisine.

Like a croque-monsieur, but topped with a fried egg.

Hot sausage in a soft bun, topped with melted cheese.

Hot sausage served in a bun, without additional toppings.

Classic sandwich in a fresh baguette. Choice of simple fillings like ham, sausage, or cheese with butter.

The classic 'Ham-Butter-Cheese'. Crispy baguette generously filled.

Fresh vegetarian sandwich with crunchy vegetables and hard-boiled egg.

Complete chicken sandwich with raw vegetables for freshness.

Baguette filled with tuna and raw vegetables (lettuce, tomato).

Smoked salmon sandwich with fresh toppings, served in a baguette.

Toasted and pressed Italian bread, topped with tomato, melted mozzarella, and pesto sauce.

Chicken panini with tomato and mozzarella. Hot and crispy.

The classic version with ham, cheese, and a touch of pesto.

Savory panini with smoked ham (bacon) and melted cheese.

For cheese lovers: a melted blend of goat cheese, emmental, and mozzarella.

Tuna panini with tomato and cheese.

Hot smoked salmon panini, a slightly more sophisticated option.

Spicy chicken panini with curry and vegetables.

Large, very rich mixed salad with chicken, egg, cheese, and various vegetables. Fresh and hearty.

Typical salad from the South of France with tuna, anchovies, hard-boiled eggs, and olives. Mediterranean flavor.

Indulgent salad with warm potatoes and smoked ham. A complete dish.

Salad with blue cheese (gorgonzola) with walnuts and raisins for a sweet and savory mix.

Inspired by Greek salad with feta and olives. Very refreshing.

A French classic: melted goat cheese on toasted bread, served on a bed of green salad.

A colorful plate of fresh and varied vegetables. Ideal for a light and healthy meal.

Exotic and seafood salad with shrimp and pineapple.

Similar to a Caprese, with fresh tomatoes, mozzarella, and basil.

Large mixed salad with tuna as the main ingredient.

Savory buckwheat crêpe (buckwheat flour), filled with vegetables and cheese. Breton specialty.

Simple and effective galette with ham and melted cheese.

The traditional galette par excellence: ham, cheese, and egg (often fried).

Rustic version of the complete galette with added mushrooms.

Slightly spicy galette thanks to the chorizo.

Galette with chicken and a hint of chili.

Classic combination of goat cheese and the crunch of walnuts.

Hearty galette with minced meat.

Rich galette mixing tuna and cheeses.

Portion of fried potatoes, crispy and golden.

Simple and classic pizza with tomato sauce and cheese.

Also called 'Regina', it's the most popular pizza in France: ham and mushrooms.

Cheese pizza, rich and melted.

Spicy pizza with Spanish sausage (chorizo).

Rustic pizza with meat and vegetables.

Smoked salmon pizza with a creamy base.

Tuna pizza with vegetables.

Savory pizza with anchovies and capers, Neapolitan style.

Chicken pizza with vegetables.

Vegetarian pizza with an assortment of vegetables.

The 'Quattro Stagioni', divided into quarters with different toppings.

Spicy pizza with chili.

Grilled or fried chicken wings, served by 8.

Burger made with a beef patty, classic toppings, and a burger bun.

A large, grilled, tender, and marbled beef steak. For red meat lovers.

Grilled lamb chops, usually served pink.

Poultry escalope with a creamy mushroom sauce, typical of Normandy. Served with pasta.

Grilled or pan-fried chicken breast.

The quintessential bistro dish: a beef steak with fries.

Two chopped steaks served with salad and fries. Very hearty.

A chopped steak topped with a fried egg (steak-and-egg), served with fries and salad.

Layers of pasta, bolognese sauce (meat and tomato), and béchamel, baked and gratinated.

Spaghetti served with a rich meat and tomato sauce.

Short pasta with a creamy four-cheese sauce.

Pistou pasta (basil, garlic, olive oil) without meat.

Pasta with creamy sauce, lardons (or pancetta), and egg yolk.

Pasta served with smoked salmon and often a touch of cream.

Chicken pasta with a Provençal herb tomato sauce.

Pasta with spicy tomato sauce and garlic.

Breaded and fried fish, served with fries. A very popular British dish.

Grilled or pan-fried salmon fillet, usually served with vegetables or rice.

Fine-textured white fish fillet, pan-fried.

Classic sweet crêpe, simply brushed with melted butter and sprinkled with sugar.

Crêpe filled with fruit jam or milk jam.

Breton specialty: crêpe topped with a rich and creamy salted butter caramel.

Crêpe filled with homemade cooked apples.

Melted dark chocolate crêpe.

Indulgent combination of chocolate and banana slices.

Crêpe with the famous hazelnut spread.

Nutella crêpe with fresh banana slices.

Nutella crêpe sprinkled with grated coconut.

Warm Nutella crêpe served with a scoop of cold vanilla ice cream.

Crêpe flavored with cinnamon and sugar.

Tangy crêpe with fresh lemon juice.

Crêpe drizzled with honey.

A tribute to Normandy: apples and salted butter caramel.

Crêpe flambéed with apple liqueur (Calvados), served with apples.

A very indulgent sundae-style dessert crêpe.

Crêpe flambéed with orange liqueur Grand Marnier.

Crêpe filled with sweet chestnut cream.

Crêpe with pistachio and honey flavors, with ice cream.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Chocolate cake with a molten center, served warm with ice cream.

Fresh cheese cake, cheesecake style.

Italian dessert with coffee, mascarpone, and biscuits.

A coffee accompanied by a selection of three small desserts (mignardises). Ideal for tasting everything.

Small French almond cakes, crispy on the outside and soft on the inside.

Simple dessert with cooked apples.

Banana, three scoops of ice cream, chocolate sauce, and whipped cream.

Ice cream cup with a choice of various flavors.

Non-alcoholic beer.

Classic French blonde lager beers.

French dark beer.

International blonde lager beer.

Tequila-flavored beer.

Draft blonde beer or Shandy (beer and lemonade mix).

Belgian abbey beer, often richer in taste.