Café Dupont

A composed salad with crispy breaded chicken and a soft-boiled egg with a runny yolk. Usually served with a creamy dressing, croutons, and parmesan.

Salad topped with warm goat cheese, often served on toast, accompanied by smoked bacon. Garnished with crunchy walnuts and green beans for freshness.

A salad featuring creamy burrata accompanied by aged cured ham. A classic marriage of smooth textures and savory flavors.

A classic bistro salad made with cooked ham, hard-boiled eggs, and Emmental cheese. Simple, fresh, and filling.

The classic French hot ham and cheese sandwich, grilled until golden and melted.

A variation of the Croque Monsieur topped with a fried egg. The runny yolk adds extra richness to the grilled sandwich.

A sweet and savory version of the croque-monsieur with goat cheese and a drizzle of honey.

A simple and fluffy omelette prepared with fresh beaten eggs. Served with a green salad for a light meal.

Omelette filled with a mixture of ingredients, typically ham and cheese.

An omelette with your choice of ham or melted cheese.

Small fried pastry triangles, crispy and flavorful. A perfect Indian-inspired snack to share.

Squid rings coated in batter and deep-fried until golden. Tender on the inside and crispy on the outside.

Breaded and fried onion rings. A crispy bite with a sweet onion flavor.

Traditional stuffed fritters, with a choice of meat or fish (beef, shrimp, or cod).

A portion of crispy fried potatoes. Option to add melted cheddar cheese.

Breaded and fried mozzarella cheese sticks. The cheese is hot and stringy inside.

A varied platter served on a wooden board, including either a selection of cured meats or a variety of cheeses.

A large platter combining both charcuterie and cheeses, ideal for sharing as an aperitif.

A varied platter of several types of fried bites, served with a spicy dipping sauce.

A platter of Portuguese specialties.

Dry saucisson flavored with truffle, offering a rich and earthy taste. Served in thin slices.

Hard-boiled eggs whose yolks have been mixed with mayonnaise and flavored with truffle, then returned to the egg white.

Traditional French onion soup with caramelized onions and beef broth, served gratinated with cheese and croutons.

Whole Camembert cheese baked until melted, flavored with sweet honey and aromatic rosemary. Served with rustic bread.

Creamy Italian fresh cheese, served with fresh tomatoes and a drizzle of truffle oil.

Snails served in their shells with garlic parsley butter. A classic French dish with a tender texture.

Beef cut chosen by the chef, grilled and served with a creamy blue cheese sauce and sautéed potatoes flavored with garlic.

A generous piece of marbled beef (Simmental breed), served with a pepper sauce enhanced with cognac. Accompanied by garlic potatoes.

Raw minced beef served plain, to be seasoned yourself with the provided condiments. Accompanied by fries and salad.

Tender chicken breast served with a slightly sweet sweet potato puree and a flavorful meat jus.

A creamy dish prepared with pasta shaped like rice grains (risoni) instead of traditional rice, flavored with truffle and garnished with ham, arugula, and parmesan.

Pasta dish whose recipe changes regularly according to the chef's inspiration and seasonal products.

Cooked salmon fillet, served with fragrant saffron yellow rice and a mild asparagus sauce.

Crispy fried battered fish served with fries, creamy tartar sauce, and a fresh salad.

Classic burger with a beef patty and melted cheese, served in a soft bun with fries and salad.

Chicken burger (usually breaded) served with a herb tartar sauce. Served with fries and salad.

A dessert with creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Rich chocolate cake with a molten, flowing center, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Slice of brioche dipped and pan-fried in butter, served warm with powdered sugar and crème anglaise sauce.

Fresh and light dessert made of creamy white cheese drizzled with red berry coulis or pieces.

A coffee or tea served with a selection of several small miniature desserts.

Ice cream cup with three scoops of your choice, topped with whipped cream.

Small, strong black coffee. Available in decaffeinated or very short (ristretto) versions.

Espresso coffee with a drop of milk (noisette) or diluted with hot water (lungo).

Light and pale rosé wine from the south of France, fruity and easy to drink.

Dry rosé wine from Corsica, with citrus and fruit aromas.

Classic rosé from Provence, known for its pale color and elegance.