Café les Deux Gares

Traditional dry sausage from the Lacaune region. Firm texture and pronounced meaty flavor. Eaten in slices as an appetizer.

Confit and shredded pork preparation, served with pickled vegetables. Creamy and rich texture. To be spread on bread.

Soft and crumbly Greek cheese, accompanied by an orange preparation and olive oil. Salty and tangy flavor, creamy texture.

High-quality anchovy fillets preserved in oil. Intense, salty, and umami-rich flavor, melting texture. An appetizer classic.

Fresh medium-sized oysters, farmed in the open sea. Iodic flavor and fleshy texture. Eaten raw, directly from the shell.

A vegetarian starter combining cauliflower with the bitterness of grapefruit and the crunch of salted praline. Complex and refreshing flavors.

Pork head meat prepared to be crispy on the outside and tender on the inside. Rich in flavor, accompanied by the freshness of radish and apple.

Green asparagus served with a cream flavored with fish (bonito) and hazelnuts. A spring dish combining vegetable freshness and marine notes.

Raw fish (bonito) cut into small cubes, seasoned with pungent horseradish and fresh herbs. Tender texture and delicate flavor.

White fish with flaky flesh, served with a rich and creamy white butter sauce. Accompanied by tender seasonal vegetables.

Quality farm-raised poultry roasted, accompanied by early vegetables. Served with a creamy sauce made with Jura white wine (Savagnin), with nutty notes.

Vegetarian dish highlighting asparagus and spring vegetables. Enhanced by a wild garlic and lemon cream.

Selection of three aged cheeses from a renowned cheesemonger. Usually enjoyed with bread to end the meal on a savory note.

Creamy dessert covered with a thin layer of crunchy caramelized sugar. Flavored with Piedmont hazelnut for a rich and woody taste.

Fresh and original dessert combining Icelandic yogurt ice cream (skyr) and strawberries. Enhanced with a surprising frozen feta for a sweet and salty balance.