Café Maraîcher

Typical aniseed liqueur from Marseille, yellow and cloudy when diluted with water. Pronounced taste of licorice and herbs. Drunk very cold, mixed with water and ice.

Bitter aperitif based on wild gentian roots. Sweet-bitter, vegetal, and slightly spicy flavor. Enjoy neat on ice or with tonic.

Portuguese fortified wine, sweet and rich. Aromas of red fruits, caramel, and spices. Usually served chilled as an aperitif.

Bright red Italian bitter aperitif based on herbs and fruits. Intense and lingering bitter taste with notes of orange peel. Often served with soda or orange juice.

Dry and fruity Italian white sparkling wine. Fine bubbles and notes of green apple and white flowers. Refreshing and light.

High-quality artisanal French vermouth made in Charente. Fortified wine flavored with herbs and spices. Rich, complex, and elegant.

Traditional French cocktail made with dry white wine and fruit cream. Sweet, fruity, and slightly acidic. An aperitif classic.

Sparkling variation of Kir, made with Champagne instead of white wine and cassis cream. Festive, elegant, and sweet.

A classic brut Champagne coupe from a renowned house. Notes of fresh fruit and butter caramel. Lively bubbles and a long finish.

Lunch formula offering a choice of two dishes (starter and main course or main course and dessert). Options change daily based on the market (see the daily specials board).

Full menu for children under 10 years old. Includes a simple main course, a sweet drink, and a dessert.

An espresso served with a selection of petit fours (small desserts). Ideal for tasting several sweets at the end of the meal.

Slice of brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Served warm, crispy on the outside and soft on the inside, with caramel and ice cream.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Contrast of textures between the warm/crunchy top and the cold/creamy bottom.

Warm chocolate cake with a liquid, molten center. Served with a scoop of vanilla ice cream to balance the heat and intensity of the chocolate.

Tartlet filled with tangy lemon cream and topped with a soft, light meringue. Perfect balance between acidity and sweetness.

Thin batter crepes cooked in a pan, served simply with butter and sugar. A light and tasty French classic.

Thin crepes served warm, filled with chocolate and hazelnut spread.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. The exact flavor may vary according to the inspiration of the moment.

Soft cooked apples covered with a crumbly, crispy shortcrust pastry. Served warm with vanilla ice cream.

Artisanally made scoops of ice cream or sorbet. Choose your favorite flavors.

Snails served hot in their shells, topped with garlic and parsley butter. An iconic French specialty, flavorful and aromatic.

Hard-boiled eggs served with homemade mayonnaise, seasoned with a pinch of mild Espelette pepper. A simple and popular bistro starter.

Rustic meat pâté (usually pork) served cold with pickled gherkins. Eaten spread on bread.

Whole Camembert cheese baked until melted, drizzled with honey. Served warm with toast for dipping.

Savory soup with caramelized onions and beef broth, topped with croutons and a thick layer of melted, gratinated cheese.

Roasted beef bone served with its rich, fatty marrow. Spread the warm marrow on toast with a little salt. A delicacy for meat lovers.

Whole sardines preserved in oil, served simply with toast. Rich in marine flavors and omega-3s.

Classic composed salad with crunchy romaine lettuce, crispy breaded chicken, Italian cheese, croutons, and a creamy dressing.

Gourmet salad with warm goat cheese (Chavignol crottin), often served on toast, with honey, cured ham, and potatoes.

Hawaiian-inspired dish served in a bowl. Base of vinegared rice topped with marinated raw salmon and plenty of fresh, colorful vegetables.

Luxurious fresh salad with lobster pieces, creamy avocado, and crunchy vegetables.

Completely vegetarian composed salad with chickpea balls (falafels) and a mix of raw and cooked vegetables.

Premium roasted chicken served with its cooking juices, accompanied by sautéed potatoes flavored with garlic.

Tender, marbled beef cut, grilled or pan-fried. Served with a blue cheese sauce and a creamy potato gratin.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh with homemade fries.

Comforting and gourmet dish where small pasta shells are cooked like a creamy risotto, with Comté cheese and truffle-scented ham.

Pasta stuffed with goat cheese, coated in a creamy basil sauce and sprinkled with Italian cheese.

Beef stir-fry with Asian flavors, quickly cooked in a wok with rice noodles and crunchy vegetables.

Large shrimp stir-fried in a wok with thin noodles and vegetables, in an Asian style.

Seared tuna (seared outside, raw inside) thinly sliced. Served with a wasabi-spiked mayonnaise sauce.

Classic burger with minced steak and melted cheese, served with homemade fries.

Burger topped with a crispy breaded chicken fillet instead of beef. Served with fries.

Meatless burger, using a vegetable patty. Served with fries.

Lobster club sandwich with guacamole and spicy sauce. Made with several layers of toasted bread.

Classic layered club sandwich with chicken, crispy bacon, cheese, and mayonnaise. Served with fries.

Simple omelette without filling, runny or well-cooked to your taste. Served with fries and green salad.

Omelette filled with your choice of ingredient. You can add other ingredients for an extra charge.