Café Saint-Placide

A Hawaiian-inspired dish consisting of marinated raw fish and fresh vegetables served on a bed of rice. It's a fresh, healthy, and balanced dish with varied textures. Mix lightly before eating to blend the flavors.

A classic salad made with romaine lettuce, breaded chicken, croutons, and a creamy parmesan and anchovy dressing. The mix offers crunch and creaminess. Usually enjoyed as a light main course.

A salad featuring warm goat cheese (Rocamadour) served on toast with honey. The sweet and savory combination of honey and goat cheese is rich and flavorful. Enjoy by alternating bites of fresh salad and warm cheese toast.

A traditional French composed salad with cooked ham, cheese, hard-boiled eggs, and fresh vegetables. Simple, nutritious, and familiar. Perfect for a casual lunch.

Raw salmon fillet marinated in salt, sugar, and dill, served in thin slices. Melting texture and delicately fragrant taste. Enjoy on toast with lemon cream.

A French bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. Simple, rich, and comforting. To be eaten as is as a starter.

A whole Camembert cheese baked until runny, flavored with thyme and honey. Intense taste, creamy and warm texture. Enjoy by dipping toast directly into the melted cheese.

A traditional soup made with caramelized onions and beef broth, often gratinated with cheese and croutons. Rich, sweet and savory, and very comforting flavor. Be careful, it is served very hot.

A rustic charcuterie preparation made from minced and seasoned pork, served cold in slices. Meaty and spicy flavor, firm texture. Eaten with bread and pickles for acidity.

Land snails cooked in their shells with parsley and garlic butter (maître d'hôtel butter). Intense herbaceous and garlicky flavor, tender texture similar to firm mushrooms. Use the small fork provided to extract the snail and spoon the butter with bread.

A complete menu adapted for children, including a main course, dessert, and drink. Suitable portions and flavors that appeal to younger palates.

Japanese-style fried chicken pieces, marinated then coated in a crispy breading. The inside is juicy and the outside very crispy. Ideal for snacking with your fingers, dipped in sauce.

Small fried spring rolls stuffed with vegetables. Crispy and golden. Enjoy hot, often wrapped in a lettuce leaf with mint, and dipped in the sweet and spicy sauce.

Breaded and fried cheese bites filled with melted cheddar cheese and jalapeños. Creamy, cheesy, and slightly spicy. A popular snack to share.

Crispy fried potato cubes served with a spicy tomato sauce (salsa brava) and sometimes aioli. A classic Spanish tapa, flavorful and filling.

High-quality canned sardines, served simply with toast and butter. Intense marine flavor and tender flesh. Assemble yourself on the toast.

Miniature version of the croque-monsieur, cut into pieces for an aperitif. Hot grilled ham and cheese sandwich. Crispy and melting.

Generous portion of fried potatoes. Golden, salted, and crispy. The universal side dish or a simple snack.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Rich flavor typical of the Southwest of France. Served with small potatoes sautéed with garlic and parsley.

Beef stew slow-cooked in red wine with carrots, onions, and bacon. The meat is tender and the sauce is thick and flavorful. Served with creamy mashed potatoes.

A thick and tender grilled beef fillet, served with a creamy and spicy black pepper sauce. Juicy and refined meat. Accompanied by crispy fries.

High-quality raw beef (Aubrac breed), minced and seasoned (capers, onions, mustard, egg yolk). Tender and fresh texture, zesty flavor. Served cold with hot fries.

A balanced meat-free dish, consisting of couscous (semolina) and an assortment of stewed or roasted vegetables. Healthy, light, and rich in vegetable flavors.

Indulgent burger with a quality beef patty, melted cheese, and classic toppings in a soft bun. Juicy and flavorful. Served with fries.

Crispy chicken burger marinated in Japanese teriyaki sauce (sweet and savory). A fusion of American and Asian flavors. Served with fries.

A rustic and meaty pork sausage, coarsely chopped (by hand) for texture. Grilled and juicy. Served with comforting mashed potatoes.

Thick piece of grilled or pan-fried salmon fillet. Tender and fatty flesh, rich in omega-3. Served with vegetable couscous flavored with mild spices.

Long pasta served with a rich beef and tomato sauce. A globally loved Italian classic. Sprinkle with parmesan for extra flavor.

Short tubular pasta served with pieces of salmon in a creamy, tangy lemon sauce. Rich but with a touch of freshness.

Hot ham and cheese sandwich, gratinated and topped with a fried egg. The runny yolk adds creaminess. Served with fries.

Grilled sandwich on white bread, filled with ham and cheese (often with béchamel), gratinated in the oven. Crispy on the outside, melting on the inside. Served with fries.

Half a young roasted chicken. Very tender and delicate meat, golden skin. A traditional, convivial, and tasty Sunday dish.

Dessert made with eggs and milk, topped with liquid caramel. Smooth and wobbly texture, sweet flavor of vanilla and caramelized sugar. Eaten cold.

Airy and light dessert with intense dark chocolate. Mousse-like texture that melts in your mouth. An timeless classic for cocoa lovers.

Creamy vanilla custard, topped with a thin layer of crunchy caramelized sugar torched with a blowtorch. Delicious contrast between the hot/crispy top and the cold/creamy bottom.

Fresh cheese cheesecake on a biscuit base, here flavored with lime and coconut. Dense but creamy texture, tangy and exotic taste.

A slice of homemade pie that changes daily (seasonal fruits, chocolate, etc.). Ask your server for today's flavor.

Thin, soft pancake filled with fruit jam. Simple, sweet, and fruity. A traditional dessert or snack.

Classic crêpe sprinkled with powdered sugar. The heat of the crêpe slightly melts the sugar. The pure taste of the crêpe batter.

Crêpe filled with chocolate and hazelnut spread. Rich, melting, and very indulgent.

Crêpe drizzled with Grand Marnier orange liqueur, often flambéed when served. Adult flavor, alcoholic and orange-scented.

Ice cream sundae with coffee and vanilla ice cream, drizzled with sweetened cold espresso and topped with whipped cream. A stimulating and creamy frozen dessert.

Ice cream sundae with chocolate and vanilla ice cream, drizzled with rich chocolate sauce and topped with whipped cream. Very indulgent for chocolate lovers.

A frozen dessert classic: vanilla ice cream drizzled with warm, melting chocolate sauce, served with whipped cream. The hot-cold contrast is delicious.

Lime sorbet drizzled with iced vodka. Very refreshing, tart, and alcoholic. Often consumed at the end of a meal to aid digestion.

Creamy and cold drink made from blended milk and ice cream. Thick, sweet, and drunk with a straw.

Artisanally made scoops of ice cream or sorbet. Smooth texture and authentic flavors. Served in a bowl.