Café Templier

Meat (often pork) slow-cooked in its own fat then shredded to form a spreadable paste. Rich and melting texture. Traditionally enjoyed on bread with pickles.

Assortment of cold cuts (salami, ham, pâté, terrine). Varied, savory, and flavorful. Ideal for sharing as an appetizer.

Selection of aged French cheeses. May include soft, hard, or blue varieties. Usually eaten with bread at the end of the meal.

Cold salad made with thin slices of cooked pork snout. Dressed with a tangy vinaigrette with onions and herbs. Slightly crunchy and tender texture.

Oven-baked meat pâté, prepared according to the chef's homemade recipe. Rustic texture and rich meat flavor. Served cold with bread and pickles.

Boneless and crispy pork trotter meat served on a slice of toasted bread. Rich, gelatinous, and flavorful. A traditional bistro dish.

Marinated herring fillets served with warm potatoes. Dressed with oil and onions. Smoky and salty flavor balanced by the sweetness of the potatoes.

Melted goat cheese on toasted bread, usually served on a bed of salad. The cheese is creamy and slightly tangy. Pleasant hot-cold contrast.

Poached eggs served in a rich red wine sauce (sauce meurette) with bacon, onions, and mushrooms. A Burgundian specialty with a deep, winey flavor.

Duck leg slow-cooked in its own fat until very tender, then grilled for crispy skin. Rich flavor and melting texture.

Traditional French sausage made from pork offal. The AAAAA label guarantees superior quality. Very pronounced flavor and characteristic aroma, firm texture.

Veal kidneys cut into pieces and sautéed in a creamy sauce. Tender and slightly elastic texture, delicate offal flavor.

Classic French dish made of boiled pieces of veal head, with a gelatinous and tender texture. Served with gribiche sauce (mayonnaise-style with capers, pickles, and herbs).

Raw minced beef, seasoned and prepared to order. Fresh and tender, enhanced with capers, onion, and sauces.

Piece of beef chosen by the butcher for its quality of the day (flank, onglet, etc.). Grilled to your desired doneness. Tender and flavorful.

Large signature house salad. Typically contains a mix of fresh greens and protein (meat, cheese, or egg), making it a complete meal.

Fresh fish selected according to the day's catch. Preparation varies according to the chef's inspiration.

Airy and rich dessert made from whipped dark chocolate. Light and foamy texture, intense cocoa flavor.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. A delicious contrast between the warm/crunchy top and the cold/creamy bottom.

Upside-down baked caramelized apple tart. The apples are melting and infused with butter caramel. Served warm.

Simple traditional dessert made with eggs, milk, and sugar, baked like a flan. Soft and silky texture, comforting vanilla flavor.

Two scoops of ice cream or sorbet served with a pour of alcohol (usually vodka, calvados, or liqueur). A refreshing dessert and digestif.

Fresh and creamy dairy product, similar to yogurt but less acidic. Served sweet with honey or fruit coulis.