Café Varenne

Non-alcoholic Italian aperitif, sparkling and red in color. It has a distinct bitter flavor with notes of citrus and herbs. Served chilled, often with an orange slice.

A classic French Kir made with Champagne instead of white wine. Bubbly and fruity thanks to the crème de cassis. Served chilled in a wine glass.

Selection of gentian-based vermouths or bitters. Herbal, sweet, or bitter flavors depending on the choice. Served on ice or neat as an aperitif.

A classic cocktail based on Campari, red vermouth, and soda water. Bitter, sweet, and refreshing. Served with an orange slice.

An elegant variation of Kir made with Champagne instead of white wine. Bubbly and fruity thanks to the crème de cassis. Served in a flute.

Portuguese fortified wine, available in white (drier/fruity) or tawny (aged, notes of nuts and caramel). Rich and smooth. Served at room temperature or slightly chilled.

Prestigious sparkling wine from the Champagne region. Dry, acidic, and bubbly. Served very chilled in a coupe or flute to celebrate or whet the appetite.

Bright red Italian bitters. Intense flavor of herbs, spices, and fruit peels. Usually served with soda or on ice.

Selection of standard brand spirits for aperitif. Flavors vary depending on the chosen spirit.

Option to add a mixer (soda or juice) to your spirit.

Aniseed spirit with a high alcohol content. Traditionally served with a spoon, sugar, and ice water poured drop by drop. Complex herbal taste.

Bordeaux wine-based aperitif with fruit liqueurs. Sweet, fruity with notes of orange and honey. Served very chilled.

Typical aniseed liqueur from the South of France. Strong licorice and anise flavor. Drunk diluted with plenty of fresh water, which gives it a milky color.

Refreshing cocktail made with gin and premium Fever Tree tonic water. Bitter, sparkling, and flavored with juniper. Served with ice and a garnish.

Wine-based aperitif with quinquina bark. Balanced flavor between the fruitiness of the wine and a slight bitterness. Served chilled.

Choice between a blended Scotch whisky (smooth and malty) or an Irish cream liqueur (creamy, sweet, cocoa notes).

Choice between a peaty Islay Scotch whisky (smoky, briny) or an Irish whiskey (smooth, light).

Choice between a spicy and maritime Scotch Single Malt or an American Tennessee Whiskey with notes of caramel and vanilla.

Highly renowned Single Malt Scotch whisky. Intense, richly peaty and smoky with a long finish. For lovers of powerful flavors.

Gin Tonic prepared with premium tonic. Fresh and bitter.

Selection of premium gins. White spirits flavored with juniper berries and other botanicals. Dry and aromatic.

French mineral waters. Evian is still water from the Alps, soft and pure. Badoit is naturally sparkling water, rich in minerals.

Rustic pâté made on-site, usually pork-based. Coarse texture and savory seasoned meat flavor. Served with country bread.

Thin slices of dry sausage from the Ardèche region. Cured and peppery meat taste. Ideal for sharing as an aperitif.

Whole leek, roasted, topped with mimosa sauce (chopped hard-boiled eggs, vinaigrette, herbs). A mix of vegetable sweetness and egg richness.

A French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise. Simple, rich, and comforting.

Small square pasta filled with cheese and herbs, served in a cream sauce. Melts in your mouth and is rich in flavor. French regional specialty.

Cooked lentils served warm in a salad, topped with a poached egg with a runny yolk. Mix of earthy and creamy textures.

Creamy paste made from smoked fish roe (cod or mullet), oil, and breadcrumbs. Salty and marine taste. To be spread on toast.

Salmon gravlax (marinated in salt, sugar, and dill). Tender and melting texture. Served with a fresh cream flavored with dill.

Chickpea purée with tahini (sesame paste), lemon, and garlic. Drizzled with olive oil. Creamy and flavorful, served with toast.

Snails cooked in their shells with parsley and garlic butter. Tender texture and rich herbal flavor. A French gastronomy classic.

Al dente green beans, served cold or warm in a salad with a light vinaigrette. Crunchy and fresh.

Small, high-quality canned sardines, served in their oil. Very tender texture and pronounced marine flavor. Eaten on buttered bread.

Fresh raw tuna cut into small cubes and seasoned. Served with green beans. Fresh, light, and protein-rich.

Classic Caesar salad with romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. A complete and classic dish.

Salad with hot goat cheese, often served on toast. A mix of freshness and savory melted cheese.

Large seafood salad with salmon (likely smoked or marinated) and tarama (fish roe paste). Fresh and briny.

Mixture of simmered Mediterranean vegetables (eggplant, zucchini, peppers, tomatoes) served cold, topped with a poached egg. Flavorful vegetarian dish.

Sweet and earthy salad made with lamb's lettuce, diced red beets, and fresh goat cheese. A light sweet and savory balance.

Diced seasoned tomatoes, served with crayfish tails. Fresh, light, and refined.

Classic salad with cooked ham, emmental cheese, and vegetables. Simple, hearty, and traditional.

Small board of sliced dry sausage, served with butter and gherkins. Ideal for an aperitif.

Slice of homemade country terrine, served with gherkins for acidity.

Assortment of French AOP cheeses (Camembert, St-Nectaire, Cantal) served with green salad. Perfect for sharing or as a light meal.

Selection of cured meats and cold cuts, served with butter and gherkins. Hearty and flavorful.

The best of both worlds: an assortment of charcuterie and cheeses on a large board. Ideal for sharing with friends.

Chicken roasted until the skin is golden and crispy. Served with its flavorful cooking juices. A comforting family dish.

Lamb shoulder slow-cooked (confit) until extremely tender and melting. Rich and pronounced flavor.

Raw beef, minced and seasoned (capers, onions, sauces). Prepared according to the chef's recipe. Served fresh, usually with fries.

Large piece of beef grilled on a hot plate (plancha). Marbled and juicy meat, served with maître d'hôtel butter (garlic and parsley).

Pan-seared flank steak, served with a confit shallot sauce. Meat with long fibers and a distinct flavor, highly appreciated in France.

Duck leg slow-cooked in its fat, then roasted to make the skin crispy. Meltingly tender meat. Served with fries and salad.

Beef steak seared very quickly on each side, leaving the inside raw (blue). Seasoned with herbs.

Grilled fresh tuna steak, served rare to maintain its tenderness. Firm texture reminiscent of meat.

Haddock fillet (smoked fish, usually haddock) served with warm lentils and a poached egg. Smoky and salty flavor.

Raw salmon cut into cubes and seasoned, served with crunchy vegetables. Fresh and light dish.

Fresh raw tuna tartare with green beans. A healthy and protein-rich option.

Rich and smooth chocolate cream dessert, served in a small pot. Smooth texture and intense cocoa flavor.

Egg custard flan topped with liquid caramel. Silky texture and sweet burnt sugar flavor. A great French dessert classic.

Leavened dough cake soaked in a Grand Marnier and orange syrup. Moist, juicy, and fragrant.

Creamy rice dessert cooked in sweetened and vanilla-infused milk. Garnished with dried fruits (mendiant) and caramel.

Light pastry choux buns filled with vanilla ice cream and topped with hot chocolate sauce. Delicious hot-cold contrast.

Dessert made with chestnut purée, meringue, and whipped cream. Sweet and comforting.

Vanilla ice cream scoop with hot espresso poured over it. Simple and effective Italian dessert.

Alcoholic version of affogato with the addition of almond liqueur (Amaretto).

Traditional Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa. Rich and smooth.

Seasonal fresh fruit medley served with a scoop of mandarin sorbet. Light and refreshing.

Small potato-based dough balls, served with a classic tomato sauce. Tender and hearty.

Elbow macaroni baked with plenty of melted cheese and gratinated. Comforting and nostalgic dish.

A choice of AOP cheese from Auvergne. Cantal is firm and fruity; St-Nectaire is softer with a nutty flavor.

An assortment of three different cheeses. Ideal for finishing the meal or pairing with wine.

Sparkling cocktail based on Prosecco wine, sparkling water, and a chosen bitter (Apérol, Campari, or Select). Served on ice with an orange slice.

Refreshing Cuban cocktail made with white rum, fresh mint, lime, sugar, and soda water.

Balanced cocktail between the acidity of lemon, the sweetness of sugar, and the strength of whisky.

Americano variation with Select and two types of Martini. Served with sparkling water on the side for self-dosing.

Dry and powerful cocktail based on gin and dry vermouth, garnished with cucumber.

Classic cocktail based on whisky, red vermouth, and a few drops of bitters (Angostura).

Premium Gin Tonic.

Cognac-based cocktail lengthened with tonic and enhanced with lime.

Brazilian cocktail made with Cachaça (sugarcane eau-de-vie), crushed lime, and sugar.

Luxurious version of the Mojito where the soda water is replaced by sparkling wine (Champagne or sparkling wine).

Floral and sweet spritz made with St-Germain elderflower liqueur.

Variation of the Negroni using clear ingredients (white/dry vermouth, gentian) instead of red vermouth and Campari.

Alcohol-free version of the Mojito, very refreshing.

Fruity and sweet non-alcoholic cocktail with orange and grenadine.

Classic or zero-sugar cola soda.

Pulpous orange soda or dry apple cider.

Quality French artisanal lemonade.

Still or sparkling mineral water.

Homemade cold milk or infused drinks.

Iced cappuccino.

Freshly squeezed fruit juice.

Fresh grapefruit juice.

Fruit juices in bottles from the 'Juste' brand.

Fruit nectar (diluted fruit purée).

Homemade fresh lemon drink.

Premium tonic water.

Southwest France grape eau-de-vie, vintage 1997. Rich, complex, notes of prune and wood.

Vintage Armagnac 1985, very old and refined.

Vintage Armagnac 1973, exceptional and rare.

Organic Armagnac.

Herbal liqueur from the Chartreux monks. Very strong (55%), intense and sweet herbal taste.

Digestive verbena liqueur, sweet and lemony.

Apple eau-de-vie from Normandy.

Selection of classic digestifs.

Cognac from a single grape variety, rare.

15-year-old Cognac, very rich.

Extra Old Cognac, very long aging.

Cognac XO from a great house.

Plum eau-de-vie aged in oak barrels.

White fruit eau-de-vie.

Italian liqueurs or Polish vodka.

Very old and refined Armagnac.

Agricole rum from Tahiti, very aromatic.

Aged Colombian rum.

Smooth and caramelized Venezuelan rum.

Bitter or orange digestifs.

Mandarin or cream liqueur.

Premium French vodka.

Short and strong black coffee.

Double shot of espresso.

Coffee with frothy hot milk.

Coffee with lots of milk foam.

Rich hot chocolate made with real melted chocolate.

Hot chocolate or coffee topped with whipped cream.

Hot drink with rum, lemon, and hot water. Warming.

Glass of hot milk.

Hot lemon drink made with hot water.

Buttery French pastry.

Sweet pastries.

Half baguette with butter.

Sweet topping for toast.

Portion of toast with butter and jam.

Cream topping.

Selection of high-quality teas from Mariage Frères.

Teas without caffeine.

Hot coffee, whisky, and whipped cream.

Hot chocolate with a shot of Chartreuse liqueur.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Quick breakfast formula.

Classic breakfast formula.

Hearty breakfast formula with omelette.