Cafe Bar Le Terminus Restaurant

Lunch menu including two courses. Choice between a starter and a main, or a main and a dessert.

Complete lunch formula including three courses: a starter, a main course, and a dessert.

Half avocado filled with a tuna and mayonnaise preparation. A fresh and creamy starter.

A French bistro classic consisting of hard-boiled eggs topped with a creamy mayonnaise sauce.

Assortment of grated or cut seasonal raw vegetables, seasoned with vinaigrette.

Large traditional composed salad with tomatoes, hard-boiled eggs, tuna, black olives, and anchovies.

Half avocado served with pink shrimp, often accompanied by a cocktail sauce.

Slices of smoked salmon served with avocado, combining the smoky taste of fish with the sweetness of avocado.

Composed salad typical of French cuisine, usually containing white ham, emmental cheese, and mushrooms.

Burger prepared on-site with a minced steak, served in a bun.

Spicy sausages made from beef and lamb, grilled. Piquant flavor.

Thin grilled chicken fillet seasoned with aromatic herbs. Tender and light.

Chicken cutlet served with a cream and mushroom sauce, typical of Normandy.

Oven-roasted chicken thighs until the skin is golden and crispy.

Tender beef cut (faux-filet) grilled to your desired doneness.

Grilled beef cut, served rare, medium, or well-done.

Grilled minced beef.

Minced steak or beef cut topped with a fried egg.

Grilled or pan-seared salmon steak, with tender, pink flesh.

Large bone-in beef cut, grilled. Ideal for red meat lovers.

Tender and flavorful marbled beef cut, grilled.

Thick and tender beef cut, usually from the sirloin or tenderloin.

Large avocado plate topped with tuna and mayonnaise.

Salad composed mainly of tuna and hard-boiled eggs.

Mixed salad with fresh avocado and chicken pieces.

Large traditional composed salad with tomatoes, hard-boiled eggs, tuna, black olives, and anchovies.

Meal salad combining the creaminess of avocado and the freshness of shrimp.

Generous salad with salmon (often smoked) and avocado.

Large composed salad with white ham, emmental cheese, and mushrooms.

Simple fresh salad composed of tomato and mozzarella slices, seasoned with olive oil and basil.

Wheat semolina served with a rich vegetable broth (carrots, zucchini, turnips) and chickpeas, without meat.

Couscous served with chicken pieces, semolina, and vegetables.

Couscous served with merguez (spicy sausages).

Couscous served with grilled chicken skewers.

Couscous served with beef skewers.

Couscous served with a piece of slow-roasted lamb (méchoui).

Couscous plate topped with roasted lamb and a skewer.

Couscous served with roasted lamb and merguez.

Couscous combining a skewer and a piece of chicken.

The most complete version of couscous, served with an assortment of several meats (chicken, merguez, skewer, lamb).

Couscous served with skewer and merguez.

Classic dessert made with eggs and milk, with a firm yet melting texture, often topped with caramel.

Creamy and airy dark chocolate mousse.

Italian dessert with coffee, ladyfingers, and mascarpone cream.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Sweet tart filled with a tangy lemon cream.

Special dessert prepared according to the day's inspiration.