Cafe Le Jasmin

A French bistro classic made with hard-boiled eggs served with a creamy mayonnaise. Rich and creamy texture. Enjoy cold, often with bread.

A rustic terrine made of coarsely ground and seasoned pork. Firm and grainy texture. Served cold, traditionally with pickles and country bread.

Breaded chicken pieces fried until golden. Crispy on the outside and tender on the inside. Eaten hot, often with fingers or a fork.

Green salad with thin slices of duck breast (usually smoked or cured). Savory flavor combining the richness of duck with the freshness of the salad.

Fresh mix of creamy diced avocado and smoked salmon. Melting texture and delicate flavor. Served chilled, it's a light and refined starter.

Cooked garden snails, served in their shells with garlic and parsley butter (snail butter). Intense herbaceous and garlicky flavor. Enjoy hot, dipping bread into the butter.

A large vegetarian mixed salad with a blend of crunchy raw vegetables (cabbage, carrot, beetroot) and soft elements like avocado and tofu. Fresh and colorful.

Version of the famous Caesar salad with breaded chicken, croutons, and a creamy parmesan sauce. Rich taste and varied textures between crispy and melting.

A gourmet and hearty salad, Lyonnaise style, with warm potatoes, savory lardons, and a runny poached egg. A comforting hot-and-cold mix.

Salad served with warm goat cheese toasts (often breaded or on toasted bread) and cured ham. The contrast between the melting warm goat cheese and the fresh salad is typical of brasseries.

Oriental-inspired salad with chickpea balls (falafel) and grilled vegetables. Accompanied by a creamy white sauce, often made with yogurt and herbs.

Nordic salad featuring salmon (gravlax or smoked), accompanied by potatoes and avocado. Fresh flavors rich in omega-3.

A classic hamburger with a juicy ground beef patty and fresh vegetables. Seasoned with a slightly sweet and tomato-based cocktail sauce.

Burger inspired by the French Alps, topped with melted reblochon (creamy and strong cheese) and bacon. Very rich and flavorful, perfect for hearty appetites.

A very complete burger with steak, cheddar, crispy bacon, and a fried egg on top. Rich in protein and flavor.

Meat-free alternative replacing beef with a soy patty. Topped with cheese and fresh vegetables for a satisfying texture.

Crispy breaded chicken burger with a touch of sweetness from avocado and cheese sauce. Crispy and tender texture.

The essential cheeseburger with beef steak and melted cheddar cheese. Simple, effective, and tasty.

Layered sandwich made of toasted bread, filled with smoked salmon, avocado, hard-boiled egg, and raw vegetables. Served with fries. Fresh and hearty.

Meat-free version of the club sandwich, featuring avocado, egg, and plenty of fresh vegetables. Served with fries.

The traditional club sandwich with chicken, crispy bacon, hard-boiled egg, and mayonnaise between slices of toasted bread. Served with fries.

Large slice of toasted bread topped with tomatoes, melted mozzarella, goat cheese, and basil. Italian flavors and a crispy texture.

The quintessential French hot sandwich: bread, cooked ham, and melted emmental cheese. Rich, gooey, and comforting.

Toasted bread tartine topped with fresh herb cream and smoked salmon slices. A fresh and flavorful option.

Mountain tartine gratinated with reblochon (strong Alpine cheese) and local cured ham. Intense flavor and very gooey texture.

Variation of the Croque Monsieur topped with a fried egg (the yolk resembles a lady's hat). The runny egg yolk adds creaminess.

Pasta dish served with chicken pieces in a creamy mushroom sauce. A warm and comforting dish.

Pasta served with a fresh cream and smoked bacon sauce. Rich and savory, a classic (French style with cream).

Pasta dish with salmon pieces, usually in a cream sauce. Mild fish flavor.

A very large (300g) grilled, marbled, and tender beef cut. Served with fries and salad. For true red meat lovers.

Very tender and lean beef cut, served with béarnaise sauce (emulsion of butter, egg yolk, tarragon). Accompanied by fries and salad.

Grilled ground beef steak topped with a fried egg. A simple, protein-rich dish, often served with fries or salad.

Tender chicken breast served with a creamy mushroom sauce. Accompanied by rice.

Grilled or pan-seared salmon fillet, served with a dill-infused sauce and white rice. A classic and balanced fish dish.

Raw ground beef, seasoned (capers, onions, Worcestershire sauce, etc.). Tender and fresh texture. Eaten cold, usually with fries.

Duck leg slow-cooked in its own fat until tender, then roasted to crisp the skin. Rich flavor typical of southwestern France.

A beef cut selected by the chef based on the day's catch. Generally grilled and served with a classic garnish.

White fish with flaky, delicate flesh. Served with vegetables and a lemon sauce for freshness. A light dish.

Asian-inspired dish with chicken and vegetables quickly stir-fried in a wok, served with noodles. Flavors are often soy-based or sweet and sour.

White fish fillet coated in a thick, crispy batter. Served with fries. A popular traditional British dish.