Cagette Canteen & Deli - French Restaurant

A creamy soup made with cauliflower and aromatic truffle. The texture is smooth and rich, garnished with crunchy brioche croutons. Served warm as an elegant appetizer.

Thinly sliced raw Wagyu beef served cold. Topped with wild mushrooms (girolles), salty Parmesan cheese, and peppery rocket leaves. A light, savory dish highlighting the quality of the beef.

A traditional French cold appetizer featuring duck meat, rich foie gras, and mushrooms encased in a pastry crust. The texture is dense and smooth with a flaky exterior. savory and rich.

Sardine fillets marinated in vinegar or oil, served with tender potatoes and onions. A classic bistro dish with a tangy, briny flavor profile. Eat with a fork.

A selection of premium Spanish cured meats including spicy chorizo, sausage, and aged ham. Salty, savory, and perfect for sharing.

Raw yellowfin tuna diced and seasoned, served with creamy avocado and fresh tomato salsa. A refreshing, light appetizer with delicate textures.

House-smoked salmon served with fish roe dip (tarama), herb cream, and small pancakes (blinis). Smoky, salty, and creamy. Assemble bite-sized portions on the blinis.

A classic salad from Lyon featuring salad greens, sautéed chicken livers, bacon bits (lardons), and a poached egg. Rich and savory with a sweet honey dressing.

A vibrant salad originating from Nice, with tuna, salty anchovies, olives, and vegetables. Fresh, crunchy, and hearty enough for a light meal.

A rustic salad combining pungent goat cheese, savory ham, fresh greens, and sweet fruits with crunchy nuts. A mix of savory, sweet, and creamy textures.

A ball of fresh Italian cheese with a creamy center, served with tomatoes and aged cured ham. Milky, rich, and savory. Cut the cheese to let the cream flow out.

A variation of Caesar salad with smoked chicken, crisp romaine lettuce (baby cos), cheese, and a poached egg. Creamy, savory, and smoky.

Long pasta noodles served with sweet Hokkaido scallops and flavored with truffle. An earthy and elegant seafood pasta dish.

Tube pasta with porcini mushrooms, topped with rich, pan-seared duck liver (foie gras). A very rich and savory dish with deep umami flavors.

Spaghetti tossed with cured pork belly (pancetta), spicy chili, garlic, and oil. Savory, slightly spicy, and oily in a traditional way.

Tube pasta in a tangy tomato sauce with olives and capers, served with seared tuna steak. Salty, savory, and zesty.

Creamy Italian rice dish cooked with truffles, sausage, and asparagus. Rich and comforting with earthy truffle aroma.

Creamy rice dish flavored with saffron (giving it a yellow color) and spicy chorizo sausage, mixed with seafood. Aromatic, rich, and flavorful.

Grilled lamb cutlets served with a traditional vegetable stew (ratatouille) and mint sauce. The meat is tender with a distinct lamb flavor. Best enjoyed warm.

A premium cut of beef known for its extreme tenderness and lack of fat. Served with mushrooms and sauce. 'Rossini' style typically includes foie gras.

A large, bone-in roast of highly marbled Wagyu beef. Extremely tender, juicy, and rich in flavor. Ideal for sharing.

A flavorful steak cut with rich marbling, served with buttery herb sauce and potatoes. Juicy and robust beef flavor.

A platter of house-made sausages served with mashed potatoes and vegetables. Savory, meaty, and comforting. Dip in mustard.

Roasted chicken served with potatoes and a rich truffle gravy. The meat is juicy with crispy skin.

Seared duck breast served with mushrooms and potatoes. The meat is rich and red, similar to steak, with a layer of fat.

A whole wheel of Camembert cheese baked until melting, flavored with truffles. Served with bread for dipping. Rich, gooey, and pungent.

French land snails cooked in their shells with savory herb garlic butter. The texture is slightly chewy, similar to clams. Extract the meat with a small fork.

A rich pâté made from duck liver, served with sweet fig chutney and bread. The texture is smooth and buttery. Spread on the brioche toast.

Frog legs pan-fried with garlic and herbs. The meat is tender and white, tasting like a delicate cross between chicken and fish.

Raw beef tenderloin minced and seasoned with spices. Served cold with fries. Soft texture with savory and tangy flavors.

A hearty slow-cooked casserole originating from France, containing white beans and various meats like duck and sausage. Rich, savory, and very filling.

A classic beef stew braised in red wine with vegetables and bacon. The beef cheeks are extremely tender and gelatinous. Served with pasta.

Lamb shank slow-cooked until the meat falls off the bone. Glazed with honey and herbs. Sweet, savory, and tender.

Pasta served with blue lobster in a rich shellfish sauce (bisque). luxurious, savory, and seafood-forward.

A dish featuring melted cheese scraped over potatoes, served with cured meats and pickles. Rich, salty, and comforting.

Layers of cooked apple served warm. Sweet, soft, and comforting, accompanied by cold ice cream.

An elongated pastry filled with cream and topped with chocolate icing. Sweet, creamy, and soft.

A light cream puff pastry with a rotating filling flavor. Crisp shell with a soft, creamy center.

A pastry tart filled with lemon custard. Tangy, sweet, and refreshing.

Rich vanilla custard topped with a layer of hard caramelized sugar. Creamy inside with a crunchy top. Crack the sugar crust with your spoon.

A whipped chocolate dessert served with cream. Airy, fluffy, and intensely chocolatey.

A classic Italian dessert with layers of coffee-soaked sponge and mascarpone cheese. Creamy, sweet, and slightly bitter from the coffee.

Cream puffs filled with ice cream and covered in hot chocolate sauce. A delicious contrast of hot and cold temperatures.

A platter featuring a variety of the restaurant's popular desserts. Perfect for tasting multiple sweet items.

Frozen dessert available in various flavors. Sweet, cold, and refreshing.

A classic French dessert of poached pear served with ice cream and chocolate sauce. Fruity, sweet, and elegant.

Lemon sorbet served with a splash of vodka. Icy, zesty, and alcoholic. Often eaten as a palate cleanser or dessert.

A scoop of vanilla ice cream drowned in hot espresso. A bittersweet combination of hot coffee and cold cream.