Denfert Café

Hard-boiled eggs served with a creamy homemade mayonnaise. A classic, simple, and comforting French bistro starter. Enjoy with a little bread.

Tender palm hearts served as a salad. A vegetable starter with a crunchy texture and delicate, slightly tart taste. Refreshing to start the meal.

Slices of fresh tomatoes alternated with mozzarella. Seasoned with olive oil and herbs. A fresh and light classic combination.

Herring fillets marinated in oil, often served with onions and carrots. The fish is tender with a pronounced salty and smoky flavor. A traditional, flavorful starter.

Rustic and flavorful pork terrine. Coarse texture with a rich, spicy taste. A must with country bread and pickles.

Breaded and fried chicken pieces, prepared according to the chef's recipe. Crispy on the outside and tender on the inside. Usually eaten with fingers or a fork, often with a sauce.

A gourmet salad typical of southwestern France with foie gras and duck confit. Rich, flavorful, and hearty. A complete dish blending freshness and local products.

A classic mixed salad with white ham, cheese, and raw vegetables. Fresh and balanced. Perfect for a light yet satisfying lunch.

Nice specialty with tuna, anchovies, hard-boiled eggs, and raw vegetables. Colorful, salty, and flavored with olive oil. An explosion of Mediterranean flavors.

Signature salad with warm goat cheese served on toast with bacon. The hot-cold and salty-creamy mix is delicious. Enjoy as soon as served to appreciate the melting cheese.

Seafood salad with shrimp, smoked salmon, and surimi. Fresh and briny. Ideal for seafood lovers.

Rustic salad with raw ham and melted Cantal cheese on potatoes. A warm and hearty dish with mountain flavors. Very comforting.

Prestigious salad with smoked duck breast and foie gras. Noble ingredients for a rich and fragrant salad. A classic of Périgord gastronomy.

The most complete couscous with five types of meat, served with semolina and vegetables. A hearty and varied feast. Ideal for big appetites who want to taste everything.

Couscous served with a piece of roasted lamb shoulder and a merguez. The lamb is tender and flavorful. Served with fine semolina and vegetable broth.

Couscous with grilled skewers and spicy merguez sausages. A mix of grilled and juicy textures. Served with traditional semolina and vegetables.

A generous version of couscous with an assortment of four meats. Balanced and rich in oriental flavors. A family classic.

Couscous centered on tender lamb meat, enhanced by a merguez. Authentic and fragrant flavor. Mix with semolina and broth.

Couscous served with slow-cooked beef pieces and a merguez. The meat is tender and infused with the spices from the broth. A comforting dish.

Couscous with tender chicken and a merguez. Lighter than red meat versions but just as flavorful. Served with semolina and vegetables.

Couscous with spicy minced meatball (Kefta) and merguez. The meatballs are tender and flavored with herbs. A delight for minced meat lovers.

Couscous generously served with four spicy merguez sausages. Strong and piquant flavor. Perfect for those who like spicy dishes.

Lamb stew slow-cooked in a conical earthenware dish. The meat is confit and very tender, often served with vegetables or dried fruits. Enjoy with bread.

Slow-cooked chicken dish with mild spices (like cumin, ginger, turmeric). The meat falls easily off the bone. Served very hot.

Meatball tagine in a spicy tomato sauce, often with eggs cracked on top. Flavorful and tender. A convivial dish.

Long pasta served with a creamy sauce combining fresh and smoked salmon. Rich and smooth. A comforting pasta dish.

Veal offal cooked in a sauce flavored with grain mustard. Served with homemade mashed potatoes. A traditional bistro dish with a pronounced flavor.

Veal ragout in a creamy white sauce with small vegetables. Mild and tender, served with fragrant rice. A great family cuisine classic.

Braised lamb shank, slow-cooked until ultra-tender, flavored with thyme. Served with green beans and fries. A generous and flavorful dish.

Artisanal pork tripe sausage (5A label), grilled. Very strong flavor and unique texture. Served with fries and salad for a rustic meal.

High-quality roasted chicken, served with its cooking juices. The meat is firm and flavorful. Accompanied by crispy fries and salad.

Beef cut chosen by the chef, grilled and topped with a cheddar cheese sauce. Gourmet and rich. Served with fries and salad.

Long-fibered beef steak, renowned for its flavor, served with a shallot confit sauce. Juicy and fragrant. A brasserie classic.

Large piece of tender, lean beef, served with a creamy and spicy pepper sauce. For lovers of good red meat. Accompanied by fries.

Caramelized apple tart served warm, inverted on a pastry. Melting and sweet. Delicious with the cold contrast of vanilla ice cream or the sweetness of whipped cream.

Chocolate cake with a molten center, served with liquid vanilla sauce (crème anglaise). Rich in cocoa and very indulgent. A comforting dessert for chocolate lovers.

Classic tart filled with cooked apple slices, served with a fruit coulis. Simple, fruity, and slightly tart. A light end to the meal.

Lemon cream tart topped with a soft, golden meringue. Perfect balance between the tartness of the lemon and the sweetness of the meringue. Fresh and elegant.

Mixture of fresh seasonal fruits cut into pieces. Naturally sweet and refreshing. The lightest option for dessert.

Two scoops of ice cream or sorbet of your choice. Served cold in a coupe.

Three scoops of ice cream or sorbet of your choice. Served cold in a coupe.

Lime sorbet drizzled with vodka. A frozen, tart, and alcoholic dessert, often served as a refreshing digestif.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream. The classic ice cream coupe, combining hot, cold, vanilla, and chocolate.

Coffee and vanilla ice cream drizzled with a sweet cold espresso, topped with whipped cream. Intense coffee flavor, creamy, and fresh.

Chocolate and vanilla ice cream with chocolate sauce, topped with whipped cream. A very chocolatey version of the Liégeois.

An espresso coffee served with a selection of several mini-desserts. Ideal for those who want to taste everything without eating a large cake.

Typical anise liqueur from the south of France. Drunk diluted with plenty of fresh water and ice. Refreshing licorice flavor.

Selection of classic aperitifs. Fortified wines or bitter liqueurs, served chilled to whet the appetite.

Classic cocktail based on Campari, sweet Vermouth, and soda. Bitter, sweet, and sparkling.

Prestigious French sparkling wine. Served chilled in a flute or coupe. Dry, bubbly, and festive.

Cocktail composed of crème de cassis (cassis liqueur) topped with Champagne. Sweet, fruity, and sparkling.

Dry white wine mixed with crème de cassis. A very popular French aperitif, fresh and slightly sweet.

Version of the Mojito using bitter Campari instead of rum. A refreshing mix of mint, lime, and bitterness.

Simple cocktail mixing the bitterness of Campari with the sweetness of orange juice. Colorful and easy to drink.

Popular Italian orange cocktail. Mix of Aperol (bitter), sparkling wine (Prosecco), and soda water. Bitter-sweet and sparkling.

Flavorful vodka-based cocktail with tomato juice, seasoned with spices (Tabasco, Worcestershire). Salty and spicy, it resembles a cold alcoholic soup.

Elegant house cocktail mixing Champagne and Martini Gold. Sparkling with herbal and vanilla notes.

Alcohol-free version of the Mojito with apple juice. Very fresh, minty, and fruity.

Mixture of tropical and red fruit juices. Sweet, sugary, and vitamin-rich.

Fruity and sweet cocktail with notes of almond (orgeat) and grenadine. Very popular for its sweetness.

House alcohol-free cocktail based on orchard fruits. Simple and fruity.

Fresh orange juice diluted with sparkling water and a touch of lemon. Bubbly and full of vitamins, alcohol-free.

Popular blended Scotch Whisky. Light and balanced.

Classic Scotch whisky, often consumed as an aperitif.

American whiskey (Tennessee) charcoal filtered. Sweet notes of caramel and vanilla.

Premium Scotch whisky, a blend of malt and grain whiskies. Rich, smooth, and complex.

Selection of brandies and liqueurs served after the meal to aid digestion. Varied flavors from fruity to herbaceous.