Le Café de la Poste (lamarck caulaincourt)

A quick and light breakfast option. It includes an organic espresso and a choice of pastry or buttered bread. Ideal for a simple start to the day.

A complete classic French breakfast. Includes a hot drink, fresh orange juice, as well as pastries and bread with accompaniments. A balanced and traditional option.

The most generous breakfast formula, combining the Parisian menu with a freshly prepared omelette. Offers a mix of sweet and savory for a substantial meal.

Alternative to cow's milk for hot drinks. Suitable for dairy-free or vegan diets.

Iconic French pastry in a crescent shape. Crispy on the outside and soft on the inside, rich in butter.

Classic viennoiserie made of rectangular puff pastry, rolled around two dark chocolate bars. Indulgent and buttery.

Slice of bread (usually baguette) served with butter and often jam. A staple of French breakfast.

Portion of fruit jam to accompany bread or pastries. Adds a sweet and fruity touch.

A gourmet version of the famous French hot sandwich. Prepared with truffled ham and a truffle-scented béchamel sauce for an intense and refined flavor. Served with homemade fries and salad.

Toast topped with a base of avocado (guacamole), finished with creamy burrata cheese, cherry tomatoes, and pomegranate seeds. A fresh and modern dish, served with salad.

Simple omelette prepared with beaten eggs and cooked in a pan. Soft texture and delicate fresh egg flavor.

Omelette filled with melted cheese. The cheese adds creaminess and a rich flavor to the dish.

Classic omelette with pieces of cooked ham. A flavorful and protein-rich dish.

Full omelette filled with both ham and cheese. Combines savory and creamy flavors for a satisfying meal.

Omelette cooked with sautéed fresh mushrooms. Offers an earthy and woody flavor, typical of bistro cuisine.

Lamb shank slowly confited for 7 hours with garlic and rosemary. The meat is extremely tender and falls off the bone. Served with rustic mashed potatoes.

Hearty regional dish combining a flavorful pork sausage and Aligot, a mashed potato dish mixed with fresh tomme cheese for a stretchy, stringy texture. Very indulgent.

A very large grilled beef steak (ribeye), seasoned with Guérande sea salt. Marbled and juicy meat, served with homemade fries. For hearty appetites.

Beef steak topped with a creamy crushed peppercorn sauce. The pepper adds a kick that enhances the flavor of the red meat. A brasserie classic.

Raw minced and seasoned beef. Available in a classic version or according to the house's special recipe. Served fresh, usually with fries.

Thick and tender duck fillet, cooked with a honey sauce for a sweet and savory touch. Accompanied by golden sautéed potatoes.

Tender chicken pieces marinated for flavor and tenderness, with fresh notes of lime. Served on a bed of tagliatelle pasta.