Le Café Dumas

A rustic loaf made of coarsely chopped meat, similar to pâté but often chunkier. Savory and meaty. Typically served cold with bread and cornichons.

Smoked haddock that has been marinated, served with potatoes. The fish is salty and smoky with a firm yet tender texture. Eaten as a cold appetizer.

Mixed green salad topped with confit poultry gizzards. The gizzards are warm, tender, and rich in flavor, contrasting with the fresh leaves. A classic French country salad.

Poached egg served in a rich red wine sauce with lardons (bacon), onions, and mushrooms. Savory, tangy, and comforting. Best enjoyed by soaking up the sauce with the croutons.

Hard-boiled eggs served with homemade mayonnaise. Creamy, rich, and simple. A bistro staple often eaten as a starter.

Large land snails cooked in a garlic and parsley butter sauce. The texture is chewy and firm, similar to clams. Savory, buttery, and herbaceous.

Thin slices of roasted ham infused with truffle flavor. Salty, savory, and aromatic. Served as a shared plate or appetizer.

Pasta salad with bow-tie pasta, dried tomatoes, wild asparagus, and cured country ham. A fresh and savory cold dish with varied textures.

A fresh salad with tomatoes, Kalamata olives, cucumber, and feta cheese. Salty, tangy, and crisp. A refreshing Mediterranean starter.

Roasted beets seasoned with spices served over labneh (strained yogurt cheese). Earthy, sweet, and tangy with a creamy base. A vegetarian dish often shared or eaten as a light meal.

Aubrac beef flank steak served with sweet shallot confit, homemade fries, and green salad. The meat is flavorful with a distinct grain. Served hot as a hearty main course.

Romaine lettuce salad with breaded chicken, parmesan cheese, croutons, and a poached egg. Creamy, crunchy, and savory. A filling main course salad.

Scallops from St Brieuc bay served with walnut butter, cured Italian lard, and mashed potatoes. The scallops are sweet and tender, complemented by the rich, salty fat and nutty butter.

Roasted butternut and pumpkin squashes with mild spices, served with fresh herbed goat cheese mousse and dried fruits. Sweet, savory, and creamy. A vegetarian main course.

Pork shank braised in beer, served with white beans. The meat is very tender and falls off the bone. A rich, hearty stew-like dish.

Raw chopped Charolais beef seasoned and served with fries and salad. Cool temperature with a soft, meaty texture. A classic French bistro dish.

Macaroni pasta in a rich truffle cream sauce with cooked ham. Creamy, savory, and aromatic with truffle. A comforting pasta dish.

Scottish salmon steak marinated in miso and sesame, served with Pilaf rice. Savory, umami-rich flavor with flaky fish. Served hot.

Veal stew in a white creamy sauce with wild morel mushrooms, served with rice. Tender meat with a rich, earthy mushroom flavor. A traditional comfort dish.

Sautéed pork with Kalamata olives served with rice. Savory and slightly salty from the olives. A Mediterranean-inspired meat dish.

Organic mussels served in the shell with homemade fries. Choose between white wine sauce (marinières) or cream sauce. Briny, soft, and messy to eat—use an empty shell to pinch out the meat.

Thai-style salad with marinated beef, cabbage, carrots, greens, avocado, and peanut lime dressing. Fresh, crunchy, tangy, and slightly spicy. A vibrant main course salad.

Southern-style salad with eggplant, feta, peppers, tomatoes, olives, breaded chicken, and greens. A hearty mix of Mediterranean flavors and textures.

Roasted pork shoulder served with a strong meat juice and mashed potatoes. Tender, savory meat with creamy sides. Comforting and filling.

Beef stew cooked Burgundy style (red wine, onions, mushrooms) served with penne pasta. Rich, deep flavors with tender chunks of meat.

Raw salmon tartare served with a spring vegetable salad and fresh herbs. Light, fresh, and delicate flavor. Served cold.

Aged Irish hanger steak served with Blue d'Auvergne cheese sauce, fries, and salad. The meat is tender with a strong beefy flavor, complemented by the sharp cheese sauce.

Cod steak served with a lemon butter emulsion, Noirmoutier potatoes, and fresh herbs. Flaky white fish with a citrusy, buttery sauce.

Heirloom tomato salad with burrata cheese, basil, capers, apple balsamic, and smoked salt. Fresh, creamy, and sweet-tart. A premium salad main course.

Vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with a spoon to reach the creamy interior. Sweet and smooth.

Upside-down caramelized apple tart served with raw cream. The apples are soft and sweet with a rich caramel flavor. Served warm.

French toast served with salted caramel sauce. Rich, buttery, and sweet. A warm and comforting dessert.

Whipped chocolate mousse. Airy yet rich in cocoa flavor. A classic chilled dessert.

A variation of Tiramisu with honey and figs. Layered dessert with creamy mascarpone and soaked biscuits. Sweet and fragrant.

Meringue dessert served with fresh mango and vanilla ice cream. Crispy on the outside, soft inside, with fruity sweetness.

Meringue dessert served with fresh peaches and vanilla ice cream. A summery version of the classic pavlova. Sweet and refreshing.

Italian sweetened cream gelatin dessert served with red fruit sauce. Smooth, silky texture with a tangy fruit contrast.

Baked apple dessert with a crunchy buttery topping, served with vanilla ice cream. Warm fruit contrasting with cold ice cream.

An espresso served with a selection of miniature desserts. Perfect for tasting multiple sweets at once.

A choice of tea, hot chocolate, or cream served with a selection of miniature desserts.