Le Cafe

Classic French sandwich made with a fresh baguette, butter, and cooked white ham. Crispy on the outside and soft on the inside.

Baguette sandwich filled with cured dry ham (country ham). Salty and rustic flavor, typical of French regions.

Baguette sandwich filled with slices of dry sausage. A rustic classic with a cured and peppery meat flavor.

Baguette sandwich spread with rillettes (shredded confit pork or poultry meat). Creamy texture and rich taste.

Baguette sandwich filled with French cheese (often emmental, camembert, or brie). Simple and tasty.

Also called 'Ham-Cheese'. Baguette sandwich with cooked ham, butter, and cheese (often emmental).

Hot sandwich filled with spicy sausages (merguez) and fries. Often called 'Américain', it's a hearty and tasty meal.

Baguette sandwich filled with a tuna and mayonnaise mix, accompanied by raw vegetables (lettuce, tomato, egg). Fresh and crunchy.

Hot sandwich on sliced bread, filled with ham and cheese, often topped with béchamel and gratinated. Melting and golden.

Like the Croque Monsieur (hot ham and cheese), but topped with a fried egg. The runny yolk adds creaminess.

Variation of the Croque Monsieur where ham is replaced with salmon. Marine and delicate flavor, served hot.

Assortment of cured meats and charcuterie (sausage, cured ham, pâté) served on a board. Ideal for sharing as an appetizer.

Selection of various French cheeses served on a board. To be enjoyed with bread.

Platter combining cold cuts and cheeses. Perfect for tasting a bit of everything.

Belgian abbey beer. It is generally rich, malty with spicy or fruity notes depending on the variety.

Refreshing non-alcoholic drink mixes, often based on fruit juices and syrups.