Le central café

Pork meat slow-cooked in fat, shredded, and cooled into a spreadable texture. Rich, savory, and rustic. Served with bread and cornichons.

Hard-boiled eggs served with creamy mayonnaise. A classic French bistro starter. Simple, rich, and savory.

Traditional veal stew simmered in a white creamy sauce with vegetables. Mild, tender, and comforting. Served with rice.

A hearty toasted sandwich featuring mountain cheese and ham, topped with a fried egg. Rich and savory. Served with fries and salad.

Roasted chicken leg served with french fries and a side salad. Simple, classic, and savory.

High-quality tripe sausage (graded AAAAA) served with mustard sauce. Known for its distinctively strong aroma and chewy texture. A traditional specialty.

Salad featuring tuna mixed with mayonnaise. Creamy and savory. A fresh meal option.

Fluffy omelet cooked with potatoes, garlic, and parsley. Savory and comforting.

Regional salad featuring cured country ham and blue cheese. Salty, savory, and flavorful.

Salad topped with warm goat cheese, typically served on toasted bread slices. Creamy cheese contrasts with fresh greens and dressing.

Minced beef patty (hamburger steak) topped with a fried egg. Juicy and savory. A popular bistro dish.

Raw minced beef seasoned with onions, capers, and sauces. Soft texture with bold, savory flavors. Served cold.

Ribeye steak served with a rich blue cheese sauce. Tender, marbled meat with a pungent, creamy topping. Served with fries and salad.

A lunch set menu including a main dish plus a choice of starter, cheese, or dessert. The price depends on the selected main dish.

Certified high-quality tripe sausage (AAAAA). Distinctive strong aroma and chewy texture. A traditional French delicacy.

Minced beef steak topped with a fried egg ('on horseback'). The yolk adds richness to the savory meat.

Beef cut of the day, selected based on market availability. Grilled to order.

Classic raw minced beef seasoned with condiments like capers and onions. Cool, fresh, and savory.

Classic steak tartare that has been quickly pan-seared. Cooked on the outside, often rare inside. Warm and savory.

Raw minced beef tartare mixed with Bleu d'Auvergne cheese and walnuts. Offers a creamy, pungent flavor with a crunchy texture.

Roasted chicken leg. Tender meat with savory skin. A simple, comforting dish.

Duck leg slow-cooked in its own fat until tender and falling off the bone. Rich, salty, and flavorful with crispy skin.

Poached salmon fillet served with a rich, buttery Béarnaise sauce and steamed potatoes. Delicate fish with creamy, herbed flavors.