Le Grand Café

A classic and elegant cocktail based on gin and dry vermouth. It is distinguished by its dry, herbaceous, and powerful taste. Served very cold in a stemmed glass, often garnished with an olive or a lemon zest.

A balanced mix of cognac, orange liqueur, and lemon juice. This cocktail offers a flavor that is simultaneously tart, sweet, and warm. Usually served in a sugar-rimmed glass.

A flavorful long drink based on vodka and tomato juice, spiced with Tabasco and Worcestershire sauce. It has an umami, spicy, and refreshing taste. Often consumed as a hangover cure or at brunch.

A variation of the Negroni, replacing gin with whiskey (bourbon or rye), mixed with red vermouth and Campari. It's a rich, bitter, and complex cocktail with woody notes. Ideal for lovers of brown spirits.

A version of the classic Old Fashioned, likely made with whiskey, sugar, and bitters. It's a strong, aromatic cocktail that highlights the base spirit. Served on ice for slow sipping.

The house version of the Spritz, a sparkling aperitif based on sparkling wine (Prosecco) and an amaro. It's a light, bittersweet, and very refreshing drink. Perfect for starting a meal on the terrace.

A cold, fruity soup combining tomato with summer fruits and olives. The taste is a fresh balance of sweet, sour, and salty. A light and refreshing starter.

High-quality salmon, artisanally smoked, served sliced. The texture is melt-in-your-mouth and the smoky flavor is delicate yet present. Often enjoyed with a little lemon and toast.

Small sautéed squid accompanied by spicy sausage and sun-dried vegetables. It's a dish with Mediterranean flavors, slightly spicy and savory. To be enjoyed hot.

An exceptional Italian cured ham, aged for a long time, served with bread rubbed with tomato and olive oil. The ham is tender and salty, contrasting with the freshness of the tomato bread. An appetizer or starter classic.

Duck foie gras cooked in a terrine, rich and creamy. It offers a buttery texture and a deep, delicate flavor. Spread on brioche or country bread.

A gourmet dish combining wild mushrooms and a runny egg yolk, with a creamy carbonara-style sauce. The flavors are rich, earthy, and comforting. Mix in the plate to bind the sauce.

Crispy puff pastry topped with slices of roasted tomatoes. It's simple, light, and highlights the sweet and sour taste of cooked tomato. Eaten hot or warm.

An airy soufflé with aged cheese and truffle flavoring. The texture is foamy and light, with an intense cheese flavor and earthy truffle notes. Enjoy immediately upon serving before it deflates.

Large snails served in their shells with garlic and parsley butter. The flesh is firm and the butter is very aromatic. Use the small picks provided to extract the snail.

Thin slices of raw white fish served simply. The flesh is tender and delicate, with a subtle marine flavor. Lightly seasoned to not mask the fish's taste.

Fresh tuna cut into small cubes mixed with creamy avocado and a hint of chili. It's a fresh, textured, and slightly spicy dish. Eaten with a fork, often served with bread.

Very thin slices of raw beef from a renowned butcher, garnished with Italian cheese, peppery salad, and crispy capers. It's a classic, tender, and flavorful dish. A fresh and protein-rich starter.

A simple, crisp green salad with melting avocado and fresh herbs. Light and refreshing, ideal as a side dish or a light starter.

A colorful composed salad mixing fleshy tomatoes, sweet fruits, and creamy Italian cheese. The sweet and savory mix is fresh and juicy. Perfect for a summer lunch.

A healthy salad full of freshness and varied textures: crunchy cucumber, creamy feta and avocado, citrusy tang. Very balanced and rich in vegetable flavors.

Thinly sliced raw artichokes, served with shavings of aged parmesan and good olive oil. It's crunchy, with a slight bitterness and a lot of character. For raw vegetable lovers.

A gourmet salad with melting potatoes and high-quality canned tuna in oil. Simple but rich in flavor thanks to the quality of the ingredients. Served warm.

A luxurious salad combining the tender flesh of lobster with the crunch of green beans and the tartness of raspberries. A refined, fresh, and elegant dish.

King crab meat, known for its delicacy, served with avocado and nectarine. A sweet and fruity combination that enhances the crustacean's delicate flavor.

Cod fillet served with a traditional garlic sauce (aioli). The fish is white and flaky, the sauce is creamy and flavorful. A Provençal classic.

An iconic French dish: a salmon fillet served with a creamy, tangy sorrel sauce. Rich and flavorful, the herb's acidity balances the fish's richness.

Steamed sea bass with artichokes

Large roasted crustaceans flavored with Asian spices. The flesh is tender and firm, enhanced by the fresh and spicy notes of ginger and lemongrass. Eaten by peeling the tails.

Long and tender quenelles made from turbot, served in a white mushroom sauce. It is a very tender, creamy, and comforting dish, typical of bourgeois cuisine.

A beautiful whole flatfish served either pan-fried with lemon butter (meunière) or grilled plain (sèche). The flesh is white, firm, and very delicate. A noble and generous dish.

Short, curved pasta served in a creamy tomato and vodka sauce. It's a rich, smooth, and slightly spicy dish, very popular for its indulgence.

A minced steak or a piece of beef topped with a fried egg, accompanied by caramelized onions and a crispy potato pancake. A hearty and satisfying bistro dish.

A thin slice of veal, breaded and fried until golden and crispy. The meat remains tender inside. Often served with lemon for freshness.

Very tender small lamb chops, pan-fried or grilled with aromatic herbs. The meat is juicy and fragrant. Easy to eat with a knife and fork, or with your fingers for the more indulgent.

Finely minced raw beef, seasoned (often with a spicy sauce, capers, onion). This version is prepared like in Belgium, often creamier. Served cold.

A very tender and lean cut of beef, served with a creamy and spicy crushed peppercorn sauce. A French classic combining the tenderness of the meat with the strength of the spice.

A noble offal (veal sweetbreads) prepared to be crispy on the outside and melting on the inside, flavored with citrus and herbs. It is a delicate dish with a unique, creamy, and fine texture.

An assortment of different aged cheeses. Allows tasting several varieties (hard, soft, goat, cow). Usually served with bread.

A small box of Baeri caviar. Dark pearls, delicate and iodized taste. Served with blinis and cream.

A generous box of Baeri caviar to share.

Osciètre caviar, renowned for its lighter pearls and complex nutty flavor. A tasting portion.

A large quantity of prestigious Osciètre caviar for a special occasion.

Fresh fish of the day, presented whole and prepared according to availability. Ask your server for varieties and prices.

Selection of the day's butcher cuts. Varies according to supply.

A classic French gastronomic dish offered as a daily special.

A classic of French pastry: layers of crispy puff pastry alternated with a rich praline cream (caramelized hazelnut). Contrasting textures and gourmet taste.

A smooth egg custard topped with liquid caramel. Sweet, smooth, and fresh in the mouth. A timeless childhood dessert.

A tartlet served warm with a melting and intense chocolate filling. Ideal for chocolate lovers.

A shortcrust pastry filled with a tangy and fresh lemon cream. The perfect balance between sweet and sour.

A serving of fresh red berries served with homemade whipped cream. Simple, fresh, and light.

A frozen dessert composed of poached peach, vanilla ice cream, and raspberry coulis, often with slivered almonds. Fresh and fruity.

Vanilla ice cream drizzled with hot espresso, served with mascarpone cream, toasted almonds and hazelnuts, and cocoa. An energizing hot-and-cold mix.

Small, light cream puffs sprinkled with sugar, served with whipped cream and a side of chocolate sauce for dipping. A fun and nostalgic dessert.

Assortment of ice cream or sorbet scoops. Choose your flavors from the selection offered.