Le Grand Café de la Mairie

Traditional pork terrine 'Maison Mas', served with red cabbage pickles for acidity. A rustic and flavorful starter.

Oven-baked fennel served with quinoa and a creamy yogurt and sesame sauce. A fresh and light vegetarian starter.

Small burrata (creamy fresh Italian cheese) accompanied by an artichoke and spinach salad with balsamic vinaigrette.

Warm St Marcellin cheese covered with a crispy crumbled crust, served with a green salad. Melting and gourmet.

Small square pasta filled with cheese and herbs, served in a light Italian cheese sauce.

Raw sea trout diced, seasoned with avocado, lemon, and ginger. Fresh and tangy.

Six fresh raw oysters, traditionally served with rye bread, butter, and shallot vinaigrette.

Chef's daily starter suggestion.

Large salad with grains, legumes, various fresh vegetables, and feta. A complete, healthy, and colorful dish.

Classic Caesar salad with crispy breaded chicken, Italian cheese (like parmesan), and croutons.

Chicken burger served with homemade fries.

Beef burger with bacon and cheese, served with homemade fries.

Raw minced beef, seasoned. Can be served completely raw or 'aller-retour' (briefly seared on each side).

Tender beef steak grilled, served with a creamy pepper sauce and small roasted potatoes.

Tender chicken breast served with its cooking juices and homemade mashed potatoes.

Pork meat slow-cooked until very tender, served with small potatoes.

Large portion of ravioli (small stuffed pasta) in a light Italian cheese sauce.

Creamy Italian-style risotto with lemon zucchini and bottarga (cured fish roe) for a marine flavor.

Salmon fillet marinated in Satay spices (peanut and spices), served with a side of vegetables.

Chef's daily main course suggestion.

Selection of aged French cheeses served with a small salad.

Creamy vanilla dessert cream covered with a layer of crunchy caramelized sugar.

Pear gently poached in syrup, served with chocolate sauce and cocoa biscuit crumbs.

Rich chocolate cake with a molten center (gluten-free), served with whipped cream flavored with tonka bean.

Deconstructed version of lemon tart served in a glass: lemon cream, meringue, and biscuit.

Large homemade cookie served with vanilla ice cream and peanut butter cream.

An espresso coffee served with a selection of several miniature desserts.

Choice of hot drink served with a selection of miniature desserts.

Chef's daily dessert suggestion.

Complete children's meal including a main course, dessert, and drink.

Typical anise liqueur from Marseille, served diluted with fresh water.

Italian vermouth, red (sweet) or white (dry or sweet).

Selection of classic aperitifs: bitter (Campari) or sweet wines (Porto, Muscat).

Traditional French Kir made with white wine and fruit liqueur (blackcurrant, blackberry, or peach).

Variation of Kir made with Champagne instead of white wine.

Glass of prestigious French sparkling wine.

Cocktail based on Campari, sweet vermouth, and sparkling water.

Various fruit juices (orange, apple, etc.).

Cola soda.

French orange soda with pulp.

Tonic or citrus soda.

Sweetened lemon-flavored carbonated soft drink.

Sweetened peach iced tea.

Natural sparkling mineral water.