Le Paris Café

Mozzarella cheese sticks coated in breadcrumbs and fried. Crispy on the outside and gooey and stringy on the inside. Ideal for sharing as an appetizer.

Cut and fried potatoes, prepared in-house. Crispy and golden, served hot. An essential classic.

A traditional Provençal spread made from crushed olives, capers, and anchovies. Rich and savory flavor. Usually served with toast.

An assortment served on a wooden board. May include a selection of French cheeses, cured meats (salami, ham), or a mix of both. Perfect with wine.

Rings of squid coated in a light batter and fried. Tender and crispy texture. Often served with a lemon wedge.

Chickpea purée, tahini (sesame paste), lemon, and garlic prepared in-house. Creamy texture and delicate flavor. To be enjoyed with bread or vegetables.

Toasted bread slices rubbed with garlic and topped with crushed fresh tomato and olive oil. A simple, fresh, and flavorful specialty.

A fresh and crunchy Asian-inspired salad. Made with noodles, thinly sliced raw vegetables, and a flavorful dressing.

Traditional French soup made with caramelized onions and beef broth. Served with toast and a generous layer of melted gratinéed cheese.

A savory baked dish, like a crustless quiche or vegetable flan, that changes based on the day's inspiration. Moist and light texture.

Half hard-boiled eggs with the yolk mixed with mayonnaise and tuna, then replaced in the white. A classic bistro appetizer.

Steamed leeks served cold with a vinaigrette dressing, accompanied by lentils. A simple and rustic dish.

Rustic, coarse-grained meat pâté, usually made with pork. Served cold with bread and pickles.

Mixed salad served with warm goat cheese toasts (usually Crottin de Chavignol). Accompanied by fresh vegetables and vinaigrette.

Green salad with crispy breaded chicken, tomatoes, onions, and croutons. Dressed with a creamy Caesar dressing.

Breaded and fried fish fillet, served with fries. A British dish, crispy and hearty.

Thick piece of grilled or pan-seared salmon. Served with stir-fried wok vegetables.

The special dish of the day, prepared according to market availability and the chef's inspiration.

Oven-baked chicken piece with golden skin and tender meat. Served with creamy mashed potatoes.

Tender and flavorful cut of beef, known as the 'butcher's cut'. Served with a creamy potato gratin.

Toasted ham and cheese sandwich, topped with béchamel and gratinéed cheese. Served with a green salad for freshness.

Bowl of brown rice topped with fish or chicken, fresh vegetables, avocado, and fruit. A healthy, colorful, and balanced dish.

Minced and seasoned beef (capers, shallots). Can be served raw (traditional) or quickly pan-seared (seared on both sides). Served with fries.

Various vegetables quickly sautéed in a wok with wheat noodles. A flavorful and vegetable-rich vegan dish.

Classic burger with beef patty, melted cheese, and fresh toppings (tomato, onion, pickle). Served with homemade fries.

Grilled bacon slices to add to your dish for extra flavor.

Classic Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and dusted with cocoa.

Creamy, cold vanilla custard dessert topped with a thin layer of crunchy caramelized sugar.

Pastry (croissant or pain au chocolat) dipped in an egg and milk mixture then pan-fried, like French toast. A decadent and warm dessert.

Creamy cheesecake on a crushed biscuit base. Dense and creamy texture.

A coffee (usually an espresso) served with an assortment of several miniature desserts.