Lutèce Café

A classic Italian vermouth, available in white or red. It is a fortified wine flavored with herbs, often served chilled with a slice of lemon or an olive.

A sweet and rich Portuguese fortified wine. It has notes of red fruits, caramel, and spices, ideal for whetting the appetite.

A French aperitif based on gentian. It is distinguished by its bitter, vegetal taste and bright yellow color.

A typical anise liqueur from the South of France. It dilutes with fresh water, turning milky and offering a refreshing licorice taste.

A popular French cocktail made of dry white wine and crème de cassis. It's a sweet, fruity, and slightly tart drink.

An elegant variation of the classic Kir, made with Champagne instead of white wine. Sparkling, festive, and delicately sweetened by blackcurrant.

A large glass of wine (white or rosé) served with plenty of ice. Very refreshing, it's a casual way to drink wine in the summer.

A classic blended Scotch whisky, known for its balanced profile with notes of spice and smoke.

A Tennessee American whiskey, charcoal filtered. It offers smooth flavors of caramel, vanilla, and toasted oak.

A premium blended Scotch whisky, renowned for its smoothness and rich aromas of honey, fruit, and herbs.

A blended Scotch whisky with an accessible taste, marked by notes of malt, vanilla, and a slight smoky touch.

A very pale and light blended Scotch whisky. It is fruity, smooth, and often used in cocktails.

The classic American cola soda, served chilled.

Sugar-free version of the famous cola soda.

A sparkling tonic water with a slight bitterness due to quinine.

Assorted fruit juices, served chilled by the glass.

A sparkling French orange soda with citrus pulp. Shake the bottle lightly before serving.

A popular drink made of lemonade mixed with a flavored syrup (often mint, grenadine, or strawberry).

A sweet, clear, and fizzy lemon-flavored soda.

Sweet iced tea, usually peach flavored.

Freshly squeezed orange juice made to order.

Natural French sparkling mineral water, very fizzy.

Still natural mineral water.

Large bottles of mineral water (still or sparkling) intended to accompany meals.

A small, strong, and concentrated black coffee, typical at the end of a meal or for a boost.

An express coffee with just a drop of milk, giving it a hazelnut color.

Two shots of espresso in a single cup, for a strong and long coffee.

A large coffee with hot milk and milk foam.

Cup of hot milk, plain or sometimes sweetened.

Hot drink made with cocoa and milk, sweet and comforting.

Espresso topped with creamy milk foam, often sprinkled with cocoa.

A black or milky coffee topped with a generous layer of whipped cream.

A rich hot chocolate topped with whipped cream.

Selection of organic teas or herbal teas (chamomile, verbena, mint, etc.) served with hot water.

An Irish Coffee variation. Hot coffee mixed with whiskey and cane sugar, often topped with cream.

A complete French breakfast including a hot drink (coffee, tea, chocolate), a fresh fruit juice, and a pastry (croissant, pain au chocolat) or bread and butter.

A lighter breakfast option, including only the hot drink and pastry or bread.

A ring-shaped bread filled with smoked salmon, creamy cream cheese, and aromatic vegetables. Served as a tasty sandwich.

A slice of toasted bread topped with tangy marinated salmon. Served with crispy fries and green salad.

Toasted bread topped with melted and gratinated goat cheese. Served hot with fries and salad for a light yet gourmet meal.

A layered sandwich with toasted bread, filled with crispy chicken, bacon, hard-boiled egg, and salad. Often cut into triangles and served with fries.

A selection of various cured meats (ham, sausage) and cheeses on a wooden board. Ideal for sharing as an appetizer.

An assortment of cold cuts (sausage, raw ham) and cheeses. Served with bread and pickles.

Selection of several types of French cheeses (soft, hard, blue). Served with bread.

Portion of crispy fried potatoes made on-site.

A French delicacy of duck foie gras slow-cooked in a cloth (tea towel), served cold. Its texture is buttery and rich, here accompanied by sweet fig jam.

A small burrata (creamy Italian fresh cheese) served with chopped fresh tomatoes and basil. A fresh and milky starter.

A traditional dish from Burgundy consisting of a poached egg served in a rich red wine sauce with bacon, onions, and mushrooms.

Tiny square pasta filled with cheese and herbs, typical of the Dauphiné region. Served here with a creamy basil sauce.

A mix of sautéed mushrooms and green asparagus, topped with a poached egg with a runny yolk. A dish with woody and earthy flavors.

The chef's special starter, which changes daily according to the market.

A rustic and hearty salad with potatoes, Cantal cheese, raw ham, and bacon bits. A complete meal in a bowl.

A classic sweet and savory combination. Goat cheese (often warm on toast) with honey, crunchy nuts, and apple slices on a bed of salad.

The famous Caesar salad with chicken, crisp romaine lettuce, parmesan, croutons, and a creamy garlic-anchovy dressing.

A fresh salad featuring smoked salmon, creamy avocado, and a poached egg. Rich in flavors and textures.

Long flat pasta served with pieces of salmon and parmesan. Likely accompanied by a cream sauce.

Long, thin pasta coated in pesto sauce (basil, garlic, pine nuts, cheese) and served with stracciatella, the creamy heart of burrata.

An Asian-inspired dish with stir-fried noodles and various crisp vegetables in a savory sauce.

Lunch menu available on weekdays. Choose two courses: either a starter and a main course, or a main course and a dessert. Excellent value for money.

A beautiful cut of marbled, grilled beef, served with an intense blue cheese sauce. Accompanied by homemade fries and salad.

The lamb shank slow-cooked until very tender and confit. Served with a thyme-scented jus and small potatoes.

A lean and flavorful cut of beef, served with a creamy and spicy black pepper sauce. A brasserie classic.

Seared duck breast with crispy skin, lightly sweetened by caramelization. Served pink with a mushroom sauce and sautéed vegetables.

Marinated chicken pieces cooked in a spicy and creamy peanut sauce (satay). Served with fragrant rice.

A complete vegetarian dish composed of an assortment of vegetables prepared in different ways: sautéed, roasted, and puréed.

The chef's special main course, prepared according to the chef's inspiration and market products.

The traditional burger with juicy beef, melted cheese, and fresh toppings. Served in a soft bun.

A French-style burger with a rich camembert sauce, a strong-flavored Norman cheese.

Similar to the classic cheeseburger but with the addition of crispy grilled bacon slices for a smoky flavor.

Creamy Italian rice cooked slowly, served with large prawns (gambas) and a rich sauce made from crustacean shells.

A grilled or pan-seared salmon fillet, served with crisp vegetables and a mild red pepper sauce.

A firm white fish, seasoned with fresh flavors. Accompanied by an original purée mixing the sweetness of sweet potato and the spiciness of ginger.

The catch of the day, prepared according to fresh arrivals.

A tasting platter with three classic French cheeses: Cantal (hard cheese), Brie (soft and creamy), and Bleu d'Auvergne (blue cheese).

Choux pastry puffs filled with vanilla ice cream and generously topped with hot chocolate sauce.

A classic dessert consisting of a rich vanilla cream topped with a layer of crunchy caramelized sugar that must be broken with a spoon.

An individual chocolate cake with a molten, flowing center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Fresh cheesecake on a biscuit base, served with a rich and creamy salted caramel ice cream.

Italian dessert composed of layers of coffee-soaked biscuits and a light mascarpone cream, sprinkled with cocoa.

A light apple tart with a thin, crispy crust. Served warm with vanilla ice cream.

An espresso coffee served with an assortment of miniature versions of the menu's desserts. Perfect for tasting everything.

Same principle as the coffee gourmand, but served with tea instead of coffee.

Two scoops of ice cream or sorbet of your choice from the selection of flavors.

Three scoops of ice cream or sorbet of your choice from the selection of flavors.

A classic Cuban cocktail. Refreshing, minty, and lime-flavored, based on white rum.

Brazil's national cocktail. Made with Cachaça (sugarcane spirit), it is strong and tart.

A variation of the Caipirinha using vodka instead of Cachaça. More neutral and clean taste.

Ti-Punch, a traditional drink from the French West Indies. Very simple and strong, it's pure agricultural rum with a little sugar and lime.

A very strong cocktail mixing three powerful white spirits.

A fruity and colorful cocktail reminiscent of a sunrise. Sweet thanks to orange juice and grenadine.

Simple mix of rum and cola with a hint of lime.

Sparkling, tangy, and refreshing cocktail based on gin.

The classic highball. Bitter thanks to the tonic and flavored by the gin.

A shot of herbal liqueur dropped into a glass of energy drink.

The bright orange Italian aperitif. Sparkling, slightly bitter, and sweet.

A savory and spicy tomato juice cocktail. Often consumed as a hangover remedy.

A spicy cocktail mixing the richness of dark rum with the kick of ginger beer.

Similar to the Dark & Stormy but with vodka. Very fresh and lemony.

A long French drink mixing the bitterness of gentian with that of tonic.

A creamy and sweet tropical cocktail with pineapple and coconut flavors.

All the fresh taste of a mojito (crushed mint and lime) but without the rum.

Sweet mix of various fruit juices.

The famous French sparkling wine. Festive, elegant, and lively.

German herbal liqueur, very aromatic and digestive.

Classic white spirits. Agave tequila or sugarcane rum.

Neutral or juniper-berry flavored white spirits.

Aged French brandies. Cognac made from grapes, Calvados made from apples.

Pear eau-de-vie, very fragrant.

French peppermint liqueur, green and very sweet, served chilled.