Paris Villette Café

Fresh Italian stretched-curd cheese, made of mozzarella filled with cream. Firm outer texture and melting creamy center. Served with a balsamic cream for a tangy touch.

Thin slices of raw smoked salmon, served cold. Tender and fatty texture with a characteristic smoky flavor. Often served with toast and lemon.

Fresh mix of diced avocado and tomatoes, seasoned. Creamy and crunchy texture. A light and vegetarian starter.

Cooked land snails, traditionally served in their shells with garlic parsley butter. Rich and herbaceous flavor, tender slightly firm texture.

Hard-boiled eggs served cold topped with mayonnaise. A French bistro classic. Simple, creamy, and tasty.

Variation of egg mayonnaise with a tuna preparation. Adds a sea flavor and a more consistent texture to the classic starter.

Marinated herring fillets in oil, often served with warm potatoes. Strong flavor and melting texture.

Fish fillet coated in crispy batter, served with fries. Dish of British origin, crispy on the outside and tender on the inside.

Beef cut chosen by the butcher, usually grilled or pan-fried. Served with parsley-seasoned potatoes. Rich red meat flavor.

Marbled and juicy beef cut, from the renowned Charolais breed. Grilled to your desired doneness. Tender texture and savory taste.

Thin slice of breaded and fried chicken. Crispy and golden. Served here with pasta.

Pieces of chicken quickly stir-fried in a wok with vegetables. Asian-inspired dish, tasty and often lightly sauced.

Beef strips quickly stir-fried in a wok with vegetables. Quick cooking that preserves the tenderness of the meat and the crispness of the vegetables.

Raw Charolais beef minced and seasoned (capers, onions, sauce). Tender and fresh texture. Served with fries.

Dish without meat or fish, composed according to fresh daily products. May include seasonal vegetables, grains, or legumes.

Thick salmon fillet cooked on a hot plate. Crispy skin and melting flesh. Served with rice and vegetables.

Extra portion of sauce to accompany your dish.

Extra portion of side dish (fries, vegetables, rice, etc.).

Pasta dish with a sauce made with two types of salmon (usually fresh and smoked). Rich and creamy.

Pasta dish served with pieces of chicken, often in a creamy sauce.

Italian classic with a sauce based on eggs, cheese (parmesan or pecorino), and bacon or pancetta. Rich and tasty.

Pasta topped with a creamy sauce blending four varieties of melted cheeses. Very indulgent and filling.

Toasted layered sandwich with toasted bread, filled with lettuce, tomatoes, and fresh cream. Served cut into triangles.

Classic club sandwich with ham, lettuce, tomatoes, and cocktail sauce between slices of toasted bread.

Variation of the club sandwich with chicken marinated in tandoori spices. Slightly spicy and exotic flavor.

Hot toasted bread sandwich, ham and cheese, oven-baked. Crispy and melting. Served with fries.

Like the Croque Monsieur (ham and hot cheese), but topped with a fried egg. Served with fries.

Burger with a breaded fish fillet, lettuce, tomato, and cheese. A seafood alternative to the classic burger.

Burger topped with crispy breaded chicken, lettuce, tomatoes, and sauce. Tasty and filling.

Classic burger with a Charolais beef patty and melted cheese (cheddar), served with fresh vegetables.

Double version of the cheeseburger for hearty appetites, with two Charolais beef patties.

Beef burger with grilled bacon slices for an extra smoky and salty flavor.

Vegetarian burger with a vegetable patty instead of meat. Meat-free but flavorful option.

Extra portion of melted cheddar cheese sauce.

Generous mixed salad with breaded chicken, eggs, raw vegetables, and creamy Caesar dressing. A complete and fresh meal.

Exotic salad mixing spicy tandoori chicken and fruits (pineapple, apple) with raw vegetables. Sweet and savory and spicy.

Salad served with melting warm goat cheese toasts. Mix of hot and cold, creamy and crunchy textures.

Fresh salad inspired by Nordic flavors with smoked salmon. Light and refined.

Specialty from the South of France with tuna, olives, raw vegetables (tomatoes, peppers) and sometimes eggs or anchovies. Fresh and colorful.