Pousse Café

A lunch or dinner set menu including a choice of main course and dessert. Excellent value for a complete meal.

An essential classic of French bistros. Hard-boiled eggs coated in a creamy and rich homemade mayonnaise. Eaten cold, often with a little bread.

A rustic charcuterie prepared on-site with rosemary-scented rabbit meat. Dense and meaty texture. Served cold, ideal for spreading on bread.

Crispy pastry triangles filled with melting goat cheese. Served with a 'merchant wine' sauce (red wine and shallot reduction). A mix of crispy and creamy textures.

Herrings marinated in vinegar and rolled, served with a fresh dill-scented cream. Tangy flavor and firm fish texture.

A light composed salad, typically with goat or sheep cheese on a bed of greens. Fresh and simple to start the meal.

A thick cut of tender and flavorful Aubrac beef, coated in a Roquefort cheese sauce. Served with homemade hand-cut fries. Rich and hearty dish.

Raw minced and seasoned beef (capers, onions, sauce), ready to eat. Melting and fresh texture. Served with fries.

Pasta stuffed with stewed meat, served with a creamy truffle-scented sauce. A gourmet pasta dish with intense, woody flavors.

Gelatinous piece of beef cooked for a long time until very tender, served with shell-shaped pasta (conchiglie). Comforting dish in sauce.

White fish with flaky flesh, served with a mild red pepper sauce and fragrant rice. A light and aromatic main course.

Dessert with creamy vanilla custard covered with a thin layer of crunchy caramelized sugar. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Fresh, curdled white cheese, served very cold with a red fruit coulis. A light, tart, and not very sweet dessert.

Chocolate cake with a molten center, served with caramel and a scoop of vanilla ice cream. Rich, warm, and decadent.

An espresso coffee served with a selection of several miniature desserts. Ideal for tasting everything at the end of the meal.

Selection of French cheeses at maturity. Served with bread, it's a savory alternative to dessert.

Probably a digestive drink or an alcoholic coffee variant served at the end of the meal.

Mixture of seasonal fruits cut into pieces. Fresh, natural, and light.

Pastry puffs filled with vanilla ice cream and topped with hot chocolate sauce. A gourmet classic.

Baked figs until caramelized, served warm with cold vanilla ice cream. Sweet and fruity.

Molded dessert surrounded by ladyfingers and filled with cream or fruit. Available in several versions.

A large country-style salad with cold roast beef, potatoes, and Cantal cheese. Very hearty, serves as a main course.

The famous Caesar salad with romaine lettuce, chicken, parmesan, and creamy anchovy dressing. Crunchy and flavorful.

Warm goat cheese salad, often served on toast, accompanied by walnuts. Classic sweet and savory mix and varied textures.

Loire red wine, generally fresh and fruity with red berry notes. Light and easy to drink.

Red wine from central France. Often light, lively, and low in tannins.

Red wine from southeastern France. Can be full-bodied with spicy and garrigue notes.

Sunny and structured red wine from Provence, pairs well with meats.

Rhône Valley wine. Often spicy and fruity, good value for money.

Bordeaux wine, elegant with smooth tannins and black fruit aromas.

Languedoc wine, rich and sun-drenched.

Prestigious Burgundy wine (Côte de Nuits). Fine, complex, and elegant Pinot Noir.