Restaurant César

A fresh starter consisting of cold cooked shrimp served with a creamy cocktail sauce (mayonnaise and ketchup). Accompanied by cherry tomatoes and salad.

A rich and creamy Italian fresh cheese, similar to mozzarella but with a melting center. Served simply with olive oil and balsamic vinegar.

Buffalo milk mozzarella, more flavorful than cow's milk version. Served in a caprese salad with tomatoes and basil.

Thin slices of dried and salted beef, served raw. Enhanced with parmesan and arugula for a salty and peppery taste.

Crispy toasted bread topped with fresh tomatoes, melted mozzarella, and Italian cured ham, rubbed with garlic. A crunchy and flavorful starter.

Very thinly sliced raw salmon, seasoned with oil and herbs. A light and flavorful seafood starter.

Crispy toasted bread topped with smoked salmon and mozzarella. A seafood variation of the classic Italian bruschetta.

The famous Italian fresh cheese with a creamy center, flavored with truffle for an earthy and luxurious taste.

An international classic with chicken, crispy croutons, and parmesan. Seasoned with a creamy dressing based on anchovies and garlic.

A hearty salad served with hot pizza dough. Combines classic Italian flavors: cured ham, mozzarella, and parmesan.

Specialty from the South of France composed of raw and cooked vegetables, tuna, and eggs. Fresh and balanced.

A refreshing salad with seafood flavors, featuring smoked salmon and shrimp. Ricotta adds a touch of creamy sweetness.

Typical French salad served with warm goat cheese melted on toast. The hot-cold mix is delicious, often accompanied by honey or walnuts.

A large assorted tasting platter with Italian cured meats and vegetables preserved in oil. Ideal for sharing.

The simplest and most traditional pizza: tomato sauce, fior di latte mozzarella, and fresh basil.

A pizza with savory and intense flavors thanks to anchovies and capers. No meat.

The 'Queen' pizza, very popular in France, topped with cooked ham and button mushrooms.

A spicy pizza topped with merguez sausage (spicy beef/mutton) and an egg.

Pizza folded in half like a turnover, filled with ham and egg inside.

A rich pizza topped with smoked bacon, red onions for a kick, and an egg.

For cheese lovers: a melting blend of mozzarella, goat cheese, gorgonzola (blue), and brie.

Meat-free pizza topped with a variety of grilled or marinated garden vegetables.

A sweet and savory version of the cheese pizza, with a touch of honey that pairs perfectly with goat cheese and blue cheese.

A hearty pizza with minced meat, complemented by vegetables and an egg.

Signature pizza combining the sweetness of cooked ham and the spiciness of Spanish chorizo.

Tuna pizza enhanced with Mediterranean condiments such as capers and olives.

Hawaiian-style pizza combining chicken and pineapple for a sweet and savory taste.

Elegant pizza topped with Italian cured ham and cheese shavings after baking to preserve flavors.

Smoked salmon pizza on a tomato base, softened with fresh cream.

Garnished with Italian cured beef (bresaola) and fresh arugula. Light and flavorful.

A charcuterie lover's feast with three types of Italian cured meats.

Pizza divided into four quarters, each with a different topping representing a season.

Creamy pizza with goat cheese and peppery arugula on a cream base (no tomato).

Creamy pizza with chicken and mushrooms. Mild and comforting flavors.

Inspired by the Tartiflette from the Alps. Rich and nourishing with potatoes and melting Reblochon cheese.

Creamy white base topped with Parma ham and fresh arugula.

White pizza with smoked salmon and arugula. The absence of tomato allows the fish flavor to stand out.

Pizza flavored with a basil sauce (pesto) base or touches, accompanied by mushrooms.

Gourmet pizza with black truffle cream and mushrooms, topped with a whole creamy burrata.

Rich seafood pasta, baked with a cream sauce, scallops, and salmon.

Long flat pasta served with a creamy sauce and two types of salmon.

Classic family dish: layers of pasta, tomato meat sauce, and white sauce, all baked.

Traditional Sicilian recipe with fried eggplant, tomato sauce, and salted ricotta cheese.

Short pasta coated in a very rich and creamy four-cheese sauce.

The simplest pasta dish: tomato sauce, garlic, and basil. Light and fragrant.

Spaghetti served with a rich beef and tomato sauce.

Pasta with a tomato sauce spiced with chili. 'Arrabbiata' means 'angry' in Italian, referring to the spiciness.

Gourmet pasta with chicken pieces and a luxurious truffle-flavored sauce.

Pasta served with a creamy sauce with smoked bacon and egg. (Note: French-style recipe with cream).

Tenderized veal slice, dipped in egg and breadcrumbs, then fried until golden and crispy.

A Milanese cutlet covered with tomato sauce and melted cheese, baked.

Veal cooked with a sweet and rich sauce of Sicilian Marsala wine and mushrooms.

Sautéed veal served with a light and tangy cream and lemon sauce.

Veal prepared Roman-style, topped with cured ham (Saltimbocca) and a creamy sauce.

A thick cut of tender beef, usually grilled or pan-seared to your liking.

A flavorful, marbled cut of beef, grilled. Ideal for red meat lovers.

A complete meal for children including a main course (pasta, pizza, or nuggets) and ice cream for dessert.