Café Chez Pierre

A complete lunch formula including a starter, a main course, and a dessert. A balanced and hearty traditional French meal.

A partial lunch formula with two dishes of your choice. Allows you to choose between the beginning or the end of the meal to accompany the main course.

The chef's special dish of the day, prepared with fresh market ingredients. Changes daily according to inspiration and season.

A whole Camembert cheese baked until melted and runny. Served hot with green salad. Ideal for spreading on bread.

A selection of cured meats and French charcuterie. Generally includes salami, cured ham, and other pork specialties. Perfect for an aperitif.

Land snails cooked in parsley and garlic butter (snail butter). Tender texture and rich herbaceous flavor. Use the small fork to extract the meat from the shell.

A bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple, rich, and tasty.

Raw salmon marinated in salt, sugar, and dill. The flesh is tender and melts in your mouth with a fresh, slightly sweet-and-savory taste.

Fresh Italian cheese made from mozzarella and cream, served with tomatoes. Creamy texture inside, accompanied by fresh and tangy flavors.

A large composed salad with classic Parisian ingredients like cooked ham and Emmental cheese. Fresh, crunchy, and hearty.

A variation of the Caesar salad with crispy breaded chicken. A mix of creamy, crunchy, and savory textures thanks to the parmesan and sauce.

A colorful Mediterranean-inspired salad bowl with falafel and fresh vegetables. Drizzled with a sesame sauce (tahini) for a nutty touch.

Elbow macaroni served in a creamy truffle sauce with ham and creamy cheese. A comforting and luxurious dish.

Elbow macaroni prepared with seasonal vegetables and tomatoes. A light and vegetable-based pasta dish.

Elbow macaroni served with fresh salmon and a creamy dill sauce. Rich, creamy, and fragrant.

Finely chopped raw beef seasoned with capers, onions, and condiments. Tender texture and zesty flavor. Eaten cold, usually with fries.

Thin slices of marinated raw beef, served spread out on the plate. Light and delicate, accompanied by hot fries.

A thick pork chop marinated with house spices then grilled. Juicy and flavorful.

A tender, marbled 300g beef steak, grilled. Rich in flavor and juicy.

Pan-seared duck breast fillet. The meat is red and tender with a crispy layer of fat. Intense and distinctive flavor.

Tender chicken breast served with a oyster mushroom sauce. Flavorful dish with forest notes.

Grilled salmon fillet topped with vierge sauce (olive oil, lemon juice, tomatoes, herbs). Light, fresh, and aromatic.

Crispy breaded chicken burger with cheese and raw vegetables. Served with homemade fries.

Classic beef burger with grilled bacon and cheddar cheese. Rich and smoky. Served with homemade fries.

Salmon burger with a dill cream cheese sauce. A fresh and marine alternative to the classic burger. Served with homemade fries.

Slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served hot with vanilla ice cream and caramel. Soft and sweet.

Caramelized apple tart baked upside down. Served warm with thick crème fraîche. Melts in your mouth and rich in cooked apple flavor.

Individual chocolate cake with a molten center. Served with whipped cream. Intense chocolate flavor and very indulgent.

Choux pastry filled with ice cream and topped with hot chocolate sauce. A mix of hot-cold and crispy-soft textures.

An espresso coffee served with an assortment of several small miniature desserts. Perfect for tasting a bit of everything.

A very large beef steak to share (approx. 1.2kg), served with several side dishes: fries, vegetables, and salad. Grilled red meat, juicy and convivial.

Rosé wine from Provence, known for its pale color and fruity, dry aromas. Refreshing, ideal in hot weather.

Rosé wine from Corsica. Generally offers notes of red fruits and maquis spices. Distinct Mediterranean character.

Prestigious red wine from the Rhône Valley. Powerful, full-bodied with complex aromas of black fruits and spices.

Bordeaux red wine. Structured with elegant tannins and notes of ripe red fruits. Pairs well with red meats.

Light red wine from the Loire Valley made from Pinot Noir grapes. Fruity, low in tannins, and easy to drink.

Red wine from Touraine made from Gamay grapes. Lively, fresh, and very fruity. Pairs well with charcuterie.

Red wine from the Rhône Valley. Generally generous, spicy, and warm.

A Beaujolais cru. Fruity red wine (often cherry and plum) with a nice structure but without aggressive tannins.

Dry white wine from the Chardonnay grape. Often round with notes of white-fleshed fruits and a floral touch.

Dry white wine from the Loire Valley. Lively, mineral with characteristic citrus aromas of Sauvignon Blanc.

Dry and light white wine from the Nantes region. Very fresh with good acidity, perfect for accompanying seafood.

White wine from Burgundy, Chardonnay grape. Dry, pure, and very mineral. Elegant and fine.

Renowned white wine from the Loire Valley. Very aromatic, dry, and refined, with beautiful minerality.

Light blonde pilsner-type beer. Refreshing with a slight bitterness. Served on tap.

India Pale Ale. Beer with a pronounced bitterness and hoppy aromas, often fruity or floral.

French wheat beer. Cloudy, smooth with notes of citrus and coriander. Very refreshing.

Special beer, usually amber or strong blonde. Malty taste and assertive character.

Belgian abbey beer. Often sweet, round with notes of caramel and fruit. Available in blonde or amber.

Beer-based cocktail mixed with lemonade and grenadine syrup. Sweet, red, and low in alcohol.

Mixture of beer and lemonade. Less alcoholic than pure beer, very thirst-quenching.

Beer mixed with an aperitif (Picon) made from orange peels and herbs. Distinct bittersweet and caramelized flavor.