Café Marguerite

Assortment of artisanal French cured meats from Maison Mas. Ideal for sharing as an aperitif. Savory flavors and varied textures, to be enjoyed with bread.

Selection of various aged cheeses. Offers a range of flavors from mild to full-bodied. Perfect for sharing, often accompanied by bread and wine.

Combination of cured meats and cheeses on the same board. Perfect for tasting a bit of everything. Ideal for a light meal or a shared appetizer.

Purée of roasted eggplant seasoned with garlic and olive oil. Creamy texture and delicate smoky flavor. Spread on toast.

Traditional rustic country pâté. Rich meat and spice flavor. Served cold, usually with pickles and country bread.

Whole sardines served in a can or on a plate with various marinades. Firm flesh and pronounced iodized taste. Eaten with buttered bread.

Hot ham and cheese sandwich, gratinated. Crispy on the outside and melting on the inside. A bistro classic served with fries and salad.

Vegetarian version of the Croque Monsieur topped with a fried egg. Rich and flavorful. The runny yolk adds creaminess to the gratinated sandwich.

Vegetarian version of the croque-monsieur with tomatoes instead of ham. Melted cheese and toasted bread. Served hot with a side dish.

Mixed salad with chicken, parmesan, and croutons. Dressed with a creamy anchovy and garlic sauce. A fresh and crunchy complete dish.

Mixed salad served with gratinated warm goat cheese toasts. Sweet and savory mix with honey and walnuts. Melting and crunchy texture.

Large refreshing salad with marinated salmon. Rich in healthy fats with avocado and egg. Light but filling, ideal for a healthy lunch.

Raw salmon marinated in salt, sugar, and dill. Served with a creamy avocado cream. Melting texture and delicate flavors.

Burgundy snails served in their shells with garlic parsley butter. A French gastronomy classic. Firm flesh and rich sauce to be sopped up with bread.

Seasoned eggplant purée. Fresh and light vegetable starter. To be enjoyed on bread.

Poached eggs served in a red wine sauce with lardons and onions. Typical Burgundian dish. Rich, flavorful, and comforting.

Roasted bone marrow served cut lengthwise. The fatty, melting marrow is spread on toast with salt. Very rich flavor and buttery texture.

Stewed Mediterranean vegetables (tomatoes, zucchini, eggplant, peppers) served with a runny egg. Fragrant and vegetarian Provençal dish.

Traditional caramelized onion soup with beef broth, topped with bread and gratinated cheese. Hot, hearty, and very flavorful.

The classic revisited egg mayonnaise with a hint of Basque chili. Simple bistro starter. Creamy and slightly spicy.

Fresh fish of the day, prepared according to the chef's inspiration. The variety and garnish change daily.

Raw salmon cut with a knife mixed with tart green apple. Fresh and light. Served with crunchy green beans.

Tender grilled beef cut, topped with a red wine sauce. Served with crispy fries. A classic and hearty meat dish.

Marbled and juicy rib steak, served with a creamy pepper sauce. Accompanied by fries. Ideal for red meat lovers.

Duck thigh cooked slowly in its fat until tender, with crispy skin. Served with small garlic potatoes. Traditional dish from the Southwest.

Raw minced beef seasoned (capers, onions, sauce). Fresh and spicy. Served with hot fries.

Breaded chicken cutlet stuffed with ham and Cantal cheese. Melting center and golden breading. Served with fine purée.

Gourmet burger with a quality artisanal bun, ground beef patty, and melted cheese. Served with fries. A comforting and popular dish.

Vegetarian dish featuring grilled eggplant. Served with a ball of creamy Italian cheese (Burrata) and an original pesto. Fresh and Mediterranean.

Soft potato pasta in a creamy spinach sauce. Topped with fresh cheese and crunchy seeds. A rich and textured pasta dish.

Spiral-shaped pasta with a classic tomato sauce. Served with creamy burrata and pesto. Simple and tasty.

A coffee served with an assortment of five mini-desserts. Perfect for tasting several sweets without choosing just one. Ideal for finishing the meal.

Upside-down baked caramelized apple tart. Served warm with a scoop of vanilla ice cream. Delicious hot-cold mix.

Italian dessert made with mascarpone, coffee-soaked biscuits, and cocoa. Creamy and coffee-flavored. Served chilled.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. Creamy underneath, crunchy on top.

Light and airy mousse prepared with high-quality chocolate. Intense cocoa flavor. An timeless classic.

Thick slice of brioche dipped and pan-fried, topped with caramel. Served with ice cream. A very indulgent and comforting dessert.

Duo of ice cream or sorbet of your choice. Refreshing and light at the end of the meal.

Two thin crepes served warm with your choice of topping. Simple and traditional.

Selection of three aged cheeses. Ideal for those who prefer a savory rather than sweet end to their meal.

Quick breakfast formula including a pastry, a juice, and a hot drink. Ideal for starting the day.

Complete breakfast with pastries, bread, dairy, and drinks. A balanced and gourmet formula.

The most generous formula including an omelette in addition to pastries and dairy products. A very rich morning meal, brunch-style.

Simple omelette made with organic eggs. Served hot and runny. Can be enhanced with ham or cheese.

Sparkling Italian cocktail based on Prosecco and bitters (Aperol or Campari). Served with ice and an orange slice. Bitter and refreshing.

Floral variation of the Spritz with Saint-Germain elderflower liqueur. Sweet and fragrant.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Served chilled. Intense coffee flavor.

Smoky twist on the classic Negroni, replacing gin with Mezcal. Bitter and complex.

Classic cocktail with whisky, sugar, and bitters. Served on ice with an orange zest. Strong and aromatic.

Herbal variation of the Moscow Mule with Chartreuse. Spicy thanks to ginger beer.

Exotic cocktail with rum, lime, and orgeat. Fruity and tropical.

Mexican cocktail with tequila and lime, rimmed with salt. Tangy and strong.

Long drink cocktail with ginger beer and lime. Refreshing and zesty. Alcohol base of your choice.

Non-alcoholic version of the Spritz. Bitter and sparkling, without the intoxication.

Fresh mocktail with cucumber, lemon, and ginger beer. Thirst-quenching.

Classic carbonated sodas.

French sparkling mineral water.

Quality traditional French lemonade.

Premium sodas for mixology or pure tasting.

Still mineral water.

Assorted bottled fruit juices.

Freshly squeezed fruit juices. Vitamins guaranteed.

Large mineral waters, still or sparkling.

Small strong and concentrated coffee.

Espresso with a drop of milk.

Two espressos in a large cup.

Large coffee with milk.

Rich hot chocolate drink with melted chocolate.

Hot chocolate enhanced with a shot of Chartreuse liqueur.

Hot drink topped with whipped cream.

Coffee with creamy milk foam.

Hot drink with rum, lemon, and hot water. Warming in winter.

Buttery viennoiserie in the shape of a croissant.

Buttered baguette slice.

Sweet accompaniment for toast.

Alternative to cow's milk for drinks.

Selection of black, green, or caffeine-free teas.

Herbal teas with beneficial plants.