L'Olympe café

Hard-boiled eggs with homemade mayonnaise. A classic and essential French bistro starter. Creamy texture and rich flavor.

Breaded and fried Camembert portion, served hot and runny. Crispy on the outside and melting on the inside. Served with salad.

Half avocado filled with shrimp and topped with cocktail sauce. A fresh and light starter, combining the sweetness of avocado with seafood.

Traditional Maghreb soup, rich and spicy. Made with vegetables, spices, and often frik or vermicelli. Warming and fragrant.

Thin and crispy brick pastry, filled with a flavorful mixture of minced meat and potato. Fried until golden.

Dish of stewed peppers and tomatoes, with merguez and eggs. A sort of spicy ratatouille with Mediterranean flavors. Often enjoyed with bread.

Assortment of Antillean specialties like accras (cod fritters) or small boudins. Perfect for sharing as an appetizer. Spicy taste and varied texture.

Marinated and grilled lamb pieces on a skewer. Tender and flavorful with a smoky taste. Usually served with sides.

Grilled lamb chops seasoned with herbs de Provence. Juicy meat on the bone.

Complete assortment of grilled meats including skewer, spicy merguez sausage, and chop. Ideal for tasting different meats.

Cut of noble beef, marbled with fat for flavor and tenderness. Pan-seared or grilled. Firm and juicy texture.

Prime cut of beef, marbled with fat for flavor and tenderness. Grilled to your liking. A brasserie classic.

Lamb shoulder roasted slowly until tender. Festive North African dish. Served with sides.

Whole or filleted fish cooked in the oven. White, firm, and delicate flesh. Light preparation preserving the fish's flavor.

Grilled or pan-seared salmon fillet. Fatty and flavorful pink flesh, rich in omega-3. Melting texture.

Classic burger with brioche bun, juicy beef patty, and crispy bacon. Served generously, likely with fries.

Original burger with an exotic touch thanks to avocado. Soft bun and beef patty. Fresh and gourmet.

Roasted chicken marinated in cane sugar syrup, offering a sweet and savory flavor and caramelized skin. Island-inspired.

Hand-cut fries, or steamed white rice. Classics to accompany dishes.

Sliced potatoes baked with cream and sometimes cheese. Rich and comforting.

Sweet and savory gratin prepared with ripe plantains. A typical exotic side dish from the Caribbean or Africa.

Steamed or sautéed green beans. A light and healthy side dish.

Mashed potatoes with milk and butter. Smooth and creamy texture.

Steamed wheat semolina served with vegetable broth and three spicy merguez sausages. Emblematic dish of the Maghreb.

Couscous served with tender chicken pieces and vegetables in their broth. Mild and fragrant flavors.

Homemade royal couscous with a variety of grilled meats: chop, merguez, and skewer. Hearty and flavorful.

Couscous topped with three grilled lamb chops. The combination of light semolina and grilled meat.

The most complete version of couscous with an assortment of all meats: lamb, chicken, merguez, and skewer.

Couscous served with a piece of slowly roasted lamb (méchoui), very tender and melting.

Extra portion of spicy merguez sausages.

Extra meat skewer to accompany your dish.

Chicken stew slow-cooked in a conical earthenware pot, with spices, olives, or preserved lemon. Very tender meat.

Slow-cooked lamb dish with spices, braised. Often served with prunes, almonds, or vegetables.

Meatball (kefta) tajine cooked in a spicy tomato sauce, often with eggs cracked on top.

Complete menu for children including a dish with choice of meat and fries, a Capri-Sun drink, and ice cream for dessert.

Italian dessert made of sweetened, gelled cream, often served with a red fruit coulis. Silky texture.

Rich vanilla cream topped with a layer of crunchy caramelized sugar. Hot-cold texture contrast.

Italian cake made of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Airy and intense chocolate dessert. Light and creamy texture.

Homemade tart whose flavor changes daily according to the chef's inspiration.

Coffee or tea served with an assortment of mini-desserts (mignardises). Ideal for tasting everything.

Traditional Maghreb pastries, often made with almonds, honey, and orange blossom (e.g., baklava, gazelle horn).

Lime sorbet with vodka. A digestive and refreshing dessert.

Chocolate and vanilla ice cream served with chocolate sauce and topped with whipped cream.

Coffee and vanilla ice cream, drizzled with sweetened cold espresso and topped with whipped cream.

Banana cut in half served with three scoops of ice cream (vanilla, chocolate, strawberry), chocolate sauce, and whipped cream.

Two scoops of ice cream or sorbet of your choice from available flavors.

An extra scoop of ice cream added to your sundae.

Addition of whipped cream or sauce (chocolate, red berries) on your ice cream.

Classic, fizzy, and sweet cola soda.

Sugar-free version of the famous soda.

Fizzy orange-flavored soda.

Iced tea flavored with peach.

French sparkling natural mineral water.

Sweetened sparkling lemon-flavored drink.

Still natural mineral water.

Diabolo: lemonade mixed with fruit syrup.

Sodas with extracts of bark, bitter or fruity.

Fizzy drink made with orange and pulp.

Glass of various fruit juices.

Bottle of still mineral water.

Fine sparkling mineral waters.

Addition of syrup (mint, grenadine, etc.) to your drink.

Classic espresso.

Decaffeinated coffee.

Espresso with more hot water, milder.

Espresso with a drop of milk.

Large coffee with milk.

Hot cocoa and milk drink.

Espresso topped with creamy milk foam.

Infusion of tea leaves (black, green).

Fresh mint green tea, traditionally prepared, sweetened and flavored.

Coffee or hot chocolate topped with whipped cream.

Buttery Viennese pastry in the shape of a croissant.

Viennese pastry filled with chocolate bars.

French aperitif cocktail based on white wine and fruit cream.

Variation of kir prepared with champagne instead of white wine.

Anise liqueur, drunk diluted with fresh water.

Italian vermouth, herb-infused wine.

Portuguese fortified wine, sweet and rich.

Anise-based liqueur.

Gentian-based aperitif, bitter and vegetal taste.

Aniseed Greek aperitif.

Blended Scotch whiskies.

Irish whiskey.

Johnnie Walker Red Label Whisky.

Aged Johnnie Walker Black Label Whisky.

Premium American or blended Scotch whisky.

Distilled, neutral white spirit.

Vodka served with a mixer (juice or energy drink).

Classic cocktail with gin and vermouth.

Sparkling Italian cocktail made with Aperol, prosecco, and soda water. Bitter and refreshing.

Mexican agave eau-de-vie.

Visual shot based on vodka, grenadine, and cream of whisky (which curdles to create the effect).

Irish cream liqueur, smooth and creamy.

Peppermint liqueur, fresh and digestive.

French liqueur, likely anisette.

Sugarcane eau-de-vie.

Rum infused with fruits and spices.

Renowned eau-de-vie, aged in oak barrels.

Southwestern French eau-de-vie, rich and aromatic.

Normandy apple eau-de-vie.

Pear eau-de-vie.

Mirabelle plum eau-de-vie from Lorraine.

Small glass of strong alcohol to be drunk in one go.

Pint of blonde beer during Happy Hour.

Pint of white beer during Happy Hour.

Pint of strong IPA beer during Happy Hour.

Pint of Chouffe beer during Happy Hour.

Reduced price Mojito cocktail.

Rum and fruit juice cocktail at a reduced price.

Reduced price Brazilian cocktail.

Reduced price virgin cocktail.

Red wine infused with fruits and spices.

Glass of red wine.

Glass of rosé wine.

Glass of white wine.

Glass of pastis or anisette.