Notus Café

Anise-flavored aperitif typical of France. Enjoyed diluted with plenty of cold water and ice. Refreshing licorice and herb flavor.

Classic Italian vermouth, available in red (sweet and herbaceous) or white (drier and floral) versions. Served chilled, often with a slice of lemon or an olive.

Fortified Portuguese wine, rich and sweet. Aromas of red fruits, nuts, or caramel depending on the variety. Perfect to whet the appetite.

Bright red Italian liqueur with a pronounced bitterness. Notes of herbs, spices, and orange peel. Often served with soda or orange juice.

French aperitif based on gentian. Distinctive bittersweet flavor and golden yellow color. Drunk neat on ice or with tonic.

Traditional Burgundian cocktail made with Aligoté white wine and crème de cassis. Fruity, fresh, and slightly sweet mix.

Clear and neutral spirit, generally distilled from cereals. Pure and strong taste. Drunk chilled or in cocktails.

Spirit flavored with juniper berries and various botanicals. Fresh and herbaceous aromas. Ideal base for many cocktails.

Choice between Rum (sugarcane spirit, sweet and warm) or Tequila (Mexican agave spirit, vegetal and peppery).

German liqueur with 56 herbs. Complex, spicy, and herbaceous taste with a hint of licorice. Served very cold as a shot.

Aged rum from the Philippines. Very aromatic profile with notes of vanilla, honey, and candied fruits. Smooth and round on the palate.

Venezuelan rum known for its richness and smoothness. Aromas of butterscotch, chocolate, and dried fruits.

Choice of digestif liqueurs: Triple Sec (bitter-sweet orange) or Get 27 (intense and fresh peppermint).

Traditional French brandies. Williams Pear (fruity), Calvados (apple), or Cognac (grape aged in barrels). Ideal after a meal.

A popular Scottish blended Scotch whisky. Balanced taste with notes of spice and a slight smoky touch.

American Tennessee Whiskey filtered through charcoal. Smooth taste with notes of caramel, vanilla, and toasted oak.

Prestigious sparkling wine from the Champagne region. Fine bubbles, crisp and elegant acidity. Perfect for celebrating an occasion.

Classic cola sodas, original sweet or sugar-free (Zero) version. Served chilled.

Bitter, quinine-based sparkling drink. Refreshing, perfect on its own or mixed.

French orange soda with pulp. Fruity taste, shaken before serving.

Sweet and flavored iced tea, usually peach. Sweet and thirst-quenching drink.

Glass of plain milk served chilled.

Simple drink made with fresh water and a syrup of your choice (grenadine, mint, lemon, etc.).

Sweet, lemon-flavored sparkling drink. Bubbly and clear.

Lemonade mixed with syrup (often mint or grenadine). Very popular in France.

Still natural mineral water in a bottle.

Sparkling natural mineral water, very bubbly.

Freshly squeezed orange juice made to order. Natural and vitamin-rich.

Fresh lemon juice served with water and sugar on the side to adjust to your taste.

Selection of bottled fruit juices. Various flavors to choose from.

Bottle of still or sparkling mineral water (50cl).

Large bottle of still or sparkling mineral water (one liter).

Classic or decaffeinated espresso. Short, black, and intense.

Espresso with a drop of hot milk, giving it a hazelnut color.

Double shot of espresso for more intensity.

Cup of hot milk, comforting.

Large hot and frothy coffee with milk. A French breakfast classic.

Warm cocoa and milk drink, sweet and creamy.

Espresso topped with a thick layer of milk foam and sprinkled with cocoa.

Light coffee topped with a generous layer of whipped cream. Very indulgent.

Hot chocolate topped with whipped cream. Very indulgent.

Selection of teas or herbal infusions served with hot water.

Fresh starter with a small creamy burrata, ripe tomatoes, and basil. A simple and delicious Italian classic.

Small pasta stuffed with cheese and parsley, a Dauphiné specialty. Served with a creamy basil sauce and parmesan.

The classic bistro 'Egg Mayo'. Hard-boiled eggs served with fresh homemade mayonnaise.

Traditional bistro starter. Smoked herring fillets accompanied by warm potatoes marinated in oil and onions.

Small salad with warm, melted goat cheese toasts. Delicious hot-cold contrast.

Assortment of various cured meats (ham, salami, etc.) served on a board. Ideal for sharing as an aperitif.

Selection of aged cheeses served on a board with bread.

The best of both worlds: a generous mix of cured meats and cheeses.

Breaded and fried chicken pieces, served with barbecue sauce for dipping.

Whole camembert baked in the oven, melted and flavored with honey and thyme. To be enjoyed by dipping bread.

High-quality smoked salmon platter served with toast and fresh herb cream.

Portion of freshly cut and homemade fries.

Large classic composed salad with chicken, croutons, egg, and creamy Caesar dressing.

Hearty salad with smoked and marinated fish (salmon, herring, anchovies), served with potatoes.

Large salad with melted warm goat cheese on toast, drizzled with honey.

Salad with Italian flavors featuring a beautiful creamy burrata, tomatoes, and aged Parma ham.

Tender grilled beef steak, topped with a creamy pepper sauce. Served with fries and salad.

Raw minced beef seasoned (capers, onions, sauce), prepared in the kitchen. A brasserie classic.

Large, marbled, and juicy beef cut, served with a rich herbed béarnaise sauce.

Duck leg slow-cooked in its fat until tender, crispy skin. Served with parsley potatoes.

Traditional sausage made from pork tripe, labeled 5A for its quality. Strong flavor, served with mustard sauce.

Complete vegetarian platter with sautéed vegetables, potatoes, and chickpea puree.

Gourmet burger with a beef patty, melted cheese, and fresh vegetables in a soft bun.

Vegetarian version of the burger with a vegetable patty replacing the meat.

Grilled or pan-fried salmon fillet, served with a mix of crisp sautéed vegetables.

Crispy fried battered fish served with fries and creamy tartar sauce.

Long ribbon pasta served with a creamy salmon sauce and Italian cheese.

Short tube pasta coated in a green sauce with basil (pesto) and cream.

Italian coffee dessert with mascarpone and ladyfingers. Creamy and fragrant.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar.

Airy and rich dark chocolate dessert. A great classic.

Jellied Italian dessert with cream, served chilled, often with a fruit coulis.

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

Pastry of the day based on the chef's inspiration (fruit tart, fondant, etc.).

Economical lunch menu including two dishes of your choice (Starter+Main or Main+Dessert). Selection of classic dishes from the menu.