Café de la Musique

Pork meat slow-cooked in its own fat then shredded to form a rich and flavorful spread. Melting texture with pieces of meat, to be enjoyed on bread.

Artisanal dry sausage from Aveyron. A firm and flavorful cured meat, traditionally seasoned, served in thin slices.

Oven-baked poultry pâté, enhanced with prune pieces for a sweet and savory note. Served cold in slices, rustic and moist texture.

Spanish dry-cured ham with designation of origin, aged for 24 months. It offers a delicate, low-salt flavor, and a melt-in-your-mouth texture.

Fresh Italian spun-paste cheese with a creamy center, served with a crushed black olive paste. A smooth and flavorful combination, ideal as a starter.

A varied selection of charcuterie (sausage, ham, pâté, etc.). Perfect for sharing and tasting different types of prepared meats.

Selection of French aged cheeses. May include blue, soft, or hard varieties such as Bleu, Brie, or Comté. Served with bread.

Tender leeks served cold with a vinaigrette sauce flavored with grain mustard. Accompanied by a soft-boiled egg with a runny yolk.

Creamy seasonal vegetable soup, garnished with small pieces of dried ham for crunch and topped with a light milk foam.

Raw tuna cubes marinated in lime juice and coconut milk. Flavored with fresh cilantro. A fresh, tangy, and exotic dish.

Raw salmon fillet marinated in citrus. Served with a virgin sauce (olive oil, herbs) flavored with orange. Fresh and fruity.

Slice of duck foie gras prepared by the chef. Melting texture and rich flavor, accompanied by a sweet onion and prune jam to balance.

Fresh pasta presented open-faced, topped with a mushroom preparation. Served with spinach cooked in butter and herbs.

Breaded and fried fish fillet, crispy on the outside and tender on the inside. Served with fries and a creamy tartar sauce with herbs and capers.

Thick piece of tuna very briefly cooked to keep the center raw. Accompanied by a fine and smooth sweet potato puree.

Golden pan-seared scallops. Served on a creamy Carnaroli rice risotto with Reggiano parmesan and vegetable butter.

Raw minced and seasoned beef. Can be served completely raw or briefly seared (flash-seared). Accompanied by fries.

Piece of tender and flavorful Salers beef, coated in a green peppercorn sauce. Served with sautéed small ratte potatoes.

Pan-fried veal liver slice, tender and iron-rich. Served with a coarse mashed potato and a meat jus deglazed with sherry vinegar.

Roasted duck breast, served pink with crispy skin. Accompanied by gently cooked vegetables and a sweet and spicy honey-ginger sauce.

Creamy vanilla custard, topped with a thin layer of crunchy caramelized sugar. A French classic.

Shortbread cookie with salted butter topped with caramelized pears. Served with crunchy almonds and a liquid crème anglaise sauce.

Warm chocolate cake with a liquid salted butter center. Served with a scoop of cold vanilla ice cream for a temperature contrast.

Meringue-based dessert, crispy and soft, topped with fresh tropical fruits and fruit coulis. Flavored with lime zest.

Choice of ice creams (creamy) and sorbets (fruity, dairy-free). Various flavors available from the list.