Café de l'Industrie

An advantageous lunch menu available on weekdays. Choose from a selection of starters, main courses, and desserts marked with an asterisk on the menu.

A classic burger with a juicy beef patty, melted cheddar, and fresh vegetables in a sesame bun. Served with crispy homemade fries.

An original burger with breaded chicken and Caesar sauce, served in a black squid ink bun. Served with homemade fries.

An espresso coffee served with a selection of sweet treats (mini-desserts). Ideal for tasting several sweets.

A hot tea served with an assortment of homemade mini-desserts.

A French classic consisting of a rich vanilla cream covered with a layer of crunchy caramelized sugar.

A warm chocolate cake served with a scoop of vanilla ice cream for a gourmet hot-cold contrast.

Prunes poached in aromatic red wine, served with pieces of candied orange. A fruity and traditional dessert.

Creamy and rich fresh cheesecake on a biscuit base.

Fresh and creamy white cheese drizzled with honey. A light and simple dessert.

A large choux pastry filled with vanilla ice cream and topped with a generous hot chocolate sauce.

A moist cake soaked in rum syrup, served with homemade whipped cream.

Italian dessert with coffee and mascarpone, sprinkled with cocoa.

A digestif (after-meal drink) served with an assortment of mini-pastries.

A selection of three French cheeses: fresh goat cheese, creamy Brie de Meaux, and pressed Cantal.

The essential bistro dish: hard-boiled eggs served with a creamy homemade mayonnaise.

Homemade country pâté made with duck and enhanced with hazelnuts for crunch. Served with bread and pickles.

Goat cheese wrapped in a crispy brick pastry, served warm on a bed of salad.

Six snails served in their shells with warm garlic and parsley butter. A Burgundy specialty.

Eggs baked in ramekins with cream and melted Bleu d'Auvergne cheese.

Warm or cold leeks seasoned with vinaigrette, accompanied by deviled eggs (hard-boiled eggs whose yolk is mixed with mayonnaise).

The soup freshly prepared by the chef according to market products.

Marinated fish fillets served with warm, seasoned potatoes. A traditional bistro dish.

Poached eggs served in a red wine sauce with bacon and onions, typical of Burgundy.

Breaded and fried mozzarella sticks or balls, served melted with a peppery arugula salad.

Gratinéed onion soup with caramelized onions, served with toast and melted cheese.

A large traditional Niçoise salad with tuna, anchovies, hard-boiled eggs, and fresh vegetables.

Italian-inspired salad with fresh mozzarella, cured ham, and pesto sauce (basil).

Gourmet salad from the Southwest of France, garnished with duck specialties (foie gras, gizzards, duck leg).

The famous Caesar salad with crispy breaded chicken, Italian cheese, and creamy dressing.

A fresh and complete salad without animal products, based on quinoa and various vegetables.

Tubular pasta served with an eggplant, tomato, and ricotta cheese sauce. A classic Sicilian dish.

High-quality artisanal pork sausage, coarsely ground. Served grilled.

Raw minced beef, served with condiments on the side so you can season it to your taste.

Classic roast chicken served with its cooking juices and a creamy mashed potato.

Melting pork belly accompanied by a rich and flavorful truffle pasta gratin.

Pan-fried black pudding (blood sausage), traditionally served with cooked apples and potatoes.

A beautiful piece of grilled beef flavored with thyme, served with fries.

Duck thigh slow-cooked in its fat until tender, served with potatoes sautéed in duck fat.

Simple grilled ground beef steak, served with potatoes.

Long pasta served with a rich tomato and minced meat sauce.

Thin slices of marinated raw beef, served cold with hot fries.

Fresh salmon cut into small cubes, served raw (tartare) or quickly pan-seared according to your preference.

A large slice of toasted bread topped with Italian flavors (cured ham, cheese, tomatoes).

Hot sandwich with ham and melted cheese, revisited here with a mushroom-truffle cream.

Assortment of dried meats and terrines to share.

Assortment of various French cheeses to share.

Assortment of cured meats and cheeses on a sharing board.

Generous portion of fresh homemade fries.

Delicate and aromatic Indian black tea.

Black tea flavored with citrus essences (bergamot).

Black tea with a distinctive smoky taste.

Classic green tea with fresh grass notes.

Delicately jasmine-flower-scented green tea.

Decaffeinated South African infusion, here flavored with spices.

Gourmet black tea with sweet aromas.

Refreshing mint green tea.

Selection of herbal teas for relaxation.

Short and strong black coffee.

Two shots of espresso in a large cup.

Espresso with a drop of hot milk.

Large coffee with milk.

Espresso diluted with hot water.

Espresso topped with creamy milk foam.

Hot chocolate or coffee topped with whipped cream.

Freshly squeezed lemon juice served with hot water, often with honey.

Rich and thick hot chocolate.

Cup of hot milk flavored as desired.

Mulled wine with spices (cinnamon), comforting in winter.

Hot drink based on rum, hot water, lemon, and sugar.

Hot cocktail based on coffee, whiskey and cream.

Hot chocolate enhanced with a shot of orange liqueur (Grand Marnier).

Cola soda.

Natural sparkling mineral water.

Orange soda with pulp.

Bitter tonic soda.

Still mineral water.

Sweet and sparkling lemon soda.

Infused and chilled tea, prepared on-site.

Cold coffee prepared on-site.

Refreshing and tangy red drink made from hibiscus flowers.

Fermented ginger soda, spicy and non-alcoholic.

Sparkling water with a syrup of your choice.

Lemonade mixed with syrup.

Cup of cold milk flavored with syrup.

Still water with syrup.

Cocktails based on beer and syrup (Monaco: beer, lemonade, grenadine).

Sparkling alcoholic beverage made from fermented apples.

Refreshing lemon drink prepared on-site.

Freshly squeezed fruit juice.

Bottled fruit juices.

Still mineral water.

Sparkling mineral water.

Classic French aperitif made of white wine and fruit cream (blackcurrant, blackberry, peach, or raspberry).

A glass of brut champagne, a prestigious sparkling wine from the Champagne region.

Variation of Kir prepared with champagne instead of white wine.

Typical anise aperitif from the South of France, served diluted with fresh water.

Bitter Italian aperitif of red color.

Italian sparkling white wine.

Italian vermouth, available in white (sweet and vanilla) or red (herbal and slightly bitter).

Selection of traditional aperitifs: Suze (gentian), red Port, or Muscat (sweet wine).

Bordeaux aperitif based on wine and fruit liqueurs.

Classic cocktail based on Campari, red vermouth, and sparkling water.

Campari served with soda or orange juice.

Cocktail based on vodka, tomato juice, and spices.