Café La Tour du Temple

A platter of assorted Italian cured meats such as prosciutto, salami, and coppa. Savory and salty. Typically served with bread and pickles for sharing.

A selection of cheeses, likely varying in texture and intensity. Rich and creamy. Served as an appetizer or snack.

Breaded and deep-fried calamari rings. Crispy on the outside and tender inside. Dip in the creamy, tangy tartar sauce.

Small crispy rolls filled with vegetables and possibly meat. Crunchy texture. Dipped in a tangy sweet and sour sauce.

A coarse pâté made from poached and smoked salmon mixed with fat or cream. Rich and spreadable with a hint of spice from peppercorns. Spread on toasted bread.

A rich delicacy made of fattened duck liver, pressed into a loaf. Extremely smooth, buttery texture and savory flavor. Enjoy in small bites on toast.

Roasted eggplant dip, blended until smooth or slightly chunky. Smoky and savory. Scooped up with pita bread.

A creamy dip made from mashed avocados, lime, onion, and cilantro. Fresh and buttery. Served with crispy tortilla chips.

Toasted English muffin topped with smashed avocado and a runny poached egg. Creamy and savory. A classic brunch dish.

A large bagel sandwich filled with cured beef pastrami and fresh vegetables. Hearty and flavorful. Eat with your hands.

A chewy bagel ring filled with cream cheese and slices of cured smoked salmon. Rich and salty. A timeless combination.

Toasted bread topped with melted cheese and savory Italian ham. Gooey and comforting. Served warm.

Fluffy beaten eggs cooked with aged Comté cheese. Nutty and savory flavor from the cheese. Served with fries and greens.

A classic French bistro starter (Oeuf Mayonnaise). Hard-boiled eggs served with creamy mayonnaise. Simple and rich.

Tender boiled leeks dressed in a tangy mustard vinaigrette. Soft texture with a sharp dressing. A traditional appetizer.

A changing appetizer based on fresh market ingredients. Ask the staff for today's selection.

Pickled herring fillets served with boiled potatoes in oil. Salty, oily, and savory. A hearty cold starter.

Beef steak served with a creamy potato gratin baked with cheese. Hearty and satisfying.

Shrimp cooked in a fragrant coconut milk curry with lemongrass. Mildly spicy and creamy. Served with fluffy basmati rice.

Oven-roasted chicken served with rustic potatoes, savory bacon bits, and mushrooms. A comforting classic.

Grilled or pan-seared salmon steak served with wilted spinach and a tangy lemon butter sauce. Rich and fresh.

Battered and deep-fried white fish served with french fries. Crispy and hot. Best eaten with the accompanying tartar sauce.

A salad featuring tomatoes, fresh mozzarella, and basil. Likely includes a creamy dressing or burrata. Fresh and light.

A salad centered around creamy burrata cheese. 'Olso' likely refers to a specific style or ingredient combo, possibly smoked fish or Nordic style. Rich and fresh.

Romaine lettuce tossed with Caesar dressing, croutons, parmesan cheese, and grilled chicken. Savory and crunchy.

A salad topped with warm goat cheese served on toasted bread (chèvre chaud). Creamy, tangy, and crisp.

Raw tuna diced and seasoned with zesty lemongrass and ginger. Fresh, light, and flavorful.

Pan-seared sea bass served with Sauce Vierge (olive oil, lemon, tomato, basil). Delicate fish with a bright, Mediterranean dressing.

Pasta tubes in a spicy tomato sauce with garlic and chili, topped with mozzarella. Hearty and fiery.

Pasta served in a creamy truffle sauce with cooked ham (prosciutto cotto). Earthy, rich, and aromatic.

A chicken breast pounded thin and grilled quickly. Tender and light. Often served with a salad or light garnish.

Raw minced beef from Charolais cattle, seasoned with capers, onions, and sauces. Savory and soft texture. A French bistro staple.

A beef patty served in a bun with melted cheese and bacon. Juicy and savory. Served with fries.

A lean cut of beef, grilled to preference. Chewy and flavorful. Typically served with fries or vegetables.

Grilled sausages served with mashed potatoes. Comfort food with savory meat and creamy potatoes.

A bowl with sushi rice topped with raw salmon and avocado. Fresh and healthy.

A very large cut of rib steak, grilled. Richly marbled and juicy. Suitable for a large appetite or sharing.

A substantial cut of rib steak. Flavorful and tender. A standard main course portion.

A custard dessert with a layer of clear caramel sauce. Smooth, silky texture and sweet flavor.

A baked pastry with a filling that changes daily, often fruit-based. Ask staff for today's flavor.

Likely a sweet version of a bowl, possibly with fruits, yogurt, or grains. Fresh and light.

A warm chocolate cake with a molten liquid center. Rich and decadent. Served with cold vanilla ice cream.

A rich custard base topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat the creamy inside.

Thin pastry topped with sliced apples and baked. Sweet and fruity. Served with a scoop of vanilla ice cream.

A thin French pancake with your choice of sweet filling. Soft and warm. A classic dessert.

A combination of a coffee and a sweet pastry. A lighter way to end a meal.

A single scoop of ice cream or sorbet. Refreshing and cool.

Two scoops of ice cream or sorbet. Mix flavors or double up on your favorite.