Café République

Hard-boiled eggs served with a creamy homemade mayonnaise. A classic, simple, and comforting bistro starter.

Fried spring rolls filled with chicken and small vegetables. Crispy on the outside and tender on the inside.

Snails cooked in their shells with a garlic and parsley butter. An iconic French specialty, flavorful and herb-scented.

Traditional soup made from caramelized onions and beef broth. Served gratinated with melted cheese and croutons.

Smoked salmon slices served cold with toasted bread. Accompanied by a creamy fresh cream flavored with chives.

Hot sandwich on toasted white bread, filled with ham and melted cheese. Crispy and soft.

Version of the croque-monsieur topped with a fried egg. The runny egg yolk adds a rich creaminess to the sandwich.

Poached Frankfurter sausage served with fries. A simple brasserie-style dish.

Toasted sandwich with layered white bread. Filled with chicken, hard-boiled egg, fresh vegetables, and mayonnaise.

Slice of toasted bread spread with mashed or sliced avocado. Topped with smoked salmon and served with a salad.

Composed salad mixing sweet and savory. Warm goat cheese on honey toast pairs well with the crunch of walnuts and the freshness of the apple.

Slice of toasted bread topped with avocado and smoked salmon. Served as a light and fresh composed salad.

Hearty and varied American salad. Mix of textures with chicken, crispy bacon, creamy avocado, and strong blue cheese.

Classic Caesar salad with crispy breaded chicken. Dressed with a creamy parmesan sauce and garnished with croutons.

Fresh quinoa and salmon salad. Enriched with candied vegetables and crispy fried onions.

Stewed Mediterranean vegetables (tomatoes, zucchini, eggplant, peppers). Served with an egg for a complete vegetarian dish.

Small stuffed pasta served with a creamy chive sauce. Sprinkled with parmesan for extra indulgence.

Creamy rice slowly cooked with mushrooms. Finished with butter and aged parmesan shavings.

Long pasta served with a rich beef and tomato sauce. A comforting Italian classic.

Ribbon pasta served with an egg, cheese, and bacon sauce. Creamy and peppery.

Short pasta revisited with ham and a creamy sauce flavored with summer truffle. A nostalgic dish with a luxurious touch.

Creamy rice prepared with a flavorful broth and served with pan-seared shrimp. An elegant dish with marine flavors.

Grilled beef burger with melted cheese in a soft bun. Usually served with fries.

Beef and cheese burger topped with grilled bacon slices. Extra smoky and savory flavor.

Burger whose patty is smashed on the cooking surface to create a crispy caramelized crust. Juicy and flavorful.

Chicken pieces simmered in a curry sauce with Thai spices. Served with fragrant white rice.

Chicken fillet cooked in a creamy mushroom sauce, typical of Normandy. Served with pasta.

Raw minced beef, seasoned or served with condiments to mix. A French bistro classic for raw meat lovers.

Grilled ground steak topped with a fried egg. The egg yolk mixes with the meat juices when eaten.

Traditional stew of marinated beef pieces cooked in red wine with carrots and onions. Rich and tender.

Selected grilled beef cut, served with a peppery sauce. Served with fries.

Traditional sausage with coarsely ground meat. Served with creamy mashed potatoes for a rustic dish.

Veal stew in a creamy white sauce with carrots and mushrooms. A great family French cuisine classic.

Duck thigh slowly cooked in its fat until tender, then grilled for crispy skin. Served with sautéed potatoes.

Salmon fillet glazed with a sweet honey sauce. Served with a ratatouille of Mediterranean vegetables.

Breaded and fried cod fillet, served with fries. Accompanied by a tartar sauce with herbs and capers.

Assortment of various French cheeses served on a board. Generally includes hard, soft, and blue cheeses.

Espresso coffee served with a selection of small miniature desserts. Ideal for tasting several sweets.

Upside-down baked apple tart with caramelized apples. Served warm with a touch of fresh cream to balance the sweetness.

Italian dessert with creamy, silky, and light gelatinous cream. Topped with a fruity and tangy red berry coulis.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. A hot-cold texture contrast.

Chocolate lava cake or very tender chocolate cake. Served warm with a scoop of vanilla ice cream for contrast.

Italian dessert with coffee and mascarpone, sprinkled with cocoa. Creamy and fragrant.

Still natural mineral water from the French Alps.

Naturally sparkling mineral water, finely bubbly.