Le Central Bellevue

A cow's milk cheese with uncooked pressed paste, recognizable by its black ash line. It offers a supple texture and a mild fruity taste. Enjoyed as is or with bread.

A goat cheese with a truncated cone shape and a thin rind. Its paste is white, firm, and melting with a delicate goaty flavor. Ideal at the end of a meal.

A pressed cow's milk cheese, aged for a long time. It has complex aromas of dried fruits and hazelnuts with a dense texture. A classic on cheese platters.

The famous soft-ripened cheese with a bloomy rind. It has a strong aroma and a creamy texture. Pairs perfectly with crispy baguette.

A blue-veined cheese with an intense and distinctive flavor. Its texture is melting with distributed blue mold. Excellent with rye bread.

A selection of two aged cheeses of the moment. Allows you to taste different flavors and textures. Usually served with bread.

A complete assortment of various cheeses for sharing or a light meal. Offers a range of regional flavors. To be enjoyed with bread and wine.

A thick slice of brioche soaked in an egg and milk mixture, then pan-fried. Topped with a rich salted butter caramel. A warm, soft, and very indulgent dessert.

An airy and light dessert made with intense dark chocolate. The texture is foamy and melts in the mouth. A classic for cocoa lovers.

A creamy custard flavored with pistachio, covered with a thin layer of crunchy caramelized sugar. The contrast between the warm caramel and the cold cream is delicious.

An Italian dessert made of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Creamy texture and caffeinated flavor.

A chocolate cake baked to have a molten center. Served warm, it offers a rich and intense chocolate experience.

Prunes macerated in Armagnac, a wine brandy. A digestive dessert combining the sweetness of the fruit with the strength of the alcohol.

Thin pancakes cooked in a pan. Served simply with sugar or chocolate spread. A traditional French dessert.

Crêpes drizzled with Grand Marnier liqueur and flambéed when served. The alcohol evaporates, leaving a subtle orange aroma.

An espresso coffee accompanied by a selection of small pastries or mini-desserts. Ideal for tasting several sweets without choosing just one.

A cup of tea served with an assortment of small desserts. A sweeter alternative to gourmet coffee.

A glass of Italian lemon liqueur served with several mini-desserts. A festive and refreshing end to a meal.

A caramelized apple tart baked upside down, pastry on top. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

A pastry puff filled with vanilla ice cream and topped with hot chocolate sauce. A mix of crunchy, creamy, and melting textures.

Two scoops of ice cream or sorbet of your choice from the available flavors. Refreshing and light.

Three scoops of ice cream or sorbet of your choice. Allows you to combine multiple flavors for more enjoyment.

A scoop of ice cream composed of vanilla ice cream, hot chocolate sauce, and whipped cream. A classic and timeless frozen dessert.

Coffee or chocolate ice cream topped with cold coffee or chocolate and whipped cream. A rich dessert to drink and eat with a spoon.

An exotic ice cream coupe combining vanilla and rum-raisin, drizzled with rum. Generously topped with whipped cream.

Pear sorbet served with pear eau-de-vie. A very fresh and digestive dessert, ideal after a hearty meal.

A classic composed of lemon sorbet drizzled with vodka. The acidity of the lemon perfectly complements the alcohol for a refreshing effect.

Six fresh medium-sized oysters, farmed in Brittany. Served raw on ice, they offer a characteristic iodized flavor. To be enjoyed with lemon or vinegar.

Nine Brittany hollow oysters n°3. A generous portion for seafood lovers.

A dozen fresh Breton oysters. Ideal for a light main course or to share as a starter.

A large platter of twenty-four oysters, perfect for sharing at the table.

A mixed seafood platter including oysters and shrimp. Offers a variety of fresh marine flavors.

An assortment of fried Asian specialties to share. Includes Japanese dumplings, shrimp fritters, and spring rolls.

Thin slices of raw salmon marinated in salt, sugar, and dill. Served with thick small pancakes and a fresh herb cream.

Cooked pink shrimp served cold in their shells. To be peeled and dipped in homemade mayonnaise.

A rustic meat terrine prepared by the chef. Served with a sweet and savory onion jam to accompany it.

A bistro classic: hard-boiled eggs topped with creamy homemade mayonnaise. Simple and tasty.

A creamy soup prepared with seasonal vegetables. Comforting and warm, its flavor varies according to the day's market.

Fried and crispy spring rolls. Available with chicken and spicy sauce or with goat cheese and a touch of honey.

Homemade duck foie gras, with a melting texture and rich flavor. Accompanied by fig jam for a sweet note.

Roasted beef bone served hot to extract the melting marrow. Seasoned with fleur de sel, it is enjoyed spread on toast.

A fresh and healthy mixed salad without meat. Contains seaweed, soybeans, and various crunchy vegetables.

Gourmet salad with goat cheese served warm, breaded or as a spring roll, with honey. Topped with walnuts for crunch.

Crisp romaine salad with a creamy Parmesan and anchovy dressing. Garnished with croutons and, optionally, breaded chicken or salmon.

A rich salad with Eastern flavors, featuring marinated beef and spring rolls. Enhanced by a spicy sauce, ginger, and peanuts.

Tubular pasta served with a creamy salmon sauce. Sprinkled with grated Parmesan.

Pasta served with a luxurious truffle-scented sauce. Served with green asparagus tips for freshness.

Classic burger with a beef patty, melted cheddar cheese, and soft bun. Served with homemade fries.

Burger topped with grilled bacon strips and cheese. Flavorful and hearty, served with fries.

Burger replacing beef with crispy breaded chicken. Enhanced with cheddar and bacon for more flavor.

A special burger recipe that changes regularly based on the chef's inspiration. Ask about today's composition.

Octopus tentacles cooked on a hot plate to be tender and grilled. Served with black rice and a fresh herb sauce.

A thick slice of oven-baked salmon. Accompanied by a creamy potato purée and a light olive oil sauce.

A fish with fine and delicate white flesh. Served on a bed of gently cooked melting leeks.

Minced beef steak topped with a fried egg. The runny yolk mixes with the meat for extra creaminess.

A very large bone-in beef cut, ideal for sharing. Aging brings exceptional tenderness and flavor.

The most tender cut of beef, lean and melting. Served with a peppery sauce.

A long-fibered, juicy, and very flavorful meat. Appreciated rare, it is served with a South American herb sauce.

A thick, lean, and flavorful cut of beef. A meat with character served grilled.

A beautiful marbled ribeye steak, making it juicy and tender when cooked. Generous portion for meat lovers.

Raw minced beef seasoned with capers, onions, and condiments. Served fresh with hot fries.

A rich dish served in a casserole, combining beef and foie gras. Topped with a mushroom sauce.

High-quality pork cut, tender and flavorful. Served with a truffle-scented jus.

Traditional dish made from beef stomach simmered for a long time. Prepared with a tomato sauce spiced with herbs.

Sausage made from pork blood and spices, with a melting texture. The combination with sweet apples is classic and delicious.

Tender chicken breast served with a creamy mushroom sauce. Accompanied by fragrant rice.

Thin slices of veal liver quickly sautéed. A delicate and iron-rich dish, served with purée.

Gratin consisting of a layer of confit shredded beef and a layer of potato purée. A comforting family dish.

A medium-sized ribeye steak, grilled to your liking. Served with a creamy herb sauce.

Traditional beef stew simmered for a long time in red wine with carrots and onions. The meat is tender and the sauce is rich.

Classic French cocktail mixing dry white wine and fruit cream (blackcurrant, blackberry, or peach).

Festive version of Kir where white wine is replaced by Champagne. Sparkling and elegant.

Very popular anise-flavored aperitif in France. Drunk diluted with fresh water and ice.

Italian vermouth or bitters. Can be drunk neat or on ice to whet the appetite.

Fortified Portuguese wine, sweet and rich. Available in red (fruity) or white (drier) versions.

Bright orange Italian cocktail based on Aperol, Prosecco, and sparkling water. Bitter and refreshing.

Classic cocktails based on Campari and vermouth. Negroni contains gin, Americano contains sparkling water.

Premium version of the Americano cocktail.

Gin and tonic prepared with Santa Ana gin.

A glass of Collet Champagne. Sparkling celebratory wine.

Colorless eau-de-vie with an intense aroma of ripe pear.

Yellow plum eau-de-vie from Lorraine. Fruity and delicate.

Peppermint liqueur, served very cold. Digestive and sweet.

Sweet and very fragrant Italian lemon liqueur. Served chilled.

Creamy, milky, and smooth Irish whiskey cream.

Hazelnut and praline flavored vodka.

Alpine herb liqueur. Herbal and floral.

Aged agricultural rum from Martinique, aged under wood. Woody and vanilla notes.

Very popular old rum, smooth and rich in caramel and dried fruit aromas.

Very sweet and vanilla-flavored Filipino rum, with notes of candied citrus.

Exceptional old rum, complex and spicy.

Barbadian rum with double maturation. Very aromatic with notes of coconut and banana.

Aged Colombian rum, dark and syrupy. Flavors of coffee, honey, and oak.

Classic blond beers or mixes (shandy with lemonade, monaco with grenadine). Refreshing.

Hopped and aromatic pale ale beer. Citrus notes and light bitterness.

Belgian white beer, cloudy and flavored with orange peel and coriander. Very thirst-quenching.

Belgian abbey beer, round and malty. Sweet, slightly caramelized flavor.

White beer flavored with coconut. Original and exotic.

Mix of Pale Ale beer and Picon, an orange bitter. Complex bittersweet taste.

Light Mexican blond beer, often served with a lime wedge in the neck.

Blond beer flavored with tequila. Sweet and festive taste.

French dark beer with notes of caramel and roasted malt.

Strong Belgian blond beer. Abundant foam, fruity taste, and good bitterness.

Amber Belgian beer, malty and smooth, with notes of spice and caramel.

Non-alcoholic alternative that preserves the taste of beer.

Freshly squeezed fruit juices. Natural and vitamin-rich.

Classic sodas or natural sparkling water.

Selection of fruit sodas or sweetened iced tea.

Bottled fruit juices (orange, apple, etc.).

Still natural mineral water.

Naturally sparkling mineral water, finely bubbly.

Italian sparkling water with lively bubbles.

Stimulating energy drink.

Refreshing Cuban cocktail based on rum, fresh mint, lime, and sparkling water.

Mojito variation where sparkling water is replaced by Champagne for more elegance.

Strong and tangy Brazilian cocktail, made with cachaça (cane spirit) and crushed lime.

Traditional Antillean drink, simple and strong. Pure rum just sweetened with a little sugar and lime.

Fruity and sweet cocktail with a pronounced green melon flavor.

Creamy and tropical cocktail. Smooth blend of coconut and pineapple.

Very popular modern cocktail, fruity and vanilla-flavored, served with a shot of sparkling wine on the side.

Spicy and refreshing long drink thanks to the ginger beer.

Energizing cocktail with intense coffee flavor, cold and frothy.

A powerful cocktail mixing several white spirits, lengthened with cola.

Exotic and very fruity non-alcoholic cocktail.

Multi-vitamin non-alcoholic cocktail with sweet flavors.

Non-alcoholic version of Piña Colada. Creamy pineapple-coconut blend.

Spicy and floral non-alcoholic cocktail, very refreshing.

All the freshness of a Mojito (mint, lime) without the alcohol.

Non-alcoholic alternative to Spritz, retaining the beautiful bitterness of orange.