Café les Deux Gares

The kitchen at Café les Deux Gares embraces the neo-bistrot philosophy—respecting French culinary traditions while bringing contemporary sensibility to ingredients and preparations. The focus on local, seasonal, and organic products means the menu evolves with what's available at the market, ensuring freshness and quality in every dish.

The all-day dining concept allows the kitchen to showcase different facets of French food culture. Mornings start with café-croissant and breakfast items served à la carte until 3 PM—a civilized approach that accommodates late risers and leisurely starts. The house-made sandwiches available throughout the day demonstrate the kitchen's attention to detail even in simpler preparations.

Lunch service offers set menus at 22-26 euros, featuring well-executed bistrot dishes that satisfy without overwhelming. The kitchen shows its range in the evening carte, where you'll find more elaborate preparations and premium ingredients. Signature dishes include the moules de Groix—mussels from this renowned Breton island—prepared with the respect they deserve. The cuisse de poulet croustillant showcases the kitchen's ability to elevate humble ingredients through proper technique, delivering crispy skin and tender meat.

The menu ventures into more adventurous territory with dishes like ris de veau (veal sweetbreads) and ragout de poulpe (octopus ragout), demonstrating technical skill and a willingness to work with ingredients that demand careful preparation. The crème brûlée represents the kitchen's approach to classics—executed properly, without unnecessary embellishment.

Between meal services, the grignotages menu offers small plates perfect for wine accompaniment—anchois, rillettes, and charcuterie selections that showcase quality products with minimal intervention. This all-day approach to dining reflects a modern understanding of how people actually want to eat, moving beyond rigid meal times to accommodate different appetites and occasions.

The carefully selected natural wine program complements the food's seasonal, ingredient-focused approach, with bottles chosen to enhance rather than compete with the cuisine's fresh flavors.