Brasserie des Ministères

Fish fillet coated in a crispy batter, served with fries and salad. A classic pub food, flavorful and hearty.

Long, flat pasta served with salmon, often in a creamy sauce. A rich and comforting dish.

White fish fillet, pan-fried or grilled, served with fresh green beans. A light and healthy dish.

Small fillets of fish with a delicate, oceanic flavor, served with an assortment of pan-fried vegetables.

Quickly seared tuna steak, raw inside, coated with sesame seeds. Served with fine vegetable sticks.

Fresh raw salmon cut into small cubes and seasoned. Served fresh with fries and salad.

Gourmet salad from the Southwest of France with foie gras and smoked duck. Rich and flavorful.

Mixed salad with melted goat cheese on toast, drizzled with honey and walnuts. A classic sweet and savory combination.

Classic and hearty salad with cooked ham, cheese, and potatoes. Simple and filling.

Salad inspired by the Auvergne region with cured ham and Cantal cheese. Rustic and flavorful.

Fresh seafood salad with shrimp, smoked salmon, and avocado. Served with a creamy dressing.

Revisited Caesar salad with breaded chicken, Italian cheese, and an egg. Crispy and complete.

Individual chocolate cake with a molten center, served with liquid vanilla cream. Intense chocolate flavor.

Upside-down caramelized apple tart, served warm with thick crème fraîche. Sweet and melt-in-your-mouth.

Airy and light dark chocolate dessert. Creamy texture and rich flavor.

Baked vanilla custard topped with a thin layer of crunchy caramelized sugar. Hot-cold texture contrast.

A coffee or tea served with an assortment of mini-desserts. Ideal for tasting several sweets.

A variation of the classic Italian dessert using cinnamon biscuits (speculoos) and a mascarpone cream.

Traditional soft cake made with hazelnuts, served with crème anglaise.

Assortment of three scoops of ice cream or sorbet of your choice. Fresh and simple.

Lime sorbet with a shot of vodka. A very refreshing digestive dessert.

Selection of aged French cheeses. Usually served with bread.

Dry white wine from Burgundy made from Chardonnay grapes. Known for its minerality and freshness.

White wine from the Loire Valley, dry and aromatic, often with citrus notes.

White wine from the South of France, very fragrant with notes of stone fruits like apricot.

White wine from the Loire Valley, close to Sancerre, crisp and fruity.

Dry and crisp white wine, with vegetal and citrus aromas.

Sweet white wine from the Loire Valley, sweet and sugary, ideal for an aperitif or dessert.

Dry and round white wine, with buttery or fruity notes depending on aging.

Pale and dry rosé wine from Provence. Light, fruity, and very refreshing.

Red wine from the Loire Valley, made from Cabernet Franc. Light with red fruit aromas.

Red wine from the Loire Valley, structured and fruity, often produced biodynamically.

Red wine from the Rhône Valley. Generous, spicy, and warm.

Bordeaux red wine. Round and fruity with a supple tannic structure.

Red wine from Burgundy. Elegant, low in tannins with red fruit aromas.

Light and very fruity red wine from Beaujolais, easy to drink.

A cru from Beaujolais. Fruity red wine, slightly more structured than classic Beaujolais.

Prestigious Bordeaux red wine. Powerful, tannic, and complex, perfect for red meats.

Grand cru red wine from the northern Rhône Valley. Very aromatic, rich, and elegant.

Classic champagne, crisp and bubbly. Ideal for celebrating.

Champagne from a major house, balanced and fruity.

Powerful and complex champagne, dominated by Pinot Noir.

Rosé version of the famous champagne, with red fruit notes.

Prestige vintage champagne. An exceptional taste experience.

American cola-flavored carbonated drink. Sweet and fizzy.

Citrus sodas. Orangina contains orange pulp, Schweppes is more bitter.

Natural, very sparkling French mineral water.

Sparkling lemonade on its own, or with syrup (Diabolo) of your choice (strawberry, mint, etc.).

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

Sweet iced tea, usually peach flavored.

Freshly squeezed orange or lemon juice made to order.

Sparkling mineral water, Italian or French.

Large bottle of sparkling mineral water.

Strong small black coffee, or its decaffeinated version.

Espresso with a tiny dash of milk.

Espresso diluted with hot water, milder and longer.

Large latte served in a large cup.

Hot drink made with cocoa and milk.

Espresso topped with hot milk and milk foam.

Two shots of espresso in a cup. Very strong.

Hot cocktail based on coffee, Irish whiskey, and cream.

Selection of teas or herbal infusions.

Hot drink made with rum, hot water, lemon, and honey. Comforting in winter.

Red wine heated with spices (cinnamon, cloves) and sugar.

Mint liqueurs, very fresh, usually served with ice.

Irish cream liqueur, smooth and creamy.

Very sweet and fragrant Italian lemon liqueur.

Aged grape eau-de-vie from France.

Apple or pear eau-de-vie from Normandy.

Eau-de-vie from the Southwest of France, rich and aromatic.

French liqueur made from cognac and bitter orange.

Pear eau-de-vie made from William pears.

Aged rum from Guatemala, smooth and complex.

Blended Scotch whisky, smooth and fruity.

Kentucky Bourbon, rich with notes of vanilla and spice.

Johnnie Walker Black Label, smoky and complex Scotch whisky.

Johnnie Walker Red Label, spicy Scotch whisky.

Single Malt from Islay, very peaty and smoky.

Tennessee Whiskey, charcoal filtered, notes of caramel.

Scotch Single Malt from the Highlands, slightly smoky and maritime.

Triple distilled Irish whiskey, very smooth.

J&B, light and pale blended Scotch whisky.

Single Malt from Speyside, smooth and malty.