Café des Ministères

A sparkling and refreshing cocktail based on French gin and sparkling wine. It has floral notes of elderflower and a bright acidity from the lime. Ideal for starting the meal.

A French bistro classic consisting of hard-boiled eggs topped with a creamy homemade mayonnaise. The texture is creamy and rich. Eaten cold, often served with bread.

Smoked fish fillets marinated in oil, served with warm potatoes. The taste is smoky and salty, contrasting with the sweetness of the potatoes. A simple and tasty traditional dish.

Roasted beef bone served hot to enjoy the marrow inside. It is very rich, fatty, and melts in the mouth with an intense beef flavor. Marrow is usually spread on toast with a little salt.

Salad composed of tender octopus pieces and Breton white beans (cocos). A fresh starter with varied textures, between the softness of the beans and the firm flesh of the octopus.

Terrine-cooked foie gras, served cold with a sweet and savory accompaniment (chutney). Extremely melt-in-your-mouth texture and rich, buttery taste. Enjoy on toasted or brioche bread.

Dark sausage made from pork blood and spices, prepared on-site. Rich, ferrous, and spicy flavor with a smooth texture. Served hot with grain mustard to enhance the taste.

Rustic homemade country pâté made from pork and poultry liver. Coarse and meaty texture. Served cold with small pickled vegetables and bread.

Hearty stew from the Southwest of France with white beans, sausage, and duck or pork confit. Very rich, warm, and comforting dish. Slow-cooked for flavors to meld.

Cabbage leaves rolled around a seasoned meat filling. Gently cooked until the cabbage is tender. An award-winning, flavorful, and traditional dish.

Light puff pastry shell filled with a creamy sauce of veal sweetbreads (thymus gland) and spinach, flavored with truffle. Crispy and creamy texture at the same time. A very refined gastronomic dish.

Daily chef's suggestion prepared with seasonal products. The dish changes every day.

Pieces of beef stomach simmered for a long time in a tomato, bell pepper, and mild chili sauce. Tender and slightly gelatinous texture. A dish with character and a spicy taste.

Fish with firm, white flesh, served with a rich butter and shallot sauce. Accompanied by roasted vegetables. Delicate flavor and texture close to lobster.

Scallops served with a creamy mushroom sauce (à la parisienne) and a gratin potato purée. Elegant and refined dish with marine and sweet flavors.

Poached veal head pieces, served warm with a cold sauce made with hard-boiled eggs, capers, and herbs (gribiche). Very gelatinous and melting texture. A traditional dish for offal lovers.

Tender, marbled beef cut, grilled and served with a creamy pepper sauce. Dish to share for two people. The meat is juicy with a pronounced beef flavor.

Large veal chop, white and very tender meat, served roasted. Generous dish to share between two. Mild and delicate flavor, accompanied by vegetables.

Beef fillet coated with mushroom duxelles and ham, baked in golden puff pastry. Festive and technical dish, crispy outside and rare inside. Requires advance order.

Selection of aged cheeses served before dessert. Varieties change according to the season. Enjoy with bread to finish the wine.

Thick, vanilla pastry cream tart on a shortcrust pastry. Dense, creamy, and smooth texture. A comforting childhood dessert.

Thin tart filled with a rich and intense dark chocolate ganache. Melting and crispy texture. Ideal for pure cocoa lovers.

Egg custard topped with liquid amber caramel. Trembling, smooth, and light texture in the mouth. Mild taste of cooked milk and caramelized sugar.

Dessert based on crispy meringue and whipped cream, garnished with fresh fruit and ice cream. Contrast of textures between crisp and creamy, with a fruity touch.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce at the time of serving. Indulgent and classic hot-cold mix.

Leavened cake soaked in a rum syrup, served with plenty of whipped cream. Very soft, juicy, and fragrant.

Iced dessert centered on fruit, combining sorbet and pear eau-de-vie. Very refreshing and light to finish the meal.

Two scoops of ice cream or sorbet of your choice. Creamy texture and authentic flavors.

Rich iced dessert reminiscent of a candy bar, with vanilla, chocolate, caramel, and crunchy peanuts. Very indulgent and sweet.

Duo of summer fruit sorbets with a marmalade. Fruity, tangy, and refreshing iced dessert.

Combination of tangy red fruit sorbet and sweet almond ice cream. Balanced and fragrant.