Chez Germaine

A daily changing appetizer specially prepared by the chef. Ingredients vary based on market availability. Ask your server for today's selection.

Fresh melon slices served with savory cured ham and crunchy pine nuts. A classic combination of sweet and salty flavors. Refreshing and light.

Baked vegetable dish topped with a savory, crumbly Parmesan cheese crust. Soft vegetables contrast with the crispy topping. Rich and cheesy.

Raw seabream marinated in fresh lime juice. The acid cures the fish, resulting in a firm texture and tangy flavor. Served chilled.

Classic beef-based broth with caramelized onions. Topped with bread and melted cheese. Rich, savory, and warming.

Rich and buttery duck liver pâté. Smooth texture with a delicate, savory flavor. Typically served with toast or brioche.

Escargots baked in garlic and parsley butter. Chewy texture with a strong herbal and savory taste. Use the small fork provided to eat them.

Duck leg slow-cooked in its own fat until very tender. Served with skin crisped and savory garlic potatoes. Rich and flavorful.

Oven-roasted chicken served with a savory pepper and tomato sauce. Juicy meat with a tangy, slightly spicy sauce.

Veal cooked in a Provençal style with colorful bell peppers. Savory with Mediterranean herb flavors.

Grilled steak from Argentina, known for its quality beef. Served with classic crispy french fries. Juicy and robust.

Creamy rice dish flavored and colored with black squid ink. Distinctive savory, briny taste of the sea. Rich and smooth texture.

Calf thymus or pancreas, pan-fried to be crispy outside and tender inside. Served with mushrooms. Mild, creamy flavor.

Fresh fish selected daily by the chef. Preparation style depends on the catch. Ask your server for details.

Daily special main course. A unique dish not on the regular menu. Subject to availability.

Daily special dessert selection. Ask the server for today's sweet treat.

Warm chocolate cake with a gooey, molten center. Served with a scoop of vanilla ice cream. Rich and indulgent.

Frozen dessert made with honey, egg whites, and nuts (nougat glacé). Sweet, creamy, and refreshing with crunchy bits.

Creamy rice cooked in milk and sugar, flavored with cinnamon. Comforting and sweet with a soft texture.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the sugar crust to reach the creamy custard below.

Coffee served with a selection of small dessert bites (Café Gourmand). A great way to sample multiple sweets.

Tea served with a selection of miniature desserts (Thé Gourmand). Perfect for finishing a meal with variety.

Assortment of fine cheeses selected by Quatrehomme. Served with bread. Offers a variety of textures and flavors.

Selection of ice creams and sorbets. Ask for the separate ice cream menu or available flavors.

Sparkling wine from Burgundy. Pale yellow with light bubbles. Notes of pome fruit and exotic hints.

Classic French Champagne. Complex aroma with fruit, flowers, and a hint of butter. Dry and elegant.

White wine made from Chardonnay grapes in the Pays d'Oc region. Typically features fruit flavors like apple and pear.

White Burgundy wine made from Chardonnay. Often floral and fruity with good freshness.

Renowned dry white wine from Burgundy. Features mineral notes, spice, anise, and citrus flavors. Crisp acidity.

White wine from Burgundy. Aromas of citrus and apple with subtle toasted notes. Elegant structure.

Rich white wine from the Mâconnais region. Aromas of white-fleshed fruits and flowers. The palate is full with brioche notes.

Premier Cru white wine from Burgundy. Floral nose evolving into honey and dried fruits. Complex and refined.

House red wine from the Minervois region in Languedoc. Typically full-bodied with dark fruit flavors.

Red wine made from Pinot Noir grapes. Generally light to medium-bodied with red berry aromas like cherry and raspberry.

Organic red wine from the Rhône Valley. Usually a blend of Grenache and Syrah. Spicy and fruity.

Bordeaux red wine from Haut-Médoc. Cabernet Sauvignon based blend. Structured with tannins and dark fruit notes.

Red blend from Languedoc. Intense aroma of black fruits, cassis, and rose. Rich and complex.

Red wine from Burgundy (Gamay or Pinot Noir). Aromas of red fruits. Fine, elegant, and easy to drink.

Beaujolais Crus wine made from Gamay grapes. Fruity, light, and lively with notes of berries.

Northern Rhône red wine made from Syrah. Features flavors of red berries, violet, and pepper. Structured yet accessible.

Burgundy Pinot Noir. Elegant and savory with notes of cherry and liquorice. Expresses the local terroir.

Expressive red wine with cherry and spice notes. Silky palate with hints of wild strawberries.

Red Burgundy from Savigny-lès-Beaune. Typically delicate with red fruit aromas and fine tannins.

Red wine from the Côte Chalonnaise. Pinot Noir with strawberry and blackcurrant notes. Earthy and firm.

Prestigious red wine from Bordeaux. Merlot-dominant blend. Rich, full-bodied, and velvety.

Burgundy red with an open nose of small red fruits. Spicy palate with a touch of oak.

Red wine from Beaune. Bouquet of small fruits like blackcurrant and raspberry with violet notes.

Syrah from the Northern Rhône. Intense aromas of leather, licorice, and black fruits. Deep and savory.

Premier Cru red wine from Mercurey. Dominated by red and black fruits softened by forest floor and spice aromas.

Pure Malbec from Argentina's Uco Valley. Rich, dark, and fruity with plum and blackberry notes.

Italian red wine from Piedmont made with Barbera grapes. High acidity, low tannins, and juicy red fruit flavors.

South African Pinotage (cross of Pinot Noir and Cinsault). Known for smoky, coffee, and dark chocolate notes alongside fruit.

Rosé wine with Protected Geographical Indication status. Light, refreshing, and pink in color. Best served chilled.

Classic dry rosé from Provence. Pale pink color with delicate fruit and floral aromas. Crisp and mineral finish.