Pizzeria SAINT MATHIEU

Fresh and crisp lettuce leaves, served with a light vinaigrette. A simple and refreshing starter to begin the meal.

Slices of ripe and juicy tomatoes, seasoned with oil and herbs. A sweet and tangy flavor.

A French bistro classic made with hard-boiled eggs topped with a creamy and rich mayonnaise. Creamy texture and savory taste.

Tuna flakes mixed with mayonnaise. A rich and protein-packed starter, often served with bread.

A ripe half-avocado served with a vinaigrette sauce in the center. Buttery texture and delicate taste enhanced by the acidic sauce.

Avocado filled with small shrimp and often topped with cocktail sauce or mayonnaise. A classic land and sea combination.

Shrimp served in a coupe with a pink cocktail sauce (mayonnaise and ketchup). Fresh and slightly sweet and savory.

Caprese salad revisited with anchovies and capers for a salty touch. Freshness of tomato and creaminess of mozzarella.

Mixed salad combining the tenderness of asparagus and corn with the saltiness of ham and cheese. Crunchy and varied.

A large, complete mixed salad with protein and vegetables. Rich in textures and flavors, ideal for a hearty starter.

Vegetarian salad rich in various vegetables like palm hearts and artichokes. Fresh and light.

The house's signature salad, very hearty with a mix of raw vegetables, tuna, ham, and egg.

Salad with Mediterranean accents featuring bell peppers, anchovies, and artichokes. Salty and sunny flavors.

Salad mixing the saltiness of ham and the sweet tenderness of apples. A fresh and crunchy combination.

Colorful and varied salad with two types of cabbage and two types of cheese. Rich in flavor thanks to anchovies and olives.

Nordic salad combining the smokiness of salmon with the creaminess of avocado and the sweetness of beetroot.

Assortment of various Italian cured meats. Ideal for sharing as an appetizer.

Classic Lyonnaise salad with warm, crispy bacon. The hot-cold contrast is delicious.

Salad topped with pan-fried chicken livers, tender and flavorful. A rustic and tasty starter.

Melted goat cheese served on slices of toasted bread, often accompanied by salad. Creamy and crunchy.

Snails prepared with garlic and parsley butter. A traditional French specialty served hot.

The most classic pizza with tomato sauce, melted mozzarella, and oregano. Simple and effective.

Pizza with intense savory flavors thanks to anchovies and capers.

Pizza inspired by Sicily with olives and capers for a pronounced Mediterranean taste.

Pizza topped with an egg in the center, resembling the eye of a cyclops. Rich and nourishing.

Calzone pizza (folded) or generously topped, containing ham and egg.

Spicy pizza with Spanish chorizo and peppers. Zesty flavors.

Spicy pizza with merguez sausage and peppers, evoking North African flavors.

Meatless pizza loaded with various vegetables on a creamy tomato base.

Chicken and mushroom pizza, simple and flavorful.

Also called Regina, it's a classic with ham and button mushrooms.

Pizza divided into sections or topped with various ingredients representing the seasons.

For cheese lovers: a powerful mix of blue cheese, goat cheese, camembert, and mozzarella.

Tuna and onion pizza, a classic and flavorful combination.

A very generously topped pizza with almost all classic ingredients.

Seafood pizza (mix of crustaceans and mollusks), flavored with garlic.

Pizza with minced beef, hearty and rich.

Rustic pizza with bacon and fresh cream, reminiscent of flammekueche.

Vegetarian pizza highlighting tender eggplant.

Chef's specialty with a creamy base and fresh tomatoes.

Spicy Tex-Mex inspired pizza with minced meat and peppers.

The signature pizza, a bold mix of meats, fish (anchovies), and vegetables.

Pizza royale generously topped with high-quality Italian cured meats.

Simple and elegant pizza featuring Parma ham.

Pizza with cream and smoked salmon, creamy and delicate.

Revisited version of Hawaiian pizza with chicken, pineapple, and a touch of curry. Sweet and savory.

Fresh pizza topped with peppery arugula and pesto after cooking (usually).

Breaded and golden veal escalope. Crispy on the outside, tender on the inside.

Breaded escalope gratinated with ham, cheese, and tomato sauce. Gourmet and hearty.

Veal escalope cooked with Marsala wine sauce, a sweet Italian wine.

Gratinated escalope with eggplant, ham, and mozzarella. Rich and flavorful.

Escalope with a creamy white wine and fresh tomato sauce.

Escalope served with a tomato sauce enhanced with anchovies, capers, and olives.

Escalope with ham and mozzarella in a cream sauce.

Escalope topped with a simple and rich cream sauce.

Escalope with a light butter and lemon sauce. Tangy and fresh.

Escalope in the Normandy style, with a creamy mushroom sauce.

Escalope served on a bed of spinach with ham and melted cheese.

Escalope with a rich blue cheese gorgonzola sauce.

Roman classic: escalope with raw ham and sage (here revisited with cream and mozzarella).

Slowly braised veal shank, tender and gelatinous, served with its sauce.

Thick beef cut served with a creamy pepper sauce.

Thick beef cut served with a creamy gorgonzola cheese sauce.

Entrecôte grilled with a tomato sauce with capers and anchovies.

Entrecôte served with a spicy mustard sauce.

Grilled entrecôte with a peppercorn sauce.

Entrecôte served with a creamy gorgonzola sauce.

Long-fibered beef cut, grilled and served with a confit shallot sauce.

Pan-seared duck breast, served pink with a pepper sauce.

Beef steak simply grilled to appreciate the taste of the meat.

Thin slice of grilled veal without breading.

Grilled entrecôte without sauce, highlighting the marbled fat of the meat.

Lean and flavorful beef cut, grilled.

Pasta served with a simple tomato and basil sauce.

Pasta with a rich meat and tomato ragù sauce.

Aglio e Olio: pasta sautéed in olive oil and garlic. Simple and fragrant.

Pasta with spicy tomato sauce with chili. Piquant.

Creamy variation of Amatriciana with bacon and tomato sauce.

Pasta with cream and bacon with a fresh egg yolk.

Pasta with green pesto (basil, garlic, pine nuts, cheese, olive oil).

Pasta topped with a creamy blue cheese sauce.

Seafood pasta (mussels, shrimp, calamari), often in a light tomato sauce or with oil.

Rich pasta with a cream sauce and pieces of smoked salmon.

Rustic pasta with chicken livers sautéed with garlic.

Rich and creamy forestière sauce with peas, mushrooms, and ham.

Very rich and creamy cheese sauce.

Layers of pasta, bolognese sauce, and béchamel, gratinated in the oven.

An assortment of different pastas and sauces to taste everything.

Stuffed pasta served with a meat sauce.

Ravioli stuffed with cheese and spinach, creamy sauce.

Small ring-shaped filled pasta, cream sauce.

Tortellinis served with a mushroom, pea, and ham sauce.

Squid rings simmered in a tomato sauce.

Fried calamari rings, crispy and golden.

Breaded and fried shrimp or langoustines.

Simply grilled salmon fillet.

Salmon served with a classic cream and dill sauce.

Mixed fried seafood (calamari and shrimp).

Scallops cooked in a rich cream sauce.

Creamy rice cooked slowly with a mix of seafood.

Eggplant gratin with tomato and cheese, enriched here with bolognese sauce.