L'Ermitage Restaurant Russe Paris 16

A traditional beetroot soup of deep red color. Earthy and slightly tangy flavor, rich in vegetables. Served hot, often accompanied by a spoonful of crème fraîche.

A small golden brioche pastry baked in the oven, filled with various savory ingredients. The texture is soft like bread. Eaten with fingers as an appetizer or snack.

A colorful layered salad combining salted herring, potatoes, carrots, beetroot, and mayonnaise. Rich and creamy texture with a salty and sweet flavor. A classic of Russian festive tables.

The famous Russian salad made with diced potatoes, vegetables, and meat bound with mayonnaise. Comforting flavor and crunchy texture thanks to the pickles. Served cold.

A layered salad resembling a mimosa flower thanks to the crumbled egg yolk on top. Contains fish, potatoes, and eggs. Delicate flavor and melting texture.

A clear and fragrant fish broth, prepared with several varieties of fish. Light flavor but rich in marine taste. Served hot.

An assortment of small filled brioche buns. Ideal for tasting different flavors at once. Soft texture and savory fillings.

Three brioche pastries with meatless fillings (fish included in the vegetarian menu selection). Tender texture and various vegetable and fish flavors.

Marinated herring fillets served with classic accompaniments. Salty and tangy flavor typical of Nordic and Slavic countries. Excellent with vodka.

A selection of fermented or brined vegetables. Crunchy, salty, and tangy. Perfect to stimulate the appetite or accompany rich dishes.

A platter of vegetable spreads (eggplant, peppers) served with small crepes. Mediterranean and Slavic flavors, sweet and fragrant. Eaten by spreading on blinis.

A large tasting platter of various smoked fish, to share. Smoky flavors and melting textures. Enjoy with the hot crepes provided.

A generous portion of quality smoked salmon. Accompanied by soft blinis and sour cream to balance the richness of the fish.

Superior quality sturgeon roe. Subtle iodized flavor and texture that bursts in the mouth. Traditionally served with warm blinis.

A portion of caviar accompanied by a glass of iced vodka. The classic Russian pairing par excellence.

Prestigious black caviar with a nutty flavor and firm texture. A luxurious gastronomic experience.

Three varieties of salmon roe, larger than black caviar and orange in color. Intense flavor and juicy texture. Delicious on crepes.

Traditional Russian dumplings stuffed with meat. The dough is thin and the filling is juicy. Served either with cream sauce or in their cooking broth.

Refined version of Russian dumplings, stuffed with a mixture of noble fish. Delicate and marine flavor.

Minced meat stewed in a creamy sauce with mushrooms. Traditionally served with grilled buckwheat (kasha). A rich and comforting dish.

A preparation of minced duck meat served like a burger between two crispy grated potato pancakes. Contrasting texture between crispy and soft.

Fish fillet prepared with aromatic herbs and a gourmet crust of cheese and almonds. Flavors of Southern Russia.

Tender minced meat patties (duck and poultry), served with a Georgian plum sauce (Tkemali) that adds a tangy note. Accompanied by creamy mashed potatoes.

A famous breaded cutlet of mixed minced meat, crispy on the outside and very juicy on the inside. A classic of Russian imperial cuisine.

A traditional Russian pie in puff or brioche pastry crust, filled with layers of salmon, rice or buckwheat, eggs, and mushrooms. A complete and festive dish.

Chicken breast rolled around maître d'hôtel butter, breaded and fried. When cut, the melted butter flows out. Served with mashed potatoes.

Extra portion of sauce.

Extra portion of mashed potatoes.

A complete menu offering an appetizer, a main course, a dessert, and alcoholic beverages. Ideal for discovering the house classics.

A prestige menu including caviar and the famous Koulibiac pie, accompanied by wines and digestifs. A high-end gastronomic experience.

A complete menu without meat or fish, highlighting vegetables and Russian vegetarian specialties.

A traditional menu centered around cabbage (Kapousta), a star ingredient of Slavic cuisine.

Menu adapted for children under 10 years old with dumplings, an ice cream, and a drink.

The quintessential Russian honey cake. Composed of multiple layers of thin honey biscuit and a light cream. Very tender texture and fragrant sweet taste.

A traditional red fruit dessert, halfway between a soup and a light jelly. Fresh and tangy.

Small thick pancakes made from fresh cheese (tvorog). Pan-fried, they are moist inside. Served with a sweet topping.

Airy dessert consisting of a meringue that is crispy on the outside and soft on the inside, topped with cream and fresh fruit.

A hot drink accompanied by an assortment of three mini Russian desserts.

Selection of ice creams.

A popular Russian citrus lemonade, sweet and fizzy.

Very fragrant lemonade with a pear candy flavor. A nostalgic classic in Russia.

The 'Russian Cola', flavored with extracts of herbs and roots. Unique taste and less sweet than standard cola.

Intensely green lemonade, flavored with tarragon. Herbal and refreshing taste.

Traditional Slavic drink from the fermentation of rye bread. Slightly sparkling, sweet and sour taste reminiscent of malt or non-alcoholic beer.

Sparkling and bitter tonic water.

Assorted fruit juices.

Still natural mineral water.

Sparkling natural mineral water.