Bistro Saint Dominique

A complete four-course menu including a glass of champagne. Offers a selection of classic French cuisine dishes.

The complete gastronomic experience including champagne, three-course meal, and drinks (wine and water) to accompany the meal.

Lunch or dinner formula allowing you to choose a starter, a main course, and a dessert from a specific selection indicated by an asterisk.

A rustic pâté en croûte rich in duck meat and pistachios, served with cornichons. A classic charcuterie starter with a firm and flavorful texture.

Poached egg served meurette-style with a rich red wine sauce and bacon. The runny yolk blends with the creamy sauce.

Leeks gently cooked to be tender, served with a truffle-scented vinaigrette and a cold sauce with hard-boiled eggs and capers.

Traditional French onion soup, rich in caramelized onions and beef broth, topped with bread and melted gratinated cheese.

Small ravioli stuffed with cheese and parsley, served in a creamy parmesan sauce and gratinated in the oven.

Scallops just seared, served with lemony spinach and a creamy onion sauce (Soubise).

Smoked salmon slices served classically with thick crème fraîche and small pancakes (blinis).

Burgundy snails served in their shells with garlic and parsley butter. A French classic to enjoy with bread.

Duck foie gras terrine enhanced with a hint of mild Basque chili, served with warm brioche and fig jam.

A tasting board to share, with a choice of Iberian charcuterie, aged cheeses, or a mix of both.

Thin slices of Wagyu beef ham, known for its intense marbling and melt-in-your-mouth texture.

Artisanal sausage roasted with herbs, served with aligot (stretchy mashed potatoes with tomme cheese).

Grilled salmon fillet served with a Grenobloise sauce (capers, lemon, croutons) and homemade mash.

Long pasta coated in a creamy sauce flavored with truffle and sprinkled with parmesan.

Duck leg slowly cooked in its own fat to be tender, served with potatoes sautéed in duck fat and garlic.

Crispy on the outside, melting on the inside pan-fried sweetbreads, served with a grated potato cake.

Crispy romaine lettuce with chicken breast, croutons, and creamy anchovy-parmesan sauce.

Pasta served with lobster pieces in a rich sauce made from the shells (bisque), enhanced with preserved lemon.

Beef piece slowly simmered in red wine until very tender, served with a creamy mash.

Hot ham and cheese sandwich, revisited here with a truffle-flavored Mornay sauce (cheese béchamel).

Burger served with juicy shredded beef or a vegetarian option, accompanied by fries.

Seafood sauerkraut: fermented cabbage served not with cold cuts but with an assortment of fish (salmon, cod, haddock) and a white butter sauce.

Luxurious pasta dish served simply with a butter sauce to highlight the Osciètre caviar.

Vegetarian lasagna with seasonal vegetables and basil, gratinated in the oven with parmesan.

Beautiful grilled Angus beef cut, served with a green peppercorn sauce and homemade fries.

Large beef cut to share (Picanha), served with fries, salad, and pepper sauce.

Pan-seared ray fillet served with a butter sauce, capers, and lemon, accompanied by mashed potatoes.

Smooth dark chocolate mousse enhanced with crunchy pecan nuts and a hint of fleur de sel.

Seasonal fresh fruit salad served with a light matcha tea syrup and passion fruit sorbet.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Golden pan-fried brioche, served warm with a scoop of vanilla ice cream and caramelized nuts.

Floating island: poached meringue floats on vanilla custard, sprinkled with pink pralines or almonds.

Chocolate cake served warm with a molten center (mi-cuit), accompanied by whipped cream.

Crêpes served in an orange butter sauce and flambéed with Grand Marnier liqueur.

Selection of perfectly aged French cheeses, served with bread.