Le Cardinal

A fresh sweet and savory starter served in a verrine. It combines the sweetness of melon, the saltiness of raw ham, and the creaminess of ricotta. Ideal for starting the meal lightly.

A colorful and fresh mix of fruits and vegetables cut into small cubes. Enhanced with crumbled feta for a creamy and salty touch. Seasoned with fresh herbs like basil.

Pieces of octopus marinated in citrus juice (usually lime). The texture is tender and firm at the same time, with a tangy and refreshing taste. Often served with herbs and onions.

An exotic salad combining raw or semi-cooked fish with sweet and creamy fruits. Red tuna provides a rich texture that contrasts with the freshness of the mango. Light seasoning to preserve the flavors.

Small crispy fried rice paper rolls, stuffed with minced beef and vegetables. Inspired by Asian cuisine. To be enjoyed hot, often dipped in a sweet and sour sauce.

A whole tomato hollowed out and filled with a fresh mixture of mozzarella cheese and herbs. Served cold, it's a summery and light variation of the traditional stuffed tomato. Mediterranean flavors.

Eggs baked in the oven in a ramekin with cream, melted Cantal cheese, and smoked bacon bits. The yolk remains runny while the white is set. A rich and comforting dish, to be eaten with bread.

A 250g grilled beef cut, known for its tenderness and marbling. Served rare or medium as you like. A French brasserie classic.

A thick and tender 200g piece of beef, usually cut from the rump or fillet. Grilled to your desired doneness. Rich beef flavor.

The house's signature burger. Soft bun filled with a beef patty, cheese, and sauce. A hearty dish eaten with your hands.

A vegetarian version of the hamburger with a homemade breaded vegetable patty instead of meat. Crispy on the outside and tender on the inside. Served in a garnished bun.

Chicken marinated in a blend of tandoori spices (mild chili, cumin, coriander) and yogurt, then cooked. Served with fragrant basmati rice. A dish with mild and spicy Indian flavors.

Raw beef, minced or knife-cut, seasoned with capers, onions, and sauces. Served fresh. A French bistro classic for raw meat lovers.

Cubes of fresh raw salmon marinated in citrus juice (lemon, orange). Fresh, light, and tangy. A seafood alternative to beef tartare.

Traditional veal stew simmered in a creamy white sauce with vegetables (carrots, onions). The meat is very tender. Served coated in sauce with rice.

Grilled or pan-fried chicken fillet, served with roasted sweet potatoes. Served with a creamy mushroom sauce. A balanced and flavorful dish.

Very thin slices of raw beef arranged in a rosette on the plate. Seasoned with olive oil, lemon, and sprinkled with salty Parmesan cheese shavings. A cold and light dish.

Mixed salad with beef strips marinated in Thai style (often lemongrass, chili, soy sauce). Mixed with fresh vegetables. Spicy, tangy, and fresh flavors.

A large meat-free salad, rich in colorful vegetables and fruits. Contains Feta cheese for protein and flavor. Fresh and vitamin-rich.

Complete bowl with a base of seasoned rice (sushi type), topped with breaded chicken, and various raw grated or cut vegetables. An all-in-one dish inspired by Hawaii but revisited.

Classic Hawaiian bowl with marinated raw salmon cubes on a bed of seasoned rice. Accompanied by fresh fruits and vegetables. Healthy and tasty.

Vegetarian version of the Poké Bowl replacing fish with crispy vegetable balls. Served on rice with an assortment of colorful raw vegetables.

A complete meal formula adapted for children. Includes a main course (meat), a sweet dessert, and a flavored drink.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. Creamy and rich.

Mixture of seasonal fruits cut into pieces, served in a light syrup flavored with fresh mint. A light and refreshing dessert.

Creamy blended drink made from kiwi, apple, and mint. Rich in vitamins and very refreshing. A healthy option to finish the meal.

Creamy dessert covered with a layer of crunchy caramelized sugar. Flavored with Tonka bean, which gives notes of almond and vanilla.

The pastry chef's special creation, which changes regularly according to inspiration and seasonal products.

Caramelized apple tart baked upside down (pastry on top). Served warm, the apples are melting and sweet. A great French classic.

Fresh cheesecake on a biscuit base, flavored with lime for a tangy touch. Dense and creamy texture.

Airy dessert combining two types of chocolate (often dark and milk or white). Light and foamy texture, very chocolatey.

An espresso coffee served with a selection of several miniature desserts (petit fours). Ideal for tasting everything at the end of the meal.