Le Cardinal

Fresh fruit and vegetable juice pressed to order. A vitamin-packed, healthy, and refreshing cocktail. To be consumed immediately to enjoy all its benefits.

A Parisian bistro classic of hard-boiled eggs topped with homemade mayonnaise. Served with grated celeriac in remoulade sauce. A simple, creamy, and flavorful starter.

A refined starter combining the sweetness of artichoke, the creaminess of a poached egg, and the smoky flavor of salmon. Varied texture between crisp and soft. Enjoyed fresh.

Traditional Burgundy charcuterie made of ham pieces set in a parsley and garlic jelly. Rustic and herbaceous flavor. Eaten cold, often with country bread and gherkins.

A fresh mix of diced avocado and delicate langoustine tails. A creamy and briny combination. Perfect for a light and sophisticated starter.

Fried spring rolls stuffed with chicken and herbs. Crispy and golden. To be wrapped in a lettuce leaf (romaine) with fresh mint and dipped in the sauce.

Squid rings coated in a light batter and fried. Simply seasoned with garlic and parsley to enhance the flavor. Crispy and perfect for sharing.

Raw fish marinated in lime juice and olive oil. A fresh and tangy preparation that lightly "cooks" the fish flesh. Tender texture and invigorating flavors.

Snails served hot in their shells with parsley and garlic butter. An iconic dish of French gastronomy. Firm texture and rich buttery, herbaceous taste.

Artisanally smoked salmon prepared on-site, served with a light cream and thick mini pancakes (blinis). Delicate smoky flavor and melting texture. An elegant classic.

Homemade duck foie gras terrine, served with a slice of warm brioche. Rich, buttery, and melt-in-your-mouth texture. Pairs perfectly with sweet and savory chutney.

Fresh composed salad with half a blue lobster, known for its fine flesh. Dressed with herb mayonnaise. A luxurious and light dish.

Generous composed salad with a whole, shelled blue lobster. Delicate marine flavor enhanced by herb mayonnaise. A complete gastronomic experience.

Raw minced beef seasoned with capers, onions, and sauces. Tender texture and piquant taste. Served fresh, usually with fries.

Thin breaded and pan-fried veal cutlet. Crispy and golden on the outside, tender on the inside. A comforting dish of Italian inspiration.

Tender chicken breast served with a rich cream and morel mushroom sauce. Woody and creamy flavor. A classic French dish.

Whole veal kidney cooked, served with a whole grain mustard sauce. Characteristic firm texture of offal and pronounced taste. For lovers of strong-flavored meat.

Marinated and grilled beef, cut into thin strips, served with a spicy and tangy Thai sauce. A mix of exotic, sweet, and savory flavors. Tender and fragrant.

Thick and very tender beef steak, grilled to your liking. Served with a rich béarnaise sauce (butter, egg yolk, tarragon). A brasserie staple.

Tender and juicy veal cutlet, served with slowly cooked shallots until they are soft and sweet. Delicate and refined flavor.

Grilled duck breast with a crispy pepper crust. Pink and flavorful flesh with a spicy note. Typical of southwestern French cuisine.

Large piece of Blonde d'Aquitaine beef to share, grilled and served with bone marrow and shallots. A marbled and flavorful meat for hearty appetites.

Runny omelette filled with pan-fried porcini mushrooms. A simple yet flavorful dish thanks to the wild mushrooms. Creamy and fragrant texture.

Crisp romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. A complete, fresh, and satisfying meal.

A mix of seasonal vegetables quickly stir-fried in a wok to remain crisp. Light seasoning, often soy-based. A healthy and vegetarian option.

Tubular pasta served with a creamy morel mushroom sauce. A rich and forest-flavored pasta dish.

Layered sandwich with toasted bread, chicken, crispy bacon, lettuce, tomato, and mayonnaise. Served with fries. An international classic.

A variation of the club sandwich, replacing meat with smoked salmon. Toasted bread, raw vegetables, and light sauce. Fresh and elegant.

Sea bass filet cooked open like a butterfly, served with a Grenobloise sauce (brown butter, capers, lemon, croutons). Delicate flesh and tangy sauce.

Premium quality salmon fillet served with a "sauce vierge" (olive oil, lemon, herbs). Choice of cooking for a melting (steamed) or grilled texture.

Pan-seared scallops served with a Thai green curry and coriander sauce. A combination of the sweetness of the scallops and the aromatic spice of the curry.

Half grilled lobster served hot with a beurre blanc sauce. Firm flesh and refined taste, enhanced by the creamy sauce.

Whole grilled lobster served hot with a beurre blanc sauce. A festive and generous dish for crustacean lovers.

Steamed or sautéed green beans. A classic green vegetable, light and crisp.

Assorted vegetables quickly sautéed.

Golden and crispy fried potatoes.

Cooked spinach, tender and iron-rich.

Steamed white rice, a neutral accompaniment.

Small crisp salad served fresh.

Mix of young salad greens.

Creamy, buttery mashed potatoes.

Rigatoni pasta with morel mushroom sauce.

Selection of aged French cheeses. Served with bread. Ideal for finishing the meal on a savory note before dessert.

Thin crepes served in a sauce of butter, sugar, orange juice, and Grand Marnier liqueur. A classic, warm, and fragrant dessert.

Choux pastry filled with vanilla ice cream and topped with a generous hot chocolate sauce. Delicious hot-cold contrast.

Leavened cake soaked in rum syrup. Served with a creamy homemade whipped cream. Moist and boozy.

Meringue-based dessert with crispy meringue, cream, and red berries. Light, sweet, and tangy.

A mix of seasonal fruits cut into pieces. A fresh, light, and vitamin-rich dessert.

Fresh raspberries simply served with whipped cream. The purity of the fruit enhanced by the cream.

Hot cocktail made with coffee, Irish whiskey, sugar, topped with cream. Warming and energizing.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Break through with a spoon to reach the creamy custard.

Coffee served with an assortment of mini-desserts. Perfect for tasting several sweets in small portions.

Fruit cooked under a crumbled, golden-brown shortcrust pastry. Melting and crispy texture.

Small tart filled with pastry cream and fresh raspberries. Crispy crust and tangy fruit.

Assortment of ice cream or sorbet scoops. Choice of classic and fruity flavors. Refreshing to end the meal.

Marennes-Oléron oysters, matured in "claires" (ponds). Balanced marine flavor and fine flesh. Served fresh on ice.

Plump and briny Normandy oysters, size n°2 (large). Characteristic hazelnut taste.

Plump Normandy oysters, size n°3 (medium). Crisp texture and mild flavor.

Prestigious oysters known for their firm flesh and lingering hazelnut taste. A gastronomic reference.

Small caliber Gillardeau oysters (cocktail). Same exceptional taste qualities in a bite-sized format.

Large sea snails cooked in court-bouillon. Served cold with garlic mayonnaise (aioli). Firm texture and iodized taste.

Premium quality prawns, cooked and served cold. Firm flesh and sweet taste. To be peeled by yourself.

Small grey shrimp typical of the northern coasts. Very pronounced and salty taste. Eaten whole or peeled.

Whole crab cooked in court-bouillon. Served cold with nutcrackers. White and delicate flesh.

Crustaceans with fine, sweet flesh, similar to lobster but smaller. Served cold with mayonnaise.

Whole cooked lobster, served cold with mayonnaise. The king of crustaceans, appreciated for its abundant and refined flesh.

Seafood with a spiny shell containing orange coral. Very strong iodized flavor and creamy texture.

Lunch or dinner set menu including two courses of your choice (starter + main or main + dessert) from a selection.

Set menu including three courses (starter, main, and dessert) from a selection.