Le Cardinal Saint-Germain

Poached eggs served in a rich red wine sauce, garnished with lardons, onions, and mushrooms. A great classic of Burgundian cuisine. Deep, winey flavor.

Smoked and salted herring fillet marinated in oil. Nicknamed 'Gendarme' for its traditional rigidity. Pronounced smoky and salty taste, firm texture.

Rustic pâté made from pork, flavored with juniper berries. Coarse and meaty texture. Served cold, usually with bread and pickles.

Green salad topped with walnuts, grilled lardons, and a poached egg with a runny yolk. A mix of crunchy and tender textures.

Cold terrine made from pieces of pig's head meat set in jelly. Gelatinous and melting texture, rich in flavor.

Six snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor.

Light and airy fish soufflé (pike), served hot in a ramekin with a creamy crustacean sauce (Cardinal sauce). Soft texture and creamy sauce.

Boneless pig's trotter, stuffed with mushrooms (porcini) then grilled or pan-fried. Served with fries cooked in beef fat. Rich and gelatinous dish.

Noble cut of Simmental beef, grilled and topped with a creamy green peppercorn sauce. Served with traditional fries.

Beef stew slow-cooked in red wine with vegetables. The meat is meltingly tender and the sauce is thick and flavorful.

High-quality pork tripe sausage (5A label), served with a tangy mustard sauce. Very distinctive flavor and unique texture.

Luxurious version of the croque-monsieur with truffle-scented béchamel. Hot sandwich gratinated with cheese and ham.

Large slice of toasted bread topped with savory ingredients, likely tomato, cheese, and charcuterie. Crispy and hearty.

Selection of homemade desserts. Ask for today's options.

Dessert based on meringue, crispy on the outside and soft on the inside, topped with whipped cream and fresh red berries.

Pork cheek braised slowly in red wine until very tender, served with saffron-flavored coquillette pasta.

Classic espresso.

Espresso with a drop of milk.

Espresso diluted with hot water, less strong but longer.

Infusion of tea leaves.

Hot chocolate and milk drink.

Espresso with hot milk and milk foam.