Le Saint Germain

A poached egg served on a creamy celeriac cream, accompanied by a truffle tapenade. A refined starter combining the sweetness of the egg and celery with the earthy notes of truffle. Creamy and melting texture.

Slices of Scottish smoked salmon served with toast. The salmon is tender and flavorful. Enjoy simply on buttered toast.

Creamy Italian fresh cheese (Burrata) served with heirloom tomato varieties and thyme. A fresh and milky dish, ideal to start the meal. The burrata has a melting center.

Homemade duck foie gras, served cold with toast. A rich, buttery, and melting texture. Enjoy by gently spreading on toasted bread.

Homemade chicken liver pâté. Rustic and flavorful taste, spreadable texture. A French charcuterie classic.

Snails served in their shells with garlic and parsley butter. The meat is firm and springy, infused with the aromatic sauce. Use the special tongs and fork to extract them.

Classic duo of avocado and shrimp, enhanced by a basil sauce (pesto). Fresh, creamy, and light.

A layered vegetable terrine with red peppers and a basil goat cheese mousse. Colorful, fresh, and vegetarian.

Raw beef cut coarsely by hand (not minced), seasoned with classic condiments. Served cold with hot fries and salad.

Version of beef tartare with Italian flavors (often with pesto, parmesan, or sun-dried tomatoes). Served raw with accompaniments.

Long-fibered beef cut, grilled and served with shallot sauce. The meat is juicy and flavorful, with a pleasant chew. Accompanied by fries.

A marbled and tender cut of Salers beef. Served with an emulsified butter and tarragon sauce (Béarnaise) and fries.

The most tender cut of beef, very lean. Served with creamy mashed potatoes and Béarnaise sauce.

Thick and juicy veal chop, served with a truffle-scented jus and pasta. Delicate and tender white meat.

Duck leg slow-cooked in its own fat until melting, with crispy skin. Served with purée. A rich and flavorful dish from the Southwest.

Free-range chicken, roasted in the oven. Golden skin and juicy meat. A simple and comforting classic served with fries.

Premium Scottish salmon fillet served with the famous sorrel sauce (creamy and tangy). Accompanied by rice.

Thick slice of grilled tuna, served in a light broth with vegetables. A lighter and healthier option.

Pan-seared scallops, seasoned with fleur de sel. Served on a leek fondue (leeks slowly cooked in butter) and steamed potatoes. Mild flavor and delicate texture.

An espresso coffee served with an assortment of small miniature desserts (mignardises). Ideal for tasting several sweets.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Wheel-shaped pastry made of choux dough filled with praline mousseline cream and sprinkled with almonds. Rich and very indulgent.

Homemade thin and crispy apple tart, served warm with a scoop of vanilla ice cream.

Alternating layers of crispy puff pastry and praline mousseline cream. A textured and sweet dessert.

Individual chocolate cake with a molten center, served warm with vanilla ice cream. Intense chocolate flavor.

Whipped fresh cheese, creamy and light, topped with a red fruit sauce. Fresh and not too sweet.

Original pastry presented as a sandwich, filled with strawberries, pistachios, and mascarpone cream. Indulgent and fruity.

Small choux buns filled with ice cream or cream, covered with a generous hot chocolate sauce.