Le St Ferdinand - Paris

A vegan tartare made of artichokes and sun-dried tomatoes. A fresh starter with a tender and slightly crunchy texture. Flavorful and light.

Hard-boiled eggs served with a creamy homemade mayonnaise. A French bistro classic. Simple, creamy, and comforting.

A slice of toasted bread topped with mashed avocado and marinated salmon (gravlax). A rich and melt-in-your-mouth combination. Perfect for a gourmet starter.

Fried spring rolls stuffed with chicken and vegetables. Crispy on the outside and tender on the inside. To be dipped in sweet and sour sauce.

A house-made meat pâté prepared by the chef. Rustic texture and savory seasoned meat taste. Enjoy with bread and pickles.

House-prepared duck foie gras, served with seasonal fruit chutney. Buttery and melt-in-your-mouth texture with a sweet and savory note. A delicate festive dish.

Salmon fillet steamed in parchment paper (en papillote) to retain its tenderness, served with homemade mashed potatoes. Light and flavorful.

Large shrimp cooked in a creamy coconut milk and curry sauce. Exotic, sweet, and slightly spicy flavors.

Raw salmon cut into small cubes and seasoned, served with fries and salad. Fresh and melt-in-your-mouth.

Pasta served with a creamy truffle sauce and pieces of ham. A rich dish with intense forest aromas.

Marinated and grilled beef, served sliced with a spicy Thai sauce. Tender, juicy, and flavored with herbs and spices.

Thin slice of breaded and fried veal. Crispy and golden on the outside, tender on the inside. An Italian classic.

Farmhouse roasted chicken, served with homemade fries. Crispy skin and tender meat. A family-friendly and comforting dish.

Raw beef, minced and seasoned in a traditional way. Tender texture and flavors enhanced by condiments. Usually served with fries.

Burger with a beef patty, served in a bun with classic toppings. Juicy and hearty.

Creamy Italian fresh cheese with a creamy center (burrata) accompanied by marinated vegetables. Fresh and milky, ideal for a light meal.

Tuna club sandwich, grilled and cut into triangles, served with fries and salad. Crispy and tasty.

Mixed salad with warm goat cheese on toast, accompanied by pear, walnuts, and tomatoes. A sweet and savory mix with melted cheese.

Revisited version of Caesar salad with chicken, egg, tomatoes, parmesan, and croutons. Fresh, crunchy, and generously sauced.

The special dish of the day, changing daily according to the chef's inspiration and market products. See the board for details.

Extra portion of side dish (vegetables, fries, mashed potatoes, etc.).

Selection of French cheeses including goat, tome, camembert, and blue cheese. To be enjoyed with bread, at the end of the meal.

Creamy fresh cheese served with red berries. A light, fresh, and slightly tangy dessert.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Creamy and sweet.

The special dessert of the day. See the board for the current suggestion.

Slice of brioche dipped and pan-fried, served warm with a scoop of salted butter caramel ice cream. Indulgent, soft, and comforting.

Creamy cheesecake on a biscuit base. Dense and creamy texture.

Chocolate cake with a molten center. Rich in cocoa, served warm.

Caramelized apple tart baked upside down. The apples are tender and the crust is crispy. Served warm.

An espresso coffee accompanied by a selection of small pastries (mini-desserts). Ideal for tasting everything.

A tea accompanied by a selection of small pastries (mini-desserts).

Thin slices of dry sausage. Ideal for an aperitif.

Hot ham and cheese sandwich, enhanced with summer truffle. Rich and fragrant.

Shrimp fried in a light and crispy batter. Served hot.

Breaded and fried chicken pieces. Crispy and tasty.

Creamy preparation based on fish roe, served with small thick pancakes (blinis). Salty and creamy.

Seasoned yellow lentil puree, similar to chickpea hummus. Mild and textured.

Assorted charcuterie board (ham, sausage, terrine, etc.). To share.

Assorted cheese board. To share.

Board combining charcuterie and cheeses. The best of both worlds, ideal for sharing.

Mackerel spread. Rich marine flavor and melt-in-your-mouth texture.

Refined scallop spread. Sweet and delicate.

Bordeaux red wine. Structured and fruity.

The house wine, specially selected for the restaurant.

Dry and elegant white wine from the Chardonnay grape variety.

Dry and elegant white wine from Burgundy, fresh and mineral.

Loire white wine, aromatic with citrus notes.

Light, pale, and refreshing rosé wine from Provence.

A complete meal for children under 12 years old, including a main course with fries and a dessert.