Restaurant Saint Cyrille

A creamy puree of chickpeas mixed with sesame paste (tahini), lemon, and garlic. Served cold with a drizzle of olive oil. Traditionally enjoyed with pita bread.

A refreshing salad made with chopped flat-leaf parsley, mint, tomatoes, and fine bulgur. Seasoned with lemon juice and olive oil. A light and fragrant starter.

A preparation based on grilled and smoked eggplants, mashed with tahini and spices. Creamy texture with a characteristic smoky flavor. Ideal for spreading on bread.

A hot and comforting soup prepared with yellow lentils and various simmered vegetables. Often flavored with cumin. A classic Middle Eastern starter.

Crispy phyllo pastry turnovers, similar to boureks. They are stuffed according to your choice (meat, cheese, vegetables) and baked or fried. To be eaten with fingers.

A sandwich rolled in a flatbread, filled with warm falafel patties, hummus, and raw vegetables. A complete and vegetarian meal, rich in flavors.

A stew composed of sun-kissed vegetables (bell peppers, tomatoes, onions) and eggplants, in which an egg is poached. Served hot, it's a flavorful dish to be mopped up with bread.

A composed salad served with toasts of melted goat cheese. The contrast between the freshness of the vegetables and the warmth of the cheese is highly appreciated. Sprinkled with walnuts for crunch.

A large composed salad rich in ingredients: ham, blue cheese (Roquefort), and a runny poached egg. A complete and nourishing dish.

A classic salad from the South of France with tuna, fresh vegetables, potatoes, and olives. Dressed with olive oil, it's a fresh and colorful dish.

A complete assortment of Egyptian specialties allowing you to taste a bit of everything: falafels, pastries, dips, and vegetables. Ideal for discovering the house's cuisine.

Burgundy snails prepared with parsley and garlic butter. Served hot in their shells. A classic of French gastronomy.

The quintessential Egyptian national dish, very popular in the streets of Cairo. It's a comforting mix of rice, pasta, lentils, and chickpeas, topped with a spicy tomato sauce and garnished with crispy fried onions.

An assortment of stuffed vegetables (dolmas), such as vine leaves or zucchini, filled with a mixture of fragrant rice with herbs and sometimes meat. Gently cooked to be tender.

A stew based on okra simmered in a rich tomato sauce. Usually served with vermicelli rice. Slightly gelatinous texture typical of okra.

A traditional green soup made from chopped jute leaves, served with meat or chicken and rice. It has a unique, slightly viscous consistency and an herbaceous taste.

The Egyptian version of moussaka. Layers of fried eggplant, bell peppers, and tomato sauce, simmered in the oven. Served hot with rice.

Eggplants marinated in a tangy preparation of vinegar, garlic, and lemon. A piquant and flavorful cold starter.

A whole young roasted chicken, stuffed with a fragrant mixture of bulgur and vegetables. The meat is tender and the stuffing absorbs the cooking juices.

A festive dish composed of layers of crispy bread, rice, and meat, all drizzled with a hot broth and often a garlic and vinegar sauce. Very hearty and rich in textures.

Layered pasta with a beef sauce, tomatoes, and béchamel, all gratinated in the oven with cheese. A comforting Italian classic.

Gratin of eggplant and minced meat, topped with tomato sauce and cheese. A melting and flavorful Mediterranean dish.

Pieces of poultry cooked in a creamy sauce, often with cream, onions, and a touch of lemon for freshness.

Thin slice of breaded and fried meat until golden and crispy. Usually served with lemon.

Veal escalope cooked with a rich sauce of fresh cream and mushrooms. A typical French dish, creamy and mild.

A piece of beef selected by the chef, grilled to your preference. Usually served with fries or vegetables.

Thick cut of lamb leg with its central bone, grilled or roasted. Tender meat with a pronounced flavor.

Salmon fillet cooked and topped with a tarragon-infused sauce. The aromatic herb enhances the richness of the fish.

Whole sole floured and pan-fried in butter, served with lemon and parsley. A great French classic, delicate and flavorful.

Scallops, generally pan-seared or gratinated. Seafood with tender and slightly sweet flesh.

Sweet tart prepared according to the day's inspiration, often with seasonal fruits.

Egg custard flan topped with liquid caramel. Smooth and melting texture.

Airy and rich chocolate dessert. Creamy and sweet.

Selection of traditional oriental sweets like baklava (phyllo pastry and walnuts) or basboussa (semolina cake with syrup). Flavors of honey, rose water, and dried fruits.

Portion of cheese, usually served before dessert or instead of it.

Traditional French aperitif cocktail made with white wine and cassis cream.