Aux Ministères

A classic continental breakfast. It includes the essentials to start the day: a revitalizing hot drink, vitamins with orange juice, and carbohydrates with a pastry or bread.

A hearty breakfast including eggs for protein. Ideal for those who prefer a savory meal in the morning with a freshly prepared omelet.

A short, very strong coffee, served in a small cup. It has a layer of golden cream on top and an intense aroma.

An espresso from which the caffeine has been removed. It retains the coffee flavor but without the stimulating effect.

Two shots of espresso served in a larger cup. For those who need a bigger boost.

An elongated espresso with foamed hot milk. It's a smooth and creamy drink, popular for breakfast.

A hot drink made of cocoa and milk. Smooth, sweet, and comforting.

An espresso topped with a thick, creamy milk foam, often sprinkled with cocoa. A perfect balance between coffee and milk.

Red wine heated with spices (cinnamon, cloves) and sugar. A traditional warming winter drink.

A hot drink made of rum, hot water, lemon, and sugar. Often consumed to warm up or soothe the throat.

A selection of Richard house teas. Served with hot water on the side for steeping to your taste.

A caffeine-free hot drink made with dried herbs. Soothing and digestive.

A classic French pastry in the shape of a crescent moon. Buttery puff pastry, crispy on the outside and soft on the inside.

A square puff pastry pastry containing two bars of dark chocolate. Indulgent and buttery.

A slice of fresh baguette cut lengthwise, served with butter.

Fresh baguette served with butter and fruit jam.

Still natural mineral water from the French Alps. Pure and balanced.

Natural sparkling mineral water. Its bubbles are fine and light.

Italian sparkling mineral water. It has larger bubbles and a distinctive taste.

Sugar-free cola soda. Served chilled.

Very sparkling French mineral water. Often served with a slice of lemon.

Sparkling orange-flavored drink with orange pulp. Shake the bottle before serving.

Flavored iced tea.

Small bottle of still mineral water.

Sweet lemon soda. Clear and refreshing.

Tonic soda with the characteristic bitterness of quinine or citrus notes.

Freshly squeezed fruit juice made to order. Natural and vitamin-rich.

Classic fruit juice served in an individual bottle.

Fermented ginger soda. Spicy and tangy taste, non-alcoholic.

Italian vermouth. Rosso is sweet, rich, and herbaceous; Bianco is lighter, vanilla, and floral.

Typically French aniseed liqueur. Served with a carafe of fresh water to dilute the alcohol, making it cloudy.

Selection of classic aperitifs. Campari is a red bitter, Noilly Prat is a dry vermouth, and Porto is a sweet fortified wine.

Salers is a bitter gentian liqueur. Muscat is a very fruity sweet natural wine.

Classic cocktail based on Campari, red vermouth, and soda water. Bitter and refreshing.

Powerful Italian cocktail based on gin, red vermouth, and Campari. Served on ice with an orange zest.

Mix of dry white wine (Sauvignon) and crème de cassis. A very popular aperitif in France.

Festive version of Kir made with Champagne instead of white wine. Choice of flavors.

Floral and sparkling cocktail based on St-Germain elderflower liqueur, sparkling wine, and soda water.

The famous bright orange Venetian aperitif. Prosecco, Aperol, and soda water. Sweet and bitter.

Classic blend of Gordon's gin and tonic. Fresh and slightly bitter.

Premium gin tonic using Hendrick's gin, known for its cucumber and rose notes.

Highball cocktail made with cola, rum, and lime juice.

Draft beers or beer-based mixes. Panaché (beer + lemonade), Monaco (beer + lemonade + grenadine).

Classic French lager. Malty and slightly floral taste.

Belgian blonde abbey beer. Round, malty with a slight spicy touch.

Belgian white beer, cloudy and refreshing with notes of citrus and spices.

Beer mixed with Picon, an orange bitter. A traditional drink from northern France.

American craft beer (often IPA or Lager) with pronounced hopping.

Light and balanced Danish pilsner.

Classic Dutch lager in a bottle. Familiar and accessible taste.

Non-alcoholic alternative that retains the taste of beer.

Beer flavored with tequila. Sweet and festive taste.

Classic blended Scotch whisky with notes of caramel and malt.

American Tennessee Whiskey charcoal filtered with maple wood. Smooth and woody taste.

Premium Scotch whisky, a blend of whiskies aged at least 12 years. Rich and fruity.

Triple distilled Irish Whiskey. Very smooth with vanilla notes.

Blended malt scotch whisky. Smooth with aromas of orange, vanilla, and spices.

Highlands single malt. Delicate and complex.

Speyside single malt aged in French oak barrels. Rich and exotic.

Kentucky Bourbon made in small batches. Balanced and spicy.

Aged grape eau-de-vie. VSOP indicates aging of at least 4 years. Rich and elegant.

Fine house Cognac, known for its finesse and fruity aromas.

Normandy apple eau-de-vie. The frank taste of apple with the complexity of wood aging.

Wine eau-de-vie from the southwest of France. Rustic and fragrant.

Selection of sweet or minty liqueurs to finish the meal.

Very fragrant white fruit brandies, typical of Eastern France.

Venezuelan aged rum, very smooth and syrupy with caramel notes.

Rum from the Philippines, very vanilla and fruity.

Classic dry gin with juniper berries.

Premium gin infused with cucumber and rose.

Rhône Valley red wine. Fruity, spicy, and warm.

A Beaujolais cru. Light and fruity red wine (gamay), easy to drink.

Accessible Bordeaux wine, structured with soft tannins.

Organic red wine from Provence. Notes of red fruits and garrigue.

Red wine from the south of France, full of sunshine. Round and aromatic.

Sommelier's temporary selection. Ask your server for details.

Prestigious red wine from the northern Rhône valley. Elegant, peppery, and violet Syrah.

Burgundy red wine (Pinot Noir). Fine, elegant with red berry aromas.

Great Burgundy wine. Complex, structured, and refined.

Dry and fruity rosé wine from Languedoc. Ideal in warm weather.

Classic Provence rosé. Pale color, floral and citrus nose. Fresh and elegant.

White wine from the Loire (Sauvignon Blanc). Very mineral (flint), dry and crisp.

White wine from the Loire famous for its flint aromas. Dry and aromatic.

White wine from the Chardonnay grape in the south of France. Round, buttery, and fruity.

White wine from Burgundy, close to Chablis. Fresh, mineral, and crisp.

Dry white wine from Bordeaux (Sauvignon/Sémillon). Crisp with citrus notes.

Champagne made exclusively from white grapes (Chardonnay). Finesse, freshness, and elegance.

Champagne from a prestigious grand house. Balanced, round with notes of white-fleshed fruits.

A Lyonnaise-style salad. Runny yolk eggs served on green salad with grilled bacon lardons and crispy bread.

The classic French bistro dish. Hard-boiled eggs served cold, topped with homemade mayonnaise.

Smoked salmon slices served with toast, often accompanied by butter and lemon.

Pâté en croûte (meatloaf baked in a crust), served cold in slices with gherkins and bread.

The famous Côte d'Azur salad. A fresh and complete mix with tuna, crunchy vegetables, and eggs.

A salad with Italian flavors with cured ham, two types of Italian cheeses, and basil.

The house's signature salad. Hearty with potatoes, Cantal cheese, and charcuterie.

The international classic revisited. Crispy breaded chicken, parmesan, and creamy sauce.

Very popular French salad where warm goat cheese melted on toast is placed on fresh salad.

A varied seafood salad, mixing smoked salmon and fried items (tempura, fritters).

A complete vegetarian dish mixing raw vegetables and starches (rice, potatoes).

The chef's special dish of the day, based on market availability. Ask your server.

Today's catch, freshly prepared. Ask your server for the fish and preparation.

Very small square pasta stuffed with cheese and parsley, a specialty of the Dauphiné region.

Irregular Italian gnocchi-like pasta made with ricotta and spinach. Light and melt-in-your-mouth.

Small pasta purses stuffed with a four-cheese blend.

Tubular pasta served with a spicy tomato sauce with chili and garlic.

Long, flat pasta served with a rich minced meat and tomato sauce.

Assorted board of cold cuts (ham, sausage, pâté, etc.). To share as an appetizer.

Selection of aged French cheeses, served with bread.

The best of both worlds: an assortment of charcuterie and cheeses on the same board.

Assortment of fried seafood bites (squid, fritters, tempura) to dip in guacamole.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with fries.

Beef tartare variation with Mediterranean flavors: fresh basil and parmesan shavings.

Beef slices lightly seared on the outside and raw on the inside, marinated. Japanese style.

Classic house burger with ground beef and smoked cheddar.

Burger revisited with Italian ingredients: melted mozzarella and pesto sauce.

Breaded chicken burger served with guacamole for a touch of freshness.

Breaded chicken pieces served with fragrant curry rice.

Grilled salmon fillet cooked on a griddle. Served with a creamy tarragon sauce.

Thin slices of premium quality veal cooked with smoked cheese and spices.

Seared tuna (seared outside, raw inside) served with a Japanese seaweed salad.

Creamy Italian rice cooked with seasonal vegetables.

A very large, marbled, and juicy piece of beef. For hearty appetites.

The heart of the ribeye, tender and flavorful. Grilled to your liking.

Long-fibered beef cut, very flavorful. Traditionally served with candied shallots.

Grilled beef skewers, often with vegetables.

The most famous French cheese. Soft-ripened with a bloomy rind, strong flavor, and creamy texture.

Semi-firm cheese from the Massif Central. Nutty and full-bodied flavor depending on aging.

Semi-firm Auvergne cheese with a nutty and earthy flavor.

A selection of three cheeses to discover different flavors.

Classic Italian dessert with mascarpone, coffee, and biscuits, sprinkled with cocoa.

Creamy cheesecake on a biscuit base. The flavor changes regularly.

Airy and intensely chocolate dessert.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Egg custard topped with liquid caramel. Smooth and silky.

Individual chocolate cake with a molten center.

Seasonal fruit tart or other daily recipe.

An espresso served with an assortment of mini-desserts. Ideal for tasting a bit of everything.

The version with tea instead of coffee, accompanied by small pastries.

Refreshing mix of cut seasonal fruits.

Artisanal ice creams and sorbets. Choose the number of scoops and your flavors.