Le Saint-Regis - Paris

A fruity and exotic vodka-based cocktail. The sweet flavors of mango and passion fruit are balanced by the acidity of lemon and cranberry. Served chilled.

A bold mix of tequila and sweet mango, enhanced by a spicy touch of Espelette pepper. A vibrant and slightly spicy drink.

A homemade version of the Italian classic. A bitter and sweet balance between gin, red vermouth, and Campari, flavored with citrus.

A 'sour' style cocktail combining whiskey and almond liqueur. Creamy, tart, and sweet, with rich notes of nuts and malt.

A popular modern cocktail with an intense passion fruit and vanilla flavor. Served with a small glass of champagne on the side to cleanse the palate.

A refreshing and sparkling cocktail. Elderflower liqueur (St Germain) adds a floral note that pairs well with the kick of ginger.

A variation on the Old Fashioned using Buffalo Trace bourbon. A strong and direct cocktail highlighting the whiskey with a touch of bitterness and sugar.

A fresh cocktail centered on agave and citrus. White tequila blends with grapefruit for a thirst-quenching and slightly bitter drink.

A sparkling and fruity cocktail. A mix of orange and peach liqueurs, topped with soda water for lightness.

A fruity gin-based fizz. Raspberry and peach provide fruity sweetness, balanced by lemon and the botanical notes of gin.

A potent tiki cocktail blending several types of rum. Rich, complex, and tropical with notes of almond (orgeat) and red berries.

A revisited Espresso Martini. The combination of vodka, coffee liqueur, and fresh espresso creates an energizing, creamy, and caffeine-rich drink.

An assortment of charcuterie and cheeses served on a wooden board. Ideal for an aperitif, accompanied by bread and pickles.

A selection of high-quality dried meats and cured meats from Maison Montalet. Served sliced for sharing.

Fried battered squid rings, fried until golden and crispy. Served with a creamy tartar sauce for dipping.

Duck foie gras cooked in a terrine, creamy and rich. Served with slices of toasted bread for spreading.

A selection of aged French cheeses. May include soft, hard, goat, or blue cheeses.

A French bistro classic. Hard-boiled eggs topped with a creamy homemade mayonnaise, often served with a little salad.

Ripe avocado served simply with a classic vinaigrette dressing (oil, vinegar, mustard). Fresh and light.

Thin slices of smoked salmon served with small thick pancakes (blinis). Often accompanied by crème fraîche and lemon.

Traditional French onion soup. A beef and caramelized onion broth, topped with bread and cheese gratinated in the oven.

Snails served in their shells, cooked with a parsley and garlic butter. An iconic French dish.

Rich and silky duck foie gras prepared in a terrine. Accompanied by crispy toasted bread.

Crisp romaine lettuce with roasted chicken, croutons, parmesan, and the famous creamy Caesar dressing.

A variation of the Caesar salad replacing chicken with smoked salmon and adding avocado for extra creaminess.

Green salad topped with warm goat cheese toasts drizzled with honey. A popular sweet and savory mix.

Creamy Italian fresh cheese (burrata) served with colorful roasted beets. A fresh and creamy vegetarian dish.

Two poached eggs served on an English muffin or bread, topped with hollandaise sauce and accompanied by ham or bacon.

Variation of eggs benedict where ham is replaced by smoked salmon. Served with hollandaise sauce.

Fluffy omelette filled with sautéed mushrooms. A simple and tasty dish.

Classic omelette filled with Comté, a French pressed cheese with a fruity, nutty flavor.

Hot ham and cheese sandwich, grilled and melted. A Parisian café staple.

Same as the croque-monsieur but topped with a fried egg.

Gourmet burger with beef, crispy bacon, melted cheddar, caramelized onions, and arugula. Served with fries.

An even richer version of the burger, with a fried egg in addition to bacon and cheese.

Long pasta served with a rich beef and tomato sauce. A comforting dish.

Small pasta shells served in a creamy Comté cheese sauce with diced ham. A nostalgic childhood dish from France, luxury version.

Creamy Italian rice slowly cooked with broth and chanterelles (wild mushrooms). Rich and fragrant.

Raw minced and seasoned beef. Served fresh, usually with fries.

A beautiful, marbled, and tender cut of beef, grilled to your liking. A classic choice for red meat lovers.

Duck leg slow-cooked in its own fat until meltingly tender inside and crispy outside. Served with small potatoes.

Grilled ground beef steak topped with a fried egg. Simple and protein-rich.

Thinly pounded chicken fillet, grilled, marinated in lemon for tenderness and flavor.

The most tender cut of beef, served with a creamy sauce flavored with black pepper.

Grilled salmon fillet served with a classic white butter sauce (butter, shallots, vinegar) and rice.

Battered and fried white fish, served with fries and tartar sauce. A very popular British dish.

A selection of the day's cakes and pastries.

An espresso coffee served with an assortment of small desserts (mignardises). Perfect for tasting a bit of everything.

Airy and rich dark chocolate dessert. Light and mousse-like texture.

Rum-soaked sponge cake, served with vanilla whipped cream.

Fresh raspberries served simply with a red berry coulis and a creamy sauce.

A brioche cut in half and filled with a mixture of two creams (usually pastry cream and butter cream), sprinkled with pearl sugar.

Chocolate cake with a warm molten center, served with a scoop of cold vanilla ice cream for contrast.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Thin French crepes served warm with your choice of topping.

Two scoops of artisanal ice cream or sorbet. Choose your flavors.

Three scoops of artisanal ice cream or sorbet. Choose your flavors.

Ice cream sundae with chocolate ice cream, chocolate sauce, and topped with whipped cream.

Ice cream sundae with coffee ice cream, cold espresso, and topped with whipped cream.

White wine from Provence. Fresh, floral, and mineral.

White wine from the Gard region, likely a sandy wine with saline and fruity notes.

White wine from the Rhône Valley. Round and aromatic with notes of white-fleshed fruit.

Dry and mineral white wine from the Loire (Sauvignon Blanc). Crisp, with aromas of citrus and gunflint.

White wine from the Loire known for its distinctive smoky character (gunflint) and freshness.

A dry and crisp Burgundy Chardonnay, unoaked, known for its purity and minerality.

A richer and fuller-bodied white wine from Burgundy (Mâconnais) than Chablis, with notes of ripe fruit.

Pale and light rosé from the Mediterranean. Fruity and easy to drink.

An elegant and structured rosé from Provence, with notes of fresh red berries and citrus.

A prestige cuvée from Estoublon. A complex and gastronomic rosé.

Red wine from the Rhône Valley. Spicy and fruity (dark fruits), with body.

Great red wine from the Southern Rhône. Powerful, rich, and complex, with notes of spice and garrigue.

Red wine from Languedoc. Aromatic (violet, licorice) and elegant, with a nice freshness.

A Beaujolais cru (Gamay). Fruity, structured, and full-bodied, sometimes reminiscent of Burgundy wines.

Burgundy Pinot Noir. Light, elegant wine with red fruit aromas (raspberry, cherry).

Burgundy red wine. Robust and tannic in its youth, evolving towards cooked red fruit notes.

Classic Bordeaux red wine (Merlot/Cabernet blend). Structured with present tannins and dark fruit notes.

Red wine from the left bank of Bordeaux. Generally dominated by Cabernet Sauvignon, offering structure and aging potential.

Prestigious Bordeaux appellation. Wines renowned for their elegance, finesse, and fragrant aromas.

Classic Champagne, crisp and fresh with fine bubbles. Ideal for an aperitif or celebrations.

Rosé version of Pommery champagne. Notes of small red fruits with a beautiful freshness.

Prestige cuvée from Pommery house. An exceptional champagne, fine and complex.

Champagne made exclusively from white grapes (Chardonnay). Very elegant, floral, and mineral.

Natural mineral water (still or sparkling).