Le Saint-Victor

Particularly tender and juicy pork cut (the 'spider'), marinated with preserved lemons for a tangy note. Served with creamy polenta made from corn semolina. A dish rich in flavor and comforting.

Thick fillet of cooked salmon, coated with a creamy sorrel sauce that adds a tangy touch. Accompanied by creamy rice risotto. A French cuisine classic combining fish and rich sauce.

Dessert made of meringue, crispy on the outside and soft on the inside. Filled with a creamy mascarpone cream and fresh red berries. A sweet, light, and airy treat.

Classic French breakfast formula. Includes a hot drink, pastries (croissant, pain au chocolat) or bread with butter and jam, and orange juice. Ideal for starting the day the Parisian way.

A complete and hearty breakfast. Includes the elements of a Parisian breakfast (hot drink, pastry, bread, juice) plus fried eggs and grilled bacon. A nourishing savory and sweet meal.

Famous French pastry in a crescent moon shape made of buttery puff pastry. Crispy and golden on the outside, soft and airy on the inside. Usually enjoyed for breakfast.

Square pastry made of leavened puff pastry, filled with one or two bars of dark chocolate. Crispy and buttery with a melting chocolate center. A breakfast or snack classic.

Slice of fresh baguette served with unsalted butter and fruit jam. Simple and traditional.

Three fried eggs, whites set and yolk still runny. Simply seasoned with salt and pepper. To be enjoyed by dipping bread into the yolk.

Preparation made from three beaten eggs cooked in a pan, folded into a half-moon shape. Soft and golden texture.

Three beaten eggs cooked gently, stirring constantly to achieve a creamy and smooth texture.

Three fried eggs served with crispy grilled bacon slices. A flavorful mix of savory and rich.

Omelette of three eggs filled with savory bacon pieces.

Omelette of three eggs filled with smoked salmon strips, providing a woody and salty flavor.

Creamy scrambled eggs mixed or served with grilled bacon.

Creamy scrambled eggs served with delicate smoked salmon. A refined and rich dish.

Creamy and thick soup made with potimarron (winter squash with a chestnut flavor). Garnished with chestnut pieces to add texture and enhance the sweet, nutty flavor.

French cuisine classic. Beef and caramelized onion broth, served with toasted bread and a layer of Emmental cheese melted and gratinated on top. Flavorful and comforting.

Land snails served in their shells, stuffed with garlic and parsley butter. Tender texture and intense herbaceous flavor. Enjoyed hot, often with bread to soak up the butter.

Pâté en croûte made from duck meat and pistachio filling, baked in a pastry crust. Served cold with gherkins for acidity. A renowned artisanal starter.

Hard-boiled eggs coated with a creamy homemade mayonnaise. Served here with a cold potato salad. A simple and delicious traditional bistro starter.

Crispy curly chicory salad, served with warm bacon bits, toasted bread croutons, and a mustard-based vinaigrette. A mix of rustic textures and flavors.

Mixed salad of crispy romaine lettuce, grilled chicken slices, Grana Padano shavings, and croutons. Dressed with a creamy Caesar sauce with anchovies. A complete and flavorful dish.

Healthy and balanced salad based on quinoa, legumes (chickpeas), and smoked salmon. Enhanced with creamy avocado and pomegranate seeds for freshness. Light lemon dressing.

Vegetarian version of the Wellness Salad, without salmon. Nourishing base of quinoa and chickpeas with avocado and pomegranate. Fresh and vitamin-rich.

Asian-inspired salad with marinated beef with exotic flavors (ginger, lemongrass). Mixed with crunchy vegetables, peanuts, and fried onions. Sweet, savory, and fragrant flavors.

Brioche sandwich filled with shrimp (instead of lobster) mixed with a lemony mayonnaise. Served with salad and fries. A gourmet version of a seafood sandwich.

Thick slice of swordfish (firm-fleshed fish) grilled on a hot plate (plancha). Accompanied by spinach quickly cooked with cream. A light and flavorful dish.

Mash made from desalted and shredded cod (salted cod), mixed with olive oil, garlic, and sometimes potato. Smooth texture and pronounced fish flavor. Served gratinated.

Fillet of noble, delicate-fleshed fish, pan-fried. Coated with a beurre blanc sauce (emulsion of butter, vinegar, and shallots) and served with seasonal vegetables.

Small fillets of delicate-flavored fish, served with mashed potatoes flavored with olives. Sauce vierge is a marinade of olive oil, lemon juice, and aromatics.

Chicken pieces simmered in a mild spicy coconut milk sauce. Served with fragrant basmati rice. A dish with exotic and creamy flavors.

Pan-seared duck breast, served pink with crispy skin. Accompanied by small potatoes and a sweet and savory honey sauce.

Spicy black pork sausage, a renowned artisanal specialty. Served with two preparations of apples: often cooked apple pieces and mashed potatoes. Rich and flavorful.

Alsatian dish made of fermented cabbage (sauerkraut) with an assortment of pork meats and charcuterie (sausages, belly, neck). Served with potatoes. Hearty and tangy.

Large piece of beef (350g) grilled, marbled, and juicy. Served with green vegetables and a creamy blue cheese sauce. For hearty appetites.

Thai-inspired dish. Marinated and grilled beef onglet, cut into slices, with a fragrant sauce of herbs and spices. Served with fries.

Traditional hamburger with ground beef, melted cheddar cheese, and raw vegetables in a soft bun. Served with fries.

Raw minced beef seasoned (capers, onions, sauce). Fresh and tender dish, served with fries and salad.

Comforting and indulgent dish of small elbow pasta with quality ham. The truffle sauce (Créma Tartufata) and Italian cheese add a luxurious touch.

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

Menu adapted for children with a choice of simple meat and a side dish popular with kids.

Plate of two French AOP cheeses: Saint-Nectaire (creamy texture, terroir taste) and Comté (pressed paste, fruity). Served with bread.

Vanilla cream dessert, smooth and cold, covered with a thin layer of crunchy caramelized sugar torched.

Sweet tart with a tangy passion fruit cream, topped with a sweet and light meringue.

Choux pastry filled with a rich mascarpone cream, topped with salted butter caramel and whipped cream.

Airy dessert with intense dark chocolate, enhanced by a hint of fleur de sel to bring out the flavor.

Upside-down apple tart where the apples are caramelized with butter and sugar before the pastry is baked. Served warm with crème fraîche.

Creamy chestnut-flavored cheesecake, served warm with chestnut pieces.

Small, soft yeast cake, soaked in rum syrup. Served with a generous portion of whipped cream.

Thin pancakes cooked in a pan, served hot with your choice of topping (spread, sugar, or jam).

Artisanal ice cream scoops or sorbets (without milk, fruit-based). Refreshing at the end of a meal.

An espresso coffee served with an assortment of small desserts (mignardises), allowing you to taste several sweets.

Variation of gourmet coffee with a coffee cream or tea instead of espresso, accompanied by small pastries.

Gourmet coffee served with a double espresso.

Gourmet coffee served with a frothy cappuccino.

Selection of quality teas. Choice between black, green, flavored teas, or infusions.

Herbal infusions without caffeine, ideal for digestion or relaxation.

Classic espresso coffee or decaffeinated.

Large coffee with frothy hot milk.

Hot milk and cocoa drink, sweet and comforting.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Espresso coffee with a small drop of milk (hazelnut color).

Two shots of espresso in a large cup.

Espresso coffee topped with a rich and creamy milk foam.

Warm milk flavored with vanilla, a sweet drink.

Drink made from Japanese powdered green tea (matcha) mixed with frothy milk. Vegetal and mild taste.

Black tea with spices (cinnamon, cardamom...) mixed with hot milk.

Hot cocktail made with coffee, Irish whiskey, sugar, and fresh cream.

Variation of Irish Coffee prepared with Grand Marnier orange liqueur.

Warmed red wine infused with spices (cinnamon, cloves) and sugar. A warming winter drink.

Hot drink made with hot water, rum, lemon, and sugar.

Alternative to cow's milk for milky drinks.

Red wine from the Rhône Valley. Generally fruity, spicy, and generous.

Languedoc red wine. Often powerful and rich, with notes of black fruits.

Red wine from the Northern Rhône Valley (Syrah). Elegant, with aromas of red fruits and pepper.

Prestigious Rhône red wine. Complex, structured, and refined.

Grand southern Rhône red wine. Powerful, full-bodied, and very aromatic.

Beaujolais red wine (Gamay). Fruity, light, and smooth.

Grand Burgundy red wine (Pinot Noir). Complex, distinguished, and long-aging.

Bordeaux red wine. Structured with notes of red fruits and a light woody character.

Bordeaux red wine (Graves). Balanced and elegant.

Bordeaux red wine (Saint-Émilion). Round, velvety with aromas of ripe fruits.

Prestigious Bordeaux red wine. Smoky, complex, and structured.

Loire red wine (Cabernet Franc). Fruity, fresh with notes of red fruits.

Light and delicate Alsace red wine. Aromas of cherry and small red fruits.

Southwest white wine. Very aromatic, fresh, and fruity (citrus, exotic fruits).

Loire white wine (Chenin Blanc). Dry, floral, and mineral.

Aromatic white wine from the South of France. Notes of apricot and white flowers.

Burgundy white wine (Chardonnay). Round, buttery with good freshness.

Loire white wine (Sauvignon Blanc). Lively, dry, and lemony.

Renowned Burgundy white wine. Very dry, mineral, and elegant.

Sweet white wine (sweet) from the Southwest. Ideal for dessert or foie gras.

Simple and thirst-quenching rosé wine.

Provence rosé wine. Pale, dry, and very fruity.

Classic Brut Champagne. Fine bubbles, fresh and elegant, ideal for an aperitif or celebration.