Restaurant Clover Saint-Germain

An assortment of three starters to begin the meal: marinated mussels, a tangy cold tomato soup, and charcuterie. Ideal for discovering several flavors in small portions.

A complete tasting of five varied small plates, including fresh vegetables, raw fish, and charcuterie. Perfect for a diverse culinary experience as a starter.

Artisanal pasta served with a mix of tender artichokes from different regions, olives, and Parmesan cheese. A rich and flavorful vegetarian dish.

Classic spaghetti coated in a green spinach-based pesto sauce, enhanced by a hint of chili. A simple pasta dish with vibrant flavors.

Small pasta served with fragrant Italian sausage, simmered with tomatoes, olives, and fresh basil. A comforting dish with Mediterranean accents.

Short pasta served with marinated langoustines and an intense sauce made from crustacean heads, flavored with lemon and coriander. A pronounced and elegant marine flavor.

Pasta stuffed with fresh ricotta cheese, served with zucchini and seasoned with mint and a touch of curry. An original marriage of freshness and mild spices.

Spiral pasta served with cephalopods (octopus and cuttlefish) and a sauce thickened like Provençal rouille. A rich and creamy seafood dish.

A selection of aged cheeses served before dessert. To be enjoyed as is or with bread to appreciate the variety of textures and milks.

A warm chocolate cake with a molten center, served with a scoop of cold vanilla ice cream. A classic dessert playing on the contrast of temperatures.

Crispy and golden fried dough sticks, served with a creamy salted caramel sauce. A sweet and savory treat.

A moist cake baked with whole blackberries. A fruity, simple, and delicious dessert.

Creamy vanilla ice cream with crunchy caramel-coated peanuts. A mix of sweetness and crunch.

Mirabelles (small yellow plums) served with bergamot-flavored ice cream, a very aromatic citrus fruit. A fresh and light dessert.