The 2024 summer menu
It’s summer time. You’re welcome to join us on our terrace to enjoy the blue skies and the new menu we’ve created for the occasion. You’ll find plenty of seasonal produce in her recipes, presented in a fresh, sunny spirit. Here are a few examples.
Among the starters, the seasonal cold soup is ideal to refresh your taste buds with delight, in a composition that can vary according to the chef’s inspiration. The star of the summer stalls, the Charentais melon is served plain or with Bayonne ham for those with a sweet tooth. For lovers of Mediterranean cuisine, we suggest the tasty combination of burrata, grilled vegetables, pistou and Parmesan shavings, and for a big bowl of freshness, the tartar of marinated salmon with lime and crunchy vegetables.
The summer salad is a joyful blend of pep, crunch and seafood, with this beautiful farandole of ingredients: fresh green beans, sucrines, tomatoes, avocado, grapefruit, lime-marinated salmon and prawns.
Our menu also includes a number of new dishes, such as a plate of cold roast beef with condiments, ideal when the mercury rises, with pommes frites and salad. The free-range poultry, meanwhile, reveals a fresh, tangy scent of lemongrass, served with a cébette mashed potato that adds a fresh onion flavor to the dish. The veal chop is cooked at low temperature to give it all the tenderness and flavor it deserves, and plays on Provencal notes with its fine ratatouille. Finally, red meat lovers will be delighted with the fillet of beef with five-berry peppers and pommes grenailles, or, if you feel like it, the superb Charolais beef entrecôte (approx. 350g) accompanied by the tangy creaminess of a tartar sauce, and pommes grenailles (only in the evening for this last dish).
This menu would not be complete without the finest seafood. We love them this time of year, with pan-fried prawns lazing on a green asparagus risotto and shellfish coulis. Fillet of sea bass cooked on the skin takes on a southern accent with pan-fried vegetables and black olive tapenade. Last but not least, the roasted turbot breast is adorned with a beautiful combination of candied fennel, with a slightly aniseed flavor, and the subtle sweetness of citrus butter.
Vegetarian dishes also take the sunshine route, with vegetable gnocchi with pesto, green asparagus and Parmesan shavings.
What would summer be without its refreshing desserts? Our latest creation is the St Germain ice cream sundae, with its myriad of flavors: mango sorbet, lychee, white peach, chantilly, St Germain liqueur (3cl), brandied cherries.
We are delighted to welcome a new partner of excellence to our menu: Master Artisan Glacier Philippe Faur, who becomes our supplier of ice creams and sorbets. His artisanal approach, the time and care he puts into creating his flavors, and the use of local products have earned him the title of European Frozen Dessert Champion.
All this to be enjoyed on our terrace, in the enchanting setting of the Place Saint-Germain-des-Prés!