Café des Ministères

Chef Jean Sévègnes brings impressive credentials to Café des Ministères, having honed his skills in some of France's most prestigious gastronomic establishments. His approach honors the grand tradition of French cuisine while maintaining the accessibility and warmth expected of a neighborhood bistrot. This is cooking that respects classical technique without becoming precious or overly formal. The menu showcases Sévègnes's mastery of traditional French preparations, with a particular emphasis on dishes from the Sud-Ouest and subtle Basque influences. His signature vol-au-vent changes with the seasons, demonstrating both technical skill and creative adaptation to available ingredients. The version featuring ris de veau exemplifies his ability to execute complex preparations while maintaining the comforting essence of bistrot cooking. Each iteration of this classic dish showcases beautiful, gourmand sauces that elevate the preparation without masking the quality of the primary ingredients. The restaurant's commitment to eco-responsible sourcing and seasonal cooking means the menu evolves throughout the year, always featuring fresh, local products prepared in-house. The terrine maison de porc noir gascon demonstrates this philosophy, highlighting exceptional regional products with straightforward but skilled preparation. Similarly, the tripes de bœuf "gras double" shows Sévègnes's willingness to embrace traditional French dishes that have fallen out of fashion in less confident kitchens. Seafood receives equal attention, with coquilles Saint-Jacques and escargots prepared with the care they deserve. The chou de Pontoise farci—recognized as champion de France 2022—represents the kitchen's ability to take humble ingredients and transform them into something memorable through technique and attention to detail. The terrine de foie de volaille offers another example of classic French charcuterie executed with precision. Presentation throughout the menu maintains a careful aesthetic that distinguishes the restaurant from casual family-style cooking. Dishes arrive at the table with visual appeal that reflects professional standards while avoiding the overwrought styling of more formal establishments. The focus remains on showcasing quality ingredients prepared with skill rather than on creating elaborate compositions. The dessert menu continues the traditional theme, with the baba au rhum providing a classic finish to the meal. Throughout the menu, you'll find cooking that respects French culinary heritage while remaining firmly rooted in the present, using contemporary sourcing practices and seasonal awareness to inform classical preparations.