Café Zédel
Menu with Prices in the UK

Classic Parisian flaky croissant laminated with Charentes-Poitou French AOP butter, baked fresh every morning.

Golden butter pastry encasing two batons of rich Valrhona dark chocolate.

Swirled puff pastry filled with crème pâtissière and plump rum-soaked raisins.

Toasted rustic French sourdough served with salted demi-sel Bordier butter and Bonne Maman preserves.

House-toasted honey oats, almonds, and pumpkin seeds served over thick Greek yogurt with fresh seasonal raspberries.

Two soft-poached Clarence Court eggs and thick French ham on toasted brioche with rich warm Hollandaise sauce.

Poached eggs nestled on buttered wilted spinach and toasted brioche, drenched in creamy Hollandaise sauce.

Two soft-boiled free-range eggs served in ceramic cups with toasted sourdough butter soldiers.

Classic French toasted sandwich on pain de mie filled with ham, béchamel, and melted French Comté cheese.

Toasted sourdough sandwich loaded with cured ham, Dijon béchamel, Comté cheese, and crowned with a sunny-side egg.

Zédel's legendary two-course set menu: choice of Céleri Rémoulade followed by Steak Haché with sauce au poivre and frites, or Main followed by Île Flottante.

The quintessential 3-course Parisian feast: Céleri Rémoulade starter, Steak Haché with peppercorn sauce and frites, and delicate Île Flottante dessert.

Caramelised onion soup slowly simmered in rich bouillon, topped with sourdough crouton and a thick crust of melted Comté.

Finely shredded crisp celeriac tossed in a light, piquant whole-grain Dijon mustard and egg mayonnaise dressing.

Coarse rustic country pork terrine seasoned with thyme and Cognac, served with tangy cornichons and toasted sourdough.

Six plump Burgundy snails baked sizzling hot in their shells with rich garlic, shallot, and flat-leaf parsley butter.

A dozen Burgundy snails baked sizzling hot in parsley, shallot, and garlic butter with crusty French baguette.

Slow-roasted heritage golden and purple beets paired with creamy French goat's cheese, toasted walnuts, and watercress.

Cured and oak-smoked Scottish salmon slices served with lemon cheek, caper berries, and warm toasted brioche.

Baby gem lettuce, peppery rocket, shaved radish, toasted walnuts, and crisp shallots with mustard vinaigrette.

Coarsely ground British beef patty griddled medium, bathed in creamy cracked peppercorn Cognac sauce, served with frites.

200g flash-grilled bavette/hanger steak served medium rare with shallot butter and hand-cut crispy pommes frites.

Dry-aged 28-day British ribeye steak chargrilled to order, topped with herb-infused Maître d'Hôtel butter and frites.

Beef chuck slow-cooked in rich red Burgundy wine with smoked lardons, button mushrooms, baby carrots, and buttery mash.

Crispy-skinned slow-cooked duck leg confit served with garlic and parsley duck-fat Sarladaise potatoes.

Half free-range French roast chicken in unctuous roast roasting jus with glazed button onions, bacon, and Paris mushrooms.

Fermented wine-braised sauerkraut heaped with Montbéliard sausage, Strasbourg frankfurter, and cured smoked pork belly.

Pan-seared European sea bass fillet with crispy skin, braised fennel, black olives, and virgin tomato herb oil.

Grilled Scottish Loch Duart salmon fillet served over steamed green beans with tarragon-scented Béarnaise sauce.

Slow-stewed aubergines, courgettes, and bell peppers in garlic tomato herb reduction with braised chickpeas.

Silky rolled French omelette with fresh tarragon, chervil, chives, and parsley, served with side salad and frites.

Three free-range eggs cooked with aged nutty Comté cheese until softly set, accompanied by frites.

Crisp French demi-baguette generously buttered with Bordier demi-sel and layered with thinly carved cured ham.

Artisan baguette filled with ripe Brie de Meaux, fresh peppery rocket leaves, and a drizzle of walnut oil.

Crisp, golden shoestring French fries sprinkled with sea salt flakes.

Velvety, decadently butter-whipped potato purée prepared in the classical French technique.

Finely layered sliced potatoes baked slowly with double cream, garlic, and Gruyère crust.

Steamed tender French green beans tossed in melted butter and cracked black pepper.

Fresh baby spinach leaves lightly wilted with Normandy butter and a pinch of nutmeg.

Mixed crisp French leaves dressed with house whole-grain Dijon mustard vinaigrette.

Rich egg yolk and double cream custard scented with real vanilla beans under a glass-like caramelized sugar crust.

Delicate poached meringue floating in vanilla bean crème anglaise, topped with spun caramel and crushed pink pralines.

Three choux pastry buns filled with Madagascar vanilla bean ice cream, smothered at table in warm dark chocolate sauce.

Sharp lemon curd tart in sweet pastry crust, topped with towering swirls of torched French meringue.

Airy, intense 70% Guanaja dark chocolate mousse served with a crisp hazelnut tuile biscuit.

Crisp choux pastry finger piped with silky dark chocolate custard and glossy chocolate fondant glaze.

Selection of three French AOC cheeses (Comté, Brie de Meaux, Bleu d'Auvergne) with quince paste and crackers.

Short, rich extraction of dark-roasted Arabica blend with thick crema.

Double shot of rich espresso.

Traditional Parisian morning coffee of espresso layered with steamed whole milk and velvety microfoam.

Espresso topped with equal parts steamed milk and dense froth, dusted with cocoa.

Decadent, thick Parisian drinking chocolate made by melting Valrhona dark chocolate into whole cream and milk.

Iconic Paris blend with velvety notes of Tibetan flowers and sweet ripe fruit.

Finest black tea infused with Sicilian bergamot and delicate blue cornflower petals.

Whole pure dried peppermint leaves steeped for a fragrant, cooling digestive brew.

Naturally sparkling French mineral water from Saint-Galmier in glass bottle.

Natural still mineral water from the French Alps in glass bottle.

Freshly squeezed lemon juice served with a carafe of iced still or sparkling water and sugar syrup to sweeten to taste.

Pure freshly squeezed orange juice prepared to order.