Lasserre

Name: Lasserre
Address: باريس
Price range: €35 - €180

★ 4.6 (635)

Tasting menu

Menu dégustation

Farm-fresh "perfect" egg, with Jerusalem artichoke, Melanosporum black truffle Scallops from the Bay of Seine, lemon beurre blanc, beechwood smoked sea potatoes Stuffed macaroni, black truffle, celery and duck foie gras in a light gratin André Malraux young pigeon, with candied beetroots Seven-hour caramelized apple and quince, vanilla cream, oat flake crumble Grand cru chocolate soufflé tart, cocoa nibs with fleur de sel, Illanka chocolate sorbet

A multi-course menu to discover the chef's signature dishes. A succession of fine dishes including seafood, noble meats, and elaborate desserts.

STARTERS

Stuffed macaroni, black truffles, celery and duck foie gras in a light gratin

Macaronis farcis, truffes noires, céleri et foie gras de canard en léger gratin

Macaroni pasta filled with a rich and luxurious stuffing. The marriage of earthy black truffle and creamy foie gras is balanced by celery, all lightly gratinated.

€110 ≈ $127.00

Farm-fresh "perfect" egg, Jerusalem artichoke and truffle mushroom velouté

Œuf « parfait » fermier, topinambour et velouté de champignons à la truffe

An egg cooked at low temperature to achieve a set but tender white and a flowing yolk. Served with Jerusalem artichokes and a creamy mushroom soup flavored with truffle.

€58 ≈ $67.00

Winter vegetables, braised in juice and black truffle pearls

Légumes d'hiver, étuvés au jus et pépites de truffe noire

A selection of seasonal vegetables gently cooked in their own juices to concentrate the flavors. Enhanced with black truffle pieces for an aromatic touch.

€56 ≈ $65.00

Scallops, with borage leaves and Osetra caviar

Noix de coquilles Saint-Jacques, aux feuilles de bourrache et caviar Osciètre

Fresh scallops, likely pan-seared or raw, accompanied by prestigious caviar. Borage adds a vegetal note reminiscent of cucumber.

€78 ≈ $90.00

Fine ratte potato ravioli, Tuber melanosporum truffle

Fins raviolis de pommes de terre ratte, truffe Tuber melanosporum

Delicate ravioli stuffed with firm-fleshed potatoes. Enhanced by black truffle (Tuber melanosporum) for an intense and refined taste.

€120 ≈ $139.00

Prestige Osetra caviar, buckwheat blinis

Caviar Osciètre prestige, blinis de blé noir

High-quality sturgeon roe, appreciated for its nutty flavor and firm texture. Served with traditional small buckwheat crepes (blinis).

€110~ ≈ $127.00

FISH

Fisherman's sea bass, braised, Imperial caviar, beechwood smoked sea potatoes

Bar de pêche étuvé, caviar Impérial, pommes de mer fumées au bois de hêtre

White-fleshed fish cooked in a slow-cooked method to remain moist. Accompanied by caviar and potatoes with a distinct smoky flavor.

€120 ≈ $139.00

Blue lobster with chestnut honey, rosemary, chestnuts and poivrade artichokes

Homard bleu au miel de châtaignier, romarin, châtaignes et artichauts poivrade

Breton (blue) lobster prepared with a sweet touch of chestnut honey. Served with autumnal garnishes such as chestnuts and small purple artichokes.

€105 ≈ $122.00

Sole with crayfish, stuffed lettuce hearts with mushrooms, cardinal sauce

Sole aux écrevisses, cœurs de laitue farcis aux champignons, sauce cardinal

Sole fillet served with crayfish and a red Cardinal sauce (made from crustacean shells). Accompanied by braised and stuffed lettuce.

€85 ≈ $98.00

MEATS

Beef fillet heart "Rossini" style, velvet sauce, crispy herb tuiles, puffed potatoes

Cœur de filet de bœuf façon Rossini, sauce velours, dentelles croustillantes aux herbes, pommes soufflées

A classic of French gastronomy: beef fillet topped with a pan-seared foie gras escalope. Served with a rich sauce and puffed, crispy potatoes.

€85 ≈ $98.00

Duck with orange, blood orange condiment, carrots and king oyster mushrooms with thyme flower

Canard à l'orange, condiment aux oranges sanguines, carottes et lentins de chêne à la fleur de thym

for two

Roasted duck served with a sweet and sour orange sauce. To share, accompanied by carrots and thyme-scented mushrooms.

€180 ≈ $209.00

Veal fillet and cheek, mushroom and Tio Pepe sauce, stuffed little gem lettuce with vegetable matignon

Filet mignon et joue de veau, sauce aux champignons et Tio Pepe, sucrine farcie d'une Matignon de légumes

Veal duo featuring a tender cut (fillet) and a melting cut (cheek). The sauce is enhanced with Tio Pepe sherry, served with a salad of small vegetables.

€82 ≈ $95.00

André Malraux young pigeon, root vegetables and braised mushrooms

Pigeonneau André Malraux, légumes racines et champignons étuvés

by order

Stuffed young pigeon, the house's signature dish. Served with winter vegetables and mushrooms gently cooked to preserve their flavor.

€85 ≈ $98.00

CHEESE

Cheese platter matured by Claire Griffon

Plateau de fromages affinés signé Claire Griffon

Selection of French cheeses matured to optimal ripeness by a renowned cheesemonger. Offers a variety of textures and flavors, from mild to full-bodied.

€35 ≈ $41.00

DESSERTS

Crêpes Suzette, flambéed with Grand Marnier

Crêpes Suzette, flambées au Grand Marnier

Thin crepes served warm in a sauce of butter, sugar, and orange juice. Flambéed at your table with Grand Marnier orange liqueur.

€42 ≈ $49.00

Grand cru chocolate soufflé tart, cocoa nibs with fleur de sel, Illanka chocolate sorbet

Tarte soufflée au chocolat grand cru, grué de cacao à la fleur de sel, sorbet chocolat Illanka

Intense chocolate dessert with an airy texture like a soufflé. Accompanied by salted cocoa nibs and a dark chocolate sorbet.

€35 ≈ $41.00

Candied apple, walnut crisp, vanilla bean "crème brûlée" ice cream from Tahiti

Pomme confite, croustillant aux noix, glace « crème brûlée » à la vanille de Tahiti

Apple cooked slowly until it becomes as melting as candy. Served with a crunchy walnut texture and a rich ice cream reminiscent of crème brûlée dessert.

€35 ≈ $41.00

Elysée-Lasserre timbale, pears, caramel and Madagascar vanilla

Timbale Elysée-Lasserre, poires, caramel et vanille de Madagascar

Cylindrical (timbale) signature dessert, delicate. Combines the sweetness of pear and caramel with the exotic aroma of vanilla.

€35 ≈ $41.00

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