LAZU Restaurant (Bouillon47)

Name: LAZU Restaurant (Bouillon47)
Address: باريس
Price range: €13 - €33

Market formulas

Week of March 04, 2025 For lunch, Tuesday to Friday EXCLUDING PUBLIC HOLIDAYS Deviled egg with borage, bread crisp and frisée salad Roasted catch of the day, almond sauce, braised fennel and dill condiment Olive oil cake, Diplomat cream, kiwi sorbet and raw kiwi

A lunch menu that changes weekly based on market produce. It highlights fresh, seasonal ingredients through creative recipes.

Market dish

Plat du marché

The chef's weekly selection main course. Prepared with fresh seasonal ingredients and served hot. Consult the menu description for this week's dish details.

€19 ≈ $22.00

Starter/Main or Main/Dessert

Entrée/Plat ou Plat/Dessert

Lunch formula allowing you to choose two dishes from the week's selection. Offers a balance between culinary discovery and a light meal.

€26 ≈ $30.00

Starter + Main + Dessert

Entrée + Plat + Dessert

Complete lunch formula including all three dishes from the weekly selection. Ideal for discovering the chef's entire offering for the week.

€32 ≈ $37.00

Starters

to share... or not!

Vegetarian potato pâté en croute, chive cream

Pâté en croute végétal de pomme de terre, crème ciboulette

A vegetarian version of the French classic, made with potatoes encased in a crispy shortcrust pastry. Served with a creamy chive cream. Firm and melting texture at the same time.

€13 ≈ $15.00

Chicken liver terrine with port and hazelnuts

Terrine de foie de volaille au porto et aux noisettes

pickles, young shoots

A rich terrine made from chicken livers marinated in port, enhanced with hazelnuts for crunch. Smooth and spreadable texture, served with pickles for acidity.

€14 ≈ $16.00

Pink trout gravlax

Gravlax de truite rose

dill cream, raw black radish and pink radishes in pickles

Raw trout marinated in salt, sugar, and dill. The flesh is tender and fragrant. Served with a fresh herb cream and radishes for crunch.

€15 ≈ $17.00

Butternut squash velouté

Velouté de butternut

thyme cream, scamorza and croutons

A creamy butternut squash soup, sweet and slightly sweet. Enhanced by the smoky flavor of scamorza cheese and the crunch of croutons.

€14 ≈ $16.00

Pork neck with herbs

Échine de cochon aux herbes

Brussels sprouts, wood sorrel, grapefruit gel and meat juice vinaigrette

Marbled and flavorful pork cut, served with vegetable accompaniments and a touch of citrus. A dish rich in flavors with beautiful complexity.

€14 ≈ $16.00

Main courses

Vegetarian stuffed cabbage

Chou farci végétarien

pan-fried oyster mushrooms and fried garlic, parmesan crisp and burnt onion vegetable jus

Cabbage leaves filled with a mixture of wild mushrooms and herbs. A hearty vegetarian dish with woody and umami flavors, accompanied by a rich onion sauce.

€29 ≈ $34.00

Beef two ways, roasted hanger steak and confit beef cheek

Boeuf en 2 façons, onglet rôti et paleron confit

celeriac mousseline with brown butter, salsify cooked with rosemary, jus

Beef duo presenting two textures: a grilled cut (hanger steak) and a slow-cooked cut (beef cheek). Served with a creamy celeriac purée. Ideal for red meat lovers.

€33 ≈ $38.00

Roasted Skrei cod fillet

Filet de cabillaud Skrei rôti

braised endive with comté, red endive with chimichurri and toasted almonds

White fish with flaky, delicate flesh, caught in winter (Skrei). Roasted and accompanied by endives cooked with cheese and a fresh herb sauce.

€31 ≈ $36.00

As well as our traditional veal sweetbreads and specials on the slate

Ainsi que nos traditionnels ris de veau et suggestions sur l’ardoise

Veal sweetbreads are a delicate offal with a creamy texture, often pan-fried to be crispy. Consult the daily slate for the specific preparation and other chef's suggestions.