Neva Cuisine

Name: Neva Cuisine
Address: باريس

Pricing model (partially visible): Starter + Main or Main + Dessert approx 39€. Starter + Main + Dessert approx 46€. Tasting Menu available. Some items have supplement charges.

★ 4.6 (653)

TO SHARE

Sashimi of smoked Cantabrian sardines

Thinly sliced raw sardines that have been smoked for flavor. The Cantabrian variety is known for its high quality and rich, oily texture. Savory with a distinct smoky aroma.

Plate of 6 No. 3 white pearl oysters, shallots, raspberry vinegar

Fresh raw oysters served on the half shell. 'No. 3' refers to the medium size classification. Briny and refreshing, typically eaten with the accompanying shallot vinegar mignonette.

STARTERS

Knife-cut beef tartare

Capers, tomato confit, pine nuts, pickled red onions

Raw beef chopped by hand rather than ground, seasoned and served cold. Tender and savory with a mix of textures from the pine nuts and pickles. Eat with bread or on its own.

Flame-grilled mackerel

Stracciatella, curry, watercress, baby artichoke and pink mizuna

Mackerel fillet seared with an open flame for a smoky char. An oily fish with a strong flavor, paired here with creamy cheese (stracciatella) and curry notes.

White asparagus from the Vexin

Mayonnaise with tarragon and Cantabrian anchovies

Thick stalks of white asparagus, prized for their tenderness and mild sweetness compared to green asparagus. Served with a rich mayonnaise flavored with herbs and anchovies.

Perfect egg 65°

Oyster mushrooms, wild garlic, chanterelle mushroom pickles

An egg slow-cooked at exactly 65°C, resulting in a custardy yolk and soft, gelatinous white. Very creamy texture. Served with earthy mushrooms and aromatic wild garlic.

Yellow zucchini gazpacho

Apple and feta salad with basil oil

A cold soup made from blended yellow zucchini. Light, refreshing, and smooth. Garnished with salty feta cheese and sweet apple for contrast.

MAIN

Fishing of the day

Green Gers asparagus, spring onions, bread croutons, Hollandaise sauce

The chef's daily selection of fresh fish. Typically pan-seared or roasted. Served with asparagus and a rich, buttery hollandaise sauce.

Cod medallion

Yellow vegetable curry, carrots, broad beans, cauliflower, spinach, coconut emulsion

A thick cut of cod fish, mild and flaky. Served with a vegetable curry sauce and coconut foam, offering aromatic and slightly spiced flavors.

Iberian pork pluma

Mashed potatoes, French peas, sucrines, spring onions, poultry jus

A specific cut from the end of the pork loin, known for being incredibly tender and flavorful. Grilled or seared and served with creamy mash and vegetables.

Crispy Veal Sweetbreads (Supplement +11€)

chef's speciality Miso-lacquered eggplant, snacked leek, onion confit, wild garlic, veal jus

Thymus or pancreas glands of a calf, prized for their mild flavor and tender, creamy texture. Fried until crispy on the outside. Served with savory miso eggplant and rich veal sauce.

Txogitxu rib steak Pays Basque 700G to share for 2 people (Supplement +19€)

Vegetable jardiniere with béarnaise sauce

A large bone-in rib steak from Basque dairy cows, famous for intense beefy flavor and marbling. Grilled and served with a medley of vegetables and creamy herb sauce.

DESSERT & CHEESE

A la carte price: 13 €

Strawberries from Sologne

Cloud of fromage blanc, strawberry sweetness, basil ice cream

Fresh strawberries from the Sologne region, known for their sweetness. Served with airy fresh cheese mousse and an aromatic basil ice cream.

Unstructured chocolate sphere in a black forest style (Supplement +3€)

chef's speciality (+3€ in the menu) Vanilla whipped cream, amarena cherries, cocoa sponge cake, cocoa crumble and cherry sorbet

A modern take on the Black Forest cake featuring chocolate, cherries, and cream. Presented artistically with varied textures of sponge, crumble, and sorbet.

Mango, passion eclair

Choux cracker, vanilla chantilly, muscavado, fresh mango, lime almond crunch, passion sorbet

A pastry made of choux dough filled with cream and topped with fresh fruit. Tropical flavors of mango and passion fruit combine with vanilla cream.

Rhubarb, spring honey, cocoa mucilage

Crunchy tile, honey madeleine cookie, rhubarb jelly, poached rhubarb, camomille ice cream

A dessert highlighting tart rhubarb prepared in multiple ways (jelly, poached). Paired with honey and floral camomile ice cream for a balanced, refreshing finish.

Mature cheese platter

Chaource, ash goat cheese roll, époisse cheese, cardamom apple condiment

A selection of aged French cheeses including creamy Chaource, pungent Époisses, and goat cheese. Served with a spiced fruit condiment to complement the savory cheese.

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