Prunier

Name: Prunier
Address: 16 Av. Victor Hugo, 75116 Paris, France, باريس
Price range: €8 - €275

Prunier by Yannick Alléno. An iconic restaurant specializing in seafood, caviar, and modern French cuisine.

★ 4.4 (421) $$$$Expensive 📍 16 Av. Victor Hugo, 75116 Paris, France

Menus

Lunch Menu

Menu Déjeuner

Lunch, Tuesday to Friday. Starters: Amberjack sashimi with toasted sesame oil, Citrus and shiso leaves Or 6 Special oysters n°3, Veules-les-Roses, Normandy (+9 €) Mains: Catch of the day, seasonal accompaniment Or Fried whiting, Prunier style, Tuna tartare and Baerii caviar (+15 €) Dessert: Dessert of the day, according to the season

A lunch menu offering a selection of seasonal dishes. Choose between two or three courses, including fresh seafood options.

€51~ ≈ $59.00

Émile Menu

Menu Émile

Original Christian Dior Egg Raw sea bass, with raw praise, Crispy condiments Artichoke ice cream and Baerii caviar quenelle in contrast Fried whiting, Prunier style, Tuna tartare and Baerii caviar Roasted monkfish fillet, lobster jus, Lightly creamy Pavlova, pears and fresh figs

A complete tasting menu named after the founder Émile Prunier. It includes several of the house's signature dishes, highlighting caviar and fine fish.

€190 ≈ $220.00

From the Kitchen - Our Creative Starters

Sea bass, praise of raw

Bar, à l'éloge du cru

Crispy condiments

Raw sea bass prepared as carpaccio or tartare. Served with textured condiments for crunch.

€26 ≈ $30.00

Classic crab meat and Osciètre caviar

Chair de tourteau et caviar Osciètre classique

Fennel cream, crayfish extraction

Fresh crab meat served with Osciètre caviar. Accompanied by a creamy fennel cream and a crayfish jus.

€53 ≈ $61.00

Amberjack sashimi

Sashimi de sériole

With toasted sesame oil and citrus

Thin slices of raw amberjack (similar to yellowfin tuna). Seasoned with fragrant sesame oil and citrus notes.

€36 ≈ $42.00

Temaki, Balik salmon and shiso leaf

Temaki, saumon Balik et feuille de shiso

A hand-rolled Japanese-style sushi with high-quality Balik smoked salmon. Wrapped with rice and fresh shiso leaves.

€19 ≈ $22.00

Original Christian Dior Egg, and Baerii caviar

Œuf Christian Dior, l'original, et caviar Baerii

A signature dish created for the couturier Christian Dior. A poached egg served on a jelly, coated with cream and generously garnished with caviar.

€48 ≈ $56.00

Artichoke ice cream

Glace à l'artichaut

And Baerii caviar quenelle in contrast

A bold cold starter combining the sweetness of iced artichoke with the saltiness of caviar.

€38 ≈ $44.00

Noirmoutier new potatoes

Pommes de terre grenaille de Noirmoutier

Lovage ice cream, kombu gel and cucumber

Tender new potatoes. Served with the vegetal and briny flavors of lovage, kombu seaweed, and cucumber.

€21 ≈ $24.00

Chanterelle fricassée, eggplant caviar

Fricassée de girolles, caviar d'aubergine

Sautéed chanterelle mushrooms served on a smoky and creamy eggplant purée.

€32 ≈ $37.00

Tsar's heart, with blinis and farm cream

Cœur de Tsar, aux blinis et crème de ferme

The heart of Balik smoked salmon fillet, the most tender part. Traditionally served with small thick pancakes (blinis) and fresh cream.

€36 ≈ $42.00

From the Kitchen - Our Signature Dishes

Whole sole, meunière style

Belle sole à la meunière

Whole sole pan-fried in lemon-parsley butter. A great classic of French cuisine, delicate and flavorful flesh.

€77 ≈ $89.00

Fried whiting, Prunier style

Merlan frit à la façon Prunier

Tuna tartare and Baerii caviar

Breaded and fried white fish, crispy on the outside and tender on the inside. Served with a fresh tuna tartare enhanced with caviar.

€64 ≈ $74.00

Seared scallops, Civet sauce

Saint-Jacques rôties, sauce Civet

Cauliflower mousseline

Pan-seared scallops served with a rich red wine sauce (civet style). Accompanied by a fine cauliflower purée.

€46 ≈ $53.00

Roasted monkfish fillet, lobster jus

Blanc de lotte rôti, jus de homard

Lightly creamy

Roasted monkfish tail (firm-fleshed fish). Coated with a creamy sauce made from lobster shells.

€52 ≈ $60.00

St. Peter's fish fillet, Bohémienne style

Filet de Saint-Pierre à la bohémienne

Vierge sauce

Delicately cooked St. Peter's fish fillet. Served with a vierge sauce (olive oil, lemon juice, tomatoes, and herbs).

€56 ≈ $65.00

Bomba rice, risotto style

Riz bomba, façon risotto

Celery extraction, chanterelles and black lemon powder

Round-grain Spanish rice cooked creamy like risotto. Enhanced with celery, chanterelle mushrooms, and a tangy touch of black lemon.

€37 ≈ $43.00

Linguine, with Baerii caviar

Linguine, au caviar Baerii

Long Italian pasta served simply with a generous portion of caviar. A luxurious dish combining simplicity and refinement.

€96 ≈ $111.00

From the Fish Market - Our Shellfish & Crustaceans

Bowl of langoustines

Bol de langoustines

The six

Small shellfish with fine, sweet flesh, served cold in their shells. To be shelled by hand.

€36 ≈ $42.00

Our large pink prawns

Nos belles crevettes roses

The six

Cooked large pink prawns, served cold with mayonnaise or butter.

€22 ≈ $25.00

Special oysters n°3, Veules-les-Roses, Normandy

Huîtres spéciales n°3, Veules-les-Roses, Normandie

Plump and briny Norman oysters. Served raw on ice.

€18~ ≈ $21.00

Ostra Régal special oysters n°3, Cancale

Huîtres spéciales Ostra Régal n°3, Cancale

Cancale oysters renowned for their hazelnut flavor and firm flesh.

€19~ ≈ $22.00

Belon oysters 00, Cadoret

Huîtres Belon 00, Cadoret

Flat oysters famous for their unique coppery taste. A prestigious variety from Brittany.

€24~ ≈ $28.00

Half blue lobster, "cognac mayo"

Demi homard bleu, « mayo cognac »

Half of a European blue lobster served cold. Accompanied by a Cognac-spiked mayonnaise.

€44 ≈ $51.00

Raw red prawns

Gambero Rosso à cru

Sicilian red prawns served raw to appreciate their naturally sweet and melting flesh.

€56 ≈ $65.00

Crab meat, natural

Tourteau décortiqué, au naturel

Crab meat, prepared and served out of the shell. Mild flavor and delicate texture.

€34 ≈ $39.00

Thinly sliced raw scallops

Noix de Saint-Jacques émincées à cru

Lemon-infused virgin olive oil

Carpaccio of fresh scallops. Light seasoning with olive oil and lemon.

€39 ≈ $45.00

Hand-dived cockles, in light broth

Coques de pêche à pied, en bouillon léger

Small shellfish cooked in an aromatic broth. Tender and briny.

€28 ≈ $32.00

Seafood, prepared by Fabien

Les fruits de Haute-Mer, cuisinés par Fabien

Including lobster, crab, oysters. As well as our selection of shellfish and crustaceans of the day.

A grand royal seafood platter including lobster, crab, oysters, and other shellfish of the day. Ideal for sharing.

€275 ≈ $319.00

Side Dishes and Sauces

Choice of side dishes / Choice of sauces

Mashed potatoes

Purée de pommes de terre

Creamy mashed potatoes with butter.

Seasonal vegetable

Légume de saison

Fresh market vegetables prepared simply.

Matchstick potatoes

Pommes allumettes

Very thin and crispy fries.

Small pan of chanterelles

Petit poêlon de girolles

Sautéed small wild mushrooms.

€12 ≈ $14.00

Extra garnish

Garniture supplémentaire

Extra portion of side dish.

€8 ≈ $9.00

Vierge sauce

Sauce vierge

Cold sauce with olive oil, lemon, and herbs.

Badaboom Sauce

Sauce Badaboom

With Prunier caviar (+12€)

Signature sauce enriched with caviar.

€12 ≈ $14.00

Lobster Béarnaise

Béarnaise de homard

Rich emulsified sauce with butter and tarragon, flavored with lobster.

Our Caviar - Acipenser Baerii

Prunier "Tradition"

Caviar with dark pearls and a pure, briny taste. A Prunier house specialty.

€68~ ≈ $79.00

Prunier "Saint-James"

A complex caviar with a long finish, historically created for London clientele.

€98~ ≈ $114.00

Prunier "Paris"

Caviar with large pearls and low salt content. Highly appreciated for its subtlety.

€135~ ≈ $156.00

Prunier "Madame Prunier"

A special selection paying homage to the house's history.

€90~ ≈ $104.00

Our Caviar - Acipenser Gueldenstaedtii (Osciètre)

Prunier "Classic Osciètre"

Prunier "Osciètre Classique"

Osciètre caviar with firm pearls and hazelnut notes.

€75~ ≈ $87.00

Prunier "Intense Black Osciètre"

Prunier "Osciètre Noir Intense"

Selection of particularly dark pearls with intense flavor.

€135~ ≈ $156.00

Prunier "Superior Osciètre"

Prunier "Osciètre Supérieur"

The superior quality of Osciètre, large clear pearls and delicate flavor.

€135~ ≈ $156.00

The Counters, All You Can Eat

Self-service counters and hot dishes served at the table.

Traktir Counter

Comptoir Traktir

Selection of breads Sweet blinis, honey-roasted Butter, jam, maple syrup, and homemade spread Marble cake, chocolate and hazelnut frosting Bonbonnières of madeleine and financier Apple and pear with autumn flavors, whipped cream Seasonal fruit tartlets Crêpes flambéed with Pernod

A buffet of sweets and breads, including pastries, cakes, and crêpes.

Salad Bar

Comptoir à Salade

Olive, thyme, and rosemary focaccia Mustard yogurt, salt-crusted cooked beets, Sainte Maure de Touraine Smoked cream mashed potatoes, paprika-infused eel Smoked salmon, potatoes and fennel, Mustard seeds Haddock salad, green lentils Pink shrimp and Romanesco sauce, Cauliflower vinaigrette

A savory buffet offering composed salads, smoked fish, and cold accompaniments.

Table Service, Your Choice

Service à Table, Au Choix

Hot dishes of your choice to complement the counters.

Selection of main courses served on a plate.

€22~ ≈ $25.00