Benoit Paris

Meat pâté baked in a crispy puff pastry. Rich and charcuterie flavor. Served with marinated vegetables for freshness.

Rich and creamy duck foie gras terrine. Melting texture and delicate flavor. Accompanied by a golden and soft brioche.

Blue lobster served cold or warm in a salad. Tender and sweet flesh. Served with crunchy green beans and fresh almonds.

Ripe and flavorful tomatoes served with salty anchovy fillets and fresh basil. A fresh and aromatic starter.

Slow-cooked spelt (ancient grain) with chanterelle mushrooms and tarragon. Slightly crunchy texture and nutty flavor.

The most tender part of smoked salmon fillet. Silky texture and delicate smoky flavor. Served with warm potatoes and dill.

Burgundy snails served in their shells with parsley-garlic butter. A rich and fragrant French classic.

Pan-seared sea bass fillet with crispy skin. White and delicate flesh. Accompanied by zucchini and a reduced shellfish jus.

Whole sole cooked in foaming butter and lemon. Fine and melting flesh. Served with artichokes. Dish to share for two people.

Lamb shoulder slow-roasted until very tender. Mild and fragrant flavor. Served with fennel and olives. Dish to share for two.

Poached veal head pieces served with a vinaigrette sauce with capers and herbs (ravigote). Unique gelatinous texture and rich flavor.

Traditional stew from the Southwest of France with white beans and confit meats. Slow-cooked, rich, and very hearty dish.

Tender pan-seared beef cut. Served rare or medium with a creamy purée and a reduced meat jus.

Pan-seared veal sweetbreads (offal). Melting and creamy texture. Enhanced with foie gras and a truffle sauce.

Selection of aged French cheeses. Varieties change according to the season. Usually served with bread.

Pastry composed of three layers of puff pastry alternated with vanilla pastry cream. Crispy and creamy.

Frozen dessert composed of poached peaches, vanilla ice cream, and raspberry coulis. Sweet, fruity, and refreshing.

Crown-shaped cake soaked in an Armagnac syrup. Soft texture and alcoholic taste. Served with light cream.

Small cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. A classic hot-and-cold dessert.

Gently cooked apricots in honey. Fruity and sweet flavor. Accompanied by a tangy raspberry sorbet.

Selection of artisanal ice creams and sorbets. Various flavors, ideal for finishing the meal on a fresh note.