Brasserie Fouquet's Paris

Fresh Italian pasta filata cheese with a creamy center. Served with heirloom tomatoes for a fresh and light starter.

Classic combination of sweet melon and salty Iberian cured ham, enhanced by the tartness of redcurrants.

Tender young purple artichokes prepared in olive oil and garnished with pine nuts for crunch.

Rich and creamy duck foie gras, served with a soft brioche and a sweet and sour seasonal fruit condiment.

Thin slices of marinated raw beef, served with parmesan cheese shavings. A light and flavorful starter.

Traditional French soup made with caramelized onions and beef broth, gratinated with cheese and croutons.

Slices of smoked salmon served with small thick pancakes (blinis) and a rich Norman cream.

Finely diced raw fish, simply seasoned with quality fleur de sel to appreciate the freshness of the sea bream.

Raw red tuna cut into small cubes and seasoned, served with a mix of young salad greens.

Frog legs sautéed in butter with garlic and parsley. A classic of French gastronomy.

Starter changes daily according to the chef's inspiration and market products.

Organic hard-boiled egg served with homemade mayonnaise, garnished with crumbled egg yolk.

Luxurious version of egg mayonnaise, enhanced with caviar.

Snails served in their shells with parsley and garlic butter. An iconic dish of French cuisine.

French caviar from Aquitaine, dark pearls with woody and iodized flavors. Served with its classic accompaniments.

Full menu including a glass of champagne, a starter, a main course, and a dessert chosen from a selection.

Lunch set menu available on weekdays, offering two dishes to choose from based on the chef's daily selection.

Classic romaine salad with chicken, croutons, parmesan, and creamy Caesar dressing.

Classic salad from Nice: tomatoes, hard-boiled eggs, anchovies or tuna, black olives, and raw vegetables.

Famous American chopped salad, typically made with lettuce, chicken, egg, beetroot, bacon, avocado, and cheese.

Shrimp breaded with Japanese breadcrumbs (panko) and fried until crispy.

Toasted layered sandwich with chicken, lettuce, tomato, and mayonnaise.

A variation of the club sandwich with smoked salmon instead of chicken.

Beef burger with cheese served in a brioche bun.

Ham and cheese sandwich topped with a fried egg.

Hot ham and cheese sandwich, baked until golden.

Assortment of cured meats (ham, sausage, terrine) served on a board.

Selection of aged cheeses served on a board.

Assortment of cheeses to finish the meal.

Hot drink served with an assortment of small sweet pastries.

Classic pastry made of layers of crispy puff pastry and pastry cream, a house specialty.

Baked custard tart, dense and vanilla-flavored.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar.

Crêpes served with a butter, sugar, and orange sauce, often flambéed with orange liqueur in front of you.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce.

Italian coffee dessert with mascarpone and ladyfingers.

Ice cream dessert made of chocolate ice cream, chocolate sauce, and whipped cream.

Chocolate cake with a molten center.

Dessert made of crunchy meringue, vanilla ice cream, and raspberry sorbet, often with whipped cream.

Tart prepared with seasonal fruits.

Fresh red fruit cup served with homemade whipped cream.

Assortment of fresh seasonal fruits cut into pieces.

Very large fruit salad designed for several people.

Chef's daily sweet suggestion.

Assortment of three scoops of ice cream or sorbet chosen from available flavors.

Small strong black coffee or its decaffeinated version.

Espresso with a drop of hot milk.

Two shots of espresso in a cup.

Choice of long or milky coffees.

Creamy house hot chocolate.

Selection of teas or herbal teas.

Still mineral water.

Sparkling mineral water.

Prestigious naturally sparkling mineral water.