Café Lapérouse Concorde

A fresh and colorful quinoa salad. It is enhanced with creamy avocado and pomegranate seeds for a tangy and crunchy touch. A light and vegetarian dish.

A classic of French bistro cuisine. Toasted sandwich filled with quality ham and a generous blend of melted cheeses (comté, emmental, abondance). Served hot and crispy.

A burger where the patty is smashed onto the cooking surface to be crispy on the outside and juicy on the inside. Served with cheese and very thin fries (matchstick).

A creamy preparation based on smoked fish roe. Served with very thin and crispy Melba toasts. Ideal for an aperitif.

Prawns coated in a fine batter and fried until crispy. Flavored with fresh basil. Enjoy with your fingers.

Very thin slices of dried Italian raw ham. Salty and delicate flavor with a melting texture. Served in a sharing portion.

The most tender and fleshy part of smoked salmon. Accompanied by a creamy fresh cream seasoned with aromatic herbs.

Exceptional caviar with golden, firm roe. Complex iodized flavor with nutty notes. Served in a timbale on ice.

A traditional pâté en croûte made with duck meat and pieces of foie gras, baked in a shortcrust pastry. Rich and flavorful.

Creamy and smooth soup made with artichokes. Flavored with truffle for a woody and elegant taste.

Traditional French escargots served in their shells. Gratinéed in the oven with parsley butter. Enjoy hot with bread.

Fresh Italian buffalo milk cheese, creamy and mild. Served with sweet persimmon and a drizzle of aged balsamic vinegar.

Raw fish cut into small cubes and marinated. Simple and fresh seasoning with olive oil and lemon to enhance the delicate flavor of the sea bass.

Duck foie gras terrine prepared on-site. Melting texture and rich taste. Accompanied by a Sauternes sweet wine jelly.

Italian dish composed of thin slices of cold veal. Topped with a creamy sauce of tuna, capers, and mayonnaise.

Thin slices of raw scallops. Seasoned with red shiso (Japanese aromatic herb) for a fresh and fragrant note.

Cold and light cucumber soup. Enhanced by the acidity of lime, the freshness of dill, and the creaminess of fromage blanc.

Sea bream fillets marinated gravlax style. Bright and spicy seasoning with lemon, chili, and fresh coriander.

Thin slice of grilled chicken breast, served with crisp salad. Accompanied by a light version of Caesar dressing.

Raw minced and seasoned beef. Can be served completely raw or briefly seared (quick sear). Accompanied by thin fries.

Tender chicken breast served with a rich cream and morel mushroom sauce. Accompanied by a creamy purée.

Oven-gratinéed sandwich with quality ham and cheese blend. Served with a small green salad.

Tender and noble cut of beef (fillet). Topped with a creamy pepper sauce and served with very thin fries.

Thin strips of breaded and fried fish. Served with tartar sauce (mayonnaise with capers and herbs) and fries.

Sea bass fillet cooked with a Dugléré sauce (white wine, tomatoes, shallots, herbs). Served with a mixed salad.

Lightly seared scallops. Topped with a miso-infused white butter sauce (fermented soy paste) for an umami touch.

Tubular pasta served with a black truffle-infused sauce. A luxurious and aromatic pasta dish.

Simply cooked rice, grains separated.

Assortment of seasonal pan-fried vegetables, seasoned with a touch of soy sauce.

Very thinly cut fries, fried until perfectly crispy.

Potatoes mashed with butter and milk to achieve a smooth and creamy texture.

A mix of young salad leaves, seasoned with a light vinaigrette.

Assortment of high-quality French cheeses, aged by a renowned cheese master (Bordier). Served with bread.

Signature vanilla dessert. Sweet, creamy, and fragrant.

Dessert for dark chocolate lovers. Rich, intense, and melting.

Moist cake soaked in rum syrup. Served with a generous portion of whipped cream.

Classic French pastry composed of two cream puffs filled with chocolate cream and coated with icing.

Elegant presentation of fresh cut fruits, selected according to the season.

Fruits with their interior replaced by a sorbet of the same fruit. Refreshing and light.

Large portion of vanilla cream dessert, covered with a layer of crunchy caramelized sugar. Designed for sharing.