Chez Gabrielle
We have a list of major allergens available. We inform our esteemed clientele that we request that at least one dish per person be consumed at the table and thank you for your understanding. Service is included. Prices include tax.
4.8
Starters
Pan-seared white asparagus, parmesan emulsion, spring onions
Asperges blanches poêlées, émulsion de parmesan, oignons cebettes
Pan-seared white asparagus, parmesan emulsion, spring onions
Pan-seared white asparagus accompanied by a creamy parmesan sauce and small onions. A refined vegetable dish combining the sweetness of asparagus with the saltiness of cheese.
€16
≈ $19.00Sea bass tartare with fleur de sel, its condiments, cider vinegar and lemon
Tartare de bar à la fleur de sel, ses condiments, vinaigre de cidre et citron
Sea bass tartare with fleur de sel, its condiments, cider vinegar and lemon
Raw fish cut into small cubes, seasoned with fine salt, lemon, and vinegar. A fresh and iodized starter with a tender texture.
€16
≈ $19.00Thin slice of tuna lacquered with redcurrant juice on a Bufala cream and green oil
Fine tranche de thon laqué au jus de groseille sur une crème de Bufala et huile verte
Thin slice of tuna lacquered with redcurrant juice on a Bufala cream and green oil
Tuna carpaccio enhanced by the acidity of redcurrant, served on creamy mozzarella. A delicate and fresh surf-and-turf combination.
€16
≈ $19.00Salmon cured in the style of "gravlax" with whole grain mustard, cucumber jelly, radish and cucumber
Saumon façon gravelax à la moutarde ancienne, gelée de concombre, radis et concombre
Salmon cured in the style of "gravlax" with whole grain mustard, cucumber jelly, radish and cucumber
Marinated salmon served cold with a grainy mustard sauce and crunchy vegetables. Melting texture and tangy taste.
€16
≈ $19.00* Pan-seared foie gras escalope, sweet Gaillac jelly, gingerbread crumble and grape juice reduction
* Escalopine de foie gras poêlée, gelée de Gaillac doux, crumble de pain d'épices et réduction de jus de raisins
Pan-seared foie gras escalope, sweet Gaillac jelly, gingerbread crumble and grape juice reduction
Slice of hot duck foie gras, served with a sweet wine jelly and crispy gingerbread. A rich and melting dish, typical of French gastronomy, combining sweet and savory.
€19
≈ $22.00Main Courses
Braised veal kidney with Armagnac, homemade potato gratin
Rognon de veau braisé à l'Armagnac, gratin dauphinois maison
Braised veal kidney with Armagnac, homemade potato gratin
Veal offal simmered in a sauce with amber alcohol, served with creamed potatoes. Unique firm texture and pronounced taste.
€29
≈ $34.00* Beef fillet with gorgonzola cream and its homemade potato gratin
* Filet de bœuf à la crème de gorgonzola et son gratin dauphinois maison
Beef fillet with gorgonzola cream and its homemade potato gratin
Tender beef cut topped with a sauce made from Italian blue cheese. Served with a rich and creamy potato gratin.
€32
≈ $37.00Veal shank cooked for 6 hours in red wine and Port, polenta cake
Paleron de veau cuisine 6 heures au vin rouge et au Porto, gâteau de polenta
Veal shank cooked for 6 hours in red wine and Port, polenta cake
Veal piece simmered for a very long time until extremely tender, served with a rich wine sauce and corn semolina.
€29
≈ $34.00Royal sea bream fillet on an eggplant caviar and its condiments (Garlic, finger lime and capers) and pan-seared eggplant
Filet de daurade royale sur un caviar d'aubergines et ses condiments (Ail, citron caviar et câpres) et aubergine poêlée
Royal sea bream fillet on an eggplant caviar and its condiments (Garlic, finger lime and capers) and pan-seared eggplant
Grilled white fish fillet served on an eggplant purée. Light dish with Mediterranean flavors.
€28
≈ $32.00Tuna steak and spicy vinaigrette on mashed potatoes with olive oil and a few lettuce leaves
Pavé de thon et vinaigrette épicée sur un écrasé de pommes de terre à l'huile d'olive et quelques feuilles de sucrine
Tuna steak and spicy vinaigrette on mashed potatoes with olive oil and a few lettuce leaves
Thick tuna steak served with rustic mashed potatoes and a spicy sauce. Meaty texture similar to meat.
€28
≈ $32.00Scorpionfish fillet on an artichoke mousseline and lemongrass emulsion
Filet de Rascasse sur une mousseline d'artichaut et émulsion de citronnelle
Scorpionfish fillet on an artichoke mousseline and lemongrass emulsion
Firm-fleshed rockfish served with a fine artichoke purée. Delicate flavors enhanced by a citrus note.
€28
≈ $32.00* Scallops flambéed with Noilly Prat, button mushrooms and chanterelles
* Saint Jacques flambées au Noilly Prat, champignons de Paris et girolles
Scallops flambéed with Noilly Prat, button mushrooms and chanterelles
Pan-seared scallops flavored with vermouth, served with a mix of wild mushrooms. Tender texture and refined taste.
€32
≈ $37.00Desserts
"Italian" dessert; artisanal espresso ice cream, mascarpone whipped cream and Marsala
Dessert « Italien » ; glace artisanale expresso, chantilly mascarpone et marsala
"Italian" dessert; artisanal espresso ice cream, mascarpone whipped cream and Marsala
An iced reinterpretation of tiramisu with coffee ice cream and a creamy mascarpone cream. Flavors of coffee and mild alcohol.
€13.50
≈ $16.00Valrhona Caraïbe 66% chocolate soufflé and caramelized puffed rice
Soufflé au chocolat Valrhona Caraïbe 66% et riz soufflés caramélisés
Valrhona Caraïbe 66% chocolate soufflé and caramelized puffed rice
Very light and airy hot cake with intense dark chocolate. Served puffed straight from the oven, with a foamy and melting texture.
€14.50
≈ $17.00Pan-fried apricots with Marsala on a shortbread crumble, Marsala whipped cream and apricot butter
Abricots poêlés au Marsala sur un crumble de sablé, chantilly au marsala et beure d'abricot
Pan-fried apricots with Marsala on a shortbread crumble, Marsala whipped cream and apricot butter
Summer fruits gently cooked in sweet wine, served on crunchy crumbled biscuits. A fruity and gourmet dessert.
€14
≈ $16.00Melba strawberries our way (strawberries from Seine et Marne, vanilla ice cream, homemade whipped cream, red fruit coulis and crispy filo)
Fraises Melba à notre façon (fraises de Seine et Marne, glace vanille, chantilly maison, coulis de fruits rouges et filo croustillant)
Melba strawberries our way (strawberries from Seine et Marne, vanilla ice cream, homemade whipped cream, red fruit coulis and crispy filo)
Classic ice cream coupe revisited with fresh strawberries, vanilla ice cream, and whipped cream. Fresh, sweet, and creamy with a crunchy touch.
€14
≈ $16.00Roasted peach with cognac and its lemon crème brûlée
Pêche rôtie au cognac et sa crème brûlée au citron
Roasted peach with cognac and its lemon crème brûlée
Oven-baked peach flavored with alcohol, accompanied by a creamy surface-caramelized cream. Mix of hot and cold textures.
€14
≈ $16.00For lunch
The chef offers three set menus (excluding drinks). Supplement of €5 for the *
Choice of starter and main course
Entrée et plat au choix
Lunch formula allowing you to choose a starter and a main course from the menu (supplement for dishes marked with an asterisk).
€39
≈ $45.00Choice of main course and dessert
Plat et dessert au choix
Lunch formula allowing you to choose a main course and a dessert from the menu (supplement for dishes marked with an asterisk).
€38
≈ $44.00Choice of starter, main course, and dessert
Entrée, plat et dessert au choix
Complete lunch menu including a starter, a main course, and a dessert of your choice from the menu (supplement for dishes marked with an asterisk).
€49.50
≈ $57.00Children's Menu
Children's Menu
Menu enfant
fruit juice, beef or fish fillet, potato gratin, vanilla ice cream
Complete children's menu including a drink, a hot main course (meat or fish) with a side dish, and a dessert.
€26~
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Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.8
1,162 customers praised this place. (Google)
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