DELTA - Restaurant Paris 6

Cheese sticks rolled in a thin dough and fried. Crispy on the outside and melting on the inside. Enjoyed dipped in guacamole.

Small fried cod fritters, typical of Caribbean cuisine. Soft and slightly spicy texture. Served hot, often as an appetizer.

Breaded and fried rice balls, here filled with mushrooms and truffle. Crispy outside, creamy inside. A classic of Sicilian street food.

Prawns coated in a crispy batter and fried. Served with a wasabi-spiced mayonnaise for a pungent touch.

Steamed brioche bun filled with melting pork belly. Served with crunchy vegetables and a sweet and savory Japanese sauce.

Potatoes topped with a rich Reblochon cheese sauce, with bacon and onions. A comforting and very gourmet mountain dish.

Tasting platter to share, including a selection of tapas from the menu. Ideal for trying several specialties at once.

Vegetarian curry with Panang (mild red) paste and coconut milk. Rich in vegetables and served with rice. Mild and fragrant Thai flavors.

Traditional smoked sausage from Franche-Comté. Served with potato mash flavored with truffle. A rustic and refined dish.

Breaded and fried chicken fillet, Japanese style (panko breadcrumbs). Served with linguine pasta and a creamy morel mushroom sauce.

Beef stew in a Panang curry and coconut milk sauce. Tender and fragrant, served with white rice.

Thick piece of grilled salmon. Served on a black rice risotto (Venere) with a zucchini and basil cream.

Grilled octopus tentacles accompanied by spicy chorizo. Served on a creamy puree with dill-infused oil.

Long pasta served with whole prawns. The sauce is a rich bisque made from crustacean shells, enhanced with parmesan.

White rice cooked with Asian aromatics and coconut milk. Slightly sticky and very fragrant texture.

Potatoes cut and fried on-site. Crispy and golden, served with a mayonnaise prepared by the chef.

Apple-based dessert, combining cooked fruit, salted butter caramel, shortbread pieces (crumble), and whipped cream.

Thick slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served warm with an ice cream scoop and caramel.

A variation around Guanaja dark chocolate (grand cru). Presented in four different textures (mousse, ganache, etc.) for intense cocoa lovers.

Sophisticated dessert combining the sweetness of vanilla and the taste of pecan. Play of textures between creamy, biscuit and crunchy.