Gigi Paris

Creamy heart of burrata served simply with basil-infused oil. Creamy texture and herbaceous freshness. To be enjoyed with bread.

Thin slices of Italian cured ham aged for nearly two years. Sweet, nutty flavor and melting texture. A classic of Italian charcuterie.

Large ball of fresh Italian spun-paste cheese, served with fresh tomatoes and basil. Creamy and refreshing.

Traditional thick Tuscan soup made from tomatoes and bread, served with focaccia. Rustic, flavorful, and comforting.

One of the most prestigious Italian cured meats, from the heart of the pork leg. Intense and delicate flavor.

Aged Parmesan chunks served with quality balsamic vinegar. A perfect marriage of salty cheese and vinegary acidity.

Very thin slices of cold veal coated in a creamy tuna and caper sauce. An elegant and flavorful Piedmontese classic.

Bolognese charcuterie with black truffle. Silky texture and enchanting aroma.

Cured and aged beef, served in thin slices with peppery arugula and Parmesan shavings. Light and flavorful.

Sicilian fried rice balls, crispy outside and melting inside, flavored with truffle.

Fried eggplant gratin with tomato sauce, mozzarella, and parmesan. A rich and melting vegetarian dish.

Plump, iodized oysters, served by the six on ice. Fresh and marine tasting.

Caviar with firm amber to golden grains. Subtle nutty flavor and long finish.

The most prestigious caviar, with large pearl-grey grains. Creamy texture and incomparable buttery taste.

Raw sea bass carpaccio served with creamy burrata heart. A fresh starter blending sea and land.

Raw langoustines, knife-cut, with avocado and cucumber for freshness and texture.

Very thin slices of raw beef seasoned in the style of Harry's Bar (lightened mayonnaise). Tender and flavorful.

Thin slices of raw Mediterranean red prawns, enhanced by basil oil. Delicate and sweet.

Raw artichoke salad, thinly sliced, served with aged Parmesan shavings. Crunchy and nutty.

Seared tuna, rare inside, with crunchy fennel and olive oil.

Salmon sashimi or carpaccio marinated with citrus and olive oil. Generous portion to share.

Imposing 500g braided mozzarella, served with a variety of tomatoes and basil. Ideal for sharing.

Homemade-style tomato salad, simply seasoned to highlight the product.

Salad of crunchy green beans and mushrooms, with sheep's cheese and pistachios.

Warm or cold salad of tender octopus with marinated potatoes and peppers.

Large composed salad evoking the Mediterranean coast with fatty tuna, beans, and romaine lettuce.

The classic Neapolitan pizza with tomato sauce, fior di latte mozzarella, and fresh basil.

Pizza topped with cured beef, sweet pepper cream, and Parmesan shavings, with a hint of chili.

Luxurious truffle pizza, offering intense earthy aromas and a rich flavor.

Short, striped pasta served with a classic, fragrant tomato sauce.

Long pasta with clams, cooked in olive oil, garlic, and parsley. Iconic dish served for two.

Authentic Roman recipe with eggs, pecorino cheese, black pepper, and guanciale (cured pork jowl).

Large tubular pasta served with a rich seafood sauce, lobster, and calamari.

Typical Ligurian short twisted pasta with green pesto and creamy fresh cheese.

Thin pasta served with truffle sauce or grated truffle. An elegant and fragrant dish.

Homemade stuffed pasta with a light and aromatic thyme and lemon sauce.

Long pasta served with raw langoustines and crunchy pistachio pieces.

Creamy saffron risotto, a Milanese specialty, with green asparagus.

Luxurious lobster pasta dish. Price is per 100g of lobster.

Seared tuna steak, served rare in the center, with a side of Mediterranean vegetables.

Oven-baked langoustines, served with a spicy Vierge sauce (olive oil, lemon, herbs).

Grilled octopus tentacles, with smoked cheese and tomatoes.

Whole flatfish served with a typical sauce of tomatoes, olives, capers, and anchovies.

Grilled lobster served for two. Price by weight (per 100g).

Whole fish depending on the day's catch, to share. Price by weight.

Young roasted chicken served with melting gnocchi and flavored with sage.

Breaded and pan-fried veal cutlet, crispy and golden. A great Milanese classic.

Grilled and sliced beef steak, served with herb sauce and mushrooms.

Imposing Simmental beef rib to share, grilled to your liking.

Thin slices of sautéed veal with a tangy lemon sauce.

Cream and Parmesan pasta side dish.

Sweet and sour Sicilian stew of eggplant, celery, and capers.

Simple peppery arugula salad with Parmesan shavings.

Roughly mashed potato purée flavored with fresh herbs.

Cornmeal cooked for a long time to achieve a creamy texture.

Jellied Italian dessert cream, served with fresh citrus and a touch of basil.

Milk and pistachio ice cream, with crunchy hazelnuts.

Selection of seasonal red berries served with whipped cream.

Warm and crispy waffle topped with hazelnut spread.

Italian frozen parfait with strawberry and pistachio pieces.

Creamy caramelized vanilla dessert, served with biscuit and raspberries.

Gourmet dessert with Gianduja chocolate and hazelnuts.

Lemon tart topped with golden Italian meringue.

Espresso served with a selection of small sweet pastries.

Vanilla ice cream scoop drowned in hot espresso.

Venetian cocktail based on prosecco and peach purée.

Classic Italian aperitif with prosecco and bitter.

Sweet and sour cocktail with almond liqueur.

Cocktail based on Campari, red vermouth, and sparkling water.

Powerful gin, red vermouth, and Campari cocktail.

Glass of brut champagne.

Glass of rosé champagne.

Glass of Provençal rosé wine.

Glass of dry white Burgundy wine.

Glass of Tuscan white Italian wine.

Glass of Rhône Valley red wine.

Glass of Italian Pinot Noir red wine.