Lasserre

A multi-course menu to discover the chef's signature dishes. A succession of fine dishes including seafood, noble meats, and elaborate desserts.

Macaroni pasta filled with a rich and luxurious stuffing. The marriage of earthy black truffle and creamy foie gras is balanced by celery, all lightly gratinated.

An egg cooked at low temperature to achieve a set but tender white and a flowing yolk. Served with Jerusalem artichokes and a creamy mushroom soup flavored with truffle.

A selection of seasonal vegetables gently cooked in their own juices to concentrate the flavors. Enhanced with black truffle pieces for an aromatic touch.

Fresh scallops, likely pan-seared or raw, accompanied by prestigious caviar. Borage adds a vegetal note reminiscent of cucumber.

Delicate ravioli stuffed with firm-fleshed potatoes. Enhanced by black truffle (Tuber melanosporum) for an intense and refined taste.

High-quality sturgeon roe, appreciated for its nutty flavor and firm texture. Served with traditional small buckwheat crepes (blinis).

White-fleshed fish cooked in a slow-cooked method to remain moist. Accompanied by caviar and potatoes with a distinct smoky flavor.

Breton (blue) lobster prepared with a sweet touch of chestnut honey. Served with autumnal garnishes such as chestnuts and small purple artichokes.

Sole fillet served with crayfish and a red Cardinal sauce (made from crustacean shells). Accompanied by braised and stuffed lettuce.

A classic of French gastronomy: beef fillet topped with a pan-seared foie gras escalope. Served with a rich sauce and puffed, crispy potatoes.

Roasted duck served with a sweet and sour orange sauce. To share, accompanied by carrots and thyme-scented mushrooms.

Veal duo featuring a tender cut (fillet) and a melting cut (cheek). The sauce is enhanced with Tio Pepe sherry, served with a salad of small vegetables.

Stuffed young pigeon, the house's signature dish. Served with winter vegetables and mushrooms gently cooked to preserve their flavor.

Selection of French cheeses matured to optimal ripeness by a renowned cheesemonger. Offers a variety of textures and flavors, from mild to full-bodied.

Thin crepes served warm in a sauce of butter, sugar, and orange juice. Flambéed at your table with Grand Marnier orange liqueur.

Intense chocolate dessert with an airy texture like a soufflé. Accompanied by salted cocoa nibs and a dark chocolate sorbet.

Apple cooked slowly until it becomes as melting as candy. Served with a crunchy walnut texture and a rich ice cream reminiscent of crème brûlée dessert.

Cylindrical (timbale) signature dessert, delicate. Combines the sweetness of pear and caramel with the exotic aroma of vanilla.