Le Grand Véfour

A rich terrine made from duck liver, paired with fresh zucchini and seasoned with citrusy lemon and tangy sumac. It has a smooth, creamy texture with a savory and slightly tart flavor profile. Typically enjoyed as a spread or with bread.

An organic egg served with smooth fennel purée and crisp Granny Smith apple. The dish combines the richness of the egg with the anise flavor of fennel and the tart crunch of apple. Eat by mixing the components for a balanced bite.

Slices of high-quality smoked salmon served with small, fluffy pancakes (blinis) and fresh cream. The salmon is savory and smoky, while the cream adds richness. Assemble a piece of salmon and cream on a blini to enjoy.

A compact terrine of sea bass flavored with miso and aromatic chervil, accompanied by spiced tomatoes. The texture is firm yet delicate, with umami notes from the miso. Served as a refined cold appetizer.

Premium sturgeon roe served with small pancakes and cream. The caviar pearls offer a burst of briny, salty flavor with a delicate pop. Place a small amount on a blini with a dab of cream.

A salmon fillet cooked with crispy skin, glazed for a glossy finish, and served with corn and buckwheat grains. The fish is tender and flaky with a sweet and savory glaze. Enjoy the contrast of the soft fish with the texture of the grains.

A flavorful cut of beef steak seared quickly, served with savory roasted tomatoes and a rich veal sauce infused with black garlic. The meat is juicy with a strong beefy flavor. Best eaten cut into slices with the sauce.

Slow-cooked pork loin accompanied by a mushroom chutney and aromatic fennel and ginger. The pork is tender and succulent, complemented by the earthy mushrooms and zesty ginger. A warming and hearty main dish.

A vegetable-focused dish featuring zucchini prepared two ways, spiced with star anise and topped with intense sun-dried tomatoes and crunchy pecans. The texture ranges from soft squash to crunchy nuts. A light and flavorful vegetarian option.

A simple salad consisting of fresh leafy greens dressed lightly. Crisp, refreshing, and clean tasting. Often eaten as a side dish or a light palate cleanser.

A selection of protected origin (AOC) cheeses from various French regions. Varies in texture and intensity from creamy and mild to hard and pungent. Enjoy with bread or on its own.

A fruit pie filled with sweet apricots and crunchy almonds, infused with citrusy lemon balm and lemongrass. It features a flaky crust and soft, cooked fruit. A sweet and aromatic finish to the meal.

Pineapple roasted to bring out its sweetness, seasoned with thyme and caramel, and served with rum-flavored ice cream. Warm, sweet, and slightly herbal with a cold creamy contrast. A sophisticated tropical dessert.

Choux pastry puffs filled with vanilla ice cream and topped with chocolate sauce and caramelized almonds. The texture is a mix of crisp pastry, cold cream, and crunchy nuts. A classic indulgent dessert.

An oblong pastry filled with cream and topped with icing, featuring vanilla and nutty praline flavors. Smooth and creamy on the inside with a light pastry shell. Enjoy with coffee or tea.

A selection of house-made frozen desserts, including creamy ice creams and fruity sorbets. Refreshing and sweet. Ask for available flavors.

A weekly rotating set menu offering specific dishes for each day of the week (Tuesday through Saturday). It features seasonal French ingredients prepared with gourmet techniques. Select either two or three courses for a complete dining experience.