Le Paris 17

Fresh, crunchy radishes served raw. Accompanied by unsalted butter and fleur de sel for dipping. A traditional and refreshing French appetizer.

Slices of dry sausage, a seasoned and dried pork charcuterie. Salty flavor and firm texture. Ideal for snacking with a glass of wine.

Meat (usually pork or duck) slow-cooked in its own fat until it can be shredded. Creamy and rich texture, served to be spread on bread.

An assortment of French AOP cheeses. Typically includes a blue cheese (Bleu), a pressed cheese (Morbier), and a creamy cheese (Saint-Nectaire).

A varied selection of dried meats and French charcuterie. May include cured ham, salami, pâté, or terrine. Perfect for sharing.

Hard-boiled eggs served with a creamy homemade mayonnaise. A timeless classic of Parisian bistros.

Marinated herring fillets with a melt-in-your-mouth texture, served with warm sliced potatoes. Seasoned with oil and onions.

A fresh and crunchy salad made with thinly sliced fennel, raw button mushrooms, and savory parmesan shavings.

Burgundian specialty consisting of a poached egg served in a rich red wine sauce (meurette) with bacon, onions, and mushrooms.

Caprese salad with juicy "Coeur de Bœuf" tomatoes and creamy buffalo mozzarella. Seasoned with olive oil and basil.

Fresh mix of flaked crab meat and diced avocado. Light lemon dressing for a delicate and refreshing starter.

Land snails served in their shells, stuffed with garlic and parsley butter. Enjoyed hot, dipping bread into the butter.

Small square pasta stuffed with cheese and herbs, a specialty from the Dauphiné region. Served gratinated or in a creamy basil sauce.

Raw beef, hand-chopped and seasoned (capers, onions, mustard). Served fresh with small roasted potatoes.

A complete and colorful meal bowl, usually vegetarian. Composed of grains, raw and cooked vegetables, legumes, and seeds.

Tubular pasta served with a creamy morel mushroom sauce, wild mushrooms with a pronounced and refined flavor.

Grilled or pan-fried salmon fillet, topped with a lemon butter sauce. Accompanied by leeks slowly cooked until tender.

Duck foie gras breast fillet, usually served pink with crispy skin. Accompanied by a sweet and savory sauce and a smooth celery purée.

Tender and lean cut of beef, served with a peppery sauce. Accompanied by a creamy potato gratin with garlic.

Boneless, marbled, and juicy rib steak. Served with an intense blue cheese sauce and mashed potatoes.

Fresh cheese with a smooth and creamy texture. Served chilled with a tangy raspberry sauce.

Classic airy and light dessert, made with melted dark chocolate and whipped egg whites.

Rich vanilla custard dessert, topped with a thin layer of caramelized sugar, cracked with a torch. It cracks under the spoon.

Creamy cheesecake on a cinnamon biscuit (Speculoos) base, flavored with lime for a touch of freshness.

Individual chocolate cake baked to maintain a warm, liquid center. Very rich and intensely chocolatey.

Spongy yeast cake, generously soaked in rum syrup. Often served with whipped cream.

An espresso coffee served with an assortment of several miniature desserts. Ideal for tasting everything.

Selection of cheeses for one person, served before or instead of dessert.