Le Paris Seize

A seasoned meat paste or loaf, often served with bread and pickles. The specific type changes daily.

A classic artichoke dish prepared with rich foie gras. Named after the famous chef Eugénie Brazier. Creamy and savory.

Asparagus served either as a delicate mousse or 'Mimosa' style with chopped boiled eggs and vinaigrette. Fresh and light.

Classic French escargots served in their shells. Typically cooked with garlic, parsley, and butter.

Poached eggs served in a rich red wine sauce with lardons, onions, and mushrooms. A savory Burgundian classic.

Fresh spinach leaves paired with tender crab meat. A light and refreshing starter.

Roasted bone marrow served in the bone. Rich, fatty, and spreadable on the accompanying toast.

Hard-boiled eggs topped with creamy mayonnaise. A simple and traditional French bistro starter.

A salad featuring crisp green beans and mushrooms. likely dressed with a vinaigrette.

The chef's daily special main course. Check the chalkboard for today's offering.

Beef steak coated with crushed peppercorns and served with a creamy pepper sauce. Spicy and savory.

A thick cut of beef tenderloin served with Béarnaise sauce (emulsion of butter, egg yolks, and herbs). Tender and rich.

Premium cut of beef fillet topped with a sauce made from morel mushrooms. Earthy and luxurious.

Raw minced beef seasoned with onions, capers, and herbs. Served cold, often with an egg yolk.

Flavorful butcher's cut of beef (onglet) served with a sweet and savory shallot sauce.

A puff pastry shell filled with a rich creamy sauce containing meat, mushrooms, and truffles (financière style). Crispy and creamy.

Chicken cooked in 'Vin Jaune' (yellow wine) from Jura, served with morel mushrooms. A very aromatic and nutty sauce.

Tender organ meat (thymus or pancreas) from a calf, served with an earthy morel mushroom sauce. Creamy texture.

Sautéed veal kidneys served in a tangy mustard cream sauce. Distinctive texture and rich flavor.

A selection of French cheeses.

Daily special fruit tart. Check with staff for today's flavor.

Creamy custard dessert topped with a layer of soft caramel sauce. Also known as Crème Caramel.

A small yeast cake saturated in rum syrup, often served with whipped cream.

Choux pastry balls filled with cream or ice cream and covered in chocolate sauce.

Rich and airy chocolate mousse.

Meringue floating on crème anglaise (vanilla custard). Light and sweet.

Lemon flavored shaved ice served with vodka. Refreshing and spirited.

Scoops of ice cream or sorbet in various flavors.

Country-style pâté made from coarsely chopped pork and seasonings. Rustic and savory.

Duck foie gras served with a sweet and tangy chutney.

Creamy soup made from porcini mushrooms (cèpes). Rich and earthy flavor.

Large beef rib steak meant to be shared by two people. Grilled and hearty.

Pasta ribbons served with porcini mushrooms. Savory and satisfying.

Gilt-head bream fish served with a classic white butter sauce.

Slow-cooked pork preserved in fat (confit) until tender, served with small vegetables.

Ice cream flavored with Green Chartreuse, a herbal liqueur.

Coffee-flavored dessert, likely a light mousse or foam ('Nuage' means cloud).

A red wine from the Beaujolais region.

A red wine from the Bordeaux region.

A red wine from the Rhône Valley.

A red wine from the Rhône Valley.

A natural red wine from Beaujolais.

A classic Burgundy red wine made from Pinot Noir.

A red wine from the northern Rhône.

A white wine made from Chardonnay grapes.

A dry white wine from Burgundy.

A crisp white wine from the Loire Valley, made from Sauvignon Blanc.

A rosé wine from Provence.

Espresso or Decaffeinated coffee.

Tea or herbal infusions.

Espresso with steamed milk and foam.

Classic cola soft drink.

Sugar-free cola soft drink.

Still mineral water.

Sparkling mineral water.

A French beer.

An Italian beer (Nastro Azzurro).

A glass of champagne.

A bottle of Taittinger Champagne.