Le Piaf Paris

Sautéed mushrooms served with a perfectly cooked egg (runny yolk) and parmesan shavings. A mix of earthy and umami flavors. Enjoy hot as a starter.

A creamy butternut squash soup with truffle-scented cream and parmesan. Sweet, creamy, and rich in flavor. Ideal for warming up.

A salad composed of crisp green beans and rich foie gras pieces. The combination of vegetal freshness and noble duck fat. A light yet gourmet starter.

Fresh brown crab meat served with avocado and celery in remoulade sauce. A cold starter with marine flavors and creamy textures.

Superior quality duck foie gras terrine accompanied by toasted brioche and fruit chutney. Melts in the mouth with a sweet and savory touch.

Thin slices of raw fish (sea bream) seasoned with lemon and ginger. Fresh, tangy, and slightly spicy. Served cold.

High-quality smoked salmon slices served with thick small pancakes (blinis) and Norman crème fraîche. A rich and flavorful classic.

Imperial quality sturgeon eggs, served in a 30g tin. Intense iodized flavor and delicate texture that bursts in the mouth. A luxury item to be enjoyed neat or on a blini.

Oven-roasted chicken served with its cooking juices, accompanied by fries and homemade mayonnaise. A comforting traditional dish with golden skin and tender meat.

Small purple artichokes prepared with an artichoke cream and aged Parmesan cheese. Delicate vegetal flavor and melting texture.

Tender veal cutlet grilled or pan-fried, served with mushrooms and creamy mashed potatoes. A rich and classic main course.

The most tender part of the beef, served with fries and béarnaise sauce (butter, egg yolk, tarragon). Juicy meat and rich herbal sauce.

Tubular pasta served with a creamy morel mushroom sauce. Woody and intense flavor, comforting texture.

Thick and flaky white fish fillet, topped with a light mushroom sauce and served with seasonal vegetables. Healthy and refined dish.

Fillets of fine fish cooked in a yellow wine sauce (typical Jura white wine) on a bed of melting leeks. Subtle and elegant flavors.

A very large bone-in beef steak (1kg), ideal for sharing. Served with fries, salad, and sauce. Marbled and flavorful meat, usually served rare.

Lamb shoulder cooked slowly and gently with thyme until melting. Served whole to share with vegetables. Rich and fragrant taste.

Steamed or sautéed green vegetables. Simple and healthy.

Fried potato sticks, golden and crispy.

Potatoes mashed with butter and milk to achieve a smooth and creamy texture.

Hearts of crisp little lettuce, often served with a light vinaigrette.

Pan-fried mushroom medley, often with garlic and parsley.

A cocktail based on vodka and eau-de-vie, lengthened with cider with notes of blackcurrant and apple. Fruity, sparkling, and refreshing.

Gin cocktail with flavors of strawberry, grapefruit, and cucumber. A fresh, vegetal, and slightly sweet mix.

Cuban rum cocktail with notes of grape, coffee, and vanilla. Warm, sweet, and aromatic flavors.

Sparkling gin and Prosecco cocktail, flavored with passion fruit, rose, and apricot. Floral, exotic, and festive.

Original mix of vodka, fresh mint, and white cocoa liqueur. A fresh, chocolatey taste, reminiscent of the 'After Eight' dessert.

Classic gin and tonic revisited with cucumber to enhance the freshness of Hendrick's gin. Simple, bitter, and thirst-quenching.

Non-alcoholic cocktail mixing red berries and coconut water. Hydrating, fruity, and naturally sweet.

Non-alcoholic drink with grapefruit, orgeat syrup (almond), and honey water. A balance between citrus acidity and honey sweetness.