Le Restaurant du Musée d'Orsay

Fresh starter made of cooked green asparagus, served with a soft-boiled egg and mimosa garnish (crumbled egg yolk). Tender and crunchy texture, delicate vegetal flavor.

Marinated pork ribs confit in honey and prunes for a sweet and savory flavor. Accompanied by Anna potatoes (thin slices cooked in butter). Tender and rich meat.

Classic dessert with rich and creamy custard, topped with a layer of crunchy caramelized sugar. Flavored with absinthe for a subtle anise note.

Creamy carrot soup flavored with lemongrass, garnished with fresh goat cheese and crispy Japanese breadcrumbs. Mild, creamy and slightly tangy.

Vegetarian starter made from reduced sweet onions, served with fresh green vegetables and a mint gel. Fresh and spring-like.

Crispy romaine salad with chicken, coated in a creamy parmesan and anchovy dressing. International cuisine classic, rich and flavorful.

Traditional pâté en croûte made of meat filling cooked in pastry. Served cold with tangy condiments. Rustic and gourmet.

Tender cooked leeks served cold with a miso vinaigrette dressing, accompanied by marinated salmon. Umami and fresh flavors.

Small square pasta stuffed with cheese and parsley, a specialty from the Dauphiné region. Served in a cauliflower cream. Comforting and mild dish.

Vegan dish simmered with exotic flavors with coconut milk and mild spices. Rich in textures thanks to cereals and legumes.

Pieces of white fish fried in light tempura. Served with a spring vegetable salad and a fruity sauce. Crispy and light.

Large portion of romaine salad with chicken, parmesan and Caesar dressing. Ideal as a complete main course.

Pan-seared salmon fillet served with a butter, caper, and lemon sauce (Grenobloise style). Accompanied by vegetables. Rich and tangy.

Grilled beef steak served with a flavored butter and fries. French brasserie classic, juicy and flavorful meat.

Single dish that changes every day of the week, highlighting traditional recipes and seasonal products. See description for the dish of the day.

Small creamy cow's cheese, marinated with herbs. Served with a sweet jam to accompany. Mild flavor and melting texture.

Very light and moist fresh curd cheese, served with fruit and crunchy meringue. Very fresh and low-sugar dessert.

Essential pastry made of a vanilla egg cream cooked on a shortcrust pastry. Firm and melting texture, mild flavor.

Elongated choux pastry filled with chocolate cream and glazed on top. French pastry classic.

Elegant cake made of chocolate mousse and meringue. Airy, crunchy and very chocolatey.

Dessert of the day chosen by the pastry chef based on inspiration.

A coffee served with a large artisanal cookie.

Museum signature dessert combining the richness of chocolate with the tartness of passion fruit. Careful presentation.

Small leavened cake soaked in a syrup with alcohol (rum). Served with a creamy vanilla cream. Moist and fragrant.

Italian dessert consisting of a scoop of vanilla ice cream topped with hot espresso. Delicious hot-cold contrast.

Artisanal ice cream or sorbet cup. Refreshing and rich in flavors.

Lyonnaise specialty: hot sausage cooked inside a soft brioche. Served with a salad.

Nordic plate with smoked salmon, small thick pancakes (blinis) and fish roe cream. Fresh and salty.

Tea time formula including a pastry and a hot drink of your choice. Ideal for an afternoon break.

Non-alcoholic cocktail imitating Italian Spritz. Citrus flavors and slight bitterness, sparkling.

Classic non-alcoholic cocktail based on ginger ale and grenadine. Sweet and sugary.

Champagne sparkling wine. Dry and elegant, perfect for an aperitif.

Rosé Champagne with notes of red fruits. Festive and refined.

Dry white wine from Burgundy, Aligoté grape variety. Lively, fresh with good acidity.

White wine from the South of France. Round and fruity, notes of peach and white flowers.

Bordeaux white wine, dry and aromatic (sauvignon). Notes of citrus.

Alsace white wine. Mineral, floral with sometimes a characteristic hint of petrol. Very fresh.

Languedoc white wine, very dry and iodized. Ideal with seafood.

Sweet and syrupy white wine from the Southwest. Notes of exotic fruits and honey.

Beaujolais red wine, Gamay grape variety. Light, fruity and smooth.

Bordeaux red wine. Structured, present tannins, black fruit aromas.

Red wine from the Loire, Cabernet Franc grape variety. Fresh, notes of red fruits and pepper.

Languedoc red wine. Powerful, spicy and warm (garrigue).

Pale rosé wine from Camargue (gris wine). Very light, dry and refreshing.

Rosé wine from the Southwest. Fruity and lively.

Rosé wine from Languedoc. Balanced and fruity.

French stout beer with notes of caramel and roasted malt.

International lager blonde beer. Light and thirst-quenching.

Belgian blonde abbey beer. Rounder and fruitier than a lager.

Organic Parisian craft blonde beer. Fresh and hoppy.

Norman artisanal cider. Sparkling, fruity (apple) and low in alcohol.

High-quality espresso coffee selected by Alain Ducasse.

Large coffee with hot foamed milk.

Rich and creamy hot chocolate drink.

Selection of organic teas served hot.

Freshly squeezed fruit juices. Vitamin-rich and fresh.

Carbonated cola soda, caffeinated.