Les Parisiens

A two-course lunch set where you can choose either a starter and a main, or a main and a dessert. A great value option for a midday meal.

A complete three-course lunch set including a starter, main course, and dessert. Offers a full tasting experience of the lunch menu.

A smooth, creamy soup made from parsnips, garnished with crispy parsnip chips and a touch of mustard cream for a slight tang. Sweet, earthy, and comforting.

Seared Saithe (a white fish similar to cod) served with a smooth cauliflower purée and rich buttery hollandaise sauce. Mild fish flavor with a rich accompaniment.

Tender chicken breast fillet served with fluffy pilaf rice and a savory meat gravy. A classic, comforting poultry dish.

A pastry tart filled with vanilla cream and topped with fresh tropical fruits like mango or passion fruit. Sweet, creamy, and fruity.

Dried cured sausage from Maison Montalet. Savory and firm, perfect for snacking with drinks.

Dried cured sausage infused with truffle. Offers a rich, earthy aroma and savory taste.

A smooth dip made from carrots, topped with olive oil and zaatar spice blend (thyme, sesame, sumac). Sweet, nutty, and herbal.

Creamy fish roe dip (taramasalata) enhanced with bottarga (cured fish roe) and lime zest. Salty, oceanic, and zesty.

Langoustine (Norway lobster) prepared in a crispy bite-sized form, served with a sweet and spicy mango-chili dressing.

A layered appetizer of duck foie gras and smoked duck breast, served with quince compote and Banyuls vinegar. Rich, smooth, and savory with sweet fruit notes.

Six premium Gillardeau oysters (No. 3 size). Served with classic shallot vinaigrette and a spicy Espelette pepper butter. Fresh, briny, and luxurious.

Classic French snails cooked in garlic and parsley butter. Chewy texture with a strong herbal and savory garlic flavor.

Salad of colorful beets with black olives and a creamy dressing. Earthy, sweet, and tangy.

Frog legs pan-fried in butter (meunière style) with chili, ginger, and garlic. Texture similar to tender chicken with a delicate flavor.

Thinly sliced raw sea bream seasoned with olive oil, lemon, and shavings of cured fish roe (bottarga). Fresh, light, and zesty.

A smooth foie gras custard (royale) served with sautéed porcini mushrooms and a smoked bacon foam. Rich, creamy, and umami-packed.

Puff pastry shell filled with shrimp, mussels, monkfish, and mushrooms in a creamy Normandy sauce. buttery, flaky, and rich.

Strips of John Dory fish grilled on a plancha, served with spinach, sea beans (salicornia), and a curry-infused butter sauce. Delicate fish with aromatic spice.

Whole sole fish pan-fried in brown butter, lemon, and parsley. Served as a sharing portion for two. Classic French preparation with delicate, flaky meat.

Puff pastry tart with autumn vegetables, served with watercress juice and brown butter. Crispy, buttery, and vegetal.

Mushroom-filled ravioli served with a mild garlic foam. Soft pasta parcels with earthy filling and creamy sauce.

Roasted breast of free-range chicken from Landes, served with confit turnips and Albufera sauce (a rich poultry velouté with foie gras butter). Juicy and luxurious.

Veal medallion cooked Orloff style (typically with bacon and cheese), served with celery purée and brown butter. Rich and savory.

French beef fillet steak (min 180g) with aromatic pepper sauce and waffle fries. Tender meat with a spicy kick.

Veal sweetbreads cooked in a red wine sauce (meurette) with Colonnata lard (cured pork fat). Creamy texture with a rich, wine-infused sauce.

Large pork chop from Tarn (Maison Montalet) with charcutière sauce (mustard, onions, white wine). Served as a sharing portion for two. Hearty and flavorful.

Half heart of lettuce with vinaigrette.

Homemade french fries.

Mashed potatoes whipped with butter.

Green beans with butter.

Seasonal vegetables.

Casarecce pasta with white ham and Comté cheese (French style mac & cheese).

Assorted cheese plate from Taka & Vermo, served with homemade granola and chutney.

Citrus fruit salad in syrup with lemon sorbet and lime syrup. Refreshing, tart, and sweet.

Bourbon vanilla soufflé with white chocolate and rice pudding ice cream. Airy, hot dessert that takes time to prepare.

Ring-shaped sponge cake soaked in citrus rum syrup, served with light vanilla cream. Boozy, sweet, and moist.

Warm 70% dark chocolate mousse with hazelnut praline and buckwheat ice cream. Rich, chocolaty, and nutty.

A classic dessert made with chestnut purée and whipped cream. Sweet, nutty, and creamy.

Floating Island: Meringue floating on crème anglaise (vanilla custard), topped with caramelized pecans. Light, airy, and sweet.

Ice cream cup with choice of 3 flavors. Available flavors include sorbets (Pear, Lemon, Mango) and ice creams (Rice Pudding, Vanilla, Coffee, Buckwheat, Chestnut/Rum).

Black tea from India with fruity and woody notes.

Earl Grey blend combining Yunnan black tea and bergamot.

Green tea with notes of apple, plum, and quince.

Floral and fruity green tea with notes of dates, orange blossom, red fruits, and rose.

Rooibos herbal tea with cocoa nibs and vanilla pod. Caffeine-free.

Organic herbal infusion with camomile, apple, and spices.