L’Essentiel - Restaurant Paris 14

Crispy fried prawns, served with a cold almond and garlic soup. Sweet almond flavor enhanced by lime. Eaten hot and cold mixed.

Meat pâté baked in puff pastry. Mix of textures between the crumbly crust and the tender filling. A classic French charcuterie served cold.

Raw salmon fillet marinated in salt, sugar, and spices. Silky and melting texture. Fresh and aromatic, ideal to start the meal.

Sausage made from pork blood and spices, served crispy. Rich and characteristic taste, paired here with the sweetness of peach. Pairs well with purée.

Pork cut with a fat cap, grilled to be tender and flavorful. Accompanied by a zesty herb sauce (chimichurri). Juicy meat.

Free-range farm chicken, firmer and tastier flesh than standard chicken. Prepared in two different textures. Rustic and refined dish.

White-fleshed sea fish with a delicate flavor, cooked on the skin. Delicate flavor enhanced by a creamy broth. Light and digestible.

Noble cut of meat, tender and juicy. Mild flavor of veal. Served with a creamy homemade purée.

Composition of seasonal vegetables without meat or fish. Fresh and light, according to the chef's inspiration.

Cheese platter from the Auvergne region. Variety of flavors from mild to strong. Eaten with bread.

Rich vanilla custard dessert covered with a thin layer of hardened caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Whipped chocolate and hazelnut praline dessert. Airy and gourmet texture with crunchiness. Very sweet and chocolatey.

Tart base filled with a lemon and lime cream. Balance between the acidity of the citrus and the sweetness of the meringue. Fresh and zesty.

Apricot slowly cooked in sugar and rosemary. Melting texture and herbaceous fruity taste. Served with a smooth ganache.