L'Orangerie Paris

Full menu including a starter, a main course, and a dessert from the selection. An ideal option to discover the chef's full cuisine.

Partial set menu allowing you to choose either a starter and a main, or a main and a dessert. Perfect for a lighter meal.

Creamy soup made from blended pumpkin and cream. Smooth and velvety texture with a slightly sweet, autumnal flavor. Served hot.

Roasted eggplant slices topped with melting goat cheese and a hint of curry. A blend of Mediterranean and spicy flavors.

Fresh salad combining the crunchy bitterness of endives, the juicy sweetness of pears, and the power of Roquefort cheese. A balanced sweet and savory classic.

Caramelized upside-down tart filled with seasonal vegetables, served with a spicy horseradish cream. An interesting contrast between the sweetness of the cooked vegetables and the sharpness of the cream.

Small square pasta stuffed with cheese and parsley, typical of the Dauphiné region, served in a vegetable broth enriched with cream and fresh herbs. A comforting and fragrant dish.

Egg baked in a ramekin with mushrooms and a rich veal stock-based sauce. The yolk remains runny while the white sets. To be enjoyed by dipping bread.

A special starter prepared according to the chef's inspiration and the day's market produce.

Pan-seared duck breast, served pink with crispy skin, coated in a sweet and savory honey and spice sauce. Rich flavor and tender meat.

Beef cut selected by the butcher, grilled or pan-fried, served with shallots gently cooked until soft and sweet. A classic bistro dish for red meat lovers.

Fresh fish of the day, cooked on a hot plate (plancha) to sear the skin while keeping the flesh moist. Pure and oceanic flavor.

Colorful assortment of various seasonal vegetables prepared in different ways (roasted, steamed, grilled). A light and healthy vegetarian dish.

Beef ragout slow-cooked for seven hours until the meat shreds with a fork. Extremely tender and melt-in-your-mouth texture, served with vegetables.

Long Italian pasta coated in a creamy lemon sauce, topped with crispy fried onions. Tangy and fresh flavor contrasting with the crispiness.

Main course of the day, created according to fresh product availability and the chef's mood.

Selection of two aged French cheeses. Usually served with bread. Ideal for finishing the meal on a savory rather than sweet note.

Rich and creamy chocolate custard, served in a small pot. Dense texture and intense cocoa flavor.

Airy dessert made with egg yolks, sugar, and wine whipped in a bain-marie, drizzled over fresh fruit. Mousse-like and warm texture.

Baked vanilla custard, topped with a thin layer of crunchy caramelized sugar. Break the caramel with a spoon to reach the creamy custard underneath.

Poached meringue whites floating on a light vanilla custard. Often garnished with liquid caramel and slivered almonds. A light and sweet dessert.

Selection of ice creams or sorbets from the famous Parisian ice cream maker Berthillon, renowned for the quality of its natural flavors.

Special dessert of the day proposed by the pastry chef.

Option to add an extra scoop of ice cream to your chosen dessert.

Fresh oysters from Brittany, size n°3 (medium size). Briny flesh and silky texture. Eaten raw with lemon or shallot vinegar.

Semi-cooked duck foie gras terrine, marbled with gingerbread for a sweet and spicy note. Melting and rich texture, usually served with toast.

Raw salmon marinated in salt, sugar, and dill, served with an original pea and wasabi mayonnaise for a spicy and green touch.

Pasta stuffed with foie gras, served with truffles. A luxurious dish with intense earthy and noble fat flavors.

Caprese salad revisited with large, fleshy beefsteak tomatoes and a ball of creamy burrata cheese, seasoned with lemon-infused olive oil.

Starter of the day offered à la carte.

Tender cut of veal cooked with mushrooms. Delicate flavor and tender texture.

Grilled sea bass fillet, served with a virgin sauce (olive oil, lemon juice, diced tomatoes, herbs). A light and Mediterranean dish.

Pasta served with a rich sauce of truffle cream and melted Cantal cheese, garnished with ham. A very indulgent and flavorful dish.

Tender and juicy prime cut of French beef. Generally served grilled or pan-fried to your desired doneness.

Rack of lamb roasted in a block, coated with premium mustard and salt. Pink and fragrant meat.

Noble veal offal (thymus gland), braised to be tender inside and crispy outside. The yellow wine sauce adds a unique nutty and spicy flavor.

Main course of the day offered à la carte.

Hearty meal salad typical of the Southwest, garnished with foie gras, smoked duck breast, and fresh vegetables. Rich and flavorful.

Large composed salad with salmon (smoked or marinated) and various crunchy vegetables. Fresh and light.