Bistro Le Parisien

A fixed menu for weekend lunch including an amuse-bouche, a choice of starter, a choice of main course, bread and butter, a dessert of your choice, and a hot drink of your choice. A complete and flavorful option to discover French cuisine.

This menu is a fixed sequence of six courses: an Amuse-Bouche to awaken the palate, followed by a fresh Apricot Remoulade Celery Salad. Then, delicately prepared Vanilla Carpaccio Scallops, followed by a succulent Sea Bream en Croute with Shrimp Bisque. The main course is a Roasted Duck Breast with its vegetables, and to finish, a Tart of the Day served with a scoop of ice cream. A Coffee or Tea is also included to conclude the meal. Each dish is a discovery of French flavors, designed for a harmonious and refined tasting experience.

A premier cru champagne from the Benard-Pitois house, made from specific grape varieties. It generally offers fine and elegant notes, with a beautiful effervescence. Ideal for celebrating or accompanying delicate dishes.

A sparkling wine (fizzy wine, often lighter than champagne) served with a touch of crème de cassis, a blackcurrant syrup. It is a popular and fruity aperitif drink, also called Kir Royal if the wine is champagne.

A dry white wine from the Loire region, made from the Melon de Bourgogne grape variety. The term 'Sur lie' means it has been aged on its lees, giving it more body and brioche aromas. Perfect with seafood.

A white wine from Alsace, produced from the Riesling grape variety. It is generally dry, fresh, and aromatic, with notes of citrus, flowers, and sometimes a mineral touch. Excellent with fish dishes or choucroute.

A white wine from Burgundy, specifically from the Chablis region, and classified as 'Premier Cru' from the Vaucoupain climat. Made from Chardonnay, it is renowned for its freshness, pronounced minerality, and citrus aromas. An excellent pairing with oysters and seafood.

A wine from the Côte Chalonnaise in Burgundy, which can be red (Pinot Noir) or white (Chardonnay). These wines are appreciated for their fruitiness, balance, and accessibility, offering good value for money compared to other more prestigious Burgundies. It pairs well with a variety of dishes, from poultry to mild cheeses.

A powerful red wine from the Rhône Valley, from the Gigondas appellation. Generally a blend of Grenache, Syrah, and Mourvèdre, it is known for its aromas of ripe red fruits, spices, and garrigue. It pairs well with red meats and rich dishes, such as game or stews.

A red wine from the Bordeaux region, in the Médoc appellation. These wines are generally dominated by Cabernet Sauvignon, offering flavors of blackcurrant, cedar, and a tannic structure. It is an elegant and structured wine, a good choice to accompany aged cheeses or grilled meats.