Quatre-Vingt-Neuf Batignolles

Marinated artichoke hearts served with parmesan shavings. A flavorful and slightly salty appetizer. Ideal for sharing before a meal.

Thin slices of dried and smoked beef. Tender texture and deep, slightly salty flavor. Enjoy with your fingers or on bread.

Small fried green peppers seasoned with fleur de sel. Mild taste with occasional hints of bitterness or spiciness. Eaten whole (except for the stem) as tapas.

Premium sardines served in their tin, with semi-salted butter. Rich in flavor and melts in your mouth. To be spread on bread.

Creamy sweet onion soup topped with aged Swiss cheese and crusty bread. Mild, comforting, and savory. Best enjoyed hot with a spoon.

Raw scallops diced, served with fruit (persimmon) and a tangy dressing. Fresh, delicate, and slightly smoky. A light and refined starter.

Thin tart topped with wild mushrooms, with a slow-cooked egg with a runny yolk. Intense forest floor flavor and creamy texture.

Traditional pâté en croûte stuffed with duck and foie gras. Rich, meaty, and enhanced by the sweetness of quince and the acidity of lemon. A French gastronomy classic.

Fresh fish of the day served in a Japanese-inspired broth with a spicy touch. Flavorful, umami, and light. A mix of melting and crunchy textures.

Vegetarian dish made of thin layers of potatoes and winter vegetables, with a rich cheese sauce. Comforting, mild, and creamy.

Roasted duck meat served pink, accompanied by sweet root vegetables. Pronounced gamey flavor softened by beetroot and grapefruit acidity.

Pan-seared veal sweetbreads in butter, tender and creamy inside, crispy outside. Accompanied by a chickpea pancake (panisse) and a rich sauce.

Large grilled beef cut to share, served with small potatoes and a rich tarragon butter sauce. Juicy and very flavorful meat.

Selection of aged cheeses. Perfect to finish the meal on a savory note before or instead of dessert.

Reinterpretation of the Tatin tart with melting caramelized apples and a crispy puff pastry. Served with thick cream. Very indulgent and sweet.

Chocolate dessert served warm for an airy and melting texture. The raspberry sorbet provides a refreshing tangy touch.

Spongy cake soaked in rum syrup, served with fresh exotic fruits and whipped cream. Sweet, fruity, and alcoholic.

A coffee accompanied by a selection of miniature desserts. Ideal for tasting a bit of everything.

A glass of champagne or a digestif accompanied by small sweet pastries. A festive end to the meal.

Large bottle of still natural mineral water.

Large bottle of naturally sparkling mineral water.

Classic or zero-sugar American soda. Served chilled.

Carbonated drink with citrus and quinine extracts. Slightly bitter taste.

Artisanal lemonade, lightly sweetened and refreshing.

Thick and fruity fruit juice. Intense flavor.

Iced herbal tea without caffeine with peach and cinnamon flavors. Sweet and thirst-quenching.

Artisanal iced green tea. Light and refreshing.

Fermented ginger beer. Spicy and pungent taste.

Classic blend Champagne. Fine bubbles, balance between freshness and roundness. Festive and elegant.