114 Faubourg

Name: 114 Faubourg
Address: Paris
Price range: €25 - €170

★ 4.7 (437)

Tasting Menu

Available for lunch and dinner / To be chosen for the entire table To ensure a quality experience, please note that this tasting menu must be ordered no later than 9:30 PM for the dinner service.

Tasting Menu

Menu Dégustation

Marinated sea bream gravlax, carrot juice vinaigrette, coriander and passion fruit Pan-seared scallops, lemon-infused squash variations Confit cod loin in olive oil, cauliflower variations, sweet-spiced carrot juice Lamb variations, raw barigoule-style sautéed vegetables, Navarin lamb jus In the style of a pear and tangerine Mont-Blanc

A complete multi-course gastronomic menu, highlighting seafood and land products. It includes refined dishes such as sea bream, scallops, cod, and lamb, followed by a dessert. Ideal for discovering the chef's culinary signature.

€170 ≈ $197.00

The sharing selection for Aperitif

Cod roe tarama with truffle / Blinis

Tarama d'œufs de cabillaud à la truffe / Blinis

A creamy preparation based on smoked fish roe, flavored with truffle for an earthy and luxurious taste. Smooth texture and iodized flavor. To be spread on small thick pancakes (blinis).

€25 ≈ $29.00

House-made salmon gravlax / Blinis

Saumon gravelax maison / Blinis

Salmon fillet cured in salt, sugar, and herbs (dill). The flesh is tender and fragrant. Served with blinis.

€29 ≈ $34.00

Exceptional charcuterie

Charcuterie d'exception

Selection of pork products

An assortment of high-quality cured meats and charcuterie (ham, salami, terrine). Salty and rich flavors. Ideal for sharing as an aperitif.

€35 ≈ $41.00

The oyster shucker's selection

Whelks with curry mayonnaise

Bulots mayonnaise au curry

Sea snails cooked, with a firm and chewy texture. Served cold with a mayonnaise sauce flavored with curry. To be extracted from the shell with a pick.

€29 ≈ $34.00

Marinière cockles with yuzu butter

Coques marinières au beurre de yuzu

Tender shellfish cooked in an aromatic broth, enhanced with yuzu butter (Japanese citrus) for a lemony note. Iodized and delicate flavor.

€35 ≈ $41.00

Gillardeau Oysters N°2

Huîtres « Gillardeau N°2 »

Poached in their shells, refreshed with a minty cucumber

Plump, prestigious oysters, lightly poached and served with a fresh cucumber and mint garnish. Refined marine flavor with a vegetal touch.

€39 ≈ $45.00

Imperial caviar from Sologne

Caviar impérial de Sologne

Served with blinis & condiments

High-quality sturgeon eggs produced in France. Black pearls with an iodized and buttery flavor that burst in the mouth. Traditionally served with blinis and cream.

€135~ ≈ $156.00

Starters

Soft-boiled egg, pepper artichoke in walnut vinaigrette and Culatello

Œuf mollet, artichaut poivrade en vinaigrette de noix et Culatello

A soft-boiled egg with a runny yolk, accompanied by tender baby artichokes seasoned with walnut oil and thin slices of Italian cured ham (Culatello). A rich and textured starter.

€35 ≈ $41.00

Little market gardener's salad, Parmesan shavings, black truffle vinaigrette

Salade du petit maraîcher, copeaux de parmesan, vinaigrette à la truffe noire

🌱

A composed salad of young shoots and fresh vegetables, enhanced with aged Parmesan cheese and a black truffle dressing. Freshness of vegetables heightened by woody flavors.

€38 ≈ $44.00

Duck and foie gras pâté en croûte, pickled chanterelles and vegetables

Pâté en croûte de canard et foie gras, pickles de girolles et légumes

A traditional pâté en croûte: duck and foie gras stuffing cooked in a crispy shortcrust pastry. Served cold with pickled mushrooms and vegetables for acidity.

€39 ≈ $45.00

Jerusalem artichoke velouté, Monarch celery with hazelnut and preserved lemon, parsley jus

Velouté de topinambour, céleri Monarch à la noisette et citron confit, jus de persil

🌱

A smooth and creamy soup made from Jerusalem artichoke (a root vegetable with an artichoke-like flavor), enhanced with celery, hazelnut, and a touch of lemon. Mild and comforting.

€29 ≈ $34.00

Main Courses

Fish

Scallops roasted in horseradish butter

Noix de coquilles Saint-Jacques rôties au beurre de raifort

pot-au-feu broth with bone marrow

Tender and pearly pan-seared shellfish, served with a piquant horseradish butter and a rich meat broth with bone marrow. A sophisticated surf and turf combination.

€54 ≈ $63.00

House-cured salmon with five peppercorns

Saumon mi-confit aux cinq baies

Ratte potato purée with seaweed butter, Genevoise sauce

Salmon cooked very gently for a melt-in-your-mouth texture, seasoned with peppers. Accompanied by a potato purée with seaweed butter and a red wine sauce.

€47 ≈ $54.00

Brittany lobster ravioli and bisque, preserved fennel and lemon crisp

Ravioles et bisque de homard breton, fenouil confit et croquant au citron

Lobster-filled pasta, served in a creamy crustacean soup (bisque). Accompanied by aniseed fennel. Rich and very fragrant.

€62 ≈ $72.00

Our coastal sole grilled on a plancha

Sole de nos côtes à la plancha

spinach shoots, virgin olive oil with capers and lemon

Whole flatfish grilled on a plancha. White, fine, and delicate flesh. Served simply with spinach, lemon, and capers for a Mediterranean flavor.

€98 ≈ $114.00

Meats

Farmhouse pork chop, pointed cabbage with ginger and preserved lemon

Côte de cochon fermier, chou pointu au gingembre et citron confit

chanterelles, charcutière sauce

High-quality, juicy, and flavorful pork cut. Served with lightly spiced cabbage, mushrooms, and a traditional mustard and gherkin sauce.

€56 ≈ $65.00

Roasted farmhouse chicken supreme, casserole of autumn vegetables and fruits, verjuice jus

Suprême de volaille fermière rôtie, cocotte de légumes et fruits d'Automne, jus au verjus

Roasted farmhouse chicken breast, tender and juicy. Accompanied by a mix of seasonal vegetables and fruits cooked in a casserole, with a tangy green grape jus.

€49 ≈ $57.00

Sweetbread and langoustine vol-au-vent, salsify and mushrooms with yellow wine

Vol-au-vent de ris de veau et langoustine, salsifis et champignons au vin jaune

A puff pastry crust filled with a rich preparation: sweetbreads (delicate offal) and langoustines, coated in a creamy yellow wine sauce. A very indulgent classic.

€78 ≈ $90.00

Lamb Navarin, Provençal-style spring vegetables

Navarin d'agneau, légumes primeurs à la Provençale

Lamb stew simmered with small seasonal vegetables (carrots, turnips, peas). The meat is tender and the sauce is flavored with herbs de Provence.

€66 ≈ $76.00

Vegetable

Vegetable and mushroom pot-au-feu

Pot-au-feu de légumes et champignons

🌱

Clear and fragrant broth garnished with various simmered root vegetables and mushrooms. A light, healthy, and comforting dish highlighting the flavor of the vegetables.

€40 ≈ $46.00

Casserole of autumn vegetables and fruits, root vegetable jus

Cocotte légumes et fruits d'Automne, jus de légumes racines

🌱

A mix of seasonal vegetables and fruits slowly cooked in a casserole dish to concentrate their sweet and savory flavors. Served with a reduced vegetable jus.

€40 ≈ $46.00

To share

Landes yellow chicken roasted in two services

Volaille jaune des Landes rôtie en deux services

For 2 people

High-quality whole farmhouse chicken, roasted and served in two parts (usually breast then legs). Firm flesh and pronounced flavor. Ideal for two people.

€140 ≈ $162.00

Our meats and fish to share, according to the day's selection

Nos poissons et viandes à partager, selon la sélection du jour

Price according to the cut

Large cuts of meat or whole fish selected by the chef on the day, grilled or roasted to be shared at the table.

End of menu

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