114 Faubourg
114 Faubourg
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
≈ $197.00The 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
≈ $29.00House-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
≈ $34.00Exceptional 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
≈ $41.00The 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
≈ $34.00Marinière 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
≈ $41.00Gillardeau 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
≈ $45.00Imperial 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~
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
≈ $41.00Little 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
≈ $44.00Duck 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
≈ $45.00Jerusalem 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
≈ $34.00Main Courses
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
≈ $63.00House-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
≈ $54.00Brittany 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
≈ $72.00Our 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
≈ $114.00Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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