ARSENE Montreuil

A rustic pork terrine with dried apricot pieces for sweetness and hazelnuts for crunch. A classic charcuterie starter revisited with a sweet and savory touch.

Creamy butternut squash soup prepared with coconut milk. Enhanced by a touch of gochujang (Korean chili paste) and sprinkled with peanuts for texture.

Creamy preparation based on fish roe, served here with smoked herring. Accompanied by beetroot for earthy sweetness, preserved lemon, and pungent horseradish.

Italian fresh cheese with a creamy center. Served with bottarga (cured and salted mullet roe) for a powerful iodized contrast, and a drizzle of olive oil.

Clams cooked in garlic and chopped parsley butter. A classic, flavorful, and garlicky seafood dish.

Braised and caramelized endives to reduce bitterness. Served with a hazelnut crumble, tangy candied kumquats, and crème fraîche for richness.

Egg cooked at low temperature to achieve a runny yolk and a silky white. Served on a rich celeriac purée, with grilled broccoli and a mix of spices and nuts (dukkah).

Quarter roasted chicken served with a green herb sauce and mayonnaise. Accompanied by small new potatoes and a mesclun salad.

Half roasted chicken to share, served with the same accompaniments: salsa verde, mayonnaise, new potatoes, and salad.

A selection of aged cheeses, ideal for finishing the meal before the sweet dessert.

Creamy dessert infused with vanilla and yuzu (fragrant Asian citrus), covered with a thin layer of crunchy caramelized sugar.

Buttery shortbread cookie flavored with rosemary. Topped with pistachio pastry cream for a dessert with herbaceous and dried fruit notes.