Bistrotters

Name: Bistrotters
Address: 9 Rue Decrès, 75014 Paris, France, Paris

Starter+Main/Main+Dessert = €38 (2 courses) or Starter+Main+Dessert = €45 (3 courses)

★ 4.7 (1,752) $$Moderate 📍 9 Rue Decrès, 75014 Paris, France

Entrees - Starters

Artichoke and Basil Pannacotta, Cream of Celeriac and Hazelnut

Pannacotta d’Artichaut et Basilic, Crème de céleri rave et noisette

Artichoke Pannacotta with Basil, Cream of Celeriac and Hazelnut

A creamy vegetarian starter. The sweetness of artichoke and celeriac cream is enhanced by fresh basil and the crunch of hazelnuts.

Beef tongue with cranberry juice, macadamia tuile and beetroot

Langue de boeuf au jus de cranberry, tuile au macadamia et betterave

Beef tongue with cranberry juice, macadamia tuile and beetroot

Very tender beef piece, slow-cooked, served cold or warm. The cranberry sauce provides a fruity acidity that contrasts with the richness of the meat, accompanied by earthy beetroot and a nut tuile.

Bistrotters duck liver, pineapple chutney, onion confit

Foie Gras du Bistrotters, chutney d’ananas, oignons confits

+10 euros Bistrotters duck liver, pineapple chutney, onion confit +10 euros

Rich and melting duck foie gras, homemade. Served with a sweet and tangy pineapple chutney and confit onions to balance the noble fat of the foie gras.

Trout gravlax, green apple wasabi mayonnaise and gingerbread

Truite en gravelax, mayonnaise wasabi pomme verte et pain d’épice

Trout gravlax, green apple wasabi mayonnaise and gingerbread

Raw trout fillet marinated in salt and spices. Served with a creamy wasabi and green apple mayonnaise for a zesty kick, and gingerbread for a sweet and spicy note.

Dishes - Mains

Confit duck leg, mango and ginger jus

Cuisse de Canard confite, jus à la mangue et au gingembre

Roasted sweet potatoes with spices and zucchini linguine Duck leg confit, mango ginger jus, roasted sweet potatoes and zucchini

Duck leg slow-cooked in its own fat until meltingly tender with crispy skin. Served with an exotic mango-ginger sauce and roasted vegetables.

Lamb rack and port jus, potato and artichoke mille-feuille

Carré d’Agneau et jus au porto, mille-feuille de pommes de terre et artichauts

+ 10 euros Lamb rack and port jus, potatoe mille-feuille and artichokes +10 euros

Tender and pink lamb chops, served with a rich Port jus. The mille-feuille is a gratin of potatoes in thin, crispy and melting layers.

Sea Bass filet, paprika Dutch sauce, quinoa with leeks and fennel confit

Filet de Bar, hollandaise au paprika, quinoa aux poireaux et fenouil confit

Sea Bass filet, paprika Dutch sauce, quinoa with leeks and fennel confit

Delicate white fish fillet, cooked on the skin. Drizzled with a creamy Dutch sauce lightly spiced with paprika, served on a bed of quinoa and aniseed vegetables.

Butternut squash and goat cheese tatin, Jerusalem artichoke foam, endive and lamb's lettuce

Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche

Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce

Vegetarian dish in the style of an upside-down tart with roasted butternut squash and goat cheese. Accompanied by a light Jerusalem artichoke foam and fresh salad.

Desserts

The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate

L’incontournable Pain Perdu, caramel beurre salé et chocolat craquant

The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate

Thick slice of brioche soaked in a milk-egg mixture and pan-fried in butter. Served warm, soft on the inside and golden on the outside, drizzled with caramel and chocolate.

Hibiscus cheesecake, raspberries and pomegranate

Cheesecake à l’Hibiscus, framboises et grenades

Hibiscus cheesecake, raspberries and pomegranate

Creamy cheesecake on a biscuit base. Flavored with hibiscus for a floral note, accompanied by fresh and tangy red berries.

Chocolate and tonka bean mousse, almond crumble and fig ice cream

Mousse au chocolat et tonka, crumble aux amandes et glace à la figue

Chocolate mousse with tonka, almond crumble and fig ice cream

Airy chocolate mousse flavored with tonka bean (vanilla/almond aromas). Served with crunchy biscuit crumbs and a fruity fig ice cream.

Cheese trio

Trio de Fromages

Cheese trio

Tasting plate composed of three varieties of aged cheeses. Ideal for finishing the meal on a savory rather than sweet note.