Camille - Passy

Cold soup made from blended raw tomatoes, seasoned with olive oil and vinegar. Smooth and refreshing texture. Enjoy with a spoon at the start of the meal, ideal in warm weather.

Hard-boiled eggs cut in half and topped with a creamy mayonnaise sauce. Tender and creamy texture. A French bistro classic, simple and delicious.

Slices of fresh melon served alone or with raw ham (Italian style). Sweet and juicy flavor of the fruit, contrasted by the saltiness of the ham in the Italian version.

Green salad topped with a whole Saint-Marcellin cheese, known for its creamy texture and lactic taste. The cheese is often served warm on the fresh, seasoned salad.

Fresh Italian cheese with a creamy center served with fresh tomatoes and basil. Mild and milky flavor, very creamy texture. Eat by mixing the cheese with the tomatoes.

Raw fish (sea bass) marinated in yuzu juice (Japanese citrus) and coriander. Tangy and fresh flavor, tender texture of the fish slightly 'cooked' by the acidity.

Duck foie gras prepared as a terrine, served with toast. Melting texture and rich, buttery taste. Enjoy by placing pieces on the toast without spreading.

Crab meat (brown crab) mixed with potatoes, seasoned with coriander and lime. Idylic and fresh flavor with a texture combining the softness of potato and the delicacy of crab.

Romaine lettuce topped with breaded chicken, Parmesan shavings, croutons, and creamy Caesar dressing. Mix of crunchy and tender textures, rich and savory flavor.

Very thin slices of raw beef served flat, drizzled with olive oil and garnished with Parmesan. Melts in your mouth, delicate raw beef flavor enhanced by the salty cheese.

Snails cooked in their shells with garlic and parsley butter. Herbal and garlicky flavor, firm texture. Enjoy hot with a small fork and bread to soak up the butter.

Seared duck breast, served pink with a sweet and sour blackcurrant sauce and mashed potatoes. Tender meat with a pronounced flavor, crispy skin.

Grilled beef ribeye, served with parsley and lemon compound butter, accompanied by French fries. Juicy and flavorful meat, tender texture.

Noble cut of very tender beef from a renowned butcher, served with an emulsified tarragon sauce. Exceptionally tender texture, delicate flavor.

Thin sautéed veal escalopes served with a creamy mushroom sauce and pasta. Tender white meat and rich, forest-flavored sauce.

Pan-fried veal liver deglazed with Sherry vinegar, served with spinach. Smooth and melting texture, characteristic iron taste balanced by the vinegar's acidity.

Small lamb chops seared with herbs de Provence, accompanied by a Mediterranean vegetable stew. Pink, tender, and flavorful meat.

Grilled veal kidney served with a rich butter and tarragon sauce. Firm texture, slightly chewy, pronounced flavor typical of offal.

Raw minced beef seasoned with condiments (capers, onions, mustard). Melts in your mouth, fresh texture. Served cold with a side.

White fish fillet, usually cooked skin-on, served with an olive oil and herb sauce. Delicate flavor and flaky flesh.

Thick cod loin roasted in the oven with herbs, served with slow-cooked Mediterranean vegetables. Firm, pearly white flesh that flakes easily.

Upside-down apple tart where the fruits are caramelized in butter and sugar before baking. Served warm with thick crème fraîche to contrast the sweetness.

A scoop of ice cream or sorbet from a famous Parisian ice cream maker (Berthillon). Creamy or fruity texture depending on the chosen flavor, ideal for finishing the meal on a fresh note.

Plate of fresh red berries (strawberries, raspberries) served plain with homemade whipped cream. Simple, light, and fruity dessert.

Airy dessert with intense dark chocolate. Mousse-like and light texture, rich in cocoa, melts in your mouth.

Cooked apples covered with a crumbled shortcrust pastry, golden brown from the oven. Gourmet contrast between the melting fruit and the crunchy, buttery topping.

Vanilla custard dessert baked in the oven and covered with a thin layer of crunchy caramelized sugar. Contrast of textures and temperatures (cold cream, hot caramel).

Italian dessert made of vanilla-flavored set cream, topped with a red fruit sauce. Wobbly, fresh, and very smooth texture.

A portion of cheese selected according to aging and season. Served with bread, flavor varies by type (soft, hard, blue cheese).