Helen Restaurant

Name: Helen Restaurant
Address: Paris
Price range: €14 - €160

★ 4.5 (283)

TODAY

LUNCH SUGGESTION

SUGGESTION DU DEJEUNER

Sea bass strips with virgin citrus sauce Herring-style marinated mackerel fillet with jalapeños Homemade fish soup Scallops à la plancha with seaweed butter Fish suquet Red mullet meunière Ice creams and sorbets Pastry selection Fruit of the moment

A lunch menu composed of daily specials suggested by the chef. It generally includes a selection of starters, main fish courses, and desserts. An excellent way to discover market cuisine.

€55 ≈ $64.00

THE VINTAGES

Plain sea bass carpaccio

Carpaccio de bar au naturel

Thin slices of raw sea bass served plain. A tender texture and delicate fresh fish taste. Enjoy as is to appreciate the quality of the product.

€20 ≈ $23.00

Sea bass carpaccio with yuzu

Carpaccio de bar au yuzu

Thin slices of raw sea bass seasoned with yuzu, a Japanese citrus fruit. Fresh, tangy flavor that enhances the taste of the fish.

€22 ≈ $25.00

Sea bass tartare with ginger and chives

Tartare de bar au gingembre et kui chaï

Raw sea bass cut into small cubes, seasoned with ginger and Chinese chives (kui chaï). A fresh dish with a pungent and aromatic note.

€30 ≈ $35.00

Royal gilt-head bream carpaccio with finger lime

Carpaccio de daurade royale au citron caviar

Thin slices of raw royal gilt-head bream accompanied by finger lime. The lime pearls burst in the mouth for a unique tangy sensation.

€28 ≈ $32.00

Tuna with yuzu and jalapeños

Thon au yuzu et jalapeños

Raw tuna prepared with yuzu and jalapeños. A bold mix of tangy and spicy flavors.

€30 ≈ $35.00

Royal gilt-head bream ceviche

Ceviche de daurade royale

Diced royal gilt-head bream marinated in lime juice and aromatics. A classic Peruvian dish, fresh and tangy.

€32 ≈ $37.00

Royal gilt-head bream ceviche with leche de tigre

Ceviche de daurade royale al leche del tigre

Gilt-head bream ceviche served with a 'leche de tigre' marinade (fish juice, lime, chili). Intense, creamy, and spicy flavor.

€35 ≈ $41.00

Scallop carpaccio with Timut pepper

Carpaccio de noix de Saint Jacques au poivre Timut

Thin slices of raw scallops seasoned with Timut pepper, which has notes of citrus and grapefruit. Melting texture.

€28 ≈ $32.00

Langoustine tails and orange segments

Queues de langoustines et segments d'orange

Langoustine tails served with pieces of fresh orange. A delicate sweet and savory combination that enhances the crustacean.

€65 ≈ $75.00

Langoustine tails with Kristal caviar

Queues de langoustines au caviar Kristal

Raw or lightly cooked langoustine tails topped with Kristal caviar. A luxurious dish combining the sweetness of langoustine with the iodine of caviar.

€98 ≈ $114.00

STARTERS

Squid à la plancha plain, garlic, or Espelette pepper

Encornets à la plancha nature, ail ou piment d'Espelette

Grilled squid (calamars) on the plancha. Served plain or with garlic or mild Espelette pepper.

€28 ≈ $32.00

The octopus

Le poulpe

Tender octopus prepared by the chef. The flesh is firm yet melting, often grilled or braised.

€35 ≈ $41.00

Scottish salmon "herring style"

Saumon d'Ecosse "comme le hareng"

Scottish salmon marinated in the style of herring (vinegar, onions, spices). A flavorful and slightly tangy starter.

€26 ≈ $30.00

Crab meat

Tourteau décortiqué

Freshly shelled crab meat. Delicate texture and iodized flavor, ready to eat.

€40 ≈ $46.00

Razor clams à la plancha plain or with garlic

Couteaux à la plancha nature ou à l'ail

Razor clams seared on the plancha. Served plain or with garlic and parsley. Firm texture and marine flavor.

€20 ≈ $23.00

Scallops à la plancha with seaweed butter

Coquilles Saint Jacques à la plancha beurre aux algues

Pan-seared scallops served with a compound butter with seaweed. Rich and flavorful.

€30 ≈ $35.00

Steamed scallops with Kristal caviar

Coquilles Saint Jacques vapeur caviar Kristal

Scallops delicately steamed and topped with Kristal caviar. A refined starter.

€60 ≈ $70.00

Steamed Spanish rock mussels

Moules de roches d'Espagne à la vapeur

Spanish rock mussels steamed. Small but very flavorful, served in their own juice.

€25 ≈ $29.00

Homemade fish soup

Soupe de poissons maison

Traditional soup prepared with various rockfish and vegetables. Rich, creamy, and very fragrant. Served hot.

€20 ≈ $23.00

THE OYSTER BAR

6 Special oysters N°3

6 Huitres Spéciales N°3

Six medium-sized (N°3) hollow oysters. Meaty and iodized flesh, served raw on ice.

€28 ≈ $32.00

6 Special oysters N°3 with melted butter and Espelette pepper

6 Huitres Spéciales N°3 beurre fondu au piment d'Espelette

Six oysters, warmed or raw, accompanied by melted butter with Espelette pepper. A spicy and gourmet touch.

€32 ≈ $37.00

6 Belon flat oysters 000

6 Huitres plates Belons 000

Six Belon flat oysters, very large size (000). Characteristic nutty flavor and firm flesh.

€55 ≈ $64.00

Sea urchins

Oursins

depending on catch

Fresh sea urchins served open. The orange coral inside is very iodized and creamy. Eaten with a small spoon or with bread.

TODAY'S CATCH

Grilled, steamed, plancha, in suquet

Line-caught sea bass, royal gilt-head bream

Bar de ligne, daurade royale

110 € per kg

Whole wild fish (sea bass or gilt-head bream) line-caught. Price by weight. Prepared as you choose (grilled, steamed, etc.).

€110 ≈ $127.00

John Dory, small turbot

St Pierre, turbotin

95 € per kg

Whole noble fish (John Dory or small turbot). Price by weight. White and delicate flesh.

€95 ≈ $110.00

Grouper

Mérou

Grouper portion, a fish with firm, flavorful flesh. Cooked to your preference.

€62 ≈ $72.00

Small-catch sole 500 to 600 g

Sole de petite pêche 500 à 600 g

Medium-sized whole sole, artisanally caught. Fine and delicate flesh, often served meunière or grilled.

€70 ≈ $81.00

Chapon

140 € per kg

Red scorpionfish (Chapon), a rockfish prized for its firm, flavorful flesh. Price by weight.

€140 ≈ $162.00

Turbot

Turbot portion, a flatfish with firm white flesh highly appreciated by gourmets.

€72 ≈ $83.00

Red mullets

Rougets barbets

Small rockfish with red skin and a pronounced flavor. Delicious grilled or pan-fried.

€42 ≈ $49.00

OUR CUISINE

Roasted small turbot with sage and pancetta

Turbotin rôti à la sauge et pancetta

105 € per kg

Whole roasted small turbot, flavored with sage and accompanied by crispy pancetta. Price by weight.

€105 ≈ $122.00

Sole meunière à la plancha

Sole cooked on the plancha with butter, lemon, and parsley. A French cuisine classic.

€75 ≈ $87.00

Line-caught sea bass with Taggiasche olives

Bar de ligne aux olives taggiasche

for two people 120 € per kg

Whole wild sea bass to share, cooked with sweet and fragrant Taggiasche olives. Price by weight.

€120 ≈ $139.00

Roasted John Dory with candied shallots

Saint Pierre rôti aux échalotes confites

Roasted John Dory fillet or portion, served with sweet, melting shallots.

€58 ≈ $67.00

Sole normande

Sole à la normande

Sole prepared with a creamy mushroom and seafood sauce, typical of Normandy.

€85 ≈ $98.00

Line-caught cod fillet à la plancha with grey shrimp velouté

Dos de cabillaud à la plancha velouté de crevettes grises

Thick sea bass fillet seared on the plancha, served with a creamy sauce of small grey shrimp.

€55 ≈ $64.00

Fish suquet

Suquet de poisson

Traditional Catalan fish stew, rich in flavor, cooked with potatoes and a saffron sauce.

€60 ≈ $70.00

Red mullet with Paimpol white beans

Rouget barbet aux cocos de Paimpol

Red mullet served with fresh Paimpol white beans. A balanced surf and turf dish.

€50 ≈ $58.00

Turbot fillet with hollandaise sauce

Pavé de turbot sauce hollandaise

Noble piece of turbot coated with a creamy hollandaise sauce with butter and lemon.

€80 ≈ $93.00

Chapon as in Murtoli

Chapon comme à Murtoli

for two people 150 € per kg

Whole chapon (scorpionfish) to share, prepared according to a traditional Corsican recipe. Price by weight.

€150 ≈ $174.00

John Dory slices à la plancha with white butter and squid ink

Aiguillettes de Saint Pierre à la plancha beurre blanc à l'encre de seiche

Thin slices of grilled John Dory, accompanied by a colored white butter flavored with squid ink.

€65 ≈ $75.00

Steamed line-caught sea bass fillet with Norman sauce and Kristal caviar

Pavé de bar de ligne vapeur sauce normande et caviar Kristal

Steamed sea bass fillet, served with a creamy sauce and caviar. A dish of great finesse.

€82 ≈ $95.00

SHELLFISH AND CRUSTACEANS

Carabineros prawns à la plancha

Carabineros à la plancha

Large red deep-sea prawns, renowned for their intense flavor. Seared on the plancha.

€88 ≈ $102.00

Scallops, truffle potato mash

Noix de Saint Jacques, écrasé de pomme de terre à la truffe

Pan-seared scallops served on a potato purée flavored with truffle.

€75 ≈ $87.00

Breton lobster à la plancha with coral butter

Homard breton à la plancha beurre corail

Grilled blue lobster from Brittany, served with a butter infused with lobster coral for extra flavor.

€85 ≈ $98.00

Langoustines à la plancha

Beautiful fresh langoustines quickly seared on the plancha to keep their tender, sweet flesh.

€73 ≈ $85.00

Langoustines with aioli soufflé

Langoustines au soufflé d'aioli

Langoustines prepared with a light, airy aioli like a soufflé. Flavorful and garlicky.

€78 ≈ $90.00

Breton lobster with aioli soufflé

Homard breton au soufflé d'aioli

Breton lobster served with a warm, light soufflé aioli.

€85 ≈ $98.00

TASTING MENU

Tasting menu

Menu découverte

The chef offers a tasting menu served for the whole table in 7 courses. 160 € per person

A complete 7-course tasting menu, designed to showcase the chef's full range of talent. Served for the entire table.

€160 ≈ $185.00

CHEF'S SUGGESTIONS

Sardinillas Real Conserva

High-quality canned small sardines. Served simply to appreciate their exceptional quality.

€35 ≈ $41.00

Scallop carpaccio with sea urchin

Carpaccio de noix de Saint Jacques et oursin

Luxurious combination of raw scallop slices and sea urchin tongues. Intense marine flavors.

€60 ≈ $70.00

OUR PASTAS

Pasta alle vongole

Pasta with clams, garlic, olive oil, and white wine. A simple and delicious Italian classic.

€38 ≈ $44.00

Linguine with bottarga

Linguine à la poutargue

Linguine served with bottarga (dried and grated mullet roe). Powerful, iodized taste.

€40 ≈ $46.00

Linguine with langoustines and langoustine cream

Linguine aux langoustines et crème de langoustines

Rich pasta filled with langoustines and coated with a creamy sauce made from langoustine heads.

€85 ≈ $98.00

OUR CHEESE SELECTION

Père Fabre goat cheese

Chèvre du père Fabre

Aged artisanal goat cheese. Distinctive flavor and pleasant texture.

€15 ≈ $17.00

Comté

Cooked pressed cheese from the Jura region. Fruity and nutty flavor.

€14 ≈ $16.00

Farmhouse Stilton

Stilton fermier

Cow's milk blue cheese. Strong flavor and characteristic tang.

€15 ≈ $17.00

DESSERT TROLLEY FROM OUR PASTRY CHEF MARC

Pastries, seasonal fruits, homemade ice creams and sorbets

Pâtisseries, fruits de saison, glaces et sorbets maison

Our pastries enjoyed at home "48h" after your order

Sweet selection including pastry creations, fresh fruits, and artisanal ice creams. Perfect for ending the meal on a sweet note.

€24 ≈ $28.00

End of menu

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Place Information

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4.5

283 ratings on Google Maps

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