Solo Formula
Formule Solo
Main course and cold drink.
A simple and quick lunch formula including a main course and a cold drink. Perfect for an efficient midday break.
€10.50
≈ $12.00
0
La Cantinella De Sèvres
La Cantinella De Sèvres
Our restaurants have an educational purpose. Menus are subject to change. Reservation required.
Brasserie Formulas (Le 14 Bis)
Quick lunch formula.
Duo Formula
Formule Duo
Starter, Main Course or Main Course, Dessert and cold drink.
A balanced lunch formula with two courses (starter/main or main/dessert) and a drink. Allows for a more complete meal.
€13.50
≈ $16.00
0
Trio Formula
Formule Trio
Starter, Main Course, Dessert and cold drink.
The complete brasserie formula including starter, main course, and dessert as well as a drink. Ideal for those with a sweet tooth.
€15.50
≈ $18.00
0
Islands Menu (Service Exam)
Menu des Iles (Examen Service)
Cucumber and smoked salmon maki, Chicken blanquette with coconut milk, Pilaf rice, Salmon tartare, Stuffed chicken ballotine, Norman tart. (Special menu observed on 03/11).
A special thematic menu served during service exams, offering exotic and creative flavors.
€17
≈ $20.00
0
Restaurant Menus (Le Santos Dumont)
Gastronomic and educational cuisine.
Tuesday to Friday Lunch
Déjeuner du mardi au vendredi
Starter, main course, dessert (excluding drinks).
A three-course lunch menu showcasing classic French culinary techniques. Dishes change daily based on market availability and the educational program.
€20
≈ $23.00
0
Thursday Dinner
Dîner du jeudi
Amuse-bouche, starter, main course, dessert (excluding drinks).
An elaborate dinner menu including an amuse-bouche and three courses. A more in-depth gastronomic experience for the evening service.
€26
≈ $30.00
0
Thematic Menus (Restaurant)
Special menus served according to the calendar (Lunch: €20 / Evening: €26).
Rhône-Alpes Menu
Menu Rhône-Alpes
Savoyard puff pastry, Pike quenelles with Nantua sauce, Nougat glacé with red fruit coulis.
A regional menu highlighting the gastronomy of the Rhône-Alpes region, with specialties like quenelles and nougat.
€20
≈ $23.00
0
Japanese Menu
Menu Japonais
Starters: gyoza, Miso soup, shrimp tempura, Shellfish Ramen, Matcha entremet, white chocolate and red berries.
A tasting menu exploring Japanese flavors, from traditional starters like miso and gyoza to green tea dessert.
€26
≈ $30.00
0
Champagne Menu
Menu Champagne
Poached oysters with champagne, Shellfish ragout with champagne sabayon, Beef braised with juniper in champagne sauce, Potato velour and small vegetables.
A refined menu where champagne is incorporated into the preparation of dishes, offering elegant and festive notes.
€26
≈ $30.00
0
Corsican Menu
Menu Corse
Cannelloni with brocciu, Veal with olives, Lemon Pastizzu.
A culinary journey to Corsica with iconic ingredients from the island such as brocciu, olives, and citrus fruits.
€26
≈ $30.00
0
Breton Menu (Evening)
Menu Breton (Soir)
Buckwheat galette chips, Oyster platter, Breton fish stew or lamb saddle with Paimpol coco beans, Far Breton.
A menu highlighting Breton terroir, with a focus on seafood, buckwheat, and traditional desserts.
€26
≈ $30.00
0
Breton Menu (Lunch)
Menu Breton (Midi)
Scallops with leeks, pickled cauliflower, Sole meunière with artichoke mousseline, Paris Brest.
A lunch version of the Breton menu, offering marine classics and an iconic dessert.
€20
≈ $23.00
0
Île de France Menu
Menu Ile de France
Houdan poultry pie, Double Bercy entrecôte with Pont-Neuf potatoes, Saint Honoré.
A tribute to classic Parisian and Île-de-France cuisine, with historical and generous dishes.
€20
≈ $23.00
0
Basque Menu
Menu Basque
Breaded Ossau-Iraty sheep cheese, Piperade, Confit pork belly with Swiss chard potatoes or Paimpol coco beans, Basque cake with black cherry sorbet.
A menu rich in flavors from the Southwest, featuring sheep's cheese, chili peppers, and Basque specialties.
€26
≈ $30.00
0
Loire Valley Menu
Menu Pays de la Loire
Frog legs in parsley butter, Roasted Loué poultry with spring vegetables, Pear tart in red wine.
A menu celebrating the products of the Loire Valley, including quality poultry and fruits in wine.
€20
≈ $23.00
0
Seasonal Menu (January - April 2025)
Selection of dishes served alternately in the formulas and menus.
Starters and Main Courses (Brasserie)
Salmon tartare
Tartare de saumon
Fresh salmon cut with a knife, seasoned with herbs. Fresh and light.
0
Old-fashioned chicken fricassee
Fricassée de volaille à l'ancienne
Pieces of poultry simmered in a creamy sauce with mushrooms and small onions. A comforting and traditional dish.
0
Old-fashioned veal blanquette
Blanquette de veau à l'ancienne
Served with pilaf rice.
Veal ragout in a creamy white sauce, simmered with vegetables. A classic of French cuisine.
0
Mixed salad
Salade de crudités
Assortment of fresh raw vegetables, grated or thinly sliced, seasoned with a light vinaigrette.
0
Osso Bucco
Served with Tagliatelle.
Veal shank braised in white wine and tomato, slow-cooked until tender.
0
Grilled beef steak
Pavé de bœuf grillé
Béarnaise sauce, candied grilled vegetables.
Tender beef steak seared on the grill, accompanied by a herb emulsion sauce.
0
Cod fillet
Pavé de cabillaud
Glazed vegetables, garlic cream.
Perfectly cooked white fish fillet, served with glistening vegetables and a mild garlic sauce.
0
Smoked fish platter
Assiette de poissons fumés
Selection of smoked fish (often salmon, trout, or halibut), served fresh.
0
South-West Salad
Salade du Sud-Ouest
Generous mixed salad generally including duck (gizzards, smoked magret) and sometimes foie gras.
0
Starters and Main Courses (Restaurant)
Watercress velouté
Velouté de cresson
Creamy green soup made from watercress and potatoes, with a slightly peppery taste.
0
Spiced duck breast
Magret de canard aux épices
Spices, celery discs.
Roasted duck breast, enhanced with a spice blend, served pink.
0
Seared scallops
Noix de St Jacques sautées
Granny Smith apples.
Lightly seared scallops, accompanied by green apple for a touch of acidity.
0
Roasted cod fillet
Dos de cabillaud rôti
Leek fondue, seaweed emulsion.
Thick piece of cod baked, served on melting leeks with an iodized sauce.
0
Sweetbread vol-au-vent
Vol au vent au ris de veau
Puff pastry crust filled with a rich sauce containing sweetbreads (delicate offal).
0
Grilled sea bass
Bar grillé
Choron sauce, small vegetables.
Grilled fine-fleshed fish, served with a tomato- Béarnaise sauce.
0
Burgundy snails in parsley butter
Escargots de Bourgogne en persillade
Red wine sauce, small croutons.
Classic French starter of snails in garlic and parsley butter.
0
Charolais beef cheek
Joue de bœuf charolais
Braised, carrot and celery purée.
Very tender and gelatinous piece of beef, slow-cooked, served with a smooth purée.
0
Goat cheese salad with honey
Salade de crottin au miel
Green salad with warm goat cheese (crottin) drizzled with honey on toast.
0
Roasted rack of lamb
Carré d'agneau rôti
Sarladaise potatoes.
Roasted lamb chops served whole, with potatoes cooked in duck fat.
0
Desserts (Selection)
Savarin with exotic fruits
Savarin aux fruits exotiques
Crown-shaped cake soaked in syrup, served with tropical fruits.
0
King Cake
Galette des Rois
Puff pastry filled with frangipane (almond cream), traditionally served in January.
0
Crêpes Suzette
Thin crepes served in a sauce of butter, sugar, orange juice, and liqueur (Grand Marnier), often flambéed.
0
Amarena cherry tiramisu
Tiramisu aux cerises Amarena
Italian dessert revisited with candied Morello cherries in syrup.
0
Cream puffs
Choux à la crème
Whipped cream.
Small choux buns filled with pastry cream or whipped cream.
0
Saint Honoré
A French pastry classic: puff pastry base, caramelized choux buns, and chiboust cream or whipped cream.
0
End of menu
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