L'ABORDAGE Paris 8

A creamy velouté made from celeriac, served with a slow-cooked egg for a runny yolk. Garnished with crispy croutons. A smooth and comforting starter.

Traditional blood sausage with spices, pan-fried. Served with red cabbage slow-cooked for a sweet and sour flavor. A rich, flavorful regional dish.

A fresh terrine made of pressed leeks. Accompanied by a tangy vinaigrette with smoked herring. A light and textured starter.

Terrine-cooked duck foie gras slice, served cold. Accompanied by a poached fig for sweet contrast. Melting texture and delicate flavor.

A simmered seafood stew combining sea bream, sea bass, and tuna. Flavored with fennel for an aniseed note. Served hot in its broth.

Short elbow-shaped pasta served with large roasted prawns. Coated in a garlicky, parsley cream sauce. A gourmet and flavorful dish.

Beef cut slow-cooked until extremely tender. Served with a rustic garnish of lentils and root vegetables. Rich and gelatinous dish.

Thick slice of brioche dipped in an egg mixture and pan-fried. Drizzled with salted butter caramel and served with a scoop of ice cream. Decadent hot-and-cold dessert.

Assortment of French and Spanish artisanal cured meats. Ideal for sharing as an appetizer or starter. Includes dry varieties and terrines.

A French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise.

Premium sardines preserved in oil, served in their can. Accompanied by toasted sourdough bread. Iodic flavor and melting texture.

Rustic meat pâté served cold. Usually made from pork and herbs. To be enjoyed with bread and pickles.

Grilled white fish fillet on a hot plate. Served with an olive oil and fresh herb sauce, and homemade mash. Tender flesh and crispy skin.

Large vegetarian plate composed of a colorful mix of vegetables, grains, and fresh cheese. Dressed with a sweet and spicy sauce. Fresh and complete.

Pasta dish whose recipe changes according to market products. See daily specials for details.

Pan-fried veal liver slice with garlic and parsley. Deglazed with vinegar for a tangy touch. Very tender texture and characteristic taste.

Raw Charolais beef, hand-cut and seasoned. Served with homemade fries. Fresh and zesty.

Long-fibered steak, renowned for its flavor, served rare. Accompanied by sweet shallots and sautéed potatoes. Juicy and flavorful meat.

The most tender cut of beef, pan-fried. Served with a creamy pepper sauce and fries. Melting and lean texture.

Imposing bone-in beef cut, for sharing. Cooked in flavored butter for extra taste. Served with classic sauces and fries.

Small creamy cow's milk cheese, a specialty of the Dauphiné region. Aged by a renowned cheesemonger. Runny texture and nutty flavor.

French appellation cheese platter. Includes soft, pressed, and blue cheeses. Served with bread.

Large portion of airy chocolate mousse served with fine biscuits. Rich in cocoa. Designed to be shared.

Pastry made of layers of crispy puff pastry and vanilla cream. Garnished with fresh raspberries. An elegant classic.

Fresh dessert made from whipped fromage blanc and whipped cream. Served with candied citrus fruits and biscuit crumbs. Light and tangy.

Small tart filled with renowned variety fresh figs. Drizzled with a blueberry coulis. Sweet and fruity flavor.

Traditional baked egg custard with liquid caramel. Silky texture and vanilla taste. A childhood dessert.

Poached meringue floats on a vanilla crème anglaise. Garnished with caramel and almonds. Sweet and airy.

Selection of fresh seasonal fruits cut into pieces. Marinated in a passion fruit-scented syrup. Fresh and vitamin-rich.

Hot drink served with an assortment of petit fours and mini-desserts. Ideal for tasting a bit of everything.

Italian dessert consisting of a scoop of vanilla ice cream over which hot espresso is poured. Garnished with crunchy hazelnuts. Intense hot-and-cold.

Duo of high-quality ice creams or sorbets. Classic and fruity flavors available. Refreshing.