L'andouille

Name: L'andouille
Address: Paris
Price range: €20 - €42

Drinks not included Taxes and service included

★ 4.8 (489)

Set Menus

Starter + Main + Dessert

Entrée + Plat + Dessert

Complete set menu including a starter, a main, and a dessert of your choice from the menu.

€42 ≈ $49.00

Starter + Main or Main + Dessert

Entrée + Plat ou Plat + Dessert

Lunch or dinner formula allowing you to choose two dishes: either a starter and a main, or a main and a dessert.

€36 ≈ $42.00

Children's Menu (-10 years)

Menu Enfant (-10 ans)

Menu adapted for children under 10 years old.

€20 ≈ $23.00

Starters

Asparagus and pea cream

Crème d'asperge et petits pois

smoked duck breast

Smooth and creamy velouté of spring green vegetables. Served with thin slices of smoked duck breast for a woody note.

Smoked salmon

Saumon fumé

fennel, kohlrabi

Slices of smoked salmon served with fennel and kohlrabi. A fresh and crunchy starter.

Black pudding terrine

Terrine de Boudin noir

pickled vegetables

Homemade terrine made from blood sausage (boudin noir), rich in flavor. Accompanied by pickles for acidity.

Confit duck foie gras terrine (+ €4)

Terrine de fois gras confit (+ 4 €)

jam and fennel

Slow-cooked foie gras for a melt-in-your-mouth texture. Served with sweet jam and fennel for contrast.

Pork and hazelnut pâté en croûte (+ €2)

Pâté en croûte de cochon et noisettes (+ 2 €)

Traditional pâté en croûte stuffed with pork and whole hazelnuts. Golden crust and flavorful filling.

Green and white asparagus

Asperges vertes et blanches

poached, parmesan

Steamed asparagus served simply with Italian cheese. Delicate and vegetal.

Lobster Salad (+ €8)

Salade de Homard (+ 8 €)

strawberries, melon, tomatoes, samphire

Luxurious salad combining lobster meat and fresh fruit. Samphire adds a briny, crunchy touch.

Pan-seared Razor Clams (+ €2)

Poêlée de Couteaux (+ 2 €)

seasoned with Pontarlier anise

Razor clams pan-seared. Flavored with a typical aniseed aperitif.

Tomato, strawberry, melon, and samphire salad

Salade de tomates, fraises, melon et salicorne

Very refreshing sweet and savory mix. Combines summer vegetables, fruits, and sea plants.

Marinated raw sardines

Sardines marinées à cru

quinoa, avocado, and fennel

Raw marinated sardine fillets. Served with a healthy quinoa and avocado garnish.

Main Courses

Andouille de Guémené-sur-Scorff

homemade mashed potatoes

Breton specialty of smoked charcuterie (pork chitterlings). Served with homemade mashed potatoes.

Gratinated Haddock brandade with parmesan

Brandade de Haddock gratinée au parmesan

salad

Gratinated dish made from smoked fish (haddock) and potatoes. Rich and comforting.

Hake Fillet

Dos de Merlu

eggplant caviar

White fish fillet with flaky flesh. Accompanied by a Mediterranean-style eggplant purée.

Guérande Rope Mussels "Papillote" 750g

Papillotte de Moules de Corde de Guérande 750g

Generous portion of mussels steamed in paper. Preserves all the marine flavor and juice.

Breton Fish Stew (+ €5)

Cotriade Bretonne (+ 5 €)

lobster broth, rockfish, andouille

Breton-style bouillabaisse. Fish and charcuterie stew in a rich lobster broth.

Beef Cheek "à la ficelle"

Joue de Boeuf à la ficelle

small vegetables

Very tender beef piece poached in an aromatic broth. Served with pot-au-feu vegetables.

Hand-cut veal tartare

Tartare de veau coupé au couteau

grenaille potatoes, salad

Coarsely chopped and seasoned raw veal. Served with small grenaille potatoes.

Guineafowl Supreme

Suprême de pintade

ratatouille and chickpeas

Tender free-range chicken breast. Accompanied by slow-cooked southern vegetables and chickpeas.

Poached Veal Kidney

Rognon de Veau poché

Mushroom and pea salad

Noble offal (kidney) slow-cooked to remain tender. Served with a forest and spring vegetable garnish.

Desserts

Apple Kouign Amann

Kouign Amann aux pommes

Famous Breton cake with butter and sugar, here enhanced with apples. Caramelized and crispy.

Sorbet platter

Assiette de Sorbets

almond tuile

Selection of refreshing fruit sorbets. Served with a thin, crispy biscuit.

Grandma's style rice pudding

Riz au lait façon grand-mère

salted butter caramel and praline

Creamy childhood dessert, topped with Breton caramel sauce. The praline adds crunch.

Cheese platter

Assiette de fromages

cider jelly

Selection of aged cheeses. Served with a sweet jelly made from apple cider.

Apple, strawberry, rhubarb, and crème fraîche crumble

Crumble aux pommes, fraises, rhubarbe et crème crue

Cooked fruits covered with a crumbled shortcrust pastry. Served with thick crème fraîche.

Valrhona chocolate quenelle (+ €3)

Quenelle au chocolat Valrhona (+ 3 €)

almond tuile

Rich ganache or mousse made from high-quality chocolate. Spoon-formed and served with a biscuit.

Apricot tiramisu

Tiramisu à l'abricot

Fruity variation of the Italian dessert with mascarpone and biscuits. Fresh and creamy.

Strawberry Millefeuille (+ €2)

Millefeuille aux fraises (+ 2 €)

Pastry made of layers of puff pastry and cream, filled with fresh strawberries.

Angelica Soup

Soupe d'Angelique

Strawberry, peach, and melon salad

Original liquid dessert infused with angelica (aromatic plant). Served with a fruit salad.

Cherry clafoutis

Clafoutis aux cerises

Traditional baked pastry flan with whole cherries. Dense and moist texture.

End of menu

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Place Information

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4.8

489 ratings on Google Maps

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