L’Apibo

Name: L’Apibo
Address: 31 Rue Tiquetonne, 75002 Paris, France, Paris
Price range: €15 - €60

NOTES • In case of allergies, please inform us! • Net price in euros, taxes and service included • All our meats come from the European Community

★ 4.7 (1,173) $$Moderate 📍 31 Rue Tiquetonne, 75002 Paris, France

Menus

2-course menu

Menu en 2 services

Starter + Main or Main + Dessert

Meal deal including two dishes of your choice from the menu (starter and main, or main and dessert). Ideal for a complete yet light meal.

€37 ≈ $43.00

3-course menu

Menu en 3 services

Starter + Main + Dessert

Complete meal deal including a starter, a main course, and a dessert of your choice from the menu. The ideal experience to discover the chef's cuisine.

€49 ≈ $57.00

Vegetarian Menu

Menu Végétarien

Upon request. The Chef creates your vegetarian menu.

Meat-free and fish-free menu, created by the chef upon request. Highlights seasonal vegetables.

Carte Blanche Menu

Menu Carte blanche

In 5 courses. The Chef creates your menu.

5-course tasting menu where you let the chef's inspiration guide you. A complete surprise experience.

€60 ≈ $70.00

To start...

Starters

The Sharing Platter

L’Assiette à partager

Italian charcuterie board ...

Assortment of Italian cured meats presented on a board, ideal for sharing as an aperitif or starter. Flavorful and convivial.

€15 ≈ $17.00

The Perfect Egg

L’Oeuf Parfait

Asparagus velouté, breadcrumbs, smoked bacon, parmesan shavings ...

Egg cooked at low temperature (64°C) for a tender white and a creamy yolk. Served with asparagus velouté and garnished with parmesan and smoked bacon.

Green Asparagus

Les Asperges Vertes

(+3€ on the menu) Blanched, citrus mousseline, shallot soy, blood orange segment ...

Green asparagus cooked in water, served with a light citrus sauce. A fresh, vegetal dish highlighting seasonal produce.

Edible Crab

Le Tourteau

Seasoned meat, leeks, fresh herbs, celery, sorrel sauce ...

Edible crab meat prepared with fresh vegetables and herbs, enhanced by a tangy sorrel sauce. Delicate and briny.

Vitelto Tonnato

Le Vittelo Tonnato

Veal, tuna sauce, capers, Taggiasca olives, pickles ...

Classic Italian dish composed of thin slices of cold veal coated with a creamy tuna and caper sauce. Tender and rich in flavor.

Seasonal Risotto

Le Risotto du moment

...

Creamy Italian rice slowly cooked in broth. The recipe changes regularly according to market produce and the chef's inspiration.

To be continued...

Main courses

Sea Bass

Le Bar

Fillet, black Venus rice, green shiso, smoked paprika sauce...

Pan-seared sea bass fillet (white, delicate flesh fish), served with whole brown rice. Enhanced by a smoky paprika flavored sauce.

Seasonal Peach

La Pêche du moment

According to availability and seasonality ...

Fresh fish selected the same day according to arrivals. Prepared according to the chef's inspiration and the season.

Pork

Le Cochon

Slow-cooked for 8h in the oven, sweet potato mousseline, carrots, celery, onions ...

Pork meat cooked very slowly (8h) for a melt-in-your-mouth texture. Served with a smooth sweet potato puree and root vegetables.

Lamb Shoulder

L’Epaule D’Agneau

Confit, creamy polenta, seasonal vegetables, Taggiasca olives ...

Lamb shoulder slow-cooked for a long time, very tender and flavorful. Accompanied by creamy polenta and olives for a Mediterranean touch.

Poultry

La Volaille

Roasted supreme, stuffed ballotine, cauliflower, fava beans, grilled corn, reduced jus ...

Poultry prepared in two ways (roasted and stuffed), served with assorted vegetables and a rich meat jus. A comforting and technical dish.

To finish...

Desserts

Soufflé

Le Soufflé

Seasonal ...

Hot and airy dessert, served straight from the oven. The flavor varies according to the inspiration of the moment.

Lemon

Le Citron

Creamy, with basil and tarragon, citrus, meringues...

Fresh dessert focused on lemon in a creamy form, paired with aromatic herbs and crunch. Tangy and light.

Baba

Le Baba

With rum, seasonal fruit minestrone, whipped cream ...

Spongy cake traditionally soaked in rum syrup. Served with fresh fruit and whipped cream.

Chocolate

Le Chocolat

In variations, ganache, creamy mousse, cocoa nib tuile, chocolate shortbread...

All-chocolate plate exploring multiple textures: mousse, ganache, and crunchy biscuit. Intense and gourmet.

Aged cheeses

Les fromages affinés

from the "Fermette Montorgueil" (+3€ ON THE MENU)

Selection of aged cheeses from a renowned cheesemonger. Served as an alternative or complement to dessert.

End of menu

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Place Information

★

4.7

1,173 ratings on Google Maps

$$ Moderate

📍 31 Rue Tiquetonne, 75002 Paris, France

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