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Le Boeuf sur le Toit

Le Bœuf sur le Toit

Net prices including VAT and service.

★ 4.1 (1,794)

MENU

120€ euros

STARTERS

Bream crudo
fennel purée, cucumber pickles
Marinated raw sea bream served fresh. The flesh is delicate and firm, accompanied by anise-flavored fennel purée and pickles for crunch. A light and refined starter.
Creamy burrata
roasted colourful beetroot, beetroot relish
Fresh Italian cheese with a creamy center served with roasted beets. The combination of the milky sweetness of the cheese and the earthy flavor of the beet is classic. Creamy and melting texture.
Vitello Tonnato
Thin slices of cold veal coated with a creamy tuna, caper, and anchovy sauce. A classic Piedmontese dish, flavorful and umami. Eaten cold.
Red tuna tartare
avocado, mango, passion fruit
Diced raw red tuna, seasoned with exotic fruits. Sweet and savory mix with a tender and melting texture. Fresh and tangy.
Variations on a carrot
Carrot variations prepared in different ways (roasted, puréed, raw). Highlights the natural sweetness of the vegetable. Light vegetable dish.
Green bean salad
fig, honey vinaigrette, smoked almonds
Fresh green bean salad with sweet figs and crunchy smoked almonds. Dressed with a honey vinaigrette. Crunchy and fresh.

DISHES

Truffle coquillettes pasta
Classic short pasta served with a rich truffle sauce. Comforting and very fragrant dish. Creamy and flavorful.
Morel macaroni pasta
Macaroni served with a morel mushroom sauce, a mushroom with a distinctive woody flavor. Rich and creamy. Ideal for mushroom lovers.
Cod fillet
smashed artichoke, hollandaise siphon
Cod fillet cooked, served with mashed artichokes and a light, airy hollandaise sauce. Flaky white fish with a delicate flavor. Rich and buttery.
Scottish smoked salmon filet
cooked on one side, roasted and purée carrots
Scottish smoked salmon fillet, cooked on one side to keep a melting medium-rare texture. Served with carrots. Smoky and rich flavor.
Beef on the Beef
Boeuf sur le Boeuf
stewed and sautéed, Bourguignon sauce
Duo of beef prepared stewed and sautéed, served with a rich red wine sauce (Bourguignon). Very meaty, tender and flavorful. Hearty signature dish.

PLATTERS

TASTING PLATTER
PLATEAU DÉGUSTATION
Selection of 9 oysters Fines de Claire N°3 (3 pieces) Perle Noire Cadoret N°4 (3 pieces) Perle Impératrice N°3 (3 pieces) Sea snails (100gr) Madagascar pink shrimp (6 pieces)
Assorted seafood platter including oysters of different varieties, sea snails and pink shrimp. Served on ice. Fresh and briny, to share.
€85 ≈ $98.00
OYSTER TASTING PLATTER
PLATEAU DÉGUSTATION HUÎTRES
Selection of 18 oysters Fines de Claire N°3 (4 pieces) Perle Noire Cadoret N°4 (4 pieces) Perle Impératrice N°3 (4 pieces) Spéciale Impératrice N°2 (4 pieces) Belon Cadoret N°0 (2 pieces)
Large assortment dedicated exclusively to oysters, offering several varieties and sizes. Served raw on ice. Intense marine flavors and varied textures.
€95 ≈ $110.00
SHELLFISH PLATTER
PLATEAU CRUSTACÉS
½ European lobster ½ European crab Breton langoustines (4 pieces) Madagascar pink shrimp (6 pieces) Sea snails (100g)
Luxurious platter of cooked shellfish including lobster, crab, langoustines and shrimp. Served cold. Sweet and firm flesh, a feast for seafood lovers.
€140 ≈ $162.00
BST PLATTER
PLATEAU BST
(FOR 2 OR MORE) Selection of 18 oysters Perle Impératrice N°3 (9 pieces) Spéciale Impératrice N°2 (9 pieces) Breton langoustines (8 pieces) Madagascar pink shrimp (8 pieces) Whole crab Whole lobster Clams (4 pieces) Venus clams (6 pieces) Cockles (6 pieces) Sea snails (300gr) Icelandic sea urchins (2 pieces)
The ultimate seafood platter for several people, including whole lobster, crab, sea urchins, shellfish and noble crustaceans. A complete and abundant gastronomic experience.
€450 ≈ $521.00

SHARING PLATES

For a minimum of 2 people Supplement of 20 euros per person

Angus beef rib
Côte de bœuf Angus
Large piece of bone-in beef, grilled, from the Angus breed renowned for its tenderness. Juicy and marbled. Served sliced for sharing.
€20 ≈ $23.00
Confit lamb shoulder, lamb jus
Épaule d’agneau confite, jus d’agneau
Lamb shoulder cooked slowly at low temperature until tender. Served with its reduced cooking juices. Rich and flavorful.
€20 ≈ $23.00
Whole wild sea bream, cooked and grilled
Bar sauvage cuit entier et grillé
Whole grilled fish, served simply to appreciate the quality of the product. White, firm and delicate flesh. Fine and light flavor.
€20 ≈ $23.00

SIDES

Ratatouille baked in olive oil
Cocotte de ratatouille confite à l’huile d’olive
Mixture of sun-kissed vegetables (zucchini, eggplant, peppers) simmered for a long time in olive oil. Melting and fragrant with herbs.
Mashed potatoes
Purée de pommes de terre
Potatoes mashed with butter and milk to achieve a smooth and creamy texture. A classic and comforting side dish.
Matchstick fries
Pommes allumettes
Very thin and crispy fries. Golden and salted. Perfect to accompany meats.
Basmati rice
Riz basmati
Fragrant long-grain rice, steamed. Light and fluffy.
Green salad
Salade verte
Fresh salad leaves dressed with a light vinaigrette. Adds freshness to the meal.

DESSERTS

Profiteroles with Valrhona dark chocolate sauce
Les profiteroles sauce chocolat noir Valrhona
Choux pastry filled with ice cream or cream, topped with a high-quality dark chocolate sauce. Delicious hot-cold contrast.
Rum baba, vanilla whipped cream
Le baba au rhum, chantilly à la vanille
Moist cake soaked in rum syrup, served with vanilla whipped cream. Sweet, alcoholic, and airy.
Pineapple carpaccio refreshed with lime and ginger
Carpaccio d’ananas rafraîchi au citron vert et gingembre
Very thin slices of fresh pineapple marinated with lime and ginger. Light, fruity and tangy dessert, very refreshing.
Vanilla mille-feuille, salted butter caramel sauce
Mille-feuille à la vanille, sauce caramel beurre salé
Pastry made of layers of crispy puff pastry and vanilla pastry cream. Served with a salted caramel sauce. Rich and textured.
Vanilla crème brûlée
Crème brulée à la vanille
Baked vanilla custard cream, covered with a thin layer of crunchy caramelized sugar. Creamy inside, crunchy on top.
Floating island
Ile flottante
Whipped and poached egg whites, floating on a vanilla custard cream. Often topped with caramel. Very light and airy dessert.
Paris Brest
Choux pastry in a crown shape filled with praline mousseline cream and sprinkled with slivered almonds. Rich hazelnut and butter flavor.
Ice creams and sorbets
Glaces et sorbets
Selection of fruit ice creams or sorbets. Simple and refreshing.
Gourmet coffee
Café gourmand
A coffee served with an assortment of several small miniature desserts. Perfect for tasting everything.

End of menu

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Place Information

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4.1
1,794 ratings on Google Maps
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