Le Bouchon

Premium fresh oysters, size number 3, served on the half shell. Known for their balanced salinity and crisp texture. Typically enjoyed raw with a squeeze of lemon or mignonette sauce.

Long, slender clams grilled and served with a rich herb butter sauce. The meat is sweet and tender with a slight chewiness. Best eaten by scooping the meat out of the shell.

Seared scallops served on a smooth celery root puree with Nantua sauce, a creamy seafood sauce made with crayfish butter. Rich, savory, and elegant.

Large, premium white asparagus spears, known for their tenderness and delicate flavor. Served either with rich Hollandaise sauce and cured ham, or Flamande style with butter, lemon, and egg.

A classic French puff pastry shell filled with a creamy mixture of lobster meat. The pastry is light and flaky while the filling is rich and savory.

Fillet of ocean trout, similar to salmon but with a milder flavor, served with a classic white butter sauce and vegetable stew. Rich, buttery, and flaky.

Tender, slow-cooked ox tongue served with a zesty mustard cream sauce and smooth mashed potatoes. The texture is incredibly soft and melt-in-the-mouth.

Lobster meat cooked in a rich creamy wine sauce, stuffed back into the shell, and gratinated with cheese. A decadent and classic French preparation.

Fresh lobster grilled simply to highlight its natural sweetness, served with a signature butter sauce. Smoky, tender, and succulent.

Earthy Girolle mushrooms sautéed and served with soft, slow-cooked eggs. The runny yolk creates a rich sauce for the mushrooms.

Raw fresh tuna chopped and seasoned with a bright lemon dressing. Light, refreshing, and clean-tasting.

A refreshing salad featuring half a Canadian lobster paired with a sweet and tangy tomato and mango salsa. Light yet luxurious.

Premium sturgeon caviar served with small pancakes (blinis) and classic accompaniments. Salty, popping pearls of roe with a distinct sea flavor.

A hearty slow-cooked casserole from southern France containing white beans, sausage, pork, and preserved duck. Rich, meaty, and very filling.

Pan-seared sea bass fillet from Brittany served with earthy mushrooms, sweet peas, and an aromatic vermouth sauce. A sophisticated seafood dish.

A whole roasted baby chicken with truffle butter inserted under the skin for deep flavor. Tender and juicy, designed to be shared.

Fettuccine pasta tossed in a spicy, creamy tomato sauce with lobster meat. A luxurious pasta dish with a kick of heat.

Classic soup made with caramelized onions and beef broth, topped with toasted bread and melted cheese. Savory, sweet from the onions, and comforting.

Rich, creamy soup made from lobster stock, served under a golden puff pastry dome. Intense shellfish flavor with a buttery finish.

Earthy beet salad paired with tangy yogurt and salty crispy bacon. A balance of sweet, creamy, and savory textures.

A classic salad from Nice, featuring tuna, anchovies, potatoes, crisp vegetables, and olives. Fresh, hearty, and savory.

Thin slices of raw red tuna dressed simply with high-quality olive oil and seasonings. Delicate and meltingly tender.

Fresh tomatoes served with tangy marinated goat cheese. A simple, refreshing appetizer highlighting quality ingredients.

Paper-thin slices of raw beef topped with peppery arugula and shaved parmesan. A classic Italian-style appetizer, savory and light.

Tender marinated artichoke hearts served with savory parmesan cheese. Tangy and earthy.

Duck pâté baked inside a pastry crust, served with rich truffle mayonnaise. A traditional French charcuterie item with complex flavors.

Smooth, rich duck liver terrine served with sweet bread, apple compote, and berries. The acidity of the fruit cuts through the richness of the liver.

An assortment of cured meats including hams and sausages, paired with selected cheeses. Perfect for sharing with wine.

Small clams cooked in a savory sauce of white wine, garlic, and cream. Served hot, often with bread for dipping.

Traditional Lyon-style sausage studded with pistachios, served warm with a creamy potato salad. Savory and rustic.

Classic Escargots served in shells with a rich garlic and herb butter sauce. Chewy texture with intense garlic flavor.

Puff pastry shell filled with chicken breast and morel mushrooms in a dry vermouth sauce. Elegant and creamy.

Endives wrapped in ham and baked in a cheese sauce. The bitterness of the endive balances the richness of the ham and cheese.

Sautéed frog legs served in a signature garlic butter sauce. The meat is tender, similar to chicken but with a fish-like texture.

A slice of hot, seared duck liver with a crisp exterior and melting interior, served with a sweet and tart sauce. Rich and decadent.

A fillet of sea bass served with a classic vegetable stew and white butter sauce. A harmonious blend of light fish and savory vegetables.

Thick cut salmon fillet served with a savory clam juice sauce and stewed leeks. Rich and comforting.

Dumplings made of fish and scallops, served in a creamy crayfish sauce. A very traditional, soft-textured Lyonnaise dish.

Extremely tender slow-cooked pork cheeks served with mustard sauce and smooth mashed potatoes. The meat falls apart easily.

Duck leg slow-cooked in its own fat until tender, then crisped. Served with roasted potatoes. Classic French comfort food.

Raw beef seasoned and mixed with traditional condiments, served with fries. Savory, fresh, and textual.

Half a roasted chicken served with fried potato wedges. Simple, juicy, and satisfying.

Wagyu beef cheek braised in red wine until meltingly tender, served with mashed potatoes. Rich and gelatinous texture.

A flavorful cut of Wagyu beef (flank/flap) served with a red wine and shallot sauce. More texture than filet but very tasty.

Beef tenderloin wrapped in pastry, served with a luxurious foie gras sauce. A centerpiece dish known for its rich flavors and flaky crust.

Premium duck breast served with a classic sweet and sour orange sauce and braised endive. The duck is usually served pink.

Grilled lamb chops served with vegetable stew. The lamb is tender with a distinctive flavor.

High-quality Black Angus tenderloin with a marbling score of 5. Very tender and lean, served with creamy potato gratin.

Rib eye steak with excellent marbling (MB5), served with peppercorn sauce and potato gratin. Juicy, flavorful, and rich.

A soft cow's milk cheese with a white rind. Creamy, buttery, and slightly earthy.

A soft, creamy cheese with a bloomy rind. Stronger in flavor than Brie, with mushroomy notes.

A hard, unpasteurized cow's milk cheese aged for 24 months. Nutty, complex, and crystallized texture.

A semi-hard blue cheese. One of France's oldest cheeses, it is distinctively narrow and cylindrical.

A semi-firm cow's milk cheese from the French Alps. It has a grey rind and a mild, nutty flavor.

A hard yellow cheese from Switzerland. Sweet but slightly salty, with a flavor that varies widely with age.

Rich vanilla custard topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat.

Airy and rich chocolate mousse served with whipped cream. Smooth, sweet, and intensely chocolatey.

Warm chocolate cake with a molten liquid chocolate center, served with vanilla ice cream. A hot-and-cold dessert contrast.

A small yeast cake saturated in syrup made with hard liquor, usually rum, and filled with whipped cream.

A pie with a tart lemon curd filling and a fluffy, toasted meringue topping. Sweet, sour, and textural.

A ring of choux pastry filled with praline flavored cream. Nutty, creamy, and impressive.

Pear slow-cooked in spiced red wine until tender and infused with flavor and deep red color. Served cold or warm.

Layers of puff pastry alternating with vanilla pastry cream and red fruits. Crispy, creamy, and fresh.

A baked egg-based dish which puffs up in the oven, flavored with hazelnut. Light, airy, and served immediately.

A classic sweet soufflé flavored with Grand Marnier orange liqueur and flambéed. Elegant and aromatic.

Choux pastry filled with lemon cream and topped with meringue. A zesty twist on the classic eclair.

Long pastry shell filled with chocolate cream and topped with chocolate icing. A bakery staple.

Thin pancakes with a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier.

A sampling platter of three small desserts, offering a variety of flavors and textures in one serving.

Choice of ice cream or sorbet scoops. Refreshing end to the meal.

A white Bordeaux blend. Crisp, dry, and refreshing.

A high-quality white wine from the Graves region of Bordeaux. Complex and often lightly oaked.

White wine from Graves. Typically has good body and citrusy notes.

A classic Sauvignon Blanc from the Loire Valley. Known for its smoky, gunflint aroma.

Sancerre is a famous appellation for Sauvignon Blanc. Crisp, mineral, and citrusy.

Premium Sancerre. Expect greater depth and complexity.

A light, easy-drinking white wine from Gascony. Fruity and floral.

White wine from the Rhone Valley. Fuller bodied and aromatic.

Viognier from the south of France. Aromatic with notes of apricot and flowers.

White wine from the Roussillon region. Mineral and fresh.

Chardonnay from Limoux. Often has good acidity and elegance.

Dry Riesling from Alsace. Aromatic, petrol notes, and high acidity.

Alsatian Pinot Gris. Richer and fuller than Italian Pinot Grigio.

Very aromatic white wine with notes of lychee and rose. Can be slightly sweet.

Unusual Sauvignon Blanc from Burgundy. Crisp and fresh.

Premier Cru Chardonnay from the Côte Chalonnaise. Buttery and mineral.

Reliable Burgundy Chardonnay. Good balance of fruit and structure.

Chablis is known for its steely, mineral character. Un-oaked Chardonnay.

Premier Cru Chablis. More intensity and aging potential.

High-end Burgundy white. Meursault is famous for rich, buttery, and nutty wines.

Red Bordeaux blend. Medium-bodied with dark fruit notes.

Modern style Bordeaux. Fruit-forward and accessible.

Red wine from Fronsac (Right Bank Bordeaux). Merlot dominant, so typically softer.

Satellite appellation of Saint-Emilion. Elegant and earthy.

Red Graves. Savory with potential tobacco notes.

Grand Cru from Saint-Emilion. Structured and complex.

From near Pomerol. Usually plush and velvety due to Merlot.

Classic Graves red. Good structure and balance.

Haut-Medoc wine. Cabernet usually plays a bigger role here. Firm tannins.

Second wine of Carbonnieux. Elegant and smoky.

Associated with Chateau Beychevelle. Good pedigree.

Second wine of Chateau Talbot. Saint-Julien is known for balance.

Another Saint-Julien wine. Typically refined and age-worthy.

Second wine of Calon Segur. Saint-Estephe wines are powerful and structured.

Classified Growth from Saint-Estephe. Robust.

From a respected winemaker. Merlot-based, plush.

From the team at Cos d'Estournel. A fine example of Medoc wine.

Second wine of Chateau Angludet. Margaux wines are known for perfume and elegance.

Grand Cru Classe wine. Mature and complex.

Second wine of Pichon Baron. Pauillac is the home of powerful Cabernets.

Grand Cru Classe of Graves. Elegant red with smoky notes.

Classified Growth from Margaux. Floral and refined.

From the prestigious Ducru-Beaucaillou estate.

Likely 'Chateau Talbot'. A famous Fourth Growth estate. Reliable and age-worthy.

Fifth Growth Pauillac, but performs like a Super Second. Biodynamic estate.

Top tier Margaux. 2010 was a legendary vintage. Powerful yet elegant.

Second wine of First Growth Chateau Margaux. An exceptional wine from a great year.