LE CHOUBICHOU PARIS CHÂTELET

A thick and tender piece of beef, served with potatoes cooked in duck fat with garlic and parsley. A rich and flavorful dish typical of the Southwest.

Chocolate lava cake, served warm. Accompanied by tonka bean flavored ice cream, offering notes of vanilla and almond.

Runny egg yolk, served on a creamy Comté cheese sauce. Enhanced with crispy bacon for contrast.

The most tender cut of pork, cooked just right. Accompanied by seasonal vegetables.

Creamy cheesecake on a biscuit base, topped with a coulis or fresh red berries. Creamy texture and tangy flavor.

Cooked lentils seasoned with a tangy vinaigrette. A classic bistro starter, simple and earthy.

Pan-seared veal offal, served with a smooth puree and a forestière sauce. Firm texture and pronounced flavor.

Egg custard topped with liquid caramel, served with a thin, crispy biscuit. Sweet and melting.

Steamed leeks served cold with a mustard vinaigrette. A great French cuisine classic.

Fresh market fish, prepared according to the chef's inspiration, served with two side vegetables.

Caramelized apple tart baked upside down, served warm with a scoop of vanilla ice cream.

Marinated herring fillets served with warm potatoes and oil. Smoky and salty flavor.

Lamb meat served with white beans (mogettes) and a rich meat jus. Flavored with coriander.

Creamy dark chocolate dessert. Simple and intense.

Whole camembert cheese baked until melting, drizzled with honey and crunchy pecans. To be eaten with bread.

Pan-seared duck hearts with garlic and parsley. Firm texture and pronounced meat flavor.

Confit and shredded goose meat, spreadable, served with pickled vegetables.

The daily starter, according to the market and the chef's inspiration.

Roasted butternut squash served with a smooth chestnut cream and strong blue cheese. Autumnal sweet and savory mix.

Large king shrimp seared, accompanied by a rich parmesan sauce and enhanced by the acidity of Meyer lemon.

Mix of old tomato varieties with sweet plums and fresh herbs. Original soy-livèche seasoning.

Runny egg yolk on a leek fondue flavored with mint, sprinkled with crunchy pistachios.

A creative vegetarian starter combining crunchy green vegetables, fruits and a surprising rocket ice cream.

Creamy soup of the day's vegetables.

Low-temperature cooked egg (64°C) for an ultra-melting texture, served with mushrooms, dried beef charcuterie and cheese tuile.

Pan-fried pieces of octopus and squid with garlic and parsley, served with a black ink sauce. Intense marine flavors.

Creamy Italian fresh cheese served with a salad with Asian flavors (spicy, tangy).

The main dish of the day, changing daily.

Complete vegetarian dish with spicy cauliflower, sesame sauce (tahini) and fruity quinoa.

Fine-fleshed fish fillet, served with a flavored sweet potato puree and a fresh citrus sauce.

Grilled duck breast (pink), served with a sweet honey sauce and parsnip (sweet root vegetable).

Large vegetarian composed salad with houmous, cereals and root vegetables, enhanced with a touch of cocoa.

Fresh fish according to arrival, served with a complex garnish of peas, citrus fruits and passion fruit sauce.

Lamb confited for 12 hours to be very tender, served with humita (corn puree) and vegetables.

Grilled sea bream on a griddle, served with parsnip in various forms and a lemony herb sauce (gremolata).

Pork belly slow-cooked in its fat, very tender, served with roasted vegetables.

Shellfish (razor clams and cockles) served with parsley butter and a spicy potato and chorizo terrine.

Braised lamb served with vegetables simmered in mild spices, like in a tagine.

Pan-seared scallops, served on a creamy pumpkin risotto, with a light thyme foam.

Very large bone-in beef rib, grilled, ideal for sharing. Served with homemade mashed potatoes.

Marbled pork piece, flavorful, served in a generous portion to share, with purée.

The dessert of the daily menu or the cheese plate of the moment.

The specific dessert of the day (see Weekly Menu).

Selection of aged cheeses of the moment.

Creamy childhood dessert based on rice and milk, enhanced with gourmet caramel and crunchy peanuts.

Poached pear served with chocolate and a luxurious hint of white truffle.

Apple sorbet drizzled with Calvados (apple brandy). Traditionally served in the middle of the meal to aid digestion.

Dessert with South American flavors with dulce de leche, banana and an original maté tea crumble.

Fresh yogurt flavored with orange blossom, served with red fruits.

Chocolate lava cake, served with caramel and a light white chocolate mousse.

Airy dessert made of fresh cheese and whipped cream, served with exotic fruits.