Le Nouveau Paris restaurant neuilly sur seine ile de la jatte

A savory tart featuring seasonal vegetables and salty anchovies. The crust is typically crisp, balancing the soft filling. A classic starter with Mediterranean flavors.

An assortment of Spanish-style small bites, featuring seafood like octopus and squid. Typically grilled or marinated in olive oil and paprika. Perfect for sharing.

A traditional charcuterie board featuring various French cured meats. Likely includes salami, cured ham, and pâté. Served with bread and pickles.

A twist on the classic French 'Oeuf Mayo' (hard-boiled eggs with mayonnaise). Elevated with slices of savory smoked duck breast. Rich, creamy, and smoky.

Shrimp fried until crispy. Likely served with a dipping sauce. A simple and crunchy seafood appetizer.

Japanese-style skewered chicken, grilled with a sweet and savory soy-based glaze. Served with a side of fresh salad to balance the richness.

A smaller version of Burrata cheese (fresh Italian mozzarella with a creamy center). Served with vegetables slow-cooked in oil (confit) for concentrated flavor. Creamy and savory.

A loaf of seasoned beef forcemeat, cooked and served cold in slices. Similar to meatloaf but denser and served chilled. Accompanied by salad.

Gravlax (cured raw salmon), typically marinated with salt, sugar, and dill. Served with fennel which adds a crisp, anise-like flavor. Fresh and light.

A coarse, potted spread made from fish cooked in fat or cream until tender enough to be shredded. Served with bread or toast. Savory and rich.

A classic French dish where a duck leg is slow-cooked in its own fat until tender, then seared for crispy skin. Served with mashed sweet potatoes for a sweet and savory pairing.

Seared duck breast (Magret), typically served pink. Accompanied by apricots which provide a fruity acidity that cuts through the rich meat. Served with vegetables.

A variation of Hachis Parmentier (similar to Shepherd's Pie). Features a layer of blood sausage (black pudding) topped with mashed potatoes. Apple is added for sweetness to balance the metallic richness of the sausage.

Raw beef steak chopped and seasoned with Thai-inspired ingredients like coriander and lime. Includes avocado for creaminess and pomegranate for crunch. Spicy, herbal, and fresh.

Traditional French blood sausage served without a casing or as a whole link. It has a deep, savory, slightly metallic flavor and soft texture. Served with creamy mashed potatoes.

Fresh raw tuna chopped and seasoned with lime juice and vegetables. A light, zesty, and refreshing main course.

A tender cut of beef steak, grilled or pan-seared. Served with potatoes and green beans. A classic and hearty meat dish.

A French twist on Greek salad. Includes salty Feta cheese and cured ham, paired with sweet Melon Charentais (a type of cantaloupe). A refreshing mix of sweet and savory.

Tender crawfish tails cooked with parsley butter or sauce. Served with rice and vegetables. Sweet crustacean meat similar to lobster but smaller.

A slow-cooked cut from the leg of the pig. The meat is tender and flavorful, often falling off the bone. Served with potatoes.

Small filled pasta pockets (likely cheese or herb filled) served with a sauce of tomato and eggplant (aubergine). A vegetarian-friendly pasta dish.

A beef burger with Spanish influences. Topped with sweet pepper confit and spicy chorizo sausage. Finished with barbecue sauce.

Roasted pork seasoned with herbs. Served with Aligot, a rich dish from the Auvergne region made from mashed potatoes blended with cheese (usually Tomme) until elastic.

Roasted or confit duck leg served with mashed potatoes and seasonal vegetables. Rich and savory dark meat.

Raw ground beef made from Charolais cattle, a prized French breed. Seasoned and served cold, often with egg yolk and capers.

A ribeye steak known for its marbling and flavor. This version is an extra-large portion. Grilled to preference.

Irish beef steak, known for being grass-fed and tender. Served with a classic French shallot sauce made with wine and butter.

A gourmet burger style. Likely features premium toppings associated with modern Parisian bistro cuisine.

Slow-cooked lamb shank (shin), braised until the meat is very tender and flavorful. Served with potatoes to soak up the juices.

Pork cooked slowly in fat (confit) for extreme tenderness. Served with cheesy mashed potatoes (likely Aligot).

Battered and fried fish fillet served with french fries. A classic dish with crispy batter and flaky white fish.

A modern rice bowl salad featuring smoked salmon and fresh vegetables like avocado and beets. A healthy and filling option.

Classic salad with romaine lettuce, grilled chicken, hard-boiled eggs, and parmesan cheese. Dressed with creamy Caesar dressing and croutons.

Asian-inspired salad with beef strips, soy sprouts (soja), and bamboo shoots. Savory and crunchy.

Italian-style salad featuring cured beef pastrami and mozzarella cheese. Served with fresh mixed vegetables.

A mix of cut seasonal fresh fruits. Light, sweet, and refreshing.