Le Panna Cotta - Restaurant Porte Maillot

A rich and flavorful traditional French soup, made with caramelized onions in beef broth. It is served gratinated with a thick layer of melted cheese and croutons. To be enjoyed piping hot, ideal for warming up.

A fresh and elegant starter alternating layers of salty smoked salmon and sweet mango. The combination offers a perfect balance between salty and sweet with a melting texture. Served cold, it's a light and refined option.

A classic of French gastronomy consisting of land snails cooked in their shells with parsley butter with garlic. The texture is tender and slightly chewy, bathed in a rich, herbaceous sauce. Don't hesitate to mop up the butter with bread.

A luxurious version of the famous 'egg mayo' bistro dish. Hard-boiled eggs topped with creamy mayonnaise and flavored with black truffle oil for an earthy and aromatic taste. Simple yet delicious.

A structured cold starter combining the sweetness of avocado and the firm texture of shrimp. Accompanied by a creamy cocktail sauce and citrus notes. Fresh and creamy in the mouth.

A slice of fattened duck liver pan-seared to a golden crust while remaining melting inside. Served with sweet garnishes like honey and fig to balance the richness of the liver. A delicate and very rich dish.

Tubular pasta served with a rich meat and tomato sauce, slightly spicy. The dish is sprinkled with parmesan cheese for added flavor. A hearty and comforting pasta dish.

A marbled and grilled ribeye steak, served with an original almond pesto sauce. The meat is juicy and tender. Accompanied by crispy fries.

A quality chicken fillet cooked with the skin on, served with a smooth parsnip puree and a mushroom sauce (forestière). The meat is tender and the sauce adds a woody and creamy touch.

A gourmet burger with a juicy beef patty, melted cheese, and fresh vegetables in a soft brioche bun. Served with homemade fries. Delicious and very filling.

Cod fillet, a white fish with tender, flaky flesh, baked in the oven. It is accompanied by two smooth and creamy root vegetable purees. A light and healthy dish.

Fresh fish selected according to the day's catch, simply grilled to preserve its flavors. Served with vegetables and rice. Ask your server for the fish of the day.

Pan-seared scallops in butter, offering a soft and delicate texture. Served with a fine sweet potato puree and an asparagus sauce. A refined dish with subtle flavors.

A complete and colorful bowl composed of rice, marinated salmon, fresh vegetables, and fruits. A balanced, fresh meal full of different textures.

The famous composed salad of crunchy romaine lettuce, roasted chicken, parmesan, and croutons, all bound by a creamy sauce. A great classic appreciated for its freshness and deliciousness.

Three small verrines of silky Italian dessert cream, each with a different coulis. Ideal for tasting several flavors in one dessert.

Rich chocolate cake with a molten center, served warm. The contrast with cold vanilla ice cream creates a delicious mouthfeel. Intense chocolate flavor.

Caramelized upside-down apple tart, served warm. The pastry is crisp and the apples are melting. Accompanied by vanilla ice cream and salted butter caramel.

Small tart filled with a light cream and fresh strawberries. A fruity, sweet, and classic dessert.

Mixture of fresh fruits cut into pieces, served with a scoop of vanilla ice cream. Light, vitamin-rich, and refreshing.

Cup of three scoops of ice cream of your choice, served with whipped cream and a red berry coulis. A gourmet frozen dessert.

Selection of French cheeses served with a sweet fig condiment. Perfect for finishing the meal on a savory note before or instead of dessert.

Coffee served with an assortment of miniature desserts (mini panna cotta, fondant, tarte tatin). Ideal for indecisive people who want to taste everything with their coffee.