Le Perchoir Porte de Versailles

Name: Le Perchoir Porte de Versailles
Address: Paris
Price range: €39 - €39

★ 4.0 (1,501)

THE LUNCH

MENU SERVED AT LUNCHTIME ON WEEKDAYS FROM 12:00 PM TO 2:30 PM

SMALL PLATES TO SHARE

CHORIZO CROQUETTES, HERB MAYONNAISE NU PARIS

CROQUETTES DE CHORIZO, MAYONNAISE AUX HERBES NU PARIS

Crispy croquettes stuffed with spicy chorizo. Served with a fresh herb mayonnaise. Ideal for sharing as an aperitif.

BYDEHESA'S HOUSE PATA-NEGRA BELLOTA

PATA-NEGRA BELLOTA DE LA MAISON BYDEHESA

Superior quality Iberian ham from acorn-fed pigs. Rich flavor and melting texture. Served in thin slices.

SET MENUS

STARTER + MAIN COURSE OR MAIN COURSE + DESSERT

ENTREE + PLAT OU PLAT + DESSERT

Lunch menu including two courses of your choice. Choose between a starter and a main course, or a main course and a dessert.

STARTER + MAIN COURSE + DESSERT

ENTRÉE + PLAT + DESSERT

Complete lunch menu including three courses. Includes a starter, a main course, and a dessert.

STARTERS

BURRATA, NU PARIS TOMATO SALAD, POMEGRANATE AND FARM HERB OIL

BURRATA, SALADE DE TOMATES NU PARIS, GRENADE ET HUILE D'HERBES DE LA FERME

Creamy Italian cheese served with a fresh tomato salad. Garnished with pomegranate and herb oil. A fresh and creamy starter.

HAND-CUT NORMANDY BEEF TARTARE, FERMENTED CHILI AND BLACK SESAME SAUCE

TARTARE DE BŒUF NORMAND AU COUTEAU, SAUCE PIMENT FERMENTÉ ET SÉSAME NOIR

Tender and juicy Iberian pork cut, seasoned with a spicy fermented chili sauce. Garnished with black sesame for crunch. A classic revisited with spicy notes.

CHIOGGA BEETS, SMOKED EELS AND FRIED QUINOA

BETTERAVES CHIOGGA, ANGUILLES FUMÉES ET QUINOA FRIT

Colorful Chioggia beet salad accompanied by smoked eel. Fried quinoa adds a crunchy texture. A mix of earthy and smoky flavors.

MAIN COURSE

PERFECT EGG, CELERY PUREE, CHANTERELLES AND VEGETABLE JUS

ŒUF PARFAIT, PURÉE DE CÉLERIS, GIROLLES ET JUS VÉGÉTAL

Slow-cooked egg for a melting texture. Served on a celery puree with chanterelle mushrooms. Drizzled with a light vegetable jus.

IBERIAN PLUMA, PEPPER PIPERADE, CONCENTRATED BELLOTA JUS

PLUMA IBÉRIQUE, PIPERADE DE POIVRONS, JUS CORSÉ DE BELLOTA

Tender and juicy Iberian pork cut, grilled. Accompanied by a pepper stew (piperade). Served with a rich meat jus.

ROYAL DORADE, BROCCOLI MOUSSELINE, BONE JUS

DORADE ROYALE, MOUSSELINE DE BROCCOLI, JUS D'ARÊTES

Royal dorado fillet with white and delicate flesh. Served with a fine broccoli puree. Accompanied by a sauce made from the fish bones.

DESSERT

BRILLAT-SAVARIN WITH TRUFFLE

BRILLAT-SAVARIN À LA TRUFFE

Rich and creamy triple-cream cheese, flavored with truffle. A savory and indulgent alternative to end the meal.

RED BERRIES, STRAWBERRY AND MERINGUE

FRUITS ROUGES, FRAGOLA ET MERINGUE

Fresh dessert made with seasonal red berries. Accompanied by crunchy meringue. Light, sweet, and tart.

CHOCOLATE NAMELAKA, CACAO TUILLE AND QUINCE

NAMELAKA CHOCOLAT, TUILE CACAO ET COING

Ultra-creamy chocolate cream (Namelaka). Served with a crunchy cocoa tuile and quince. Rich in chocolate with a fruity touch.

THE SET MENU

MENU SERVED FOR THE ENTIRE TABLE

THE SET MENU

LA FORMULE

SMALL PLATES / MAIN COURSE / DESSERT. PER PERSON. ASSORTED SMALL PLATES FOR THE WHOLE TABLE: - COD ROE TARAMA AND BOTARGA - BURRATINA, NEIGHBOR'S TOMATO SALAD AND BASIL - HAND-CUT BEEF TARTARE, ASIAN SAUCE

Full menu served for the entire table. Includes an assortment of starters to share (tarama, burrata, tartare), followed by a main course and a dessert of your choice.

€39~ ≈ $45.00

End of menu

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