LE PINCEAU

Name: LE PINCEAU
Address: Paris
Price range: €35 - €45

Monday to Saturday 6 PM / 12 AM

★ 4.7 (213)

Set Menus

Starter + Main Course Set Menu

Formule Entrée + Plat

Set menu including a starter and a main course of your choice from the menu. An ideal option for a complete meal without dessert.

€35~ ≈ $41.00

Main Course + Dessert Set Menu

Formule Plat + Dessert

Set menu including a main course and a dessert of your choice from the menu. Perfect for those who prefer to finish on a sweet note.

€35~ ≈ $41.00

Starter + Main Course + Dessert Set Menu

Formule Entrée + Plat + Dessert

The complete menu including a starter, a main course, and a dessert of your choice. The total gastronomic experience offered by the chef.

€45~ ≈ $52.00

Starters

Cauliflower Velouté, clementine

Velouté de Chou-fleur, clémentine

A creamy cauliflower soup combined with the tangy freshness of clementine. A mild and comforting blend.

Raw scallops, citrus and chili oil

St Jacques à cru, agrumes et huile de piment

Scallops served raw as carpaccio or tartare, seasoned with citrus and a chili oil. A fresh and delicate starter.

Pressed beef tail, herb emulsion

Pressé de queue de boeuf, emulsion aux herbes

Terrine of shredded beef tail, served with a light herb sauce. Rich and textured flavor.

Main Courses

Chicken, ginger butternut squash, satay sauce

Poulet, butternut au gingembre, sauce saté

Poultry served with butternut squash flavored with ginger, coated in a peanut satay sauce. A dish with sweet and spicy Asian notes.

Scabbard fish, beetroot, fish broth, cockles

Chinchard, betteraves, bouillon poisson, coques

Scabbard fish fillet served with beetroot and cockles in a flavorful fish broth. A balanced land-and-sea combination.

Pork neck, salsify, purée and apples

Echine de Cochon, salsifis, purée et pommes

Tender piece of pork (neck) served with salsify, purée and apples (fruit or potatoes). A rustic and gourmet dish.

Hake, chard butter and small vegetables

Maigre, beurre de Blettes et petits legumes

White fish with fine flesh (lean), served with a bavarois butter with chard and a selection of small seasonal vegetables.

Desserts

Cheese

Fromage

Plate of aged cheeses, ideal for finishing the meal on a savory note before or instead of a sweet dessert.

Rice pudding, hazelnuts and caramel

Riz au lait, noisettes et caramel

Traditional creamy dessert made from rice cooked in milk, enhanced with crunchy hazelnuts and a caramel coulis.

Buckwheat praline tartlet, chocolate

Tartelette praliné sarrazin, chocolat

Small tart filled with rich chocolate and a buckwheat praline. A gourmet dessert with a touch of toasted flavor.

End of menu

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Place Information

★

4.7

213 ratings on Google Maps

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