Le Pleyel Restaurant

A creamy soup made from potimarron (red kuri squash). Garnished with chestnuts and corn kernels for sweetness and crunch. Served warm.

A terrine of pressed leeks layered with smoked duck breast. Served cold with a tangy shallot vinaigrette. A refined starter with contrasting textures.

An organic poached egg served with a zaatar spice cream emulsion and shredded salmon. Accented with kaffir lime zest and served with a crispy salad. Rich and aromatic.

The chef's daily starter special using seasonal ingredients. Please ask the staff for today's selection.

A white Burgundy wine made from Chardonnay grapes. Known for its elegance and mineral notes.

A crisp white wine from Chablis, Burgundy. 100% Chardonnay, typically offering fresh acidity and citrus flavors.

A Sauvignon Blanc from the Loire Valley. Characterized by its smoky ('fumé') nuances and flinty minerality.

A rare white wine from the Loire Valley made from the Romorantin grape. Unique and complex.

A white blend from the Rhône Valley featuring Grenache Blanc and Viognier. Aromatic and full-bodied.

A white wine from the Northern Rhône using Marsanne and Roussanne grapes. Rich, textured, and floral.

A classic white Bordeaux blend of Sauvignon Blanc and Sémillon. Fresh, zesty, and often dry.

A dry white wine from the Entre-Deux-Mers region in Bordeaux. Crisp and refreshing.

A Riesling from Alsace. Dry, with high acidity and notes of citrus and flowers.

An Italian Pinot Grigio from the Venezie region. Light, crisp, and easy-drinking.

A classic Brut champagne. Crisp with fine bubbles and notes of fresh fruit.

A rosé champagne with red fruit aromas and a fresh finish.

A classic Brut champagne. Crisp with fine bubbles and notes of fresh fruit.

A rosé champagne from Perrier Jouet, elegant and fruity.

A vintage luxury champagne in an iconic floral bottle.

Sweet white vermouth.

Sweet red vermouth.

Italian bitter aperitif.

Bitter Italian liqueur.