Le Sergent Recruteur

Name: Le Sergent Recruteur
Address: Paris
Price range: €6 - €88

Lunch service 12:30 PM to 2:30 PM - Dinner service 7:30 PM to 10:30 PM VAT 10% and 20% on alcoholic beverages - Net prices - 15% service charge on HT prices included The list of allergens is available upon request All our meats are of French origin

★ 4.7 (540)

STARTERS

Duck foie gras poached in a vegetable sangria

Foie gras de canard poché dans une sangria aux légumes

and white fruits, flamed grapefruit and rhubarb

Duck foie gras prepared poached for a melting and delicate texture. Accompanied by fruity and tangy notes. A classic of French gastronomy with a rich, buttery flavor.

€42 ≈ $49.00

Swordfish in 'Sashimi' lightly marinated with pickles, coriander/ginger,

Espadon en 'Sashimi' à peine mariné aux pickles, coriande/gingembre,

enhanced by a cranberry and passion fruit broth

Thin slices of raw swordfish served sashimi-style. The flesh is firm and fresh, enhanced by a tangy and aromatic marinade.

€44 ≈ $51.00

Girolles lightly seared, toasted almonds, peach/verbena veil,

Girolles juste saisies, amandes grillées, voile de pêche/verveine,

lightly creamed Chardonnay chicken broth, 'Bellini' ambiance

Wild mushrooms (girolles) pan-fried served with a rich broth. A dish with forest floor and fruit flavors, textured by almonds.

€42 ≈ $49.00

Quail and langoustine cooked in a cloth in broth, then chilled,

Caille et langoustine cuites au torchon dans un bouillon, puis rafraîchies,

juices bound with black sesame and citrus, grilled leek, 'Paris' cocoa flowers

A land and sea combination pairing the delicate meat of quail with the sweet flesh of langoustine. Served fresh with notes of citrus and sesame.

€40 ≈ $46.00

VEGETABLE

Selection of seasonal vegetables, prepared with all our inspirations

Palette de légumes de saisons, cuisinée sous toutes nos inspirations

An assortment of seasonal vegetables prepared in various ways. A light dish highlighting the freshness of the produce.

€28 ≈ $32.00

FISH

Lobster sautéed in sage butter, coral sauce,

Homard rissolé au beurre de sauge, sauce coraline,

tomato lacquered by its juices, 'Cannellini' white beans, semi-candied harlequin petals

Lobster pan-fried in flavored butter. The flesh is tender and sweet, served with a rich sauce made from the coral and melting vegetables.

€88 ≈ $102.00

Line-caught whiting cooked on a Melba toast, anchovy spread,

Merlan de ligne cuit sur un toast Melba, anchoïade,

yellow zucchini simmered in curry, almond and flat parsley, devil sauce

Delicate and flaky white fish fillet (whiting). Served on crispy bread with a flavorful sauce.

€43 ≈ $50.00

Sole browned under a Viennese crust, puffed zucchini flower

Sole dorée sous une viennoise, fleur de courgette soufflée

and coated with girolles in a rich fish jus, hazelnut meunière in a mousseline

Noble flatfish (sole) cooked with a crispy crust. Fine and delicate flavor, accompanied by a rich brown butter sauce.

€54 ≈ $63.00

MEATS

Sweetbreads seared with basil, tetragon and girolles in a salad,

Noix de ris de veau dorée au basilic, tétragones et girolles en salade,

fried poivrade

Sweetbreads (thymus), a gastronomic offal renowned for its creamy interior and crispy exterior once seared. Mild and milky taste.

€62 ≈ $72.00

Beef chuck matured then grilled over beech wood, cuttlefish carbonara

Paleron de bœuf maturé puis grillé au bois d'hêtre, carbonara de blanc de seiche

and caramelized salsify, shallot vinegar jus

Beef shoulder matured for tenderness and grilled over a wood fire for a smoky flavor. Served with a rich sauce and root vegetables.

€54 ≈ $63.00

Luteau poultry roasted with black garlic under the skin,

Volaille de Luteau rôtie à l'ail noir sous la peau,

celtuces and bimis, strong herb florets and matcha tea

Quality poultry roasted with fermented black garlic. The meat is juicy with crispy skin and deep umami flavors.

€40 ≈ $46.00

DESSERTS

The Classic

Le Classique

The Classic €20

A signature dessert from the house, likely an interpretation of a French pastry classic.

€20 ≈ $23.00

The Cacao Bean, mucilage in texture,

La Cabosse, le mucilage en texture,

light chocolate mousse 'Alpaco' from Ecuador, Oabika cream

Dessert featuring cocoa, playing on textures with an Ecuadorian chocolate mousse. Rich and intense in chocolate.

€22 ≈ $25.00

The cherry on top

La cerise sur le 'gâteau'

Pastry creation highlighting the cherry. Fruity and sweet flavors.

€22 ≈ $25.00

Ice creams and sorbets of the moment

Glaces et sorbets du moment

Selection of refreshing ice creams (creamy) and sorbets (fruity) according to seasonal flavors.

€18 ≈ $21.00

Cheeses

Fromages

Assortment of aged French cheeses. Usually served with bread.

€20 ≈ $23.00

Coffee, chocolate tartlets

Café, tartelettes au chocolat

Coffee served with small chocolate pastries to finish the meal.

€6 ≈ $7.00

SEASONAL MOMENT MENU

MENU INSTANT DE SAISON

(For all guests at the table) The Chef invites you to discover his 5-course menu Amuse-bouche Appetizer Swordfish in 'Sashimi' lightly marinated with pickles, coriander/ginger, enhanced by a cranberry and passion fruit broth Girolles lightly seared, toasted almonds, peach/verbena veil, lightly creamed Chardonnay chicken broth, 'Bellini' ambiance Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herb florets and matcha tea The cherry on top The cherry on top

A complete 5-course tasting menu chosen by the chef. Includes several signature dishes from the menu. Ideal for discovering the restaurant's cuisine as a whole.

€118~ ≈ $137.00