Le Valerianne

Name: Le Valerianne
Address: Paris
Price range: €2 - €11

★ 4.6 (265)

For the aperitif

4 Livarot Gougères

4 Gougères au Livarot

Small savory choux pastry balls mixed with Livarot cheese (a washed-rind cheese from Normandy). Light and airy, they are served warm as an aperitif.

€4.50 ≈ $5.00

Starters

Traditional lamb sweetbreads

Ris d'agneau à l'ancienne

apple straw with garlic

Lamb sweetbreads are a gland (thymus) considered a noble offal, with a very tender and creamy texture. It is cooked here in a traditional way and served with thin fried potatoes.

Chanterelles and other wild mushrooms in polenta

Girolles et autres champignons des bois en polenta

bacon, parmesan

A forest mix of wild mushrooms served on a creamy cornmeal base (polenta). Enhanced with smoked bacon and Italian cheese for added flavor.

Smoked salmon millefeuille

Millefeuille de saumon fumé

avocado, grapefruit cocktail sauce

A fresh starter layering slices of smoked salmon and avocado. The cocktail sauce adds creaminess and the grapefruit a touch of acidity.

Milk bread filled with crab meat

Pain au lait garni de chair de tourteau

langoustine cream

A soft bun filled with crab meat. Served with a rich sauce made from small shrimp typical of the coast.

Homemade duck foie gras (+€5)

Foie gras de canard maison (+5€)

onion confit

Homemade foie gras terrine, rich and smooth. Served with a sweet and savory onion jam to balance the richness. (Price supplement indicated on the menu).

Main Courses

Beef fillet, Béarnaise butter

Filet de boeuf, Beurre Béarnais

St. Nectaire cheese gratin

A tender and lean cut of beef, served with an emulsified butter and tarragon sauce. Accompanied by a potato gratin with Auvergne cheese.

Pork 'Pluma', "Weeping Tiger"

Pluma de cochon, "Tigre qui pleure"

mashed potatoes

The 'pluma' is a very tender and marbled cut of Iberian pork. Served with a Thai-inspired sauce (spicy and tangy) and mashed potatoes.

Shredded duck confit shepherd's pie

Effiloché de confit de canard en parmentier

thyme sauce

Shredded duck confit (slow-cooked in its own fat) then shredded, topped with mashed potatoes and gratinated. A comforting and flavorful dish.

Plancha-grilled ling, Lobster butter

Lingue à la plancha, Beurre de homard

Multicolor carrots

Ling fillet (a white, firm fish similar to cod) cooked on a hot plate. Served with a butter flavored with lobster shell and root vegetables.

6 peeled shrimp, Seaweed butter

6 crevettes décortiquées, Beurre d'Algues

Saffron linguine

Shrimp served without shells with long pasta flavored with saffron. The seaweed butter adds a marine, iodized note.

Vegetarian

Starter: Breaded St. Marcellin cheese and mesclun salad

Entrée : St marcellin pané et mesclun

Small creamy cow's milk cheese, breaded and fried to be crispy on the outside and melting on the inside. Served on a mix of young salad greens.

Compose your dish

Composez votre plat

from the sides on the menu (5 maximum)

Vegetarian plate composed of an assortment of sides and vegetables available on the menu (fries, green beans, vegetables, mashed potatoes, etc.).

Other sides

Homemade fries

Frites maison

Potatoes cut into sticks and traditionally fried.

€4.50 ≈ $5.00

Sautéed green beans

Haricots verts poêlés

olive oil and garlic

Fresh green beans sautéed in a pan with garlic and olive oil to remain crisp.

€4.50 ≈ $5.00

Julienned vegetables

Julienne de légumes

Mix of vegetables (often carrots, leeks, turnips) cut into fine filaments and cooked.

€4.50 ≈ $5.00

Cheeses

Cheeses of the moment

Fromages du moment

Selection of aged cheeses varying according to season and availability.

Desserts

Homemade profiteroles

Profiteroles maison

Pastry choux buns filled with ice cream, usually served with a hot chocolate sauce. A classic brasserie dessert.

Rum baba, whipped cream

Baba au rhum, chantilly

Moist cake soaked in a rum syrup. Served with sweetened whipped cream.

Caramelized apple-pear with rosemary

Pommes-poires caramélisées au romarin

caramel ice cream

Fruits gently cooked with sugar and an aromatic herb for an original taste. Served hot or warm with ice cream.

3 scoops of ice cream

Glace 3 boules

Whipped cream

Assortment of ice creams or sorbets served in a coupe with whipped cream.

1 scoop of ice cream

1 simple boule de glace

A single portion of ice cream of your choice.

€2 ≈ $2.00

Table fireworks

Feu d'artifice de table

Festive sparkling candle to celebrate an event (birthday) during dessert.

€4 ≈ $5.00

Drizzled Sorbets

Lime, Vodka

Citron vert, Vodka

Lime sorbet served with a shot of vodka (alcoholic dessert).

Pear, Poire William

Poire, Poire William

Pear sorbet served with pear eau-de-vie.

Apple, Calvados

Pomme, Calvados

Apple sorbet served with Calvados (apple eau-de-vie from Normandy).

Mandarin, Mandarine Napoléon

Mandarine, Mandarine Napoléon

Mandarin sorbet served with a mandarin and cognac liqueur.

Mango, Cointreau

Mangue, Cointreau

Mango sorbet served with an orange liqueur.

Coffee & Gourmands

Composed of (Chouquette, chocolate mousse, cherry tiramisu, fresh fruit)

Gourmet coffee or decaffeinated

Café ou décaféiné gourmand

An espresso served with a selection of several miniature desserts. Ideal for tasting everything.

€10~ ≈ $12.00

Gourmet infusion or tea

Infusion ou thé gourmand

A tea or herbal tea accompanied by a selection of mini-desserts.

€11~ ≈ $13.00

Affogato

coffee, slivered almonds, vanilla ice cream, Amaretto

Italian dessert consisting of a scoop of vanilla ice cream 'drowned' in hot espresso, here enhanced with Amaretto liqueur and almonds.

€10 ≈ $12.00

End of menu

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Place Information

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4.6

265 ratings on Google Maps

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