Les Fauves Restaurant

A Mediterranean-style appetizer platter to share. Includes feta-pepper dips, guacamole, seasoned olives, and a walnut-pomegranate pepper cream. Served with pita bread for dipping.

A mixed board featuring a selection of artisanal farm cheeses and cured meats. A classic French starter for sharing, pairing savory meats with rich cheeses.

A platter focused solely on farm-fresh cheeses. Typically includes a variety of textures and milk types (cow, goat, sheep) to explore different flavors.

A platter dedicated to cured meats, such as salami, ham, and terrines. Savory and salty, best enjoyed with bread.

Razor clams are long, slender shellfish grilled to highlight their natural sweetness and firm texture. They are dressed with a citrusy ponzu oil and sweet candied ginger for a modern, zesty flavor profile.

Raw sea bass cured in citrus juice (leche de tigre). This version adds sweetness and tartness with kiwi and hibiscus, balanced by fresh coriander. A light, refreshing starter.

A spreadable fish paste made from cod and salmon, seasoned with herbs and pink peppercorns. Served with toast, it offers a creamy texture with savory seafood flavors.

Soft-boiled eggs served 'mimosa style', typically meaning with a dressing or yolk preparation, garnished with chives. A simple, comforting egg dish served with toast soldiers.

A fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Served here with sweet roasted pears and a nutty arugula pesto.

A slice of rustic pork loaf (terrine), marinated in white wine for depth. Served cold with pickles and mustard. A traditional French bistro classic.

A warm vegetable soup primarily featuring red kuri squash (potimarron) and zucchini, flavored with rosemary. Garnished with diced mushrooms and crispy croutons for texture.

A crisp, refreshing salad made with raw fennel bulbs. Paired with citrus segments and a cooling mint-yogurt dressing. Anise-like flavor profile.

The house signature cheeseburger. Features a grilled beef patty, melted cheddar, sweet onion jam, and pickles. Served with a secret sauce and homemade french fries.

Grilled chicken breast cooked in a charcoal oven for a smoky flavor. Accompanied by sweet potato prepared two ways (mashed and roasted) and a fresh green herb sauce (salsa verde).

A robust herb-seasoned pork chop grilled in a charcoal oven. Served with zucchini puree and roasted apricots for sweetness, finished with a unique Sichuan pepper and tarragon meat jus.

Raw tuna tartare mixed with coconut milk, dried tomatoes, and olives. Served with smoked corn cream and a fresh mixed salad. A complex, fresh dish with tropical and savory notes.

A vegetarian main course centered around pita bread and herb guacamole. Includes marinated zucchini, feta cheese, edamame, and mixed greens with a white balsamic dressing.

Sea bass fillet served with caponata (a Sicilian eggplant and vegetable stew) and a tapenade of caramelized onions and olives. Accompanied by a unique rhubarb-based sauce.

Sliced duck breast served with eggplant tempura and green beans. The dish is finished with a rich, intense liver-based sauce and blackberries.

A burger bun filled with tender pulled pork, cheddar cheese, and onion jam. Served with the house secret sauce and fries.

A generous ribeye steak (entrecôte) from Normandy. Served with chimichurri sauce made with smoked oil, french fries, and salad.

Kids meal deal including a drink (syrup or juice), a main course of grilled beef patty with fries, and one scoop of ice cream for dessert. For children under 12.

A rich dark chocolate mousse made with 72% cocoa, topped with chocolate shavings. Airy yet intense flavor.

A classic lemon tart served with lime sauce and crunchy pieces of meringue. Sweet and tangy.

Fresh, smooth white cheese (similar to thick yogurt or quark) served with seasonal fruits. A lighter, fresher dessert option.

A mix of fresh, seasonal fruits cut into bite-sized pieces.

Lemon-flavored cheesecake on a crust made of Speculoos (spiced biscuits) and oatmeal. Garnished with white chocolate and fruit sauce.

Classic Italian dessert with layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa powder.

A coffee or tea served with a sampler of three miniature desserts (usually mousse, tiramisu, and fruit salad). Perfect for trying a bit of everything.

A single serving of cheese. You can choose from Camembert (soft, pungent), Saint Nectaire (semi-soft, nutty), Comté (hard, fruity), or Ash Goat Cheese (tangy).

Artisanal ice creams and sorbets from Baltis Paris. Choose your quantity and flavors.