Les Petits Parisiens (Bistrot de bons goûts)

An amuse-bouche to start the meal, accompanied by champagne. These are generally small, varied savory bites prepared by the chef.

Thin slices of raw marinated scallops, served with pomegranate seeds and clementine segments. A fresh starter combining the sweetness of seafood with the acidity of citrus.

A velvety and smooth chestnut soup presented like a cappuccino, accompanied by a piece of warm, melt-in-your-mouth pan-seared foie gras. A rich dish with autumnal flavors.

Grilled sea bass fillet, served with roasted Jerusalem artichokes and a creamy cep mushroom sauce enhanced with wakame seaweed. A flavorful blend of land and sea.

Game meat (venison) slow-cooked to be very tender, served with a rich whisky sauce, black mushrooms (black chanterelles), and smoked mashed potatoes.

French uncooked pressed cheese, aged and creamy, accompanied by quince fruit paste and walnuts. A traditional cheese course before dessert.

Creamy dessert made from rice cooked in vanilla milk, topped with a salted butter caramel sauce and sprinkled with crispy puffed rice for textural contrast.

Whole or sliced pear confit in syrup, served with almond shortbread crumbs (crumble), a scoop of vanilla ice cream and a hot chocolate sauce.