Les Zygomates

Name: Les Zygomates
Address: Paris
Price range: €32 - €36

Les Zygomates.

★ 4.7 (399)

Set Menus

Set menu at €36

Formule à 36 €

Starter + main course + cheese or dessert

A complete fixed-price menu. This choice includes a starter, a main course, and finishes with a cheese or dessert, to be chosen from the options on the menu.

€36 ≈ $42.00

Set menu at €32

Formule à 32 €

Starter + main course or main course + cheese or dessert

A fixed-price menu composed of two courses. You can choose either a starter and a main course, or a main course and a dessert (or cheese).

€32 ≈ $37.00

Starters

Black pudding ravioli, apples and foie gras with Calvados cream

Raviole de boudin noir, pommes et foie gras à la crème de calvados

Ravioli stuffed with black pudding, accompanied by apples and foie gras. Everything is served with a creamy sauce flavored with Calvados (apple brandy). A rich starter combining earthy flavors and a sweet and savory touch.

Gratinated casserole of leeks with crayfish, Colombo sauce

Cassolette de poireaux aux écrevisses gratinée, sauce colombo

A small hot dish served in a casserole, combining melting leeks and crayfish. It is coated with a Colombo sauce (a spice mix similar to curry) and gratinated in the oven.

Jerusalem artichoke velouté and its foie gras poached egg

Velouté de topinambour et son œuf poché au foie gras

A creamy soup of Jerusalem artichokes, a root vegetable with a taste close to artichoke. Served with a poached egg with a runny yolk and pieces of foie gras for extra richness.

Fricassee of snails and parsnips with garlic cream

Fricassée d'escargots et panais à la crème d'ail

Snails cooked with tender parsnip pieces. The mixture is bound with a creamy garlic sauce, a classic seasoning for snails in France.

Main Courses

Royal sea bream fillet with herb cream

Filet de dorade royale à la crème d'herbes

A royal sea bream fillet, a white and delicate fish, delicately cooked. It is accompanied by a cream sauce infused with aromatic herbs.

Piece of beef and its sautéed potatoes, Bercy sauce

Pièce de bœuf et sa poêlée de pommes de terre, sauce Bercy

A piece of grilled or pan-fried beef, served with sautéed potatoes. Bercy sauce is a classic white wine and shallot sauce.

Seven-hour lamb shoulder with rosemary

Epaule d'agneau de sept heures au romarin

A lamb shoulder cooked very slowly for seven hours with rosemary. This long cooking makes the meat extremely tender and confit.

Scallops and leek fondue, white wine sauce

Noix de St Jacques et sa fondue de poireaux , sauce vin blanc

Pan-seared scallops served on a bed of melted leeks. The dish is coated with a light white wine sauce.

Desserts

Chestnut Tiramisu

Tiramisu à la châtaigne

A variation of the famous Italian dessert where chestnut cream or chestnuts replace or complement the coffee and cocoa. A creamy and smooth texture.

Vanilla crème brûlée

Crème brûlée à la vanille

A French classic consisting of a rich vanilla cream topped with a thin layer of caramelized sugar hardened with a blowtorch. You break the crust to eat the cream.

Crispy apple, caramel sauce

Croustillant de pommes, sauce caramel

A dessert based on cooked apples and a crispy pastry (like brick pastry or crumble), served with a caramel sauce.

Gourmet platter from Zygomates

Assiette gourmande des Zygomates

(To be ordered before the meal)

An assortment of several desserts in small portions. Ideal for tasting different sweet specialties of the house at once.

End of menu

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