Les Zygomates.
Les Zygomates
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
≈ $42.00Set 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
≈ $37.00Starters
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.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
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