L'Escargot 1903

Name: L'Escargot 1903
Address: 94 Rue Sadi Carnot, 92800 Puteaux, France, Paris
Price range: €10 - €70

★ 4.6 (744) $$$Pricey 📍 94 Rue Sadi Carnot, 92800 Puteaux, France

The Snail Menu

Full menu

The Snail Menu

Menu de L'Escargot

Nibbles Act 1 Guérande heirloom Tomato / Raspberries / Pradel Mint Flower / Tuna Belly condiment Act 2 Loiret Orzo risotto-style / Prawns / Nice Lemon / Verbena head foam Act 3 Egg in the egg / sweet Corn cream / Sots-l'y-laisse / Pop-Corn soldiers Act 4 Millefeuille Madagascar Vanilla / Peanuts / Salt flower Caramel

A complete multi-course tasting menu (acts). It offers a progression of flavors from the freshness of tomato and raspberries, through orzo pasta with prawns, a rich egg with corn cream, to finish with a vanilla millefeuille. A refined culinary experience with varied textures.

€55 ≈ $64.00

Food & Wine Pairings

3 glasses of 10cl

3 verres de 10cl

Selection of three glasses of wine chosen to accompany the meal. Ideal for discovering harmonious food and wine pairings.

€38 ≈ $44.00

4 glasses of 10cl

4 verres de 10cl

Selection of four glasses of wine for a complete pairing throughout the meal. Allows for a more varied tasting experience.

€48 ≈ $56.00

Menus

Snail Menu

Menu Escargot

A menu formula offered by the restaurant. Generally includes a starter, main course, and dessert selected by the chef.

€42 ≈ $49.00

Tasting

Dégustation

A complete tasting menu allowing you to discover the breadth of the chef's cuisine. Several small dishes served successively for a rich gastronomic experience.

€70 ≈ $81.00

To share

Sharing board

Planche à partager

An assortment of dishes to share, served on a board. Ideal for an aperitif or to start the meal in a convivial way.

€21 ≈ $24.00

ACT I

Farm Egg Spanish style

Œuf Fermier à l'espagnole

Farm egg prepared with Spanish-inspired flavors. Likely served with ingredients like chorizo, peppers, or a spicy tomato sauce.

€18 ≈ $21.00

Snail tortellini/Garlic emulsion/Toasted buckwheat

Tortellini d'escargots/Émulsion d'ail/Sarrasin grillé

Pasta stuffed with snails, served with a light garlic mousse and crispy buckwheat. A modern interpretation of a French classic with earthy flavors.

€18 ≈ $21.00

Fresh tomatoes/Smoked burratina/Serrano/Crackers

Fraîcheur de tomates/Burratina fumée/Serrano/Crackers

Fresh tomato salad served with smoked mini mozzarella, Serrano ham, and crackers. A mix of fresh, creamy, and crunchy textures.

€18 ≈ $21.00

Marinated zucchini tart/Goat cheese foam

Tarte de courgettes marinées/Écume de chèvre

Tart filled with marinated zucchini, topped with a light goat cheese emulsion. A delicate and tangy vegetable starter.

€19 ≈ $22.00

ACT II

Cod/Mushrooms/Parmesan

Cabillaud/Champignons/Parmesan

Cod fillet served with mushrooms and parmesan. A fish dish with rich umami flavors and tender flesh.

€28 ≈ $32.00

Seared octopus/Minted watermelon/Fresh cheese

Poulpe snacké/Pastèque mentholée/Fromage frais

Quickly seared octopus, served with mint watermelon and fresh cheese. A surprising surf-and-turf combination with a touch of sweet freshness.

€28 ≈ $32.00

Poultry blue pasta/Ratte potatoes/Romaine/Caesar

Volaille pâtes bleu/Pommes ratte/Romaine/Caesar

Poultry served with blue cheese pasta, ratte potatoes, and a Caesar salad-style garnish. A gourmet and comforting dish.

€31 ≈ $36.00

Beef tartare/Pommes dauphine/Wild herbs

Bœuf en tartare/Pommes dauphine/Herbes folles

Raw seasoned beef, served with potato fritters (pommes dauphine) and wild herbs. Contrast between the tender meat and crispy accompaniments.

€35 ≈ $41.00

ACT III

Goat cheese/Alexis Munoz olive oil/Honey from the two Sorru

Chèvre/Huile d'olive Alexis Munoz/Miel des deux sorru

Goat cheese drizzled with quality olive oil and honey. A simple yet refined sweet and savory combination.

€14 ≈ $16.00

Apricot/Verbena/White cheese sorbet

Abricot/Verveine/Sorbet Fromage blanc

Apricot dessert flavored with verbena, served with a white cheese sorbet. Fresh, fruity, and light.

€16 ≈ $19.00

Strawberry My Way

La Fraise à ma façon

Chef's creation featuring strawberries. Expect a play on textures and flavors highlighting the seasonal fruit.

€16 ≈ $19.00

Basque Cake/Cherries/Pistachios

Gâteau Basque/Cerises/Pistaches

Traditional Basque Country cake filled with black cherry or cream, here enhanced with pistachios. A rich and buttery pastry.

€16 ≈ $19.00

STARTERS

RAVIOLI

LES RAVIOLES

Stuffed with ricotta and pineapple sage, toasted sobacha, poultry consommé.

Delicate ravioli filled with ricotta cheese and pineapple sage. Served in a poultry broth with toasted buckwheat for a nutty touch.

€24 ≈ $28.00

THE GARDEN ROMAINE

LA ROMAINE PLEINE TERRE

Confit in basil oil, wild herbs, mango and green mango condiments, anchovy sauce.

Confit heart of romaine lettuce, served with mango and anchovy sauce. A complex vegetable dish blending sweet, tangy, and savory flavors.

€26 ≈ $30.00

THE OCTOPUS

LE POULPE

Smoked, spinach vegetable ravioli, eggplant caviar with herbs, iodized broth.

Smoked octopus served with spinach ravioli and eggplant caviar. Bathed in a broth with pronounced marine flavors.

€29 ≈ $34.00

MAIN COURSES

THE CHALLANS DUCKLING

LA CANETTE DE CHALLANS

Roasted supreme, wilted sorrel and tarragon parsnip purée, full-bodied jus.

Roasted Challans duckling, served with sorrel and tarragon-scented parsnip purée. Tender meat served with a rich jus.

€33 ≈ $38.00

LAMB LOIN

LE SELLE D'AGNEAU

Roasted, glazed with rosemary. Romaine confit in coriander oil, toasted barley sabayon.

Roasted lamb loin glazed with rosemary. Served with lettuce and a creamy sabayon sauce with toasted barley.

€37 ≈ $43.00

THE SAINT PIERRE

LE SAINT PIERRE

Meunière style with flaxseed flour, potato slices confit in vanilla oil, fresh peanuts, hazelnut butter emulsified with bitter lemon paste.

Saint-Pierre fillet cooked meunière style with a flaxseed flour crust. Served with vanilla potatoes and a lemon-infused hazelnut butter sauce.

€39 ≈ $45.00

CHEESES

CHEESE

LE FROMAGE

18-month-aged Comté, saffron cream, pickled nasturtium flowers, mountain pepper.

18-month-old Comté cheese, served with saffron cream and nasturtium pickles. A refined and aromatic cheese plate.

€10 ≈ $12.00

CHEESE FROM THE COUNTER

LE FROMAGE A LA COUPE

Selection of aged cheeses served by the slice. Ideal for ending the meal on a traditional savory note.

€10 ≈ $12.00

DESSERTS

BLOOD ORANGE

L'ORANGE SANGUINE

Light cinnamon cream, candied blood orange zest and supremes, sangria sorbet.

Fresh dessert featuring blood orange. Combines a cinnamon cream, candied citrus fruits, and a sangria-inspired sorbet.

€12 ≈ $14.00

CHOCOLATE

LE CHOCOLAT

Crispy hazelnut biscuit, chocolate cream, rum-candied raisins, and verjuice grape sorbet.

Gourmet chocolate dessert with a crispy hazelnut biscuit. Enhanced by rum-raisins and the acidity of a verjuice sorbet.

€12 ≈ $14.00

End of menu

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Place Information

★

4.6

744 ratings on Google Maps

$$$ Pricey

📍 94 Rue Sadi Carnot, 92800 Puteaux, France

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