Oktobre

Name: Oktobre
Address: Paris
Price range: €12 - €83

Service included (12%) For all allergies or intolerances, a register of allergens contained in our dishes is available upon request.

★ 4.8 (1,215)

DINNER and Saturday lunch

TASTING MENU

Tasting menu

6-course menu

Menu en 6 services

Six-course tasting menu

A complete tasting menu composed of six carefully crafted dishes by the chef. Ideal for discovering the breadth of the cuisine and the house specialties.

€83 ≈ $96.00

Food and wine pairing in 5 services (8 cl)

Accord mets et vins en 5 services (8 cl)

Wine pairing in 5 steps (8 cl)

Selection of wines chosen to perfectly match each step of the tasting menu. An oenological experience to enhance the dishes.

€49 ≈ $57.00

STARTERS

Starters

Appetizers

Hors d'œuvre

Served by 3, to discover Appetizers Served by 3, to discover

An assortment of three creative amuse-bouches varying according to the chef's inspiration. A playful and flavorful introduction to the meal.

€20 ≈ $23.00

Linguine, button mushrooms

Linguine, champignons de paris

Satay breadcrumbs, rich shellfish broth Button mushroom linguine Satay crumble, shellfish broth

Italian long pasta served with button mushrooms. The dish is enhanced by an intense shellfish broth and crispy satay spice breadcrumbs.

€20 ≈ $23.00

MAIN COURSES

Main courses

Line caught pollack from Saint-Gilles-Croix-de-Vie (85)

Lieu jaune de ligne Saint-Gilles-Croix-de-Vie (85)

Aubergine & early potatoes Roast heads jus • Almond cream Line caught hake Eggplant & early potatoes • Fish juice & almond cream

Wild white fish with delicate, flaky flesh, line-caught. Served with seasonal vegetables, a rich sauce made with fish heads, and a sweet touch of almond.

€40 ≈ $46.00

Banka Trout from the Pyrenees (64)

Truite de Banka Pyrénées (64)

Spinach, fennel & samphire Rhubarb beurre blanc & watercress-dill coulis Trout Spinach, fennel & samphire • Rhubarb beurre blanc • Watercress-dill coulis

Superior quality trout raised in the pure waters of the Pyrenees. Accompanied by fresh green vegetables and a beurre blanc sauce with a rhubarb twist.

€38 ≈ $44.00

Pornic Pigeon (44)

Pigeon de Pornic (44)

Green bean & shallots Onion-miso condiment & peanut red curry Pigeon Green bean & shallots • onion-miso cream & peanut red curry

Red meat poultry with a pronounced flavor. Served with a vegetable garnish and condiments with umami (miso) and slightly spicy flavors.

€45 ≈ $52.00

Axuria Cooperative Veal (64)

Noix de veau Coopérative Axuria (64)

Green peas « à la française » & Datterino tomatoes, mashed potatoes Apricot & harissa condiment Veal round Green peas « à la française » & Datterino tomatoes • Apricot & harissa condiment

Noble and tender cut of veal. Accompanied by spring vegetables and a creamy puree, enhanced by a sweet and spicy apricot and harissa condiment.

€38 ≈ $44.00

CHEESE

Cheese

VDF “La Macération n°21” – Le Soula pairing (12cl)

Accord VDF « La Macération n°21 » – Le Soula (12cl)

A macerated white wine (orange wine) selected to accompany the cheese. Offers complex notes and a light tannic structure.

€17 ≈ $20.00

Selection of cheeses of the moment from Fromagerie “Cow” (Paris 5)

Sélection de fromages du moment Fromagerie “Cow” (Paris 5)

Walnut wine and cherry jelly Cheeses of the moment • Walnut wine and cherry jelly

Plate of aged cheeses selected by an expert cheesemonger. Served with a sweet accompaniment (jelly) to balance the flavors.

€14 ≈ $16.00

DESSERTS

Desserts

“Kimoto” Umeshu – Daishichi pairing (5cl)

Accord “Kimoto” Umeshu – Daishichi (5cl)

“Kimoto” Umeshu – Daishichi pairing (5cl)

Japanese plum liqueur (Umeshu) made using the traditional Kimoto method. Sweet, fruity, and rich in umami, perfect for accompanying desserts.

€15 ≈ $17.00

Strawberry Fontainebleau

Fontainebleau à la fraise

Coconut-matcha ice cream Strawberry Fontainebleau • Coconut-matcha ice cream

Fresh and airy dessert based on white cheese whipped with cream. Served with strawberries and an ice cream with exotic coconut and matcha green tea flavors.

€14 ≈ $16.00

Rice pudding

Riz au lait

Miso caramel • Tannea 70% chocolate crémeux • Pecans Rice pudding • Miso caramel • Tannea chocolate crémeux • Pecan

Traditional creamy rice pudding dessert. Revisited here with salted miso caramel, intense dark chocolate, and crunchy pecans.

€14 ≈ $16.00

Caramelized apple

Pomme caramélisée

Almond praliné • Rhubarb ice cream • Buckwheat Caramelized apple • Almond praliné • Rhubarb ice cream • Buckwheat

Dessert featuring baked apple and caramel. Paired with the indulgence of almond praline, the freshness of rhubarb ice cream, and the toasted flavor of buckwheat.

€12 ≈ $14.00

LUNCH

from Tuesday to Friday

LUNCH MENU

Starter • Main • Dessert

Entrée • Plat • Dessert

Complete lunch formula including a starter, a main course, and a dessert. A balanced meal to discover market cuisine.

€39 ≈ $45.00

Starter • Main

Entrée • Plat

Lunch formula consisting of a starter and a main course.

€32 ≈ $37.00

Main • Dessert

Plat • Dessert

Lunch formula consisting of a main course and a dessert.

€32 ≈ $37.00

TASTING MENU

Tasting menu Until 1 PM

5 (or 6) course menu

Menu en 5 (ou 6) services

Amuse-bouche • (Starter) • Fish • Meat • Pre-dessert • Dessert

Tasting menu served at lunch, offering a succession of 5 or 6 dishes (fish, meat, desserts) for a complete gastronomic experience.

€75~ ≈ $87.00

4 (or 5) glass pairing (8cl)

Accord 4 (ou 5) verres (8cl)

Wine pairing in 4 steps (8cl)

Specially selected food and wine pairings to accompany the lunch tasting menu.

€49~ ≈ $57.00

MAIN COURSES (Lunch selection)

Main courses

Line caught pollack from Saint-Gilles-Croix-de-Vie (85)

Lieu jaune de ligne Saint-Gilles-Croix-de-Vie (85)

+6€ Roast heads jus • Almond cream Line caught pollack Eggplant & early potatoes • Fish juice & almond cream

Wild white fish. Served here with a supplement on the lunch menu. Fine flesh accompanied by a rich sauce.

Banka Trout from the Pyrenees (64)

Truite de Banka Pyrénées (64)

Spinach, carrot & samphire Rhubarb beurre blanc & watercress-dill coulis Trout Carrots & samphire • Rhubarb beurre blanc • Watercress-dill coulis

Trout from the Pyrenees served with vegetables and a beurre blanc and rhubarb sauce.

Dombes Quail (01)

Caille des Dombes (01)

String beans & shallots Onion-miso condiment & peanut red curry Quail String beans & shallots • onion-miso cream & peanut red curry

Small poultry with delicate flesh. Prepared with Asian flavors (miso, red curry) and peanuts.

“Blanc de l’Ouest” Piglet

Porcelet « Blanc de l’Ouest »

Anne-Laure Jolivet (49) Green peas « à la Française » & Datterino tomatoes, mashed potatoes Apricot & harissa condiment Piglet Green peas « à la Française » & Datterino tomatoes, mash potatoes Apricot & harissa condiment

Young pig with very tender and melting flesh. Accompanied by classic peas and a spicy, fruity touch.

Selection of cheeses of the moment from Fromagerie “Cow” (Paris 5)

Sélection de fromages du moment Fromagerie “Cow” (Paris 5)

Walnut wine and cherry jelly Cheeses of the moment • Walnut wine and cherry jelly (+2€)

Plate of aged cheeses. Available à la carte or with a supplement in the lunch formula.

€14 ≈ $16.00

Rice pudding

Riz au lait

+2€ Miso caramel • Tannea 70% chocolate crémeux • Pecans Rice pudding • Miso caramel • Tannea chocolate cream • Pecan

Creamy rice dessert, miso caramel, and chocolate. Offered with a supplement in the lunch formula.

End of menu

Add items and show to staff