Paillettes Paris Restaurant Festif

Raw fish sashimi prepared with a unique crispy texture. Seasoned with miso mayonnaise and accompanied by Mediterranean flavors like olives. A fresh dish fusing Japanese and Mediterranean styles.

Thin slices of raw beef served cold. Garnished with salty parmesan, peppery arugula, sun-dried tomatoes, and crunchy pine nuts. A light and flavorful Italian classic.

Rich and creamy foie gras terrine prepared in-house. Served with a sweet fig chutney to balance the richness and a soft brioche toast. A traditional and gourmet French starter.

Shrimp coated in a spicy and creamy 'dynamite' sauce. Garnished with tobiko (flying fish roe) for crunch and pickled onions. A dish with intense and slightly spicy flavors.

Tender chicken breast cooked to perfection. Accompanied by roasted ancient root vegetables and drizzled with a reduced meat jus. A comforting dish with mild flavors.

Large prawns seared and flambéed with Noilly Prat vermouth. Served with a fresh salad of avocado and radish. A light dish combining seafood and herbaceous notes.

White fish fillet with flaky flesh. Served on a potato purée flavored with citrus and a green sauce with fresh herbs. Delicate and aromatic flavors.

Tubular pasta served with a creamy morel (wild mushroom) sauce. Enhanced with basil, sun-dried tomatoes, and pine nuts. A rich and earthy dish.

Small choux buns filled with pastry cream or ice cream, covered with hot chocolate sauce. A classic dessert combining the softness of the choux and the richness of chocolate.

Crispy meringue base, soft on the inside. Topped with whipped cream and fresh tropical fruits. A light, sweet, and tangy dessert.

Cream cheese cake on a crumbled biscuit base. Flavored with kaffir lime, an intense citrus fruit similar to lime. Creamy texture with a distinct citrus note.

A coffee served with a selection of several miniature desserts. Ideal for tasting different sweets at the end of the meal.

A white wine made from the Chardonnay grape. Generally dry with fruity and floral notes. Pairs well with fish and poultry.

A red wine from the Côtes du Rhône region. Often fruity and spicy with a pleasant structure. Pairs well with meats and sauced dishes.