restaurant A MI-CHEMIN Paris 14 ème

Cockles cooked in a pot with rosemary and an emulsified sauce. A dish with marine and herbaceous flavors, served hot.

Quickly seared razor clams, seasoned with black squid ink and lime. Tender texture and distinct iodized flavor.

A bistro classic revisited: hard-boiled egg topped with lemon mayonnaise and sprinkled with Corsican bottarga (dried mullet roe). Rich and salty taste.

Poached egg in red wine sauce (meurette) with smoked bacon and morel mushrooms. A rich and flavorful Burgundy dish.

Typical Maghreb grilled vegetable salad (peppers, tomatoes, onions), served with confit tuna. Fresh, melting, and slightly spicy.

Creamy dairy-free velouté made from fennel, parsnip, and coconut milk, flavored with cardamom. Mild, aromatic, and comforting.

Tender veal pâté with crunchy pistachios. Served cold, usually with bread and pickles.

Large snails prepared in the Burgundy style with garlic and parsley butter. To be enjoyed hot, straight from the shell.

French duck foie gras terrine seasoned with turmeric and wild pepper. Melting texture and delicate taste, to be spread on bread.

Scallops cooked and served in their shells, with Jerusalem artichoke and rosemary. Tender flesh and delicate flavors.

Raw beef cut by hand, seasoned with mild Basque chili and pine nuts. Fresh and textured, served cold.

Tender roasted octopus served in a black squid ink sauce with fresh spinach. Deep marine flavors and a soft texture.

Whole roasted veal kidney (offal), served with mashed potatoes and flavored with star anise. Pronounced taste and firm texture.

Crispy puff pastry tart of Moroccan inspiration, filled with duck confit and flavored with orange. Sweet and savory mix served hot.

Thick white fish steak cooked just right, served with green purée and an olive oil and herb sauce. Light and refined.

Noble cut of Limousin beef, served with a rich foie gras and mushroom sauce. A very gourmet and tender meat dish.

Traditional Tunisian dish: beef stew simmered in a thick dark green sauce made from jute leaves. Unique, herbaceous, and very fragrant flavor.

Uncooked pressed cow's cheese from Auvergne, aged and flavored with truffle oil. Creamy texture and a rich terroir taste.

Assortment of two ice creams: grapefruit freshness and herbaceous thyme notes, with crunch. Light and refreshing dessert.

Choux pastry filled with pistachio ice cream, topped with a warm dark chocolate sauce. A gourmet dessert playing on hot and cold.

Soft crepe prepared with candied citrus and fresh mint, served with a tangy yogurt ice cream. Sweet and fragrant.

Dark chocolate cake with a molten center, served with an original thyme ice cream. Rich in cocoa with an herbaceous touch.

Dessert combining the lemony flavor of verbena and the nutty taste of pistachio. Likely a light cream or cake.

Pastry made of layers of crispy puff pastry and a light grapefruit cream. Airy texture and tart taste.

Rice cooked in coconut milk spiced with cardamom. Creamy and exotic dessert, served warm.