Restaurant Auberge des Saints Pères Aulnay sous bois

A surprise menu created by the chef based on market products. Includes a starter, a main course, and a dessert.

Full menu including a choice of starter, main course, and dessert from the day's selection.

Shortened menu offering two dishes of your choice (starter/main or main/dessert).

Very high quality Spanish cured ham, from Iberian pigs fed on acorns. Melting texture and nutty flavor. Served with a flaky brioche.

Root vegetables prepared by fermentation for a tangy note, combined with rich foie gras and smoked duck breast. The praline adds crunch.

Asparagus served with a miso vinaigrette (fermented soybean paste) for an umami flavor. Accompanied by smoked tuna.

Thick pasta (Bucatini) served with lobster and a rich carbonara-style sauce, enhanced with guanciale (cured pork jowl).

Scallops (marine mollusk) served with a crunchy celeriac remoulade and spicy notes of garlic and mustard.

Delicate crustaceans served with herring roe (caviar) for a hint of the sea and cauliflower.

A variation of beetroots prepared in different ways. Served with stracciatella, the creamy heart of burrata.

Creamy Jerusalem artichoke soup with melting foie gras spheres.

An interpretation of the famous Caesar salad (lettuce, croutons, parmesan) enriched here with foie gras.

Tender and flavorful cut of beef from the loin area. Grilled and juicy. Served with garnish.

Marbled and flavorful cut of beef. Grilled to enhance the flavors of the aged meat.

Quality Spanish pork, served with chestnuts and shell-shaped pasta stuffed with crustaceans.

Flaky white fish, coated in a flavored breadcrumb. Served with green vegetables and Comté cheese.

Salmon prepared as a purée with oil and aromatics (brandade style). Enhanced with salicornia (salty sea plant).

Veal sweetbreads (thymus) renowned for their fine and creamy texture. Served with an anchovy sauce and a hint of lemon.

Surf and turf combination with melting pork neck and langoustines, accompanied by eggplant.

Cod fillet (white fish) served on a creamy fennel risotto, topped with a Parmesan sauce.

Cold or warm preparation of premium salmon, served with tender leeks and kumquat for freshness.

Comforting dish of small pasta (coquillettes) mixed with aged Comté cheese and artisanal Paris ham.

Lamb meat slow-cooked to be very tender. Accompanied by winter vegetables and a touch of citrus.

Vegetarian dish where Jerusalem artichoke replaces meat in a creamy white sauce (blanquette).

Selection of aged farm cheeses, including local goat cheeses.

Traditional French pastry in a wheel shape, made of choux pastry filled with a praline mousseline cream.

Moist cake soaked in rum syrup, served with passion fruit and white chocolate for sweetness.

Fresh red berry dessert, accompanied by a rich mascarpone cream and an airy sabayon.

Creamy rice pudding with dried fruits (mendiants), apricot, and a tangy lemon touch.

Slice of brioche or bread dipped in a milk-egg mixture then pan-fried in butter. Served hot with vanilla ice cream.

Gourmet plate with macarons and peanut praline, accompanied by an original herb and lemon ice cream.

Dessert featuring chocolate and lemon, served with Rompope, a Mexican egg and vanilla drink (custard-like).