Restaurant Chez Lionel Paris 6

Roasted eggplant antipasti-style, served with a fresh parsley coulis. A melting vegetable starter with Mediterranean flavors.

Salad of fresh crunchy green beans, sweet onions and peppery arugula. A simple, fresh, and light dish.

Rustic terrine prepared with duck and seasoned with Timut pepper, which brings unique citrus notes. To be enjoyed with bread.

Charcuterie board featuring Bigorre black ham, an exceptional meat, accompanied by Pyrenean specialties. Rich and flavorful.

Smoked salmon accompanied by a spicy condiment (rougail) with ginger and lime, served with black rice (venere). A mix of smoky and exotic flavors.

Grated celeriac in a creamy remoulade sauce, flavored with fresh coriander and garnished with small crunchy vegetables. A classic revisited starter.

Veal loin cooked slowly at low temperature to ensure exceptional tenderness. The meat is juicy and delicate.

Pan-seared beef steak (onglet or skirt), served with a red wine bordelaise sauce enhanced by Java long pepper. A rich and flavorful meat dish.

Hake fillet (white fish) baked, garnished with black seeds and toasted sesame oil. Mild flavors and nutty notes.

Rockfish (scorpionfish) with firm flesh, poached in a clam broth. An authentic and delicate seafood dish.

Large bone-in beef steak to share. Grilled and flavorful, it's the ideal choice for red meat lovers.

Whipped and cooked egg whites, floating on a vanilla crème anglaise. A traditional light and airy dessert.

Creamy yogurt-like dessert, flavored with verbena and lime, accompanied by fresh raspberries. Fresh and tangy.

The chef's current sweet creation. Varies according to inspiration and seasonal produce.

Choux pastry filled with an almond and hazelnut praline cream. A great French pastry classic, rich and creamy.

Crispy almond biscuit topped with white chocolate whipped cream infused with jasmine tea. A refined dessert with floral notes.