Restaurant Drouant

A selection of small appetizers including shellfish, meat pastry, and smoked fish. These bite-sized treats offer a variety of savory flavors and textures. Served as a starter to whet the appetite.

Fresh raw oysters, likely the Prat ar Coum variety from Brittany. They have a briny, oceanic flavor and a silky texture. Best enjoyed raw, often with a squeeze of lemon or mignonette.

A glass of sparkling Champagne served to accompany the oysters. The crisp acidity cuts through the richness of the seafood. A classic French pairing.

A serving of Schrenkii sturgeon caviar to top or accompany the oysters. Known for its golden-brown eggs and nutty, buttery flavor. Adds a luxurious, salty pop to the dish.

A serving of Osetra caviar, prized for its firm texture and complex, nutty, sea-like flavor. A premium garnish for oysters. Adds texture and rich savory notes.

Slices of cured and smoked salmon served with rich French cream and small savory pancakes (blinis). The flavor is smoky and oily, balanced by the tart lemon. Assemble bite-sized portions with the blinis.

Breaded and fried langoustines (small lobsters/scampi) served with a dipping sauce. Crunchy on the outside with sweet, tender meat inside. Dip in the creamy spicy sauce for added kick.

Premium Iberian ham (Pata Negra) known for its nutty fat and intense savory flavor. Served with a light, buttery pastry bread. Enjoy the cured meat with the bread.

Classic French land snails cooked with garlic, parsley, and butter. These are served with a puff pastry brioche. The texture is firm and chewy, with a rich herbal garlic flavor.

Rich duck or goose liver pâté, smooth and buttery. Served with sweet figs and crunchy toasted bread to balance the richness. Spread the foie gras on the toast to eat.

Tender green asparagus stalks served with a light, creamy egg-based sauce (sabayon) flavored with wild garlic. Accented with tart citrus gel. A fresh and vegetal appetizer.

Poached leeks dressed in a vinaigrette sauce, enhanced with leek oil and savory dried seaweed (nori). Soft texture with a mild onion flavor and tangy dressing. A classic French bistro starter.

Crab meat served with a runny soft-boiled egg and a savory gelatin made from shellfish stock. Crisp green apple and tarragon add freshness and crunch. A complex dish with varying textures.

Raw langoustine meat marinated and served cold (crudo). Accompanied by a rich emulsion sauce, citrus notes, and seeds for texture. Fresh, sweet seafood flavor similar to raw shrimp or lobster.

A traditional meat pie baked in a pastry crust, containing a mix of three meats (often pork, veal, poultry). Served cold with acidic pickles. Savory, meaty, and crumbly pastry texture.

Freshly made pasta served with earthy, honeycomb-textured morel mushrooms. Topped with a rich, cured egg yolk that creates a creamy sauce when mixed. A savory and umami-rich vegetarian main.

Artichokes braised in a white wine broth (barigoule style) and then pan-fried. Served with a savory reduction made from poultry juices. Tender vegetables with a slightly tangy and meaty flavor profile.

Pan-cooked green asparagus spears served with 'sauce vierge' (a mix of olive oil, lemon juice, diced tomato, and basil). Light, fresh, and slightly acidic. A simple vegetable dish highlighting the produce.

Flaky white cod fish served with spring vegetables like white asparagus and leeks. Dressed with a light olive oil and tomato based sauce. Mild fish flavor with fresh, crisp vegetable accompaniments.

John Dory fish fillet served with mushrooms stuffed with seafood. Accompanied by a nutty buckwheat risotto and a creamy 'poulette' sauce. A complex, rich dish with varying textures from the fish and grains.

Whole or filleted sole fish pan-fried in butter, lemon, and parsley. The flesh is delicate and firm with a nutty browned butter flavor. A quintessential French seafood dish.

High-quality free-range chicken from the Landes region, roasted to be crispy and juicy. Served with its own roasting juices. A simple but flavorful poultry dish.

A puff pastry shell filled with a rich mixture of chicken, organ meat (sweetbreads), and two types of mushrooms in a creamy sauce. Decadent, flaky, and savory. A historical French classic.

Veal sweetbreads (throat or pancreas gland) cooked until tender inside and crisp outside. Served with sweet carrots and a rich red wine reduction. Creamy texture with a mild, savory flavor.

A thick cut of tender beef fillet, roasted or grilled. Served with Béarnaise sauce, a creamy emulsion of butter, egg yolks, and herbs. Rich, meaty, and classic.

Raw minced beef seasoned with capers, onions, and sauces, mixed fresh at your table. Has a soft, raw texture and a bold, tangy savory flavor. Traditionally eaten with bread or fries.

A rolling cart featuring a selection of aged French cheeses from a renowned affineur. Guests choose a variety of cheeses to sample. Ranges from soft and creamy to hard and pungent.

A glossy chocolate dessert, likely a mousse or glazed cake, featuring crunchy hazelnut praline. Rich, sweet, and nutty with smooth textures.

A dessert pairing tart rhubarb with floral hibiscus notes. Likely involves poached fruit, sorbet, or cream. Sweet, tangy, and refreshing.

A dessert structure of crisp meringue discs layered with whipped cream and fruit. Features citrusy blood orange segments and sorbet. Crunchy, creamy, and sweet-tart.

A lemon dessert, possibly served inside a frozen lemon shell or as a frosted presentation. Includes candied peel and sorbet for intense citrus flavor. Tart and icy.

A pastry tart filled with both baked and fresh apple components. Served with caramel and a green apple sauce. Sweet, fruity, and crisp.

A classic French cake with a puff pastry base, topped with caramel-dipped cream puffs (choux) and whipped cream. Flavored with vanilla and salted caramel. Airy, creamy, and decadent.

A warm, airy chocolate dessert served with cold chocolate sorbet for temperature contrast. Intensely chocolatey and smooth. Eat with a spoon.

A ring of choux pastry filled with rich praline (hazelnut and almond) cream. Topped with almonds and powdered sugar. Nutty, creamy, and flaky.

An assortment of fresh fruits currently in season. Served simply to highlight natural sweetness. A light finish to a meal.

A giant version of the traditional French shell-shaped sponge cake. Designed to be shared among the table. Soft, buttery, and lemon-zested.