Chez Gabrielle

Name: Chez Gabrielle
Address: 巴黎
Price range: €13.5 - €49.5

We have a list of major allergens available. We inform our esteemed clientele that we request that at least one dish per person be consumed at the table and thank you for your understanding. Service is included. Prices include tax.

★ 4.8 (1,162)

Starters

Pan-seared white asparagus, parmesan emulsion, spring onions

Asperges blanches poêlées, émulsion de parmesan, oignons cebettes

Pan-seared white asparagus, parmesan emulsion, spring onions

Pan-seared white asparagus accompanied by a creamy parmesan sauce and small onions. A refined vegetable dish combining the sweetness of asparagus with the saltiness of cheese.

€16 ≈ ¥131

Sea bass tartare with fleur de sel, its condiments, cider vinegar and lemon

Tartare de bar à la fleur de sel, ses condiments, vinaigre de cidre et citron

Sea bass tartare with fleur de sel, its condiments, cider vinegar and lemon

Raw fish cut into small cubes, seasoned with fine salt, lemon, and vinegar. A fresh and iodized starter with a tender texture.

€16 ≈ ¥131

Thin slice of tuna lacquered with redcurrant juice on a Bufala cream and green oil

Fine tranche de thon laqué au jus de groseille sur une crème de Bufala et huile verte

Thin slice of tuna lacquered with redcurrant juice on a Bufala cream and green oil

Tuna carpaccio enhanced by the acidity of redcurrant, served on creamy mozzarella. A delicate and fresh surf-and-turf combination.

€16 ≈ ¥131

Salmon cured in the style of "gravlax" with whole grain mustard, cucumber jelly, radish and cucumber

Saumon façon gravelax à la moutarde ancienne, gelée de concombre, radis et concombre

Salmon cured in the style of "gravlax" with whole grain mustard, cucumber jelly, radish and cucumber

Marinated salmon served cold with a grainy mustard sauce and crunchy vegetables. Melting texture and tangy taste.

€16 ≈ ¥131

* Pan-seared foie gras escalope, sweet Gaillac jelly, gingerbread crumble and grape juice reduction

* Escalopine de foie gras poêlée, gelée de Gaillac doux, crumble de pain d'épices et réduction de jus de raisins

Pan-seared foie gras escalope, sweet Gaillac jelly, gingerbread crumble and grape juice reduction

Slice of hot duck foie gras, served with a sweet wine jelly and crispy gingerbread. A rich and melting dish, typical of French gastronomy, combining sweet and savory.

€19 ≈ ¥156

Main Courses

Braised veal kidney with Armagnac, homemade potato gratin

Rognon de veau braisé à l'Armagnac, gratin dauphinois maison

Braised veal kidney with Armagnac, homemade potato gratin

Veal offal simmered in a sauce with amber alcohol, served with creamed potatoes. Unique firm texture and pronounced taste.

€29 ≈ ¥238

* Beef fillet with gorgonzola cream and its homemade potato gratin

* Filet de bœuf à la crème de gorgonzola et son gratin dauphinois maison

Beef fillet with gorgonzola cream and its homemade potato gratin

Tender beef cut topped with a sauce made from Italian blue cheese. Served with a rich and creamy potato gratin.

€32 ≈ ¥263

Veal shank cooked for 6 hours in red wine and Port, polenta cake

Paleron de veau cuisine 6 heures au vin rouge et au Porto, gâteau de polenta

Veal shank cooked for 6 hours in red wine and Port, polenta cake

Veal piece simmered for a very long time until extremely tender, served with a rich wine sauce and corn semolina.

€29 ≈ ¥238

Royal sea bream fillet on an eggplant caviar and its condiments (Garlic, finger lime and capers) and pan-seared eggplant

Filet de daurade royale sur un caviar d'aubergines et ses condiments (Ail, citron caviar et câpres) et aubergine poêlée

Royal sea bream fillet on an eggplant caviar and its condiments (Garlic, finger lime and capers) and pan-seared eggplant

Grilled white fish fillet served on an eggplant purée. Light dish with Mediterranean flavors.

€28 ≈ ¥230

Tuna steak and spicy vinaigrette on mashed potatoes with olive oil and a few lettuce leaves

Pavé de thon et vinaigrette épicée sur un écrasé de pommes de terre à l'huile d'olive et quelques feuilles de sucrine

Tuna steak and spicy vinaigrette on mashed potatoes with olive oil and a few lettuce leaves

Thick tuna steak served with rustic mashed potatoes and a spicy sauce. Meaty texture similar to meat.

€28 ≈ ¥230

Scorpionfish fillet on an artichoke mousseline and lemongrass emulsion

Filet de Rascasse sur une mousseline d'artichaut et émulsion de citronnelle

Scorpionfish fillet on an artichoke mousseline and lemongrass emulsion

Firm-fleshed rockfish served with a fine artichoke purée. Delicate flavors enhanced by a citrus note.

€28 ≈ ¥230

* Scallops flambéed with Noilly Prat, button mushrooms and chanterelles

* Saint Jacques flambées au Noilly Prat, champignons de Paris et girolles

Scallops flambéed with Noilly Prat, button mushrooms and chanterelles

Pan-seared scallops flavored with vermouth, served with a mix of wild mushrooms. Tender texture and refined taste.

€32 ≈ ¥263

Desserts

"Italian" dessert; artisanal espresso ice cream, mascarpone whipped cream and Marsala

Dessert « Italien » ; glace artisanale expresso, chantilly mascarpone et marsala

"Italian" dessert; artisanal espresso ice cream, mascarpone whipped cream and Marsala

An iced reinterpretation of tiramisu with coffee ice cream and a creamy mascarpone cream. Flavors of coffee and mild alcohol.

€13.50 ≈ ¥111

Valrhona Caraïbe 66% chocolate soufflé and caramelized puffed rice

Soufflé au chocolat Valrhona Caraïbe 66% et riz soufflés caramélisés

Valrhona Caraïbe 66% chocolate soufflé and caramelized puffed rice

Very light and airy hot cake with intense dark chocolate. Served puffed straight from the oven, with a foamy and melting texture.

€14.50 ≈ ¥119

Pan-fried apricots with Marsala on a shortbread crumble, Marsala whipped cream and apricot butter

Abricots poêlés au Marsala sur un crumble de sablé, chantilly au marsala et beure d'abricot

Pan-fried apricots with Marsala on a shortbread crumble, Marsala whipped cream and apricot butter

Summer fruits gently cooked in sweet wine, served on crunchy crumbled biscuits. A fruity and gourmet dessert.

€14 ≈ ¥115

Melba strawberries our way (strawberries from Seine et Marne, vanilla ice cream, homemade whipped cream, red fruit coulis and crispy filo)

Fraises Melba à notre façon (fraises de Seine et Marne, glace vanille, chantilly maison, coulis de fruits rouges et filo croustillant)

Melba strawberries our way (strawberries from Seine et Marne, vanilla ice cream, homemade whipped cream, red fruit coulis and crispy filo)

Classic ice cream coupe revisited with fresh strawberries, vanilla ice cream, and whipped cream. Fresh, sweet, and creamy with a crunchy touch.

€14 ≈ ¥115

Roasted peach with cognac and its lemon crème brûlée

Pêche rôtie au cognac et sa crème brûlée au citron

Roasted peach with cognac and its lemon crème brûlée

Oven-baked peach flavored with alcohol, accompanied by a creamy surface-caramelized cream. Mix of hot and cold textures.

€14 ≈ ¥115

For lunch

The chef offers three set menus (excluding drinks). Supplement of €5 for the *

Choice of starter and main course

Entrée et plat au choix

Lunch formula allowing you to choose a starter and a main course from the menu (supplement for dishes marked with an asterisk).

€39 ≈ ¥320

Choice of main course and dessert

Plat et dessert au choix

Lunch formula allowing you to choose a main course and a dessert from the menu (supplement for dishes marked with an asterisk).

€38 ≈ ¥312

Choice of starter, main course, and dessert

Entrée, plat et dessert au choix

Complete lunch menu including a starter, a main course, and a dessert of your choice from the menu (supplement for dishes marked with an asterisk).

€49.50 ≈ ¥406

Children's Menu

Menu enfant

fruit juice, beef or fish fillet, potato gratin, vanilla ice cream

Complete children's menu including a drink, a hot main course (meat or fish) with a side dish, and a dessert.

€26~ ≈ ¥213

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商店信息

★

4.8

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