Drouant by Antoine Westermann - French cuisine, the chef's way French Cuisine, the Chef’s Way

Menu Baladin, for lunch

Monday to Friday (lunch) – 45 euros .

Broccoli "zéphyr", octopus,

and seaweed tartare,


Chicken egg aspic, cauliflower,

and smoked herring.



The scorpion fish "like a paêlla",


The melting lamb shoulder,

vegetable gardener.



The white eat with almond and apricots,

and its apricot sorbet,


Chocolate and hazelnut brownie,

and its cocoa sorbet.

Roasted, farm-raised, guinea fowl, supreme, Drouant, Paris, Opera