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

Menu Balladin, for lunch

Fried Calamary & red peppers coulis

Or
Serrano smoked ham, melon julienne & tomato jelly

*****
Roasted Loin of Veal, stewed turnip & peas

Or

Frypan « Pluma de Pata Negra » ham, Ratte potatoes & green beam

Or 

Sea bream filet in a zucchini roll, basilic juice, Vitelotte mashed potatoes

*****
Raspberry & chocolate biscuit, red berry sorbet

Or
Peach Melba, peach sorbet

Net prices

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