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

Menu Balladin, for lunch

Monday to Friday (lunch) – 45 euros .

Salmon Ceviche with cilandro,
sweet peppers & lime

Or

Jerusalem artichokes & hazelnuts Velouté,
smoked duck breast

****

Roasted poultry supreme,
mashed potatoes, shallots & herbs

Or

Braised veal shank with carrots

Or

Pan-seared cod fish, cauliflower & coconut milk mousseline,
full-bodied jus with lemongrass

****

Chocolate Profiteroles

Or

Rum Baba with exotic fruits

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